This Easy Keto Zucchini Gratin has become a staple in our house. It’s cheesy and creamy and super easy to throw together, making it the perfect keto side dish for summer!
You can skip the origin story for this easy keto zucchini gratin but using the jump to recipe button at the top of the post.
When Mr. Hungry decided to join me on keto recently to drop a few pounds after our carb heavy trip to the states in October, I had mixed feelings about it. He said he was doing it to lose weight and support me in my keto efforts, but as you wives know – that usually means more work for us.
“What can I eat?”
“I’m starving, do we have any snacks?”
“Did you eat all the bacon again?” (Yes, yes I did.)
Don’t get me wrong, Mr. Hungry does more than his fair share around the house, but cooking is mostly my department. And that would be fine – except he hates 90% or more of the things I love to eat on keto.
So while I would be perfectly happy throwing some Better than Potatoes Cheesy Cauliflower Puree in a bowl for myself and calling it dinner (which I do a lot) – he won’t touch anything that has cauliflower in it with a 10 foot pole.
Or broccoli, or spinach, or pretty much any vegetable that isn’t potatoes. Which makes it really hard to make keto friendly meals that he’ll actually eat.
Cue this keto zucchini gratin…
Zucchini is on the list of less offensive but not his favorite (i.e. “I don’t love it, but it doesn’t make me want to kill myself”) vegetables that I sometimes sneak in there.
Those of you with picky eaters in the family know the struggle. Whether it’s finicky kids or veggie phobic spouses, making something that everybody will eat and like is a challenge sometimes.
I find that to be true of keto side dishes most of all. Who doesn’t love a good steak or roasted chicken? But coming up with tasty low carb veggie side dishes that go with those main courses night after night can be a problem.
So when this Easy Keto Zucchini Gratin went down and everybody liked it – I mentally high-fived myself and made it a regular thing. You’re going to want to do the same when you try it!
I used pepper jack cheese the first few times and we love the mild heat that it adds – but if you prefer cheddar I tried that too and it’s also delicious.
In fact, I’m pretty sure you can’t go wrong with almost any cheese in this keto zucchini gratin – so you do you, it’s all good.
Any timely keto dinner goes on the table and nobody is whining or complaining?
That’s a win my friends – and I’ll take it!
More Keto Zucchini Recipes
Keto Chocolate Zucchini Cupcakes w/ Mocha Frosting
Easy Four Cheese Pesto Zoodles
keto crispy baked zucchini slices – an edible mosaic
Easy Keto Zucchini Gratin – Low Carb
- Total Time: 56 minutes
- Yield: 9 servings 1x
- Diet: Diabetic
Description
This Easy 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!
Ingredients
- 4 cups sliced raw zucchini
- 1 small onion, peeled and sliced thin
- salt and pepper to taste
- 1 1/2 cups shredded pepper jack cheese
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 cup heavy whipping cream
- 1/4 teaspoon xanthan gum
Instructions
- Preheat oven to 375 degrees (F).
- Grease a 9×9 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, heavy cream, and xanthan gum in a microwave safe dish.
- Heat for one minute or until the butter has melted. Whisk until smooth.
- 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.
Notes
Depending on your zucchini, you may find it takes longer to cook in order to get your sauce to reduce. If you find it very watery after the 45 minutes, lower the oven temp to 350 and cook it another 10 minutes or so.
- Prep Time: 10 minutes
- Cook Time: 46 minutes
- Category: keto side dishes
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 3 x 3 square
- Calories: 230
- Fat: 20g
- Carbohydrates: 3g net
- Protein: 8g
Keywords: zucchini gratin, keto zucchini gratin, low carb zucchini gratin
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Norma says
Excellent recipe and so easy! Great way to use abundant summer zucchini!
★★★★★
Lar says
Truly easy and really tasty. I’ve made this several times now, always in my tiny solar cooker, and it’s always great. It’s a main dish in our keto vegetarian house. We serve it with lemon-buttered brussels sprouts and cherry tomatoes.
★★★★★
Lar says
I make this often but usually with yellow squash and sharp cheddar. Such a simple and glorious recipe, and so versatile. Thank you!
★★★★★
Christy Melki says
Great recipe! My 10 yr old helped make this with me and he loves it. No way we’re going to get 9 servings LOL. Maybe 3…it’s that good!
★★★★★
Danielle L Clevidence says
Absolutely delicious!!
★★★★★
Maryann says
IMy whole family is in love!!! We make this as soon as one batch runs out. We eat it for breakfast with eggs and sausage or bacon. I don’t know what I’m going to do when zucchini season is over!!! My non zucchini lover, Mr. Never Stops Being Hungry, keeps asking; This is zucchini? I’m going to try it with some nice chunks of ham. What do you think?
Thanks so much! Hope you’re doing well in NY. My daughter worked on the construction in Warwick for 2 years! Best Life Ever!
YCS, Maryann
★★★★★
Rebecca says
Do you layer the bacon in the dish or cook it seperately?
Karen says
Have been making this for a little over 30 yrs. Always a favorite, only difference was 1/3 cup mayo instead of butter and cream. I guess the egg in the mayonnaise did what the xanthan does or substituting eggs. Always a favorite!!
★★★★★
Cindy VR says
I made this first with zucchini and it was great. Last night I fixed it with yellow summer squash and it was fabulous too. We had it with grilled steak and a big green salad. The colors looked wonderful on the plate. And I have finally found a way to cook squash that everyone loves and asks for seconds on! No more sour faces when I announce we’re having squash!
★★★★★
Mellissa Sevigny says
So happy to hear it Cindy – it’s one of the few ways my guys will eat squash without complaints too!
Emily Eggleston says
I have made this delicious recipe many times for my non low-carb family and they have said it is the only zucchini recipe that I ever need to make. It has always come out perfectly. The only change I made was to sub a beaten egg for the xanthan gum.
★★★★★
Lorraine says
The beaten egg sounds like a great idea. I am going to try that the next time.
Janice says
This looks soooooo yummy!!!! What is the xanthum gum used for?? Is it necessary or what can substitute??
Mellissa Sevigny says
The xanthan gum thickens it, but you can substitute a beaten egg and it will have a slight custard texture.
Ann Weagle says
Made it last night and it was so yummy! My husband (who is not dieting) thought it was amazing. Did not have heavy cream so I substituted cream cheese. Definitely making this again as it did remind me of scalloped potatoes which I have been missing lately! Making double recipe next time!
Mellissa Sevigny says
Great idea to sub the cream cheese, I’m sure it made it even thicker, which is always a good thing in a gratin!
Betsie Guffey says
Hi Mellissa,
I just need to say that in 16 years of being together, I have never once heard my boyfriend rave on and on about anything I have made. According to my own “Mr Hungry” I knocked it out of the park! This recipe is so amazing, and it does feel like a potato gratin. I made it Saturday – a double batch – we had leftovers yesterday – and I just put it in the oven for tonight. I can’t say enough good things about this dish. I’m super excited to try out some other ones!!!
Betsie
★★★★★
Mellissa Sevigny says
Thanks so much Betsie! And thank your Mr. Hungry for me too – this comment made my day!
Barbara G says
Do you need to salt and squeeze the water out of the zucchini before putting it together? And can you use grated zucchini instead of slices?
Mellissa Sevigny says
No need to salt it first, and I’ve never tried it with grated – might be mushy.
Lar says
Made mine with young yellow squash and cheddar. Compiled it, stuck it in my $30 solar cooker, and let nature and you give me the closest dish to a normal cheesy creamy buttery au gratin that i could have imagined. I ate every bite and can barely move, but, God forgive me, it was so good. Truly. Easy. Cheesy. Creamy
Buttery. Delicious. And now, part of my regular menu… in appropriate portion sizes next time. Thank you so much! (5hrs solar at 250F)
★★★★★
Robin says
All I had on hand was Colby jack cheese and red onions, c so I used those. It was absolutely scrumptious!! 😁
★★★★★
Evonne Hope says
Hi Melissa,
May I ask you if I am making for myself what kind of gratin dish should I be getting – a small one or a big one?
How many days could this gratin dish be kept in the fridge?
Thanks
Evonne
Kera says
I’m just here to say I’m glad it’s not just my husband that’s like that. 😂
doll says
This recipe is the shizzles! I found my kitchen onion-less and so I used a bunch of onion and garlic powder. I skipped on the xantham, so it came out a bit moist, but I’m one of those kinds of people who don’t enjoy dry food without sauce anyways. I also had some Costco chicken I was trying to figure out how to finish, and putting a layer of shredded chicken in between the zucchini and cheese worked out pretty well, I must say. :D Thanks for your recipe! Loved it!
★★★★★
Dee says
Excellent recipe. We loved it. Easy to prepare and great flavor. This is a keeper!
★★★★★
Sharyl Winebar says
I loved this recipe – couldn’t tell it was zucchini as it was a ringer for au gratin potatoes I am hoping u can tell me directions for making it in the crockpot? Thanks
★★★★★
Jessica says
Could you fully cook this dish, let cool, and freeze to reheat at a later date?
Mellissa Sevigny says
I really can’t say – I think if you cook and freeze you’ll end up with a very watery end result after reheating – but since I haven’t tried it I can’t say for sure.
Steven says
You could try slicing the zucchini thinner – I sliced mine very thin with a sharp knife (42 slices on the one I counted) and they were all cooked through.
★★★★★
Julie Rochlin says
Could you use raw egg instead of xanthan gum. Thereby adding some protein and if so, would it be one or two eggs?
Mellissa Sevigny says
It will change the texture to more of a custard but yes you could probably mix some egg into the cream mixture before pouring. Two should do it.
Angie James says
Could I mix in yellow squash? I don’t have enough zucchini for the recipe. Would it turn out the same?
Mellissa Sevigny says
Yes, that would work!
Shawnie says
Hi – what is the fiber g or Total Carbs for this meal. Im sure you have that info, otherwise you couldn’t calculate net carbs. Why didn’t you put it in for us Total Carb counters? :)
Thanks –
Sylvia says
This is a wonderful zucchini recipe. I didn’t have enough pepper jack cheese so I added cheddar and it turned out great. It was easy to put together and my husband loved it and had two helpings. This is definitely going to be a weekly dish for all the summer zucchini we have in the garden. Thanks so much for this awesome recipe!
★★★★★
Mellissa Sevigny says
Thanks Sylvia – so happy it was a hit with both you and the hubby!
Jen says
Easy to make and so delicious. Used an Italian blend of cheeses and it came out like an Alfredo! I’ve never loved zucchini more than this dish. It’s in my regular rotation and can’t wait to try other veggies.
★★★★★
Mellissa Sevigny says
High praise, Jen, thanks so much!
DURELL GRIFFIN says
Um… xanthan gum??? I’m sorry if this is a silly question but what is it? Where do you get it? What does it do, and is it necessary to make this recipe?
stephanie says
Baking isle…i believe its a thickener that is keto/low carb friendly. In my neck of the woods its right under/near the yeast
DURELL GRIFFIN says
Thanks so much!
Stephanie says
This recipe was SO good, and I don’t really even care for zucchini! This will definitely be my new go-to side dish for parties!
★★★★★
Stacy says
This may be my new favorite vegetable recipe. My husband had 3 helpings. This I had never happened with a vegetable. I had a huge bag of cheese left from our vacation. It was Mexican 4 cheese and it still worked wonderfully.
★★★★★
Scott Newhouse says
I am veggie challenged as well but this stuff rocked. I can see eating this once a week for sure
★★★★★
Patricia says
I’m sure I posted how much I love this recipe before, but on the off chance I didn’t – LOVE IT. So easy to throw together and goes so well with a simple protein. I read a suggestion above about using Gruyere cheese which sounded wonderful. Will have to try that variation. Other than that, it is perfection whether making a small casserole or larger one for company.
Mellissa Sevigny says
Thanks Patricia, this is still one of my go to side dishes also!
Alicia says
Hi. I have a cows milk allergy, what could I substitute for the heavy cream?
Dan says
Full fat coconut milk or heavy coconut cream
Jenna says
Two questions,
• How thick are your slices? ¼ inch? Thinner?
• How much does 4 cups of sliced zucchini weigh?
Dawn says
I use my food processor to slice the zucchini. It works perfect and I would not do it any other way! 😊
Mary Drennan says
Dear Melissa Sevigny ,
Hi, I want to try this recipe my grandkids loves squash but Im having a hard time finding xanthan gum is there something else I can substitute in there to make it thick or can I leave it out
Thanks
Mary D
Fort Worth,Tx
★★★★★
Jane Churchon says
This is delicious and completely satisfies my desire for potatoes au gratin. I use gruyere cheese instead of jack. Same carbs, mmmmmmm taste. Cheesy and rich. Mix the xanthan gum into the whipping cream with a fork before putting it in the microwave. Makes it less clumpy when you whisk it later.
