Recipe: Tasty Zucchini Gratin (Low Carb)

Zucchini Gratin (Low Carb). This Easy Cheesy Keto Zucchini Gratin has become a staple in our house! It's cheesy and creamy, super easy to throw together, and the perfect low But coming up with tasty low carb veggie side dishes that go with those main courses night after night can be a problem. An easy zucchini gratin recipe that's keto friendly and takes just minutes to prepare.

A crazy-flavorful side dish using some in-season veggies?! - YES please! Kathleen Harts Low Carb Zucchini Gratin will help you use. Pair this low-carb and Paleo-friendly keto dish with your favorite entreés for a hearty side dish. You can cook Zucchini Gratin (Low Carb) using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Zucchini Gratin (Low Carb)

1. You need 3 of medium zucchini (18 oz.).
2. You need of Ruth Ann's.
3. You need 1 tbsp of dried shallots.
4. You need 1 1/2 cups of Italian shredded cheese.
5. Prepare 1/2 tsp of roasted garlic powder.
6. You need 1/2 cup of heavy cream.

Potatoes are traditionally used in au gratin recipes, but other hearty veggies work just as well! From Brussels sprouts to parsnips, there are plenty of options to make this decadent dish. My zucchini gratin recipe has sun-dried tomato and feta cheese which give it a Mediterranean vibe. It is grain-free, gluten-free, sugar-free, low carb, and a THM S.

Zucchini Gratin (Low Carb) instructions

1. Preheat oven to 375°. Spray round white casserole dish with Pam..
2. Slice zucchini 1/4" on mandolin. Season zucchini liberally with Ruth Ann's. Place 1/3 of the zucchini slices in the casserole dish and sprinkle with 1 tsp shallots and 1/2 cup of the cheese..
3. Repeat with remaining zucchini, shallots, and cheese..
4. Combine the heavy cream and the roasted garlic powder. Pour it over the top..
5. Bake for 40 minutes..

I miss potatoes in my life and the next best thing when it comes to scalloped is zucchini. So i decided to make zucchini gratin. One tip I would say before I go into the recipe, is to keep your sauce on the burner. Use a metal spoon to scrape out the seeds from the zucchini; discard the seeds and place the flesh in a colander. Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!