Cheesy Zucchini Gratin (Low Carb) Recipe

Introduction

This Cheesy Zucchini Gratin is a delicious low-carb dish perfect for a comforting side or a light main course. Made with tender zucchini, rich cheeses, and a creamy garlic sauce, it’s sure to satisfy cheesy cravings without the extra carbs.

Ingredients

• 1 large zucchini, sliced thin and cut in half circles
• 1/2 cup freshly grated parmesan cheese
• 4 tablespoons butter
• 1 small onion, sliced thin
• 1/4 cup beef broth
• 1 cup cheese of your choice (mozzarella and asiago mix recommended)
• 3 large cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup heavy cream

Instructions

1. Step 1: In a large oven-proof skillet, melt the butter over medium heat. Add the sliced onions and cook until lightly caramelized, about 5-7 minutes. Stir in the minced garlic and sauté for about 1 minute until fragrant.
2. Step 2: Pour in the beef broth, heavy cream, salt, and pepper. Stir the mixture and allow it to begin bubbling gently.
3. Step 3: Add the parmesan cheese and stir until melted and well combined with the cream mixture.
4. Step 4: Add the sliced zucchini to the skillet and cook for an additional 5 minutes, allowing the zucchini to soften slightly.
5. Step 5: Evenly sprinkle your choice of cheese (mozzarella and asiago mix suggested) over the top of the zucchini mixture.
6. Step 6: Transfer the skillet to a preheated oven at 425°F (220°C) and bake for 12-15 minutes, or until the cheese is bubbly and golden brown.
7. Step 7: Remove from oven and let cool slightly before serving. Enjoy your cheesy zucchini gratin!

Tips & Variations

• For extra flavor, add a pinch of nutmeg or some fresh thyme to the cream mixture before baking.
• Use a combination of sharp cheddar or Gruyère alongside mozzarella for a richer cheese topping.
• Try stirring in some cooked bacon bits or sautéed mushrooms for added texture and taste.
• To keep it vegetarian, substitute beef broth with vegetable broth or chicken broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the cheese’s texture and flavor. Avoid microwaving if possible to keep the gratin from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gratin ahead of time?

Yes, you can prepare the gratin up to the baking step, cover it, and refrigerate for up to a day. When ready, bake as directed, adding a few extra minutes if baking from cold.

Can I use frozen zucchini instead of fresh?

Fresh zucchini works best for this recipe since frozen zucchini releases extra water that can make the gratin watery. If using frozen, be sure to thaw and squeeze out excess moisture before cooking.

Cheesy Zucchini Gratin (Low Carb) Recipe

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★★★★★

4.9 from 60 reviews

• Author: Hugo
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

This Cheesy Zucchini Gratin is a low-carb, comforting dish featuring thinly sliced zucchini baked in a creamy garlic sauce with a blend of parmesan, mozzarella, and asiago cheeses. Lightly caramelized onions and beef broth enrich the flavors, while the golden bubbly cheese topping adds a delicious finish. Perfect as a side or a light main, this gratin is easy to prepare and sure to please cheesy veggie lovers.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 large zucchini, sliced thin and cut into half circles
• 1 small onion, sliced thin
• 3 large cloves of garlic, minced

Dairy

• 4 tablespoons butter
• 1/2 cup freshly grated parmesan cheese
• 1 cup mixed cheese (mozzarella and asiago blend)
• 1/2 cup heavy cream

Other

• 1/4 cup beef broth
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

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Instructions

1. Caramelize onions and sauté garlic: In a large ovenproof skillet, melt butter over medium heat. Add the thinly sliced onions and cook until they are lightly caramelized, stirring occasionally for about 5 minutes. Add minced garlic and sauté for about 1 minute until fragrant.
2. Add liquids and seasonings: Pour in the beef broth, heavy cream, salt, and pepper into the onion and garlic mixture. Stir thoroughly to combine all ingredients evenly.
3. Simmer and add parmesan: Allow the mixture to begin bubbling slightly to meld the flavors. Then, stir in the freshly grated parmesan cheese until it is melted and incorporated.
4. Incorporate zucchini and cook: Add the sliced zucchini into the skillet, distributing it evenly. Cook for approximately 5 minutes on medium heat until the zucchini softens, stirring gently to coat the slices with the sauce.
5. Top with cheese and bake: Evenly spread your choice of shredded cheeses (mozzarella and asiago mix recommended) over the zucchini mixture. Transfer the skillet to a preheated oven at 425°F and bake for 12 to 15 minutes, or until the cheese topping is bubbling and golden brown to your liking.
6. Serve and enjoy: Remove from oven carefully, let it cool slightly, then serve warm as a delicious low-carb side dish or light main course.

Notes

• Use an ovenproof skillet to avoid transferring the gratin to another dish before baking.
• Feel free to substitute beef broth with vegetable broth for a lighter flavor or to accommodate dietary preferences.
• Adjust the salt level according to the saltiness of your cheese or broth.
• For a vegetarian version, omit beef broth and use vegetable broth instead.
• The cheese blend can be customized with other favorites like cheddar or Gruyere for variation.
• Let the gratin sit for a few minutes after baking to set before serving.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: cheesy zucchini gratin, low carb zucchini recipe, baked zucchini dish, easy healthy gratin, keto zucchini dish