Zucchini Gratin

5 from 6 votes

Zucchini Gratin is a delicious, creamy, cheesy casserole and a great way to use up some of that summer zucchini crop. This recipe is made grain-free making it gluten free and keto friendly. It’s an easy, tasty dish that the whole family will enjoy.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American, Gluten Free, Low Carb, Vegetarian

Servings:

Calories: 420kcal

Author: Lauren Harris

Ingredients

Zucchini Gratin

1 tablespoon unsalted butter
2 pounds zucchini * sliced into 1/4-inch rounds, from about 4 medium zucchini
1 shallot * finely diced
2 cloves garlic * minced
1 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup Parmesan cheese
1 cup Gruyere cheese * divided

Almond Flour Crumbs

3/4 cup blanched almond flour
2 tablespoons unsalted butter * melted

Instructions

Zucchini Casserole

Grease a large casserole dish using a small amount of butter or cooking spray and preheat oven to 400°F.
Place a layer of zucchini rounds into the bottom of the casserole dish, overlapping them slightly. Set aside the remaining zucchini.
Heat a large skillet over medium-high heat and add the butter. Once melted, add the shallot and garlic and cook for 2-3 minutes, stirring frequently, until softened.
Carefully pour in the heavy cream and raise the heat to high. Bring to a boil and cook another minute or so, until thickened slightly.
Remove the pan from the heat and stir in the Parmesan cheese and 1/2 cup of the Gruyere cheese.
Pour half of the cheese sauce over the zucchini in the casserole dish, then add a second layer of zucchini and the remaining sauce.

Almond Flour Crumbs

Combine the almond flour and melted butter in a small bowl with a fork until crumbs form. Using your fingers, break the crumbs up over the casserole and add the remaining Gruyere cheese.
Bake, uncovered, for approximately 20 minutes, or until the almond flour crumbs and cheese are light brown and the zucchini is just fork-tender.

Video

Notes

Alternative Gratin Toppings

Use only the Gruyere cheese.
Make a pistachio topping (see this in the recipe for Brussels Sprouts Gratin - it's SO good!).
Use crushed pork rinds.
If you’re not low carb, you can use regular or gluten free breadcrumbs.

How to Store Leftovers

Store leftovers in an air-tight container in the refrigerator. Use within 3 days.

** Nutritional information is an estimate and may vary.

Nutrition