Zucchini Gratin

== Description ==
A traditional side-dish alternative - you can make this with other vegetables for the gratin served for dinner. Cottage cheese works for this, too, while simply replacing the potatoes.
== Ingredients ==
* 2 pounds zucchini, sliced in ¼-inch thick rounds, about 4 medium
* 2 teaspoons salt, kosher, rock, or iodized only
* 2 teaspoons pepper, black only
* ½ cup freshly grated Parmesan cheese, 2 ounces
* 2 tablespoons butter, melted 
== Directions ==
# Butter a 10-inch pie plate or quiche pan.
# Put the sliced zucchini in a medium pot and cover with water.
# Bring to a boil and cook for 2 minutes; drain and rinse with cold water to stop cooking.
# Arrange the zucchini in the pie plate in an overlapping circular pattern.
# Season with salt and pepper between layers.
# Top with Parmesan cheese and drizzle with melted butter.
# Bake at 400° F for 30 minutes, then bake at 475° F for another 10 minutes until golden brown. Serve hot and plain or with other vegetables, main dishes, or side dishes but cut into squares with a kitchen knife and place the vegetable-based gratin into a small, fresh plate. 
== Nutritional information ==
Per serving: 
* 73 Calories | 5g Fat | 4g Protein | 3g Carbohydrate | 1g Dietary Fiber | 2g Net Carbs
__NOTOC__
Category:Healthy Recipes for Diabetic Friends
Category:Casserole Recipes
Category:Zucchini Recipes
Category:Parmesan cheese Recipes
Category:Vegetarian Recipes
Category:Vegetable Recipes
Category:Cheese Recipes
Category:Vegan Recipes
Category:World Recipes
Category:Side Dish Recipes
Category:Vegan Side Dish Recipes
Category:Vegetarian Side Dish Recipes
Category:Black pepper Recipes
Category:Spice Recipes
Category:Dinner Recipes
Category:Lunch Recipes
Category:Firm cheese Recipes