A Veggi-ful Christmas Dish

Hi everyone,

It's been a busy few weeks since my last post. Sadly, Christmas is over, but the new recipes that I tried out this holiday will be gracing our dinner table year round.

A new favorite included a fun and healthier take on the traditional gratin. Instead of potatoes, I used zucchini and yellow squash to make the side dish. Another Martha Stewart adaptation, I was able to make it entirely gluten-free and almost all dairy-free. I love a challenge, and this was certainly a good one!

The original recipe served four, but since it was just SensiHusband and myself, we halved the ingredients. Feel free to multiply as needed.

Zucchini and Yellow Squash Gratin (Adapted from Martha Stewart)

Ingredients

• 1 tablespoon Earthbalance or margarine
• 1 medium zucchini (about 7 ounces), sliced diagonally an inch wide
• 1 medium yellow squash (about 7 ounces), sliced diagonally an inch wide
• 1/2 shallot, minced
• 1/2 garlic clove, minced
• Kosher salt and ground pepper
• 1/4 cup rice milk (plain)
• 1/2 cup (1 slice) of gluten-free bread (food processed) or pre-made gluten-free bread crumbs
• 1/4 cup of grated parmesan cheese (or cheese alternative)

Directions

1. Preheat oven to 450 degrees. In a medium skillet, melt the margarine over medium heat; add zucchini, yellow squash, shallot, and garlic. Season with salt and pepper as needed. Saute, stirring occasionally, until zucchini and squash are slightly tender, about 4 to 6 minutes.
2. Add milk and cook until creaminess occurs, about 5 minutes. Remove from heat, stir in half of the bread crumbs and parmesan ingredients.
3. Transfer mixture into a casserole dish. Cover rest of bread crumb and parmesan mixture on the mixture. Bake until top is lightly browned, about 8 to 10 minutes.

Incorporating veggie dishes that are both tasty and exciting can be a challenge. I highly recommend trying this recipe for something Non-Sensi and SensiPeople will love!

Until next time,

SensiGirl