By The Toasted Pine Nut
Zucchini Gratin
13 steps
Prep:20minCook:40min
This Zucchini Pancetta Gratin is so light but so hearty. The zucchini absorbs the mouthwatering caramelized onion + pancetta flavors! Low carb + Gluten Free + makes the perfect easy weeknight meal!
Updated at: Fri, 06 Dec 2024 09:22:25 GMT
Nutrition balance score
Unbalanced
Glycemic Index
21
Low
Glycemic Load
2
Low
Nutrition per serving
Calories335.4 kcal (17%)
Total Fat27.2 g (39%)
Carbs8.8 g (3%)
Sugars5.8 g (6%)
Protein16 g (32%)
Sodium1004.8 mg (50%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat oven to 450F.
Step 2
Cut the zucchini and squash crosswise in thin slices. Try to get them about 1/8 inch thick.
Step 3
Place them in a large bowl and toss with avocado oil, salt and pepper.
Step 4
Line the zucchini across a baking dish so they are standing up.
Step 5
Bake for 25-30 minutes until they are tender and browned on the top.
Step 6
While the zucchini is baking, sauté the chopped onion in a tablespoon of avocado oil over medium-high heat for about 5 minutes .
Step 7
Add the garlic and pancetta and continue to cook for another 3 – 5 minutes until the onions are golden brown and smelling amazing. Set aside.
Step 8
In a small saucepan, whisk together the milk and arrowroot starch.
Step 9
Add the Gruyere and continue to whisk until it’s smooth.
Step 10
Sprinkle the onion and pancetta mixture over top the zucchini.
Step 11
Then, pour the cheese mixture on top.
Step 12
Bake for another 20 minutes until golden brown on top.
Step 13
Top with fresh herbs (optional).
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