- 12
- 65 mins
- 140 mins
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
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)