RSS

A New Gadget and Grain Free, Low Carb Zucchini Au Gratin

25 Jul

I am sure you know what time it is… ZUCCHINI TIME!

Whether you have a garden, have a friend with a garden, or merely have your eyes open at the Farmer’s Market, there is no avoiding zucchini! And to be fair, who would want to?! It’s plentiful, healthy, tasty and pairs very well with many other foods. Heck, it even mimics other foods at times, as anyone who has had a Mock Apple Pie can attest. This recipe though, is just zucchini being, well, zucchini! I wanted a different way to prepare one of our favorite summertime veggies, and I also wanted to try out my new kitchen gadget.

Gefu Spirelli Slicer

As my fellow WB’ers have been ranting about the Gefu Spirelli, I figured it was time to cave in and give it a whirl. I am not as easily converted to gadgetry as many home chefs I know, but I will acknowledge that some are useful or simply fun. This one is a bit of both. At $29.99 (with free shipping) it wasn’t overly cheap, but it also didn’t break the bank. The purpose of the Spirelli is to transform your vegetables into ribbony strands suitable for replacing pasta, making salads, or just garnishing platters of yummy foods. My main objective was to turn zucchini into a replacement for spaghetti squash, which in itself was a replacement of a carb-frantic staple (ahem, pasta) that I no longer keep in my kitchen! Overall, I am pleased with my new purchase, though I do wish there was a way to feed that last couple inches of remaining veggie into the gizmo, as I didn’t like having to set it aside or finish it by hand with a knife. I do like it though, and look forward to more concoctions that make use of it.

After I had turned a few of my garden gems into a pile of stringed zucchini, I realized I had better figure out what to make of it 😉 I already had baked chicken in the works, so I didn’t have a need for faux pasta. Since I always have an abundance of cheese on hand, I figured that an au gratin would be a good side dish. I will admit, I didn’t tweak this recipe, make it 5 times, or do anything else so lofty, I just threw some ingredients together and it came out delicious. In fact, with a pan that was big enough that we should have had leftovers… we didn’t.

The hard part is recalling exactly what I did… ooops! Well, this is the recipe as closely as I can recall. But please don’t shoot me if you try it and it’s imperfect, though I suspect there is reasonable room for error. The coconut flour I added with the thought that zucchini usually releases quite a bit of liquid… and most of us know that coconut flour is the most liquid-absorbing ingredient in our grain-free pantries! It worked very well.

Zucchini Au Gratin- Grain Free, Low Carb

  • 3-4 C shredded or julienned zucchini
  • 1 C milk (or almond milk)
  • 1/4 C Heavy Whipping Cream
  • 1 1/2 C shredded cheese (I used colby jack)
  • 1/4 C shredded cheese (for top)
  • 2 eggs, beaten
  • 2 cloves garlic, minced (optional)
  • 1 Tb coconut flour
  • salt and pepper to taste

My oven was already heated to 400 degrees from roasting chicken, so that is what I used.
Spray a casserole dish with cooking spray. In a large bowl, combine eggs, milk and cream. Stir in garlic and cheese (saving the 1/4 C for the top.) Stir in the coconut flour, being sure it breaks up completely. Stir in the zucchini, season with salt and pepper, and pour into the prepared casserole dish. Top with remaining cheese and bake uncovered for about 30 minutes or until the cheese begins to brown and it appears to be done.

Advertisements
 

Tags: , , , , , , , , , , , , , , , , , , ,

6 responses to “A New Gadget and Grain Free, Low Carb Zucchini Au Gratin

  1. A Table in the Sun

    July 25, 2012 at 9:07 pm

    Cheese and heavy cream. Yum!

     
  2. Kathy

    July 26, 2012 at 9:27 am

    This looks fantastic! I can’t wait to try both the slicer and the casserole!!

     
    • Gretchen without Gluten

      July 26, 2012 at 10:46 am

      Thanks Kathy… the best part is that it was so fast and easy! Literally thrown together in 5 minutes, can’t get much better than that 😉

       
  3. johnnysenough hepburn

    July 26, 2012 at 6:51 pm

    Love the idea of this. Like you I adore zucchini/courgette. The downside is: I can’t use my oven in summer as I have to prep just to the right of it. Too darned hot!

     
    • Gretchen without Gluten

      July 26, 2012 at 11:08 pm

      Oh, I sure can understand that! I don’t like using my oven as much in the summer either, so much of what we make is grilled outside. I do get a little tired of grilling my zucchini, even though it’s fab with butter, lemon juice and garlic!

       

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: