Zucchini Au Gratin – Keto Sides
This Zucchini Au Gratin is a perfect substitute to the typical potato dish. I’m always looking for ways to dress up zucchini. I thought what better way than adding cheese? Not to mention I’m always searching for some more side dishes that aren’t so plain. I ended up having all the ingredients I needed in the house and decided to throw this together one night and was pleasantly surprised by the outcome.
Nutrition
- Total Net Carbs per Serving: 5g
- Carbs: 7g
- Fiber: 2g
- Full nutrition information located at the bottom of the page
Zucchini Au Gratin
This recipe ends up being pretty simple to make and throw together. However, it does take some additional time in the oven compared to some other keto sides. The end product is definitely worth it though when you dig into some tender, cheesy bites of zucchini. To make this, all you really have to do is slice and line up your sliced zucchini and onion in a dish, and then add in the cheese sauce. It really is that easy.
The Cheese Sauce
For the cheese sauce, melt butter in a sauce pan. Throw in the minced garlic until it cooks and becomes very aromatic. Then add in your almond milk, heavy cream, and almond flour and whisk until it’s combined. It should thicken up a little bit, but don’t expect too much out of almond flour in the thickening department. Stir in one cup of cheddar cheese and keep stirring until it’s melted. You can add another 1/2 to 1 cup of cheese here to thicken up the sauce some more, but make sure it can still flow down and fill the gaps in the zucchini. Once that’s melted, pour it into the casserole dish with the vegetables. Top it with the remaining cheddar cheese, cover and bake on 400F for 30 minutes. Then remove the foil and continue to cook for 20-25 minutes until the cheese has browned on top.
Recommended Tools and Ingredients
Keto Zucchini Au Gratin
A cheesy, savory side dish that compliments any meat.
Ingredients
- 4 whole Zucchinis
- 1/2 whole Yellow onion
- 3 tbsp Almond Flour
- 2 tbsp Butter
- 1 cup Unsweetened almond milk
- 1/4 cup Heavy cream
- 1½ cup Shredded sharp cheddar
- 4 cloves Garlic minced
- 1/2 tsp Salt and pepper
Instructions
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Preheat oven to 400°F. Slice zucchini into approximately 1/4 inch round slices. Dice half of a yellow onion. Butter a medium sized casserole dish.
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Line the pan with the zucchini slices, stopping halfway to add in the onion. Continue to layer until you've added all of the zucchini.
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In a saucepan, melt butter over medium heat. Once melted, add minced garlic until it's cooked and aromatic, approx. 2 minutes. Mix in almond milk, heavy cream, and almond flour. Whisk until combined and it begins to thicken.
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Stir in 1 cup of shredded cheddar cheese and stir until melted through. Salt and pepper to taste.
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Pour cheese mixture over the vegetables in the casserole dish, and top with remaining ½ cup of cheddar.
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Cover with aluminum foil and bake for 30 minutes. Then remove foil, and continue to bake uncovered for 20-25 minutes until zucchini are tender and the cheese on top has browned.
Recipe Notes
Optionally: Top with sliced chives or with crushed pork rinds before baking for a crispier crust.
