6 medium zucchini, cut into 1" slices 8 oz gf sour cream or creme fraiche 2 Tablespoons unsalted butter 1 cup shredded cheddar cheese 1/4 cup feta 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 1/2 cup gf bread crumbs
Preheat oven to 350 degrees F. Butter a 1-1/2 quart casserole dish. Cook zucchini in boiling salted water for 5 minutes or until crisp tender. Drain and place in ice water. Drain again. In a small saucepan, combine sour cream or creme fraiche and butter over medium-low heat until butter melts, stirring constantly. Remove from heat and add cheeses, salt and pepper. Layer half of the zucchini, then half of the sour cream mixture, the rest of the zucchini, then the rest of the sour cream mixture. Top with the bread crumbs and bake for 25 minutes or until bubbly.
We made bread crumbs from a loaf of gf french bread that we had previously frozen in the freezer.