Gluten-Free Milano Gratin

Indulge in the rich and cheesy comfort of Gluten-Free Milano Gratin, a vibrant modern twist on classic Milano-style cuisine that's perfect for those avoiding gluten. This hearty yet elegant dish features layers of tender zucchini, eggplant, and red bell pepper, all sautéed to perfection and nestled under a creamy, nutmeg-infused cheese sauce made with gluten-free flour and unsweetened almond milk. The gratin is crowned with a generous topping of melty mozzarella, grated Parmesan, and crunchy gluten-free breadcrumbs, baked to golden, bubbly bliss. With its balanced flavors, creamy texture, and fresh basil garnish, this gluten-free vegetarian casserole is as satisfying as it is wholesome—ideal for weeknight dinners or special occasions alike. Ready in just about an hour, this baked beauty highlights keywords like "gluten-free recipe," "vegetarian casserole," and "Milano-style gratin," making it a must-try for health-conscious food lovers.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 1 medium eggplant
• 1 medium red bell pepper
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons gluten-free all-purpose flour
• 1.5 cups unsweetened almond milk
• 0.5 cup Parmesan cheese, grated
• 1 cup mozzarella cheese, shredded
• 0.25 teaspoon nutmeg
• 0.5 cup gluten-free breadcrumbs
• 2 tablespoons fresh basil, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the zucchini and eggplant into 1/4-inch thick rounds. Slice the red bell pepper into thin strips.

Step 3

In a large skillet over medium heat, add 2 tablespoons of olive oil. Add the zucchini, eggplant, and red bell pepper. Sprinkle with salt and black pepper. Sauté for 8-10 minutes until the vegetables are tender. Remove from heat and set aside.

Step 4

In a saucepan over medium heat, heat the remaining 1 tablespoon of olive oil. Add the gluten-free flour and stir constantly for 1-2 minutes to form a roux.

Step 5

Gradually pour the almond milk into the roux, whisking continuously to avoid lumps. Continue to cook for 3-5 minutes until the sauce thickens.

Step 6

Remove the saucepan from heat and stir in the Parmesan cheese, nutmeg, and half of the mozzarella cheese until melted and smooth.

Step 7

Layer half of the sautéed vegetables in a greased baking dish. Pour half of the cheese sauce over the vegetables. Repeat with the remaining vegetables and sauce.

Step 8

Sprinkle the remaining mozzarella cheese and gluten-free breadcrumbs evenly over the top.

Step 9

Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.

Step 10

Remove from the oven and let it cool slightly. Garnish with fresh basil before serving.

Nutrition Facts

Serving size	1676.7 grams (1676.7g)

Amount per serving	% Daily Value*
Calories	1736

Total Fat 91.40g	117%
Saturated Fat 29.70g	149%
Polyunsaturated Fat 5.70g
Cholesterol 128mg	43%
Sodium 9159mg	398%
Total Carbohydrate 173.20g	63%
Dietary Fiber 25.50g	91%
Total Sugars 54.80g
Protein 60.80g	122%

Vitamin D 132IU	659%
Calcium 2089mg	161%
Iron 8mg	43%
Potassium 2543mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 13.8%

Carbs: 39.4%