Zucchini Gratin
Author: Julia McPhee
Nutrition Information
- Serves: 4
- Serving size: 1
- Calories: 249
- Fat: 22.6g
- Saturated fat: 14.4g
- Carbohydrates: 2.4g
- Protein: 2.5g
Recipe type: Main Meal
Cuisine: Low Carb
Serves: 4
Ingredients
- 1 tsp each of Garlic, ginger and chilli
- ¼ tsp Turmeric
- 1 Onion
- 1 tbsp Butter or coconut oil
- 2 large Zucchinis
- 4 Mushrooms
- 1 cup Cream
- ¼ Chicken stock or white wine
- Salt and pepper
- 1 tbsp Whole grain mustard
- ¼ cup Cheese, grated
Instructions
- Sautee onion, garlic, ginger and chili in coconut oil. Slice zucchinis and mushrooms into thin slices. Mix together thickened cream and stock, whole grain mustard, and salt and pepper. In a baking dish layer zucchini and mushroom slices, garlic/ginger, and turmeric. Pour cream mixture over each layer, the cream should cover the zucchini when you have finished layering. Top with grated cheese and bake for around 40 minutes at 180 degrees C, or until the zucchini has softened and cream mixture has thickened. Serve with Bacon Wrapped Chicken and Camembert.
3 Comments
Hi Julia, I made this last night and it was truly delicious, however, the instructions were a little confusing. Initially it says to sauté onion with garlic etc. then later on it says to cut onion into rings and layer with zucchini. Perhaps it would be better in ingredients section to have for example; 1 onion, chopped, 2 zucchini, sliced etc.
Then all ingredients are ready and you just follow method ie. Layer zucchini etc
I really don’t want to pick because it was fabulous and definitely something I’ll make again, just some observations.
Thanks for that Rachael. Glad you enjoyed it and I have made that slight correction in my recipe. I sometimes am in too much of a hurry to get my recipes posted but do love to know that people are using them!!
Julia
Thanks Julia, I’m making this again tonight, and I’m going to double up on everything so there are more yummy leftovers. I really appreciate your website and all the recipes, as being in Australia, a lot of American recipes don’t translate well for us or ingredients are unavailable. Cheers