Recipe: Garlic and Onion Zucchini Gratin

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A delicious side dish that your family will love.

This dish is a delicious adaptation of Homes Chef’s Zucchini and Sun-Dried Tomato Au Gratin.  I did not care for the sundried tomatoes, so I adapted the recipe.  I am certain you will enjoy it.  This a repost from April 16, 2017, at 9:01 pm.

AuthorChuckH
DifficultyBeginner

This a delicious side dish. I really enjoy the onions with the zucchini.

Zucchini Garlic Casserole

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients:

 4 small zucchini
 2 ½ oz crispy fried onions, crushed
 ½ medium onion, diced into 1/2 inch pieces
 2 cloves of garlic, minced
 2 ½ oz grated Parmesan cheese
 2 ½ oz shredded Parmesan cheese
 4 fl oz heavy whipping cream
 salt
 pepper
 ½ oz olive oil

Directions:

1

Preheat oven to 425 degrees.

2

Sliced zucchini diagonally to make oval slices that are approximately 1/4-1/2 inch thick.

3

In a large nonstick skillet, add 2 teaspoons of olive oil. Fry the zucchini on medium heat until brown on both sides but still firm and crunchy. You will have to fry approximately 8 to 10 pieces at a time. Once the zucchini is browned, place on a baking sheet covered with paper towels to absorb the oil.

4

In the same skillet, add 1/2 tsp olive oil and cook the minced garlic until fragrant or about 30 seconds. Add the onions and 1/4 tsp of salt and pepper. Cook on medium heat until caramelized or about 3-4 minutes.

5

In small baking dishes (I used 2 cup pyrex bowls), add alternating layers of zucchini, onion/garlic mixture, and grated parmesan cheese until you run out of zucchini. I did three layers and ended with the zucchini. On top add 0.5 ounces of shredded Parmesan cheese to each bowl. Top with 2 ounces of heavy cream per bowl.

6

Bake for 12-15 minutes of 425. I baked mine on a baking sheet for ease of removal from the oven. The bowls are hard to grasp.
When ready to serve, add 1/2 ounce of fried onion crumbs on top.

7

Enjoy!

Nutrition Facts

Serving Size 1 bowl

Servings 4


Amount Per Serving
Calories 297Calories from Fat 225
% Daily Value *
Total Fat 25g39%
Saturated Fat 13.3g67%
Trans Fat 0g
Cholesterol 63mg21%
Sodium 531mg23%
Potassium 132mg4%
Total Carbohydrate 4g2%
Dietary Fiber 0.4g2%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes:
  1. This recipe has less than 300 calories per serving and has a moderate amound of protein.

Ingredients

 4 small zucchini
 2 ½ oz crispy fried onions, crushed
 ½ medium onion, diced into 1/2 inch pieces
 2 cloves of garlic, minced
 2 ½ oz grated Parmesan cheese
 2 ½ oz shredded Parmesan cheese
 4 fl oz heavy whipping cream
 salt
 pepper
 ½ oz olive oil

Directions

1

Preheat oven to 425 degrees.

2

Sliced zucchini diagonally to make oval slices that are approximately 1/4-1/2 inch thick.

3

In a large nonstick skillet, add 2 teaspoons of olive oil. Fry the zucchini on medium heat until brown on both sides but still firm and crunchy. You will have to fry approximately 8 to 10 pieces at a time. Once the zucchini is browned, place on a baking sheet covered with paper towels to absorb the oil.

4

In the same skillet, add 1/2 tsp olive oil and cook the minced garlic until fragrant or about 30 seconds. Add the onions and 1/4 tsp of salt and pepper. Cook on medium heat until caramelized or about 3-4 minutes.

5

In small baking dishes (I used 2 cup pyrex bowls), add alternating layers of zucchini, onion/garlic mixture, and grated parmesan cheese until you run out of zucchini. I did three layers and ended with the zucchini. On top add 0.5 ounces of shredded Parmesan cheese to each bowl. Top with 2 ounces of heavy cream per bowl.

6

Bake for 12-15 minutes of 425. I baked mine on a baking sheet for ease of removal from the oven. The bowls are hard to grasp.
When ready to serve, add 1/2 ounce of fried onion crumbs on top.

7

Enjoy!

Garlic and Onion Zucchini Gratin
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About the Author

ChuckH
I am a family physician who has served in the US Army. In 2016, I found myself overweight, out of shape, and unhealthy, so I made a change to improve my health. This blog is the chronology of my path to better health and what I have learned along the way.

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