Zucchini and spinach gratin
A source of fiber and antioxidants, this gratin supports heart health and improves digestion. The delicate flavor of zucchini and spinach with a hint of saffron makes it perfect for a light dinner.
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | ? |
| Mediterranean | ? |
| Anticandidal (ACD) | |
| FODMAP | |
| AIP | ? |
| DASH | ? |
| GAPS | ? |
| Low Lectin Diet | |
| Low Histamine Diet | ? |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | |
| Low Oxalate Diet | ? |
| MIND | ? |
Slice the zucchini (100 g) into thin slices and sprinkle with salt. Let it sit for a while to release its juice.
After that, pat the slices dry with a paper towel to remove excess moisture.
The next step is to chop the spinach (100 g).
In a separate bowl, beat the egg (1 piece) with a fork. Add a pinch of saffron and chopped parsley leaves (2-3 sprigs) to the egg mixture, then season to taste.
Now you can assemble the gratin. In a baking dish, layer the zucchini slices, then sprinkle with chopped spinach and pour a small amount of the egg mixture over it.
Repeat the process, alternating zucchini, spinach, and egg mixture until all the ingredients are used.
Cover the dish with a layer of parchment paper, secure it with foil, and place it in a preheated oven at 180 degrees.
Bake for 15-20 minutes until cooked through.
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