Gluten-Free Milano Gratin
Indulge in the irresistible charm of Gluten-Free Milano Gratin, a Mediterranean-inspired casserole brimming with flavor and wholesome ingredients. This recipe layers sautéed zucchini, eggplant, and red bell pepper with a creamy Parmesan and mozzarella cheese sauce made with almond milk and gluten-free flour, keeping it entirely gluten-free without sacrificing richness. Topped with crispy gluten-free breadcrumbs and baked to golden perfection, this dish delivers a comforting blend of textures and an aromatic hint of nutmeg. Garnished with fresh basil, it's a stunning centerpiece for gluten-free dining, perfect for serving to family or impressing guests at your next dinner party. Ready in just under an hour, this vibrant recipe is a celebration of freshness and indulgent flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium eggplant
- 1 medium red bell pepper
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons gluten-free all-purpose flour
- 1.5 cups unsweetened almond milk
- 0.5 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 0.25 teaspoon nutmeg
- 0.5 cup gluten-free breadcrumbs
- 2 tablespoons fresh basil, chopped
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini and eggplant into 1/4-inch thick rounds. Slice the red bell pepper into thin strips.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Add the zucchini, eggplant, and red bell pepper. Sprinkle with salt and black pepper. Sauté for 8-10 minutes until the vegetables are tender. Remove from heat and set aside.
In a saucepan over medium heat, heat the remaining 1 tablespoon of olive oil. Add the gluten-free flour and stir constantly for 1-2 minutes to form a roux.
Gradually pour the almond milk into the roux, whisking continuously to avoid lumps. Continue to cook for 3-5 minutes until the sauce thickens.
Remove the saucepan from heat and stir in the Parmesan cheese, nutmeg, and half of the mozzarella cheese until melted and smooth.
Layer half of the sautéed vegetables in a greased baking dish. Pour half of the cheese sauce over the vegetables. Repeat with the remaining vegetables and sauce.
Sprinkle the remaining mozzarella cheese and gluten-free breadcrumbs evenly over the top.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
Remove from the oven and let it cool slightly. Garnish with fresh basil before serving.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 9159 mg | 398% | |
| Total Carbohydrate | 173.2 g | 63% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 54.8 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 2089 mg | 161% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2543 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
