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Ingredients
Scale
- 40 ounces large zucchini, sliced 1/4 inch thick
- 1 teaspoon salt
- 2 tablespoons butter
- 5 ounces onion, diced
- 2 cloves garlic, minced
- ½ cup heavy cream
- 6 ounces Gruyere cheese, grated and divided
- 4 ounces Parmesan cheese, grated and divided
Instructions
- Slice zucchini and sprinkle with salt, resting for 30 minutes on paper towels.
- Melt butter in a skillet and sauté onion for 2-3 minutes, then add garlic for an additional 2 minutes.
- Pour in heavy cream, stir until bubbling, and mix in cheeses until melted.
- Layer zucchini in a baking dish, pour cheese sauce over, and cover with foil.
- Bake at 450°F for 15 minutes. Remove foil, sprinkle remaining cheeses, and bake for an additional 5 minutes until golden.
Notes
Ensure zucchinis are properly salted to avoid excess moisture.
Consider adding herbs like thyme or oregano for additional flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 500
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 15
- Cholesterol: 70