Name: Summer Squash and Zucchini Gratin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium zucchini; 1 medium summer squash; 1 cup egg whites; 1 large egg; 0.5 cup non-fat Greek yogurt; 1 tsp olive oil; 2 tbsp almond flour; 1 tbsp parmesan cheese; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh thyme

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Summer Squash and Zucchini Gratin

Tender summer squash and zucchini slices baked in a creamy, protein-rich custard topped with a golden, nutty almond-parmesan crust.

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NUTRITION

Protein

54.2g

Fat

19.8g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

1 medium zucchini

1 medium summer squash

1 cup egg whites

1 large egg

0.5 cup non-fat Greek yogurt

1 tsp olive oil

2 tbsp almond flour

1 tbsp parmesan cheese

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish with the olive oil.
2
Thinly slice the zucchini and summer squash into uniform rounds using a sharp knife or a mandoline for even cooking.
3
In a medium mixing bowl, whisk together the egg whites, whole egg, Greek yogurt, garlic powder, onion powder, sea salt, and black pepper until the mixture is completely smooth.
4
Arrange the squash and zucchini slices in the prepared baking dish, overlapping them slightly in concentric circles or rows.
5
Pour the egg and yogurt mixture evenly over the vegetables, gently shaking the dish to ensure the liquid settles between the layers.
6
In a small bowl, combine the almond flour, parmesan cheese, and fresh thyme, then sprinkle this topping evenly over the gratin.
7
Bake for 35 to 40 minutes until the custard is set and the almond-parmesan crust has turned a beautiful golden brown.