Ingredients

The following ingredients have 4 Servings
  • 1 large zucchini
  • 4 oz shredded fontina
  • 4 oz shredded parmesan
  • 2 tbsp Heavy Whipping Cream
  • 1 tbsp Butter
  • 1/2 tsp minced garlic
  • 1/8 tsp xanthan Gum
  • 1/4 tsp Pink Himalayan Salt
  • 1/8 tsp black pepper

Instruction

  • Slice zucchini into rounds and set aside, and shred cheese if not pre-shredded and set aside.
  • In a medium heat sauce pan add butter and garlic and cook until fragrant.
  • Add the heavy whipping cream and combine.
  • Slowly add the fontina cheese allowing it to melt before adding more and continuously stirring.
  • Add half the parmesan to the sauce pan and continue to stir.
  • Add the xanthan gum, season with salt and pepper and stir for additional 2 minutes as the sauce thickens.
  • TIP: For the dish we used our 6 inch skillet.
  • Layer some of the fontina cheese mixture into the bottom of the skillet and make a layer of zucchini on top. Sprinkle with some cheese and season with salt and pepper.
  • Repeat the process until all the fontina mixture, zucchini and parmesan is used ensuring to save some parmesan to sprinkle on the top before place in the oven.
  • Bake at 375 until the cheese is golden brown on top, about 22-25 minutes.