Zucchini Gratin
This vegetable side dish takes a lighter approach to traditional butter-laden gratins, replacing heavy cream with an easy béchamel. The zucchini requires a little extra sitting time to eliminate excess moisture, but the process is largely hands-off and definitely worth it. Heap your plate with an extra large helping, because this decadent-looking dish is a veggie powerhouse in disguise!
- Servings: 6
Source: Macrostax
Ingredients
- medium zucchini
- teaspoons salt
- ‘Panko’ bread crumbs
- grated Parmesan cheese
- cups nonfat milk
- tablespoons flour
- teaspoons fresh thyme
- teaspoons garlic powder
- teaspoon chili powder
- teaspoon nutmeg
- teaspoon ground black pepper
- ounces sharp white cheddar
- teaspoons lemon juice