Zucchini Gratin
4.3g
Net Carbs
5.5g
Protein
13.4g
Fat
1.3g
Fiber
159
Calories
Ingredients:
- 2 lrgs fresh zucchini, with skin USDA
- 1/2 teaspoon table salt USDA
- 1 tablespoon olive oil USDA
- 1/2 teaspoon fresh garlic FNDDS
- 1/4 cup fresh shallots, chopped USDA
- 1 tablespoon fresh thyme USDA
- 1 1/2 ounces gruyere cheese FNDDS
- 8 grams deep fried pork rinds, 2.5 oz bag FNDDS
- 1/4 teaspoon black pepper, ground USDA
- 1/2 cup heavy whipping cream USDA
- 1 tablespoon almond flour, super finely ground, gluten free King Arthur Flour
- 1 tablespoon parmesan cheese, grated USDA
Directions:
- Preheat oven to 425°.
- Use a mandolin slicer to cut zucchini into ¼-inch slices and place in a single layer on baking sheets. Sprinkle with salt and set aside.
- In a 10-inch skillet over medium heat, warm the oil until shimmering, add thinly sliced shallot and sauté until becoming translucent, about 2 minutes. Add minced or pressed garlic, 2 teaspoons thyme, and pepper sautéing until fragrant, 30 seconds. Add heavy cream, reduce heat to very low, and cook until heated through and beginning to thicken, about 3 minutes.
- Spread 2 tablespoons of the cream mixture in the bottom of an 8 by 8 baking dish. Use paper towels to dry off the zucchini slices, then arrange about 1/3 of the slices in a layer over the cream sauce, overlapping the slices just a bit to fit. Top evenly with 1/2-ounce finely grated gruyere cheese, and a tablespoon of cream sauce. Repeat these layers, and finish with the remaining ½-ounce finely grated gruyere.
- In a small bowl, combine crushed pork rinds, almond flour, and parmesan cheese. Evenly sprinkle over the casserole and bake for 20 minutes, until bubbling. Brown the top under the broiler for 3 minutes. Before serving, top with remaining 1 teaspoon fresh thyme. Each serving is about 4 ounces, or ½ cup.
