Easy Cheesy Zucchini Gratin - Low Carb & Keto
This Easy Cheesy Zucchini Gratin has become a staple in our house! It's cheesy and creamy, super easy to throw together, and the perfect low-carb side dish for your keto diet!
This Easy Cheesy Zucchini Gratin has become a staple in our house! It's cheesy and creamy, super easy to throw together, and the perfect low-carb side dish for your keto diet!
- Carbohydrate 1.59215166666748 g
- Cholesterol 35.4918055584625 mg
- Fat 11.6988891677633 g
- Fiber 0.22317778301239 g
- Protein 5.70964305556705 g
- Saturated Fat 7.3548488895834 g
- Serving Size 1 1 serving (44g)
- Sodium 147.329396998529 mg
- Sugar 1.36897388365509 g
- Trans Fat 0.654074722298994 g
- Calories 133 calories
Step-by-step
- Preheat oven to 375 degrees (F).
- Grease a 9x9 or equivalent oven proof pan.
- Overlap 1/3 of the zucchini and onion slices in the pan, then season with salt and pepper and sprinkle with 1/2 cup of shredded cheese.
- Repeat two more times until you have three layers and have used up all of the zucchini, onions, and shredded cheese.
- Combine the garlic powder, butter, and heavy cream in a microwave safe dish.
- Heat for one minute or until the butter has melted. Stir.
- Gently pour the butter and cream mixture over the zucchini layers.
- Bake at 375 degrees (F) for about 45 minutes, or until the liquid has thickened and the top is golden brown.
- Serve warm.
Zucchini contains approximately ninety-five percent water by weight, meaning successful gratins depend entirely on managing moisture release during baking. Slicing the raw squash uniformly to a thickness of roughly one-quarter inch ensures even heat penetration while stacking the rounds tightly in a 9x9-inch pan creates structural resistance against collapse. Salting each layer draws out surface moisture via osmosis before the dish enters the 375 degree oven, reducing the risk of a watery sauce. Heavy whipping cream, containing around thirty-six to forty percent milk fat, acts as a stable emulsion when heated alongside melted butter. This fat content prevents the dairy from curdling when exposed to the high heat required to brown the pepper jack cheese. Whisking the garlic powder directly into the warm butter-cream mixture distributes the fat-soluble flavor compounds evenly through the liquid rather than leaving clumps on individual vegetable surfaces. Baking the assembly uncovered for forty-five minutes allows steam to escape efficiently, concentrating the cream and rendering the top layer golden brown and crisp.
