Gluten Free Zucchini Gratin

Gluten Free Dairy Free Zucchini Gratin Recipe

It is that time of year again when zucchini is so plentiful we rack our brains on how to use up all those lovely squash that are taking over our gardens or that friends and neighbors trust upon us. It’s time for gluten free zucchini bread, zucchini fritters and zucchini muffins.

To change it up I decided to make a gluten free, dairy free zucchini gratin this weekend. I figured I love potato gratin so why not? Plus a gratin made with zucchini instead of potatoes would have a lot less calories, starch and carbs. In that vein, I also decided to leave out all those cheese calories that gratins are usually so loaded with.

For sweetness and extra flavor, I cooked down onions until they were practically meltingly soft and I added some sun dried tomatoes and fresh basil to my gratin to make it more summery, then topped the whole thing off with some nutty, parmesan-like, protein-packed nutritional yeast mixed with some gluten free panko style bread crumbs from Kinnikinnick.

The result? Oh my! I never thought I would actually wax enthusiastic about zucchini but this stuff is good. Really, really good! I can hardly believe this recipe is dairy free — with that nutritional yeast, I didn’t miss the cheese one little bit!

You can cook the zucchini in a skillet, then transfer to a baking dish to finish in the oven but for a more rustic presentation, I made mine in a cast iron skillet. What’s cool about this is that you can finish the dish off on the grill if you like. This does make a really great barbeque side dish.

So this is one way I am using up my zucchini. What’s a favorite zucchini recipe of yours?

Gluten Free Dairy Free Zucchini Gratin

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Gluten Free Zucchini Gratin
Gluten Free Dairy Free Zucchini Gratin Recipe
Prep Time
15 mins
Cook Time
51 mins
Total Time
1 hr 6 mins
 
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 244 kcal
Author: Carol Kicinski
Ingredients
  • 1 cup rice milk
  • 1 tablespoon tapioca or corn starch
  • 6 tablespoons olive oil – use divided
  • 3 medium white or yellow onions about 1 pound, cut in half and thinly sliced
  • 2 teaspoons kosher or fine sea salt
  • 1 teaspoon pepper
  • ¼ teaspoon nutmeg freshly grated
  • 4 medium zucchini about 2 pounds
  • 1/4 cup sundried tomatoes packed in oil dried and finely chopped
  • 1/2 cup fresh basil leaves minced
  • ¾ cup gluten free Kinnikinnick panko style bread crumbs
  • ¼ cup nutritional yeast
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix ¼ cup rice milk with the tapioca or corn starch and set aside.
  3. Heat 4 tablespoons of olive oil in a large skillet over low heat. Add the onions and salt and cook until the onions are very tender but not brown, about 20 minutes. Cut the zucchini in half lengthwise, then slice about ¼ inch thick. Add the pepper, nutmeg, zucchini, sun dried tomatoes and remaining ¾ cup of rice milk to the onions, raise the heat to medium, cover the pan and cook for 10 minutes or until the zucchini is fork tender.
  4. Remove the cover, raise the heat to high, bring the mixture to a boil and stir in the rice milk starch mixture. Cook the mixture, stirring until the mixture thickens, about 1 minute.  Remove from the heat and stir in the basil.
  5. Combine the bread crumbs with the nutritional yeast. Put the zucchini mixture into a 9 by 12 inch (or similar sized) baking dish, top with the bread crumb mixture and drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 20 minutes or until bubbly and browned.
Nutrition Facts
Gluten Free Dairy Free Zucchini Gratin Recipe
Amount Per Serving
Calories 244 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Sodium 980mg 41%
Potassium 194mg 6%
Total Carbohydrates 24g 8%
Dietary Fiber 2g 8%
Sugars 4g
Protein 2g 4%
Vitamin A 4.3%
Vitamin C 11%
Calcium 7.2%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Breadcrumbs Dairy Free Gluten-Free Gluten-Free Recipes Gratin Kinnikinnick Nutritional Yeast Recipe Summer Zucchini
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  1. July 23, 2012

    Love the gratin! Sounds so delicious. We had one the other night too.

  2. July 24, 2012

    You… are a wizard of gluten free goodness. Haha, we made this recipe last night and I had to come straight back to the blog this morning to let you know how well it turned out. Please keep them coming :)

    1. Carol Kicinski
      July 24, 2012

      Thanks Sophie, I am glad you enjoyed this as much as we did!

  3. Anita
    July 24, 2012

    Perfect timing as my garden is exploding with zukes right now – thanks, can’t wait to try it!

  4. Joy
    July 24, 2012

    I am going to have to try this, thanks!

  5. Mary-Ann
    July 24, 2012

    what is nutritional yeast?

    1. Carol Kicinski
      July 25, 2012

      It is a deactivated yeast that is high in protein and b vitatmins. Many vegans and vegetarians use it because it has a cheesy, nutty flavor similar to Parmesan cheese. You can buy it at natural foods stores on on the internet. Even though I am not vegan I have taken to keeping it on hand for time whens I don’t want to use dairy but want that flavor. If dairy is not an issue for you, you could use parmesan cheese in this recipe.

  6. July 25, 2012

    Good Timing, so perfect and delicious for a summer treat with my kids. Love it! This looks like a wonderful and fabulous recipe ever! Thank you so much for the Gluten Free Dairy Free Zucchini Gratin Recipe :). Thanks for the info! I keep on reading..

  7. July 27, 2012

    Looks fabulous! I bet almost any non-starchy veggie (or combination of) would be great in this! :)

    1. Carol Kicinski
      July 29, 2012

      Hi Rein, Thanks – I bet you are right!

  8. August 3, 2012

    This looks so delicious! I’ve made zucchini casseroles before in a similar composition, but I love the use of bread crumbs in this one. Yum.

    1. Carol Kicinski
      August 5, 2012

      Thanks Alta, it makes for a nice crispy topping which provides some textural contrast which I like.

  9. August 4, 2012

    Waw! I am so impressed here! Now, I can use up my home grown yellow & green zucchini’s too! I love nutriotionel yeast a lot! A grand & tasty recipe! :)

    1. Carol Kicinski
      August 5, 2012

      Thanks Sophie – enjoy!

  10. August 4, 2012

    Oh, Carol, this is perfect timing as I just picked up some terrific zucchini today. Will make a few changes based on what I have on hand and prefer using (like ghee or Majestic Garlic Spread vs nutritional yeast and toasted almond flour vs bread crumbs) and report back. :-)

    xo,
    Shirley

    1. Carol Kicinski
      August 5, 2012

      Great, please do!
      xo,
      c

  11. August 5, 2012

    Perfect recipe! I miss potatoes, and I’m ecstatic to see that zucchini work as a delicious-looking substitute. Gonna go pick another zucchini from my garden right now!

    1. Carol Kicinski
      August 6, 2012

      Thanks Stephanie, enjoy!

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