Zucchini Gratin

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1 tablespoon dried oregano
• 1/2 cup vegetable broth
• 2 garlic cloves, minced

Instructions:

1. Preheat the oven to 375°F.
2. In a large bowl, toss the zucchini with olive oil, salt, and black pepper.
3. In a separate bowl, mix the breadcrumbs, Parmesan cheese, and oregano together until well combined.
4. Spread half the zucchini on the bottom of a baking dish and sprinkle half of the breadcrumb mixture over the top.
5. Repeat with the remaining zucchini and breadcrumb mixture.
6. In a small saucepan, bring the vegetable broth and garlic to a boil. Pour the broth mixture over the zucchini and breadcrumb mixture.
7. Bake for about 30-35 minutes or until the zucchini is tender and the top is golden brown.

Verdict:

This zucchini gratin is a rich and flavorful side dish that is perfect for any meal. The combination of zucchini, breadcrumbs, and Parmesan cheese creates a crunchy and savory topping that pairs well with a variety of main courses.

Serving suggestions:

Serve this dish as a side to a grilled chicken breast or a roasted pork tenderloin. It also pairs well with a simple salad or roasted vegetables.

Bechamel Rice without lactose

Ingredients:

• 1 cup white rice
• 2 cups water
• 2 tablespoons vegan butter
• 2 tablespoons all-purpose flour
• 2 cups unsweetened almond milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

Instructions:

1. In a medium saucepan, bring the water and rice to a boil and then reduce the heat to low and simmer for about 18 minutes or until the rice is tender and the water has been absorbed.
2. In a separate saucepan, melt the vegan butter over medium heat. Add the flour and whisk constantly for 1-2 minutes or until the mixture turns slightly golden brown.
3. Gradually add the almond milk to the saucepan, whisking constantly to avoid lumps.
4. Add salt, black pepper, and nutmeg and continue whisking for about 5-7 minutes or until the mixture thickens and starts to bubble.
5. Remove the saucepan from the heat and pour the bechamel sauce over the cooked rice, stirring well.
6. Let the rice sit for 5 minutes before serving.

Verdict:

This bechamel rice is a delicious and creamy side dish that is perfect for anyone with a lactose intolerance. The nutmeg adds a subtle earthiness to the dish that complements the creamy flavor of the almond milk.

Serving suggestions:

Serve this dish as a side to a baked salmon fillet or herb-roasted chicken. It also pairs well with steamed vegetables or a fresh salad.