As the zucchini continues to be harvested from my garden, so do the ideas for ways to use them up. The inspiration for this recipe came from Food & Wine magazine – they used a 9″ round pan and had an Italian-flavored gratin all whirled up so pretty and all in there. I prefer cooking in smaller batches, so I chose to use three ramekins and created an Asian-style flavor, only because I’m currently tapped out in the Italian-style zucchini arena. This is really a simple dish to make. I’m sure the one in Food & Wine tastes as awesome as it looks. I’ll be trying that when I get a craving for tomato and cheese.
To prep the zucchini, slice thin – use a mandolin slicer for quick results – then layer the slices on a baking sheet, sprinkle with salt and pepper, garlic powder and some red pepper flakes. You can use two cookie sheets or just layer them on top of each other, but let them all sit for 10 minutes or so. Once the mushrooms are roasted, toss a few pieces on each slice of zucchini.
Gluten Free Zucchini Gratin – Asian Style
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- 4 Ounces White Mushrooms
- 1 Pound Zucchini
- Salt & Pepper
- Garlic Powder
- Red Pepper Flakes (Optional)
- *2 Cloves Garlic, chopped
- 1/4 cup Olive Oil
- 2 Tablespoons Rice Vinegar or Ume Plum Vinegar
- 2 Tablespoon Coconut Aminos or Gluten Free Soy Sauce
- 1-2 Green Onions, sliced thin
- 1/4 teaspoon Ginger (Fresh or Ground)
- 1/2 teaspoon Sesame Oil
- Slice the mushrooms about 1/8" thick and lay in a single layer on a baking sheet. Place in a 350 degree F oven and let them roast for about 10 minutes or so - they will be substantially reduced in size. Set aside.
- Slice the zucchini lengthwise in 1/8" thick pieces (a mandolin slicer works well). If you end up with thicker slices, just let them sit a little longer in the next step.
- Lay the slices flat on a couple of baking sheets and sprinkle with salt, pepper and garlic. Let sit about 10 minutes.
- Saute the garlic in the oil until it begins to soften, then add the vinegar and aminos. Simmer to reduce, about 5 minutes or so.
- Put about a tablespoon of the garlic mixture in the bottom of three ramekins. Set the rest of it aside.
- Slice the green onions, and sprinkle all but a tablespoon over the sliced zucchini.
- Add a sprinkle of red pepper flakes over the zucchini slices, then place a few mushrooms on top of each slice of zucchini.
- Starting with one zucchini slice, start rolling it up, making sure the mushrooms rest nicely inside. Place the rolled piece onto another piece and continue rolling (kind of like a snowball going downhill!) until you've used about 1/3 of the zucchini slices.
- Gently place your gorgeous zucchini roll in one of the ramekins, and repeat the process to make two more.
- Place the ramekins on a baking sheet and bake for about 30 minutes at 350 degrees F.
- Add the ginger and sesame oil to the remaining garlic oil and stir to combine.
- When cooked, remove ramekins from oven, and equally drizzle the garlic/ginger/sesame oil mixture over the zucchini, then garnish with the remaining green onion.
- Season with additional salt and pepper, if desired.
- Serve, but be careful...they will be hot!