Skip to content

Zucchini Gratin Trial: Gluten-free, Nut-free

July 26, 2013
tags: ,

I’ve been looking for ways to use zucchini other than in zucchini bread. So when I saw a few recipes for zucchini gratin, I decided to give it a try. I settled on the one from Our Best Bites to use as my base, since it didn’t call for any eggs.

The Changes

I used crushed GF Rice Krispies to make gluten-free crumbs. I also cooked with olive oil and coconut milk to limit the dairy. But I used real swiss cheese. Since Joseph can handle some baked milk and some cheese powder, I wanted to see how he did with baked cheese.

GF rice krispies, coconut milk, salt, pepper, garlic powder, olive oil, corn starch, nutmeg, onion, zucchini, swiss cheese

The Method

Cook the onion in oil until tender. Add zucchini, cover, and cook for 10 minutes. Add spices, then cook uncovered for about 5 more minutes. Realize that my pictures look nothing like Sara’s, and then that I completely missed reading that the recipe was supposed to be cooked over LOW heat.

zucchini gratin 02

Combine the cornstarch and milk in a bowl, then pour over zucchini. Bring to a boil and stir until thickened.

zucchini gratin 03

Pour into an 8 x 8 pan. In a small bowl, crush GF Rice Krispies into crumbs, then add cheese. Sprinkle over zucchini, then bake at 400 degrees F for 20 minutes.

zucchini gratin 04

Zucchini Gratin

Adapted from Ina Garten (via Our Best Bites)

Gluten-free, Nut-free

Ingredients

  • 2 Tablespoons olive oil
  • 1 onion, chopped
  • 1 pound zucchini, sliced into 1/4″ slices
  • 1/2 teaspoon  salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons cornstarch
  • 1/2 cup coconut milk
  • 6 Tablespoons GF Rice Krispies, crushed into ~3 Tablespoons crumbs
  • 1/2 cup swiss cheese, grated

Cook onion in oil over low heat until tender, but not browning. Add zucchini and cover for 10 minutes. Add salt, pepper, nutmeg, and garlic powder, and cook, uncovered for 5 more minutes, stirring often.

Stir cornstarch into coconut milk, then add to zucchini. Bring to a boil, then stir until thickened. Pour mixture into an 8″ x 8″ pan

In a small bowl, combine crumbs and cheese. Sprinkle over zucchini. Bake at 400 degrees F for 20 minutes, until browned and bubbly.

Makes 4 servings

What I Thought

This side dish wasn’t that appetizing to look at. Hence why neither of my kids touched it. And while there was a slight bitter taste due to overcooking the ovens, overall the taste was good. My husband agreed, saying he would rather have something that looks awful and tastes good than looks good and tastes awful. So, I’d give this a shot again later.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: