One of the things I’ve been enjoying on the Alli food plan is that there is no food or food group that is demonized. You can eat carbs and meat and fruits and veggies and even fats in balance without having to feel bad about it.
This gratin caught my eye immediately because as the summer has been ending I’ve been eager to enjoy the final days of farm fresh tomatoes and other produce. It’s also pretty versatile and you could probably swap in other ingredients in place of the zucchini like mushrooms or eggplant. I even went so far as to throw in some chopped shrimp to add a little bit of protein into the dish so I could serve it as a main course and have a one dish meal.
Of course, you can make the recipe without the shrimp and I’ll give you variations for both below. The one thing I would do differently next time is I would probably saute the onion and garlic before layering them into the gratin. I have a thing about raw onion and the dish just doesn’t cook long enough in the oven for the onion to get cooked down enough to my liking. In keeping with the Alli principles I would saute them in just a dash of an olive oil cooking spray so as not to add any unnecessary fat or calories.