Zucchini Gratin


  1. 1 stick butter
  2. 3 large yellow onions, halved and thinly sliced
  3. 4 large zucchini, sliced in 1/4” rounds
  4. 1/4 tsp ground nutmeg
  5. 2 tbsp whole grain flour
  6. 1 cup heavy cream (milk works too, but cream is keto friendly)
  7. 1/2 cup seasoned panko
  8. 1 cup grated Gruyere


  1. Melt 3/4 stick (6 tbsp) butter in very large skillet over low heat. Add onions snd cook until tender but not brown, about 15 minutes.

  2. Add the zucchini and cook, covered, for about 8 minutes until crisp tender. Add nutmeg, 2 tsp salt, and 1 tsp pepper. Cook uncovered for 5 minutes.

  3. Stir in flour and heavy cream, stirring until slightly thickened, about 3 minutes. Pour into a 9×11 baking dish. Sprinkle with panko, and top with cheese. Dot with remaining 2 tbsp butter cut into small pieces. Bake for 20 minutes until bubbly and cheese is lightly browned. Let stand 5 minutes, serve and enjoy!

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