Monday, July 8, 2013

Zucchini, Squash Gratin

I wonder sometime when I make plans for dinner if I'm cooking something for the veggies, or is it more for the cheese? Our family is nothing more than rats when it comes to cheese. All cheese. We love cheese. This next recipe is something I came up with years ago.The original recipe was tired and boring so I hope you enjoy my own version. I use zucchini and yellow squash in this because the love the color and texture the yellow squash brings to the dish. 

You will need: 
2 Zucchini
2 yellow squash
1 large onion, chopped 
1 stick of butter
2 tsp salt and pepper
2 tsp onion powder
1 pinch of Allspice
2 cups of Apple Smoked Gouda, shredded 
1 cup Parmesan, shredded 
3 Tbsp Oat flour 
1 cup of hot milk 
1 cup of gluten free bread crumbs or Panko. 

 I use the mandoline slicer for my veggies so they are all equally sized for cooking. 

Pre-heat oven to 350 degrees. In my french pot I melt 3/4 stick of butter over medium heat. Add chopped onion and cook on medium heat until soft but not brown. Add zucchini and squash to onions, stirring carefully tossing the veggies around. Season with salt and pepper, onion powder, and a pinch of allspice.

Let your zucchini and yellow squash cook for about 5 minutes until they just start to get soft but be sure not to over cook. Add 3 Tbsp of Oat flour, and stir around to mix the flour. Add hot milk. This will help to thicken the dish. Pour everything into a baking dish.

Mix your cheeses together and spread on top of your veggies. Now you can add your gluten free bread crumbs or Panko to the top. I use the remaining butter and put a few pats here and there but you can leave this step out. You can even drizzle some olive oil on the top.

Bake at 350 degrees for 20 minutes or until golden brown.


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