Low FODMAP Zucchini Gratin with Parmesan & Herbs

Total time1 hr

Prep time20 min

Cook time40 min

Low FODMAP 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
1 tsp kosher salt, divided
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
See all
3 tbsp extra virgin olive oil, divided
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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
Ingredient note
Almond flour only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1 1/2 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
½ cup parmesan cheese, finely grated

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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