Sunday, June 13, 2010

Zucchini au Gratin-Less

Zucchini au Gratin-Less
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

Nothing beats fresh zucchini and onions from the garden. What a great way to use them up.

6 tbsp olive oil
1+1/2 lbs zucchini, thinly sliced (I used yellow zucchini, but any will do)
2 onions, thinly sliced
3 garlic cloves, crushed
1 cup cooked rice
1/4 cup almond meal (ground almonds)
3 eggs, beaten
1 tsp dry mustard
3/4 tsp sea salt

1/4 cup almond meal (ground almonds)
freshly ground sea salt and pepper to taste

Preheat oven to 400 degrees F.

In a large deep saucepan, heat the olive oil and cook the zucchini, onions and garlic in it just until soft (do not over cook or it will get mushy!).

In a large bowl, combine the vegetable mixture and rice, and toss it all with 1/4 cup ground almonds.

In a separate small bowl (or measuring cup), lightly beat the 3 eggs, and add mustard and sea salt. Add freshly ground pepper if desired and adjust seasonings to taste.

Add the the egg mixture with the vegetables, toss it together well and pour into an oven proof dish. Top with the second 1/4 cup of ground almonds and bake for 15-20 minutes, or until the almonds begin to brown and the eggs are set. Optional: I typically turn the oven to broil for the last 2 minutes and brown the almond crumbs.

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