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Ingredients

  1. 1 stick butter
  2. 2 large yellow onions, halved and thinly sliced
  3. 4 large zucchini, sliced in 1/4” rounds
  4. 2 tbsp chopped fresh marjoram, divided
  5. 3/4 cup heavy cream (milk works too, but cream is keto friendly)
  6. 3/4 cup seasoned panko
  7. 1 cup grated Gruyere
  8. 4 leeks, sliced whites and pale greens
  9. 2 tbsp chicken bone broth
  10. 1 tbsp chopped fresh thyme
  11. 3 tbsp grated Parmesan

Cooking Instructions

  1. 1

    Preheat oven to 400 degrees. Melt 5 tbsp butter in large skillet over low heat. Add onions and cook until tender but not brown, about 15 minutes.

  2. 2

    Place zucchini slices and leek slices in a 9 x 11 baking dish. Layer on the cooked onions and the grated gruyere.

  3. 3

    In a small bowl, combine the heavy whipping cream and chicken bone broth. Pour over the vegetables. Sprinkle with 1 tbsp marjoram, 1/2 tbsp thyme, salt and pepper to taste. Cover tightly with foil and bake for 20 minutes.

  4. 4

    Meanwhile, in a small bowl, combine panko, Parmesan, and the remaining marjoram and thyme. Melt remaining butter and toss with crumb mixture to coat. Sprinkle mixture over vegetables and bake, uncovered, until vegetables are tender and crumbs are golden brown, about 20 minutes. Let stand 10 minutes before serving. Sprinkle with additional thyme if desired. Enjoy!

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Written by

Rebecca Dunsworth
Rebecca Dunsworth @cook_2731994
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