Servings: 5
Difficulty level: moderate

For the Gluten-Free Bechamel Sauce:
5 tablespoons butter -OR- 4 ½ tablespoons olive oil
4 tablespoons Gluten-Free Flour blend -OR- 2 tablespoons rice flour + 2 tablespoons tapioca flour
4 cups milk
2 teaspoons salt
½ teaspoon freshly grated nutmeg
2 minced garlic cloves
 

For the Gratin:
2 zucchinis cut into thick slices
1 can Julia´s Farms Spaghetti
50g grated parmesan cheese

For the Gluten-Free Bechamel Sauce:

In a medium saucepan, heat the butter over medium-low heat until melted (or warm oil). Add the gluten-free flour and whisk until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the flour mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

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For the Gratin:
In a lightly greased refractory, distribute the zucchini and the hearts of palm. Cover with the Bechamel Sauce, sprinkle with the cheese and bake in a preheated oven at 400º F for 20 minutes or until golden.

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