Rustic Zucchini Gratin

By ldelmas

Ingredients

• 4 each sliced zuchinni (3/4 inch thick on a bias)
• 4 each sliced yellow squash (3/4 inch thick on a bias)
• 2 teaspoons kosher salt
• 3 tablespoons olive oil, divided
• 1 each small, sliced onion
• 1 each sliced garlic clove
• 1 tablespoon all-purpose flour
• 1/2 cup milk
• 3 cups shredded gruyere cheese, divided
• 2 tablespoonsSPLENDA® No Calorie Sweetener, Granulated
• 1/4 cup grated parmesan cheese

Details

Servings 12
Preparation time 65mins
Cooking time 140mins
Adapted from splenda.tastebook.com

Preparation

Step 1

DIRECTIONS

PLACE squash onto baking sheets. Sprinkle with salt and allow to sit for 30 minutes. Dry the squash with paper towels.

PREHEAT oven to broil. Grease a 13 x 9 baking dish, set aside.

HEAT 1 Tbsp oil and saute the onion and garlic in a medium saucepan.Add the flour, stirring constantly. Cook about 1 minute. Remove from heat and stir in the milk using a whisk. Return to heat and allow to thicken, about 2-4 minutes.

ADD half the gruyere, stir well. Add remaining cheese, stir well and remove from heat. The mixture will be very thick. Set aside.

POUR 1 tablespoon oil into a large pan over high heat. Add half the squash and brown on each side. Remove and place on a paper towel to dry. Pour in an additional 1 tablespoon of oil and repeat with remaining squash.

SPREAD 1/2 of the cheese mixture onto the bottom of the prepared baking dish. Layer in 1/2 of the squash. Spread the other 1/2 of the cheese mix on top. Finish with the last 1/2 of the squash. Sprinkle the grated parmesan cheese over top.

BROIL for 8-10 minutes, or until the parmesan cheese is bubbly and golden brown.

NOTES:

Swiss cheese can be used in place of gruyere.

NOTE

Serving size: 1 slice (1/12th of the gratin)