★★★★★
Dawn says
If you’re not keto then you could use corn starch
alex says
Oh my! Fantastic recipe! Reminds me of a dish my Mum used to make in summer, only this one is faster and healthier. WOW! Thanks!
★★★★★
Sara says
This was AMAZING! I made it for Mother’s Day dinner and everyone raved about it…even my non-zucchini loving family members :-)
★★★★★
Melanie McKay says
I doubled this recipe. It was delicious, as everyone has said. It wasn’t exactly too watery—more like too much liquid cream. I didn’t realize this until I spooned into it at the table and so didn’t cook it the extra time; will do this next time. Has anyone tried adding a couple of beaten eggs to make it more ‘custard-y’? Seems to me this would thicken it up. Quick answer would be much appreciated as I have guests coming for dinner Saturday and would love to make it for them.
Talya says
I just made it and had it with my dinner and it was divine! Loads more for the next few days yum!
★★★★★
Gladys Sy says
great recipe. i shared this in keto new zealand facebook page. and credited your website. I used mince zucchini using food processor and placed in tea towel to get rid of excess water. then baked as per recipe
JoKing says
What other veggies would you consider aside from zucchini? I love it but not a household fave by any means.
Catherine Harker says
Gorgeous! Great replacement for potato gratin!
★★★★★
MARGARET ADAMSON says
I have just found your recipe and as I live alone I usually try and make things that I can also freeze. Do htis recipe freeze well?
Lynda du Cros says
Thanks for a great little recipe! Easy and delicious! Will be making this regularly.
★★★★★
Hannah says
Loved this! I didn’t have xanathan gum so I used the same quantity of guar gum and it came out great. Next time I might use just a pinch more to make the sauce a little thicker, but the consistency was still very good. I made sure to choose very firm zucchini and didn’t have any issues with this being watery. Thanks for the easy recipe!
★★★★★
LisaJ says
This looks so good! I love zucchini ? I’m new to low-carb and don’t have any xanthyn gum. Is there a substitute or can it be omitted?
Brad says
You don’t need it. I’ve made this 20 times at least and never used it. Delicious.
★★★★★
RJ says
Subbed pepper jack cheese for Parmesan & cheddar. Crumbled bacon on top. ?
Shaundra Gutierrez says
Such a great dish that can be turned into a whole meal! I simply did 1.5x the liquid part of the recipe and added 1 1/3 lb (Costco) package of cooked ground beef. I made sure to sweat the zucchini and onion, which lowered the final cook time to 30 minutes. I layered the ground beef right over the onion layers and added parmesan cheese with the cheddar. I baked it in a greased 9×13 dish for 30 minutes. Thanks for the delicious recipe!!!
★★★★★
Mellissa Sevigny says
Sounds delicious, thanks for sharing your version with us!
Kathleen says
I loved this recipe. I added some mozzarella cheese and oregano on the top layer and it was so delicious. :)
chris says
Gonna try this recipe with japanese eggplant as we have a ton from our garden. Eggplant and zukes are both used in lasagna recipes, so I hope this will be as good as other reviews
Amy C. says
I never do reviews, but I was so pleasantly surprised at how delicious this was I had to share! I highly recommend. I will definitely make this again and again. I followed the recipe as stated.
★★★★★
Brittany says
Oh my goodness! This was absolutely delicious ! Made it when we had family come in town last minute for the day ! I subbed out pepper jack for gruyere cheeses. I also added 3/4 cup heavy cream. Baked it for the full 45 minutes then let it sit in turned off oven for additional 20. Came out perfect ! It was a huge hit with our guests who tend to turn their heads at alternative side dishes from traditional . One happened to be a 78 yr old man that has NEVER tasted zucchini because “it looked funny “. He went back for seconds ?? Although he claimed he was only eating it because in the south you eat whatever is cooked for you when you’re a guest ?. Either way, it is now in our regular rotation and thank you for such a great recipe !
★★★★★
Eric says
Made this last night with zucchini from my garden, and substituted for the garlic powder 3 cloves of pressed fresh garlic from this year’s crop. Also forgot all about the onion, so have to add that next time. The result was terrific, but my fresh garlic must be way stronger than your powdered… I didn’t have to worry about vampires last night at all!! Next time, 2 cloves, or maybe only 1. Might also try adding some fresh herbs in with it, too, or diced jalapenos.
