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Author Notes: I used to follow a typical potato gratin recipe for many years. Then one day, I was out of potatoes. Plus, I was following a more stricter all natural diet and lower carbohydrate diet and I had zucchini on hand. Since this inception of the recipe, I have tried many variations of the recipe. This particular recipe is a fantastic variation. Tomatoes or another vegetable could be substituted for the mushrooms if not preferred. —amrecipes
- 5 medium Zucchini, thinly sliced
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/2 cup grated Asiago cheese
- 2 small onions, thinly sliced
- 3 garlic cloves, crushed and minced
- 1/2 sprig fresh rosemary
- 1 teaspoon fresh ground pepper
- 1 1/2 cups fat free, organic sour cream
- 1 1/2 cups organic skim milk
- 2 cups sliced baby bella or white mushrooms
- 1/2 red bell pepper, cored and chopped
- 8 ounces block fresh organic mozzarella cheese, thinly sliced
- Preheat oven to 350°F. Spray a 2-quart casserole dish with olive oil cooking spray.
- In a small saucepan on medium heat, simmer Parmesan and Asiago cheese, onions, garlic, rosemary, pepper, milk and sour cream for approx. 7 to 8 minutes. Stirring occasionally, until onions are almost translucent.
- In casserole dish, layer half zucchini slices, then half mushrooms and bell pepper. Pour in half onion and cream mixture; distributing onion evenly. Layer half slices of mozzarella. Repeat layers ending with a final layer of cheese.
- Bake for 30 minutes, until a golden crust has formed on top and the casserole is bubbling. Let sit for 10 minutes. Serve hot or warm.
- This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella