Cauliflower and Zucchini Gratin
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
1 medium head of cauliflower, cut into florets
1 medium zucchini, thinly sliced
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 cup unsweetened almond milk
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish 
Instructions
Preheat the oven to 375 degrees Fahrenheit.
In a large pot of boiling salted water, blanch the cauliflower florets for about 3 minutes until slightly tender. Drain and set aside.
In a large mixing bowl, combine the zucchini slices, half of the mozzarella cheese, almond milk, olive oil, garlic, thyme, salt, and pepper. Mix well.
Fold in the blanched cauliflower, ensuring that all the vegetables are well coated.
Transfer the mixture to a greased baking dish. Sprinkle the remaining mozzarella and grated Parmesan cheese evenly over the top.
Bake in the preheated oven for 20 to 25 minutes or until the cheese is golden and bubbly.
Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
Enjoy this creamy, low-carb gratin as a satisfying lunch option perfect for a diabetic-friendly diet.
