Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Gluten-Free Zucchini And Cremini Mushroom Gratin

on October 8, 2015

2015-09-30-19-35-15.jpg

2015-09-30-19-35-54.jpg

Gluten-Free Zucchini And Cremini Mushroom Gratin are the easiest yet the most elegant looking appetizers to serve to your guests. Everyone gets their own individual dish. That always seems to make friends and family feel extra special.

Whenever I make a tomato sauce, I always seem to have plenty left over. There’s just two of us so I’m always trying to think up different ways to use any leftover sauce. That’s how this dish came to be. This recipe can be made easy enough if you don’t have leftover sauce, use your favorite jarred marinara sauce.

2015-09-30-18-09-431.jpg

2015-09-30 17.55.542015-09-30 17.57.042015-09-30 18.14.09

2015-09-30 17.38.22 2015-09-30 17.41.522015-09-30 17.44.31 2015-09-30 17.45.23

2015-09-30 18.22.462015-09-30 17.46.29

In a bowl is my leftover tomato sauce. If you don’t have any homemade tomato sauce, substitute your favorite jarred sauce.

2015-09-30 18.22.29  2015-09-30 18.22.46

2015-09-30 18.23.26  2015-09-30 18.25.00

2015-09-30 18.25.41  2015-09-30 18.26.55

2015-09-30 18.26.57  2015-09-30 18.28.04

2015-09-30 18.28.07  2015-09-30 18.30.30

2015-09-30 19.13.27 2015-09-30 19.13.312015-09-30 19.35.152015-09-30 19.35.54

Yields: 3 servings
Prep Time: 25 minutes, (the slicing and sautèeing of the vegetables)
Cook Time: 30 minutes
Total Time: 55 minutes
Equipment: 3 gratin dishes, 1 rimmed sheet pan, 12-inch sautépan

Ingredients:
1/2 cup olive oil, divided
1 tablespoon olive oil for sautèeing mushrooms
2 tablespoons of unsalted butter
2 zucchini, sliced
1 yellow squash, sliced
3/4 cup homemade marinara sauce ( bottled is fine)
2 tablespoons of thyme leaves (or 1 tablespoon dried thyme)
1 tablespoon Kosher salt (for seasoning zucchini and squash)
1 teaspoon black pepper (for seasoning zucchini and squash
1/4 cup Ricotta cheese
1/4 cup half and half
1 large egg
3/4 cup of grated Parmigiano-Reggiano cheese  plus 3 tablespoons for the top of each gratin
1/4 cup of freshly chopped flat leaf Italian parsley ( reserve 2 tablespoons for garnish

Directions:
Preheat oven to 400 degrees F.
In a large sautépan over medium-high heat, carefully melt the unsalted butter with the olive oil. Add the sliced mushrooms and fresh thyme leaves.

Sautè the mushrooms, about 5-7 minutes, or until they’re brown and tender. Only then season with Kosher salt and freshly cracked black pepper to taste. Transfer to a plate lined with paper towel.

Note: Wait to salt the mushrooms’ until they browned completely. This process allows them to brown and not steam from the water they release.

Slice 2 zucchinis and 1 yellow squash about 1/2 an inch thick. Place them into a bowl and sprinkle with Kosher salt and freshly cracked black pepper. Using the same sautèpan, on medium heat, add the olive oil. Give the oil a chance to get hot but not where it’s smoking.

Arrange the sliced zucchini and squash in one layer in the pan, do not to overcrowd the veggies. This needs to be done in two separate batches. They will shallow fry for about 2 minutes per side. Do this just long enough for the veggies to soften and get some nice color on them before they go into the gratin dishes.

Again, have another large plate lined with a paper towel ready for the sautéed veggies once they’re finished cooking to drain off any extra grease.

While that’s working, go ahead and process the Parmigiano-Reggiano cheese in a food processor.  Transfer to a bowl and set aside.

In a large bowl add the ricotta, egg, half and half, chopped flat-leaf Italian parsley,  3/4 cup of the grated Parmigiano-Reggiano, and a pinch each of Kosher salt and black pepper, mix to combine.  If you are using leftover marinara or are using jarred, have it ready.

In each of 3 gratin dishes, place a layer of the zucchini and squash. Next, and a thin layer of the marinara sauce. To that, add the sautèed mushrooms. Sprinkle a little of the reserved grated cheese on top of the mushrooms. Next spoon on a third of the ricotta cheese mixture.

Finally, top each gratin with a tablespoon of the grated Parmigiano-Reggiano cheese. Place the dishes on a rimmed sheet pan. Bake for 30 minutes. When the Zucchini And Cremini Mushroom Gratins come out of the oven, garnish with the parsley.

Serve hot.

Advertisements

Your comments are wanted and welcomed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: