This post may contains Amazon affiliate and other affiliate links. If you make a purchase through these links, I may earn a small commission at no extra cost to you. Your support helps me continue to provide quality content. I only recommend products I personally trust and believe will add value to your experience. For more details, please visit my Privacy Policy.
If you’re looking for a comforting, creamy, and low-carb side dish that pairs beautifully with almost any main course, Keto Zucchini Gratin is the answer! This dish is a perfect combination of tender zucchini slices baked in a rich, cheesy, and savory sauce. It’s ideal for those who love gratins but want to skip the carb-heavy potatoes. Packed with flavor and nutrients, this recipe is simple to prepare and sure to impress your family and guests. Whether you’re hosting a dinner party or preparing a weeknight meal, Keto Zucchini Gratin is bound to become a household favorite.
If you’re loving keto-friendly recipes like this, why not take your journey to the next level? Discover meal plans crafted to suit your taste and help you stay on track with your goals. Start your custom plan today!
Why You’ll Love Keto Zucchini Gratin
- Low-carb goodness: Perfect for keto enthusiasts looking for a potato gratin substitute.
- Rich and creamy: The blend of cheeses and cream creates a luscious texture that feels indulgent.
- Easy to customize: Add herbs, spices, or protein to make it your own.
- Versatile dish: Works as a side or a standalone vegetarian meal.
My Personal Experience
I’ve always loved gratins, but the traditional recipes loaded with potatoes didn’t align with my keto goals. That’s when I discovered the magic of zucchini. The first time I made this dish, I was amazed at how perfectly the zucchini absorbed the cheesy, creamy sauce. It was so good that my family didn’t even realize it was a keto-friendly dish! Now, this has become a staple in my weekly meal rotation. Preparing it is almost therapeutic, and the bubbling, golden cheese on top is always a sight to behold.
Required Equipment
- Mandoline or sharp knife: To slice the zucchini uniformly thin. This ensures even cooking and a beautiful presentation. If you’ve never tried a mandoline before, it’s a game-changer for recipes like this.
- Large mixing bowl: Perfect for tossing the zucchini slices with salt and ensuring they’re evenly seasoned. I love how versatile mixing bowls are—you’ll use them in nearly every recipe!
- Baking dish: The heart of this recipe lies in its presentation. A good baking dish allows for even cooking and delivers that delightful bubbling cheese crust.
- Cheese grater: Grate fresh cheese for the creamiest and smoothest sauce. Freshly grated cheese melts better and tastes so much more vibrant.
- Paper towels or clean kitchen towels: Essential for patting the zucchini dry after salting. It’s a small step that makes a big difference in avoiding excess liquid.
Ingredients & Substitutions
- Zucchini (3 medium): The star of the dish. Slice them thin for best results. You can substitute yellow squash if you prefer a slightly sweeter taste.
- Heavy cream (1 cup): Adds creaminess. Unsweetened almond milk with a bit of cream cheese can be used as a lower-calorie option.
- Shredded cheese (1 cup, divided): Cheddar, mozzarella, or Gruyere works wonderfully. A mix of cheeses can elevate the flavor.
- Parmesan cheese (½ cup, grated): Gives the gratin its golden crust. Pecorino Romano is a good substitute.
- Garlic (2 cloves, minced): Enhances the savory profile. Garlic powder can work in a pinch.
- Butter (1 tablespoon): Adds richness to the sauce.
- Salt (½ teaspoon): To draw moisture from the zucchini and enhance flavor.
- Black pepper (¼ teaspoon): For a touch of heat.
How to Make Keto Zucchini Gratin
1. Prep the zucchini:
Wash and slice zucchini into thin, even rounds using a mandoline or knife. Sprinkle salt over the slices and let them sit for 10–15 minutes to draw out moisture. Pat dry with paper towels.
2. Prepare the cheese sauce:
In a small saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in heavy cream and bring to a simmer. Gradually add ¾ cup of shredded cheese and all the Parmesan, stirring until smooth.
3. Assemble the gratin:
Preheat the oven to 375°F (190°C). Grease a baking dish with butter. Arrange half of the zucchini slices in overlapping layers. Pour half of the cheese sauce over the zucchini. Repeat with the remaining zucchini and sauce.
4. Add the topping:
Sprinkle the remaining shredded cheese evenly over the top.
5. Bake:
Bake for 25–30 minutes, or until the cheese is golden and bubbly. Let it cool for 5 minutes before serving.
Tips for This Recipe
- Drain zucchini well: This step is crucial to avoid a watery gratin.
- Freshly grate cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- Use a broiler for extra browning: If you love a crispy top, broil the gratin for 2–3 minutes at the end.
Optional Additions
- Herbs: Add fresh thyme or rosemary for an earthy touch.
- Protein: Mix in cooked bacon or chicken for a heartier dish.
- Spices: A pinch of nutmeg can enhance the creamy sauce.
Serving Ideas
- Pair with grilled chicken or steak for a complete meal.
- Serve alongside a fresh green salad with a tangy vinaigrette.
Storage Recommendations
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. Avoid microwaving as it may make the dish watery.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble the dish but don’t bake it. Cover and refrigerate for up to 24 hours, then bake when ready.
Can I freeze it?
Zucchini gratins don’t freeze well due to the high water content.
Nutritional Breakdown (Per Serving)
- Calories: 220
- Fat: 18g
- Protein: 9g
- Total Carbs: 6g
- Net Carbs: 4g
Keto Zucchini Gratin Recipe
Ingredients
- Zucchini 3 medium
- Heavy cream 1 cup
- Shredded cheese 1 cup, divided
- Parmesan cheese ½ cup
- Garlic 2 cloves
- Butter 1 tablespoon
- Salt ½ teaspoon
- Black pepper ¼ teaspoon
Instructions
- Slice zucchini thinly and salt to remove moisture. Pat dry after 15 minutes.
- Make cheese sauce by melting butter, sautéing garlic, and adding heavy cream and cheese. Stir until smooth.
- Layer zucchini and sauce in a greased baking dish.
- Top with cheese and bake at 375°F (190°C) for 25–30 minutes.
- Cool slightly before serving.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make your keto journey easier? Get a meal plan tailored to your unique needs and preferences, designed to keep you on track effortlessly. Start your personalized plan now!
Subscribe to our newsletter!
