Gluten Free Zucchini and Yellow Squash Basmati Gratin

Zucchini and Yellow Squash Basmati Gratin

Zucchini and Yellow Squash Basmati Gratin

Ingredients

  • 4  cups  zucchini, halved lengthwise and thinly sliced (about 1 1/4 pounds)
  • 4 cups yellow squash, halved lengthwise and thinly sliced (about 1 1/4 pounds)
  • 2 cups thinly sliced leek (about 2 large)
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 3 garlic cloves, minced
  • 1 cup fat-free sour cream or Tofutti sour cream substitute
  • 2/3 cup 1% low-fat milk or rice milk
  • 2 large egg whites
  • 2 tablespoons The Pure Pantry All Purpose Baking Mix
  • 3 cups cooked basmati rice
  • 1 cup (4 ounces) crumbed feta cheese or crumbled goat cheese
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese or Machego (goat cheese)
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons chopped fresh oregano
  • Cooking spray
  • 1/2 cup grated fresh parmesan cheese or Manchego cheese for topping

Instructions

Preheat oven to 375°F.

Combine zucchini, squash, leek, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic in a Dutch oven.  Cover and cook over medium-high heat 20 minutes or until squash is very tender, stirring occasionally.  Uncover and remove from heat; cool slightly.

Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, sour cream, milk, egg whites and baking mix in a large bowl, stirring with a whisk. Add squash mixture, basmati rice, cheeses, parsley, and oregano; stir well to combine.  Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.  Top with remaining cheese.  Bake at 375°F for 25 minutes or until browned on top and bubbly around edges.  Let stand 10 minutes before serving.

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