I, too, had excess moisture issues, even after baking it an extra 20 minutes, but just served it with a slotted spoon and it was fine.
Anne-Lise says
Omg! My favorite dish as of now. I don’t know why but it is unbelievably delicious. My husband made it and said it was too watery so that next time he will try to add almond flour to it. I told him that if he changes anything to it I would divorce him ?
Whitney says
This was amazing!!! So delicious, I almost couldn’t stop eating it! It was perfect exactly the way it was written. Thanks!
★★★★★
Karen says
I don’t have heavy whipping cream today…but I have canned coconut milk. What do you think of subbing that? Otherwise I will save this recipe for another day!
Mellissa Sevigny says
Personally I think the flavor will be weird since I never combine coconut milk with cheese. But maybe it can work, let us know if you try it.
Taryn says
Question- doyou peel the zucchini before making? Or leave peel on?? Thanks!
Mellissa Sevigny says
No.
Leslie says
Even my picky teenage daughter liked this. My teenage son got thirds and my husband asked if I would make it again. Sounds like a winner for our family!!
★★★★★
SARA says
I made this today and it is SO GOOD! Like better than I thought it would be. I made it exactly as written except I salted the sliced zukes and left them on paper towels, changing out a few times over a few hours. My garlic powder clumped up on me in the microwave, not sure why. So we’re going on vacation next week and since we’re driving I had this amazing idea to cook/prepare everything ahead of time and freeze it so there’s no huge grocery run or working with a condo’s limited kitchen supplies. I really want to make this and freeze it and I can’t decide if I should bake it, cool it then freeze it or freeze it unbaked. Do you have any thoughts on that?? Thank you for a wonderful recipe!!
★★★★★
Lynn says
This was absolutely amazing!! I made it exactly as written. Not watery at all. Very delish!! #keeper!!
★★★★★
Rebecca says
This is a solid recipe. :-) It was easy and fast to make and came out delicious. My one critique is that like many other reviewers, there was so. much. water. I tried to head it off by sweating the veggies before baking, as others suggested but there was still a significant amount of water when it came out of the oven, even after giving it an extra 10 minutes of cooking time. That said, although this was a bit soupy the first night, it firmed up in the refrigerator overnight and we enjoyed the leftovers for several days. It is definitely one of those dishes that gets better later (which would make it perfect as a Thanksgiving side dish, since Thanksgiving is all about the leftovers. :-) Thanks for a great recipe!
★★★★
Amanda Sterner says
Has anyone tried this in a crockpot? Would love to make a larger batch for a family dinner tomorrow.
Wendydawn Brindley says
I am histamine intolerant and there are few things that taste as indulgent as this fabulous recipe. Important note: due to histamine intolerance I substituted the Pepper Jack cheese for plain shredded mozzarella! This dish was so yummy and satisfying. Thank you for posting it!
★★★★★
Nina says
Wendydawn I too am histamine intolerant! I have not come across anyone until now who is. Have you figured out all the foods that you cannot tolerate? I am having a rough time figuring out what I CAN eat. Any tips would be appreciated :)
Lourdes says
This was very tasty and easy to make. The zucchini was soft and the cheese was crispy. Pepper jack cheese usually gives a good flavor and the family loved it. I’ll be making it again.
★★★★★
Felicia says
I made this tonight, turned out perfect. For the commenters saying it turned out watery, try sweating your onions and zucchini first. I sweat all veggies before making a casserole with them.
Amanda says
How do you sweat veggies?
CARRIE says
SAUTE IN PAN UNTIL ALOT OF THE WATER COMES OUT AND THE VEGGIES ARE SOFTENED
Caroline Beernink says
Slice and lay it on paper towel, sprinkle salt on them and cover with paper towel. You can let them sit an hrif you want. Makes a big difference. I’ve made this recipe a dozen times now.
★★★★★
Emily says
I made this for Christmas Eve dinner, and it was FANTASTIC! I layered the veggies and cheese a couple hours ahead and poured in the cream mixture just before baking. I was worried I might have too much liquid due to the prelayering, so I cooked it a little longer and at a higher temp than recommended and it was PERFECT. Thank you for a great husband (and kid) pleasing recipe!
