Low Sodium Zucchini Gratin with Parmesan & Herbs

Total time1 hr

Prep time20 min

Cook time40 min

Low Sodium Zucchini Gratin with Parmesan & Herbs

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Ingredients

4 servings

For the gratin

2 lbs zucchini (about 4 medium), sliced ¼-inch thick
Zucchini Baby Green Zucchini Packaged Zucchini Stop & Shop Fresh Vegetables Zucchini Planks H-E-B Fresh Cut Green Zucchini
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1 tsp kosher salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp extra virgin olive oil, divided
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1 tsp fresh thyme leaves
½ tsp dried oregano
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

For the topping

2 tbsp almond flour
½ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

For serving

1 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Toss the sliced zucchini with 1/2 tsp of the salt in a colander and let it drain over the sink for 10 minutes, then pat dry with paper towels.
2
Heat 2 tbsp of the olive oil in a large (12-inch) skillet over medium heat. Add the onion and the remaining 1/2 tsp salt and cook, stirring occasionally, until softened and translucent, about 8 minutes.

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