Red Meat Allergy Friendly Zucchini Gratin with Parmesan & Herbs
Total time1 hr
Prep time20 min
Cook time40 min
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Learn more →Ingredients
4 servings
For the gratin
- 2 lbs zucchini (about 4 medium), sliced ¼-inch thick
- 1 tsp kosher salt, divided
- 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 tipMatch 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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