Kayleigh says
This was absolutely delicious! Blew my main dish out of the water. I did equal parts sharp cheddar, pepper jack and Monterrey jack and it was SO good. I think the only other thing I added was a pinch of cayenne for some extra kick. I salted the zucchini slices beforehand and blotted them as much as I could with paper towels before placing them in the dish. I also cooked it about 10-15 minutes longer than the recipe says. It was slightly watery at the bottom but the onions flavored the liquid so well that we wanted to slurp up the extra liquid!
Thank you for this amazing recipe! I am always looking for low-carb sides as I get sick of side salads and this will be a staple!
★★★★★
Mellissa Sevigny says
So glad it was a hit Kayleigh!!!
Ceil B says
Ditto! So tired of salads. This was amazing. I halved the recipe because I only had 2 sad little zucchinis, and I reduced the baking time by ten minutes. It was perfect. It wasn’t soggy or raw. It was perfectly cooked zucchini and delish browned cheese. And the onion flavor was divine! I think I will add cayenne next time like you said, for that extra little kick. I loved it!
★★★★★
Belinda says
Another winning recipe! I made this last night, I used about 2.5 medium zucchini and followed the recipe, I had no excess liquid. I ate seconds and put it away for my own good! My garden squash was a bust last year but I will try again next spring and hope for a big harvest!
★★★★★
Katie says
Just thought you should know how good this is! I made a version of this without onion and included bacon and it was amazing. No issues with texture or moisture. I am always afraid to try internet recipes but this was very good. And I hate zucchini! Not any . Thank you for sharing!
Jeanie says
Would it be possible to cook this in a crockpot? If so how long do you think it would take?
Christine says
I just made this for my husband and I to accompany a nice piece of steak. It was so delicious! I had read the reviews saying that there was too much liquid so I did end up cooking it about 20 minutes longer than the recipe states. There was just a little liquid and it was completely wonderful. We will have this again and my designs on the leftovers include breakfast. I am sooooo sick of bacon and eggs!! Thanks for your good work developing these recipes for us.
★★★★★
Kristina says
Oh em gee! This was amazing! I made it to go alongside baked chicken and my family all agreed that this could have been the main dish. I didn’t have pepper jack, but I did have sharp cheddar, mozzarella, and shredded parmesan. I mixed them all together on each layer. Followed everything else to a T. Absolutely delicious. Thank you!
Haylie says
I made this today, it is absolutely delicious! I am not a fan of courgette (zuccini) but this is a great way to eat them. The only thing I found with mine, was it was very oily once it came out of the oven, but that could be down to the amount of butter I used, I didnt measure 2 tbsps and just guessed it, so perhaps too much? I drained off some of the fat though . Really tasty :)
★★★★
Crazymom6 says
Looks so good! Will try with cheddar so my kids that wont eat a little spice will try. Quick question though, how many zucchini make 4 cups??
★★★★★
Mellissa Sevigny says
It depends on the zucchini size. 2 average size would probably get you there but I’d get three just in case.
Tette45 says
I’m going to give it a try….Mine is the same way….he will eat salad but only a little its all about the meat baby for him, if I let him he will eat meat all the time so I always need to sneak the veggies in, he`s actually eating the turbo soup we made from your other post :O that’s all veggies lol so if you say hes going to eat this I will have faith and stick it under his non veggie loven nose :P
With me luck
Amy J Jackson says
Made this today. Absolutely delicious! Thank you for sharing!
★★★★★
Macsmomma says
Wow this was good!! Really really great. I enjoyed the texture and I baked it at 400 degrees for 55 mins to get all the moisture out. Excellent recipe that I will be comiting to memory and adding to my repatoir.
★★★★★
Lois says
I just made this. It was delicious. My husband actually had not seconds, but thirds!
★★★★★
Stacia says
This recipe is one of my go to favorites now! I’ve fine multiple variations with different cheeses and I have even modified it for a crockpot and added ground pork sausage for a Potluck. It was definitely the favorite by far!
★★★★★
Kathy says
The leftovers of this are delicious in scrambled eggs!
★★★★★
Meredith says
Zucchini have so much water in them. I wonder if it would work to partially dehydrate the slices before assembling this casserole so it won’t be so watery.
Meredith says
I finally tried this recipe. It was delicious! I was worried about comments saying it might be watery so I did put the zucchini slices in the dehydrated for a bit on the highest setting. After removing some of the moisture I assembled as directed. It was thick and gooey with cheese, not the least bit watery. Definitely will be making it again.
