Go Back
Print Recipe

Creamy Fresh Garden Zucchini Gratin

Ingredients

  • 2 Tbsps ghee unrefined organic coconut oil, tallow, avocado oil, or olive oil, divided
  • 1 large sweet onion, chopped
  • 4 fresh garlic cloves minced
  • 1/2 cup unsweetened coconut cream or grass-fed cow's milk cream
  • 1/4 cup freshly grated parmesan
  • 4 medium zucchini sliced into 1/3-inch slices
  • 1/2 cup freshly shredded cheddar gouda, or mozzarella cheese

optional:

  • 2 tsps smoked paprika
  • freshly chopped parsley or basil

Instructions

  • Slice your zucchini then set slices in a colander and sprinkle lightly with salt. Set aside. (This step helps prevent a watery final product)
  • Preheat your oven to 400 degrees f.
  • Heat 1 Tablespoon of your fat of choice in a large oven-safe skillet over medium heat.
  • Sauté the onion for 5 minutes, or until it softens. Add the garlic and cook for 1 minute, then stir in the coconut cream. Bring to a simmer, reducing the heat to a LOW. Incorporate the grated parmesan cheese and stir just until melted.
  • Remove the skillet from heat.
  • Blot zucchini slices with a paper towel to remove excess moisture then place them in a large bowl.
  • Toss your zucchini slices lightly with sea salt, pepper and remaining 1 Tablespoon oil/fat.
  • Arrange your zucchini slices nicely over the sauce in the skillet, as shown in the photos.
  • If desired, sprinkle zucchini with smoked paprika.
  • Sprinkle with 1/2 cup shredded cheese and bake for 20 minutes, or until the cheese is melty and bubbly.
  • If desired sprinkle with freshly chopped herbs.
  • Enjoy while hot.