This is one of my all-time favorite side dishes, and a total go-to recipe of mine. It is pretty simple to make, and really easy to multiply for a big group. Who doesn’t love a cheesy gratin, but who wants all those calories from the cheese and cream? This solves your problem. While still cheesy, it uses whole milk instead of cream, and the brown rice helps to hold the dish together. Plus, zucchini and cheese is probably a favorite combination of mine. If you want to indulge, but still be smart about it, this is a must try.
Healthy Zucchini Gratin
Yield about 5 servings
- 2 small zucchinis
- 1 onion
- 2 cups whole milk
- 3 eggs, beaten
- 1/2 cup Parmesan
- 1/4 Asiago Cheese (if you only have one type of cheese or the other, that works fine!)
- 1/2 cup uncooked brown rice
- 2 teaspoons salt
- 1 teaspoon pepper
- Preheat the oven to 350°F and rub or spray olive oil in a large baking dish.
- Chop the onion and sauté it in a little olive oil until it is soft, but not browned.
- Thinly slice the zucchini and add to the onions to cook slightly.
- Combine the milk, parmesan cheese, eggs, salt, and pepper in a bowl. Add the zucchini, onions, and rice. Once mixed, pour the mixture into your baking dish.
- Smooth the top of the mixture and add the Asiago cheese to the top.
- Bake until golden brown on top (usually about an hour).
This is absolutely one of my go-to recipes. It is very easy to multiply for a crowd, and it is so delicious that you'll never have enough!
Courses Lunch or Dinner