Meat Zucchini Gratin Recipe - CookingWithAlia - Episode 331

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: monterey jack

Reduced-fat cheddar lowers calories while still providing flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat content.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often cheaper.

Cut the tips off the zucchinis and grate them using the large holes of a grater until you have a mound of grated zucchini.

Drizzle olive oil in a large pan and heat for a minute on medium-high heat, then add the grated zucchini.

Cook the zucchini for 5 minutes until it becomes tender but still holds a nice texture; do not overcook it.

Place the cooked zucchini in a sieve to get rid of all excess water.

Transfer the zucchini directly into a baking pan to minimize washing dishes.

Drizzle olive oil in the same pan and heat for a minute on medium-high heat, then add chopped onion and a pinch of salt.

Cook the onion for a few minutes until it becomes translucent.

Add the ground meat, season with paprika, salt, and black pepper, and mix well.

Cook the meat until the juices start drying out, being careful not to overcook it.

Once done, add the cooked meat to the zucchini in the baking pan and mix well.

In a bowl, add 2 eggs and lightly beat them with a fork.

Season the eggs with a little bit of salt and pepper, then mix in milk and cream.

Pour the egg-milk mixture evenly over the zucchini and meat in the baking pan.

Top the gratin with a layer of grated cheese.

Bake in a preheated oven until the cheese has melted and is golden brown on top.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens