Gluten-Free Zucchini Gratin Recipe

Classic comfort food. Zucchini gratin is an easy home cooked side dish that will entice even veggie avoiders to indulge. If you don't need to be dairy-free, feel free to use dairy milk and shredded mozzarella cheese.

Gluten-Free Zucchini Gratin Recipe


4 medium zucchini, trimmed and sliced
1-2 cloves garlic, chopped
2 organic free range eggs
1/2 cup unsweetened non-dairy milk or milk
3 tablespoons fresh chopped basil leaves
1 cup gluten-free bread crumbs
2 tablespoons almond meal
2 teaspoons dried Italian herbs
1 tablespoon extra virgin olive oil
1 cup shredded vegan cheese or mozzarella
Fresh chopped Italian parsley, for serving
Sea salt, to taste


1. Preheat oven to 375ºF. Lightly oil an 8-inch square baking dish or two 8-inch oval gratin dishes. Set aside.

2. Heat a splash of olive oil in a large skillet, using medium-high heat, and add the zucchini slices and garlic. Season with sea salt. Shake and toss the zucchini to cook lightly- just until tender-crisp.

3. Spoon the zucchini into the baking/gratin dish. Sprinkle with fresh chopped basil leaves.

4. In a large measuring cup, beat the eggs with a fork. Add in the soy milk and beat till combined. Pour the egg mixture over the zucchini. Top with most of the vegan cheese.

5. In a small mixing bowl toss the gluten-free bread crumbs with the almond meal, dried Italian herbs, and one tablespoon olive oil. Spoon the oiled bread crumbs on top. Sprinkle with remaining cheese. Loosely tent the gratin with a piece of foil.

6. Bake in the center of the oven for 20 minutes or so, until hot and bubbling. Remove the foil and cook for another 5 minutes if the top needs needs browning.

Additional Info:

Serves 4.

To make your own gluten-free bread crumbs (highly, highly recommended), use two toasted plain waffles or two slices of your favorite gluten-free bread, processed into crumbs.

If you are avoiding nuts, replace the almond meal with more GF bread crumbs.

To replace the eggs, thicken the sauce with gluten-free flour: Add a tablespoon of olive oil to a saucepan. Add two tablespoons sweet rice flour; whisk to combine. Cook for a minute. Add the soy milk, stirring to warm through and thicken. Pour over the zucchini slices.

If you prefer to use milk and dairy based cheese, I think goat cheese or good Parmesan would be lovely, as would fresh mozzarella.

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