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
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Ingredients
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5
medium Zucchini, thinly sliced
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1/2 cup
grated Parmigiano Reggiano cheese
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1/2 cup
grated Asiago cheese
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2
small onions, thinly sliced
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3
garlic cloves, crushed and minced
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1/2 sprig
fresh rosemary
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1 teaspoon
fresh ground pepper
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1 1/2 cups
fat free, organic sour cream
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1 1/2 cups
organic skim milk
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2 cups
sliced baby bella or white mushrooms
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1/2
red bell pepper, cored and chopped
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8 ounces
block fresh organic mozzarella cheese, thinly sliced
Directions
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Preheat oven to 350°F. Spray a 2-quart casserole dish with olive oil cooking spray.
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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.
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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.
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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.
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