Make Easy Zucchini Gratin

Make Easy Zucchini Gratin

There is some thing alternatively exquisite about vegetable gratins. You start out with elements that are commonly now not considered wholesome  a memorable pile of shredded cheese, lots of crème fraîche, butter  however then you add a glorious amount of vegetables to the equation and the result is a quite wholesome dish. Due to the fact if there may be a vegetable in it, it need to be wholesome food, proper? There’s greater to gratins. They may be made earlier, frozen, and simply baked as wanted. They reheat particularly. They can be in part cooked and then completed as wanted. Last however no longer least, they’re forgiving you continue to get your gratin if even in case you don't follow the recipe as it should be. With some greens at the aspect, they make a incredible vegetarian lunch, in particular in the course of the chillier season.

Which brings me to this Easy Zucchini Gratin. This is a outstanding easy low-carb zucchini gratin recipe that uses commonplace components I often have round. The crème fraîche (or bitter cream) is a key component, at the side of zucchini, and the combination of cheeses. I advocate using a mix of cheddar (or gruyère) and Parmesan but you may use you favorite mixture of cheeses (brie and Swiss works pretty well).

This gratin takes little paintings and is foolproof. A must-do dish in case you ask me.

Easy Zucchini Gratin

Elements

Serves 6

• 4 massive zucchini (or 6 medium), sliced into ¼-inch thick rounds
• 2 small onions, finely chopped
• 1 tablespoon butter
• 1 egg
• ½ cup crème fraîche (or sour cream or heavy cream)
• ¾ cup shredded cheddar cheese (or, better yet, gruyere cheese)
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• Four tablespoons grated Parmesan cheese

Guidelines

1. Preheat oven to 375°F (a hundred ninety°C) and area a rack in the center.
2. Grease a 9x13-inch baking dish (or a large solid iron skillet) and set aside.
3. Soften butter in a huge skillet over medium warmness. Upload onions and sauté for six mins, till translucent. Add zucchini rounds and sauté for 10 to 12 minutes, stirring sometimes. Take away from the heat and set aside.
4. In a medium bowl whisk egg, crème fraîche, 1/2 of the shredded cheddar cheese, salt, and pepper.
5. Upload zucchini to the baking dish and spread on an excellent layer. With the again of a spoon press them down lightly.
6. Pour the egg mixture over the veggies and sprinkle with final shredded cheddar cheese and with the Parmesan cheese.
7. Bake within the oven for 25 to half-hour or until golden brown on pinnacle.
8. Serve!

Nutrients information

One serving yields 211 energy, 17 grams of fat, 10 grams of carbs, and 8 grams of protein.