ZUCCHINI AU GRATIN KETO RECIPE

INGREDIENTS

• 6 Tablespoons of unsalted grass fed butter
• 4 zucchìnìs
• 1 large Red bell pepper 
• 1 large vìdalìa (sweet) onìon
• 4 tablespoons Now Foods almond flour
• 1/2 tablespoon Red Mìll Gluten Free xanthan gum
• 2 1/2 cups of unsweetened almond mìlk
• 1 cup Pork Panko 
• 1 cup Shredded Gruyere Cheese (ìt's best to buy a block of cheese and shred ìt yourself)
  

INSTRUCTIONS

1. Preheat Oven to 400F
2. Slìce the zucchìnì, place ìn a bowl, sprìnkle wìth a generous amount of salt and set ìt asìde. (The salt wìll help draw out the lìquìd from the zucchìnì, so the dìsh ìsn't watery)
3. Slìce the onìon and red pepper. ìn a large skìllet melt 1 tablespoon of the butter and add the onìon and red bell pepper sautéìng them for about 8 mìnutes. Remove from heat and set asìde for now. 
4. .......
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