It is that time of year again when zucchini is so plentiful we rack our brains on how to use up all those lovely squash that are taking over our gardens or that friends and neighbors trust upon us. It’s time for gluten free zucchini bread, zucchini fritters and zucchini muffins.
To change it up I decided to make a zucchini gratin this weekend. I figured I love potato gratin so why not? Plus a gratin made with zucchini instead of potatoes would have a lot less calories, starch and carbs. In that vein I also decided to leave out all those cheese calories gratins are usually so loaded with.