Peyton says
Do you know if this freezes well and/or keeps for more than a day? Like can I meal prep.it basically and then nuke it or would it be yucky?
Adriana says
anything with cheese is a plus for me. looks so good.
Mary-Cathern Edwards says
So…no pepper jack, but I used sharp cheddar with a little chile powder. No heavy cream, so used a thickish (powdered) goat’s milk. My husband tolerates goat’s milk but no that from cow. Also added a little curry and only very little salt. (we have all sorts of restrictions) It’s bubbling away in the oven now… delicious aroma ;-)
★★★★★
Marilyn Ketterling says
I wrote a comment earlier today but I don’t see it! I said I was making it tonight for dinner and I did!!! A real hit with both my husband and me. It will be a regular. My onion wasn’t real sweet, actually kind of strong so I cut some bok choy, the rib part, to add some sweetness and it worked really well!! It paired great with my salmon patties. Thank you!
As I had said in earlier post, neither me or my husband are picky…we like most vegetables, there aren’t a lot of low carb sides out there!!!
Your Green Chicken Enchilada Cauliflower Casserole is one that we love and I make it a lot. I make it without the chicken for a side and with the chicken for the main dish!!!
★★★★★
Mellissa Sevigny says
Glad this turned out for you Marilyn, I love the idea of the bok ribs!
Marilyn Ketterling says
I’m making this tonight. Neither my husband nor I are picky eaters, we both like most anything. But….having said that, I still run out of side dish options! I’m a zucchini lover so I’m really excited to try this dish. Thank you Melissa fo being so good at what you do. You are a life saver! I’m serving this with salmon cakes…..I hope that is a good pairing!
Carol says
I made this last night. I used the ingredients listed but changed the way it was made. I sliced the zucchini thin on a mandolin and sauteed the zucchini and onions in the butter until they were soft. Then I combined that with the remaining ingredients in a casserole dish. I just mixed everything together rather than layering it. Baked at 350 for about 30 minutes until the top was browned. It turned out great! DH loved it!
★★★★★
Amy Forster says
Do you think that you could substitute other vegetables- for example, broccoli/cauliflower? I guess since they have less moisture, they should be steamed or boiled beforehand?? It’s hard to find Zucchini in German stores right now because it’s so out of season. Thanks!
Jessica Stone says
you might want to change the name of your recipe ;)
The principal difference is what’s on top of the dish. A gratin (coming from the French word for “grated”) usually has a topping of bread crumbs or sometimes cheese, which browns at the final stage of cooking. A scalloped dish does not have such a topping.
Crickle says
Looks great! Always looking for new zucchini recipes. Can’t wait to try next week!
Jennifer says
I made this last night and I had a lot of extra moisture – maybe a cup or so that didn’t reduce. Did I do something wrong? It smelled and tasted good, but watery. Thx!
Mellissa Sevigny says
It’s possible that your zucchini had more moisture in it than mine I suppose – hard to say what the variables could have been! A cup of extra moisture seems like an awful lot though?
TheaMaria says
I made this last night and had similar results – tasty but watery. I even turned on my convection fan to try to “dry” it out. (Maybe that made it worse?) But I enjoyed the flavor enough that I may experiment with the recipe another time. Any suggestions for dealing with the extra moisture? Xanthum gum? An egg in the sauce?
★★★★★
Kristeena says
Made this for dinner tonight and the flavor was wonderful enough to make again, but mine came out very runny, which I was afraid of because of the water content in the zucchini. My cheese also came out lumpy. Any suggestions on what I did wrong or what I could do to fix it? My hubby and I both loved it but the watery lumpy consistency was at least unattractive. Thanks for the help!
★★★★
Mellissa Sevigny says
Not sure what would have caused both lumpy cheese and a watery consistency other than undercooking it? Did you use pepper jack or a different cheese? The cheese should have completely melted into your sauce, which would have thickened the sauce and kept it from being watery? If you followed the recipe exactly as written then I’m stumped – sorry!
Stephanie Barnard says
Just made this for the first time for today’s lunch. YUMMY!
Even hubby (who isn’t low carb) got seconds!!!
Thanks so much! I’m new to your site and can’t wait to try more recipes.
★★★★★
Christine Castaneda says
