Ingredients

The following ingredients have 6 Servings
  • 3 zucchinis
  • 2 yellow squash
  • 3 tablespoons avocado oil
  • salt and pepper
  • 1 sweet onion, chopped
  • 2 large garlic cloves, pressed
  • 1 cup pancetta, diced
  • 1/2 cup milk
  • 1 tablespoon arrowroot starch
  • 1 cup Gruyere cheese, shredded
  • handful of fresh herbs for serving

Instruction

  • Preheat oven to 450F.
  • Cut the zucchini and squash crosswise in thin slices. Try to get them about 1/8 inch thick.
  • Place them in a large bowl and toss with avocado oil, salt and pepper.
  • Line the zucchini across a baking dish so they are standing up.
  • Bake for 25-30 minutes until they are tender and browned on the top.
  • While the zucchini is baking, sauté the chopped onion in a tablespoon of avocado oil over medium-high heat for about 5 minutes .
  • Add the garlic and pancetta and continue to cook for another 3 – 5 minutes until the onions are golden brown and smelling amazing. Set aside.
  • In a small saucepan, whisk together the milk and arrowroot starch.
  • Add the Gruyere and continue to whisk until it’s smooth.
  • Sprinkle the onion and pancetta mixture over top the zucchini.
  • Then, pour the cheese mixture on top.
  • Bake for another 20 minutes until golden brown on top.
  • Top with fresh herbs (optional).