Zucchini Gratin is a dish inspired by my mom’s sautéed veggies that she makes every summer alongside angel hair pasta. She tosses bright vegetables into a skillet with olive oil and cooks them until they are soft. I decided to bake my veggies and top them with a bit of light cracker crumble.
Ingredients
2 tablespoons butter (Dairy Free – Earth Balance Soy Free)
1 large red bell pepper, diced
1/2 medium white onion, diced
3 zucchini, sliced into half moon shapes
pinch dried herbs de Provence
salt & pepper
non-stick cooking spray
2 tablespoons egg white (Dairy/Soy Free – Egg Beaters)
2 tablespoons fat-free milk (Dairy Free – Silk Almond Milk)
2 crumbled crackers (I use Light n Crispy Wasa, but Ritz works too)
1 tablespoon grated Parmesan cheese (Dairy Free – Follow Your Heart Parmesan)
Directions
1. Preheat oven to 350 degrees F. Melt the butter in a skillet over low heat. Add the red pepper and onion, raise heat to med-low. Cook for 5 minutes or until the onion is translucent. Stir frequently.
2. Add the zucchini and spices – salt and pepper (2 shakes each). Cook for 5 minutes.
3. Spread the mixture in a baking dish coated with non-stick cooking spray.
4. In a small bowl, whisk the egg whites and milk together. Pour over the vegetables. Sprinkle the crumbled Wasa on top. Bake for 30 minutes. Sprinkle parmesan cheese on top before serving!
This looks so good – and like veggies I would actually want to eat! Adding to my must-try recipe list!
This looks super delicious – and health!
Ashley @ A Cute Angle // acutelifestyle.blogspot.com
Yum! This looks absolutely amazing! I can’t wait to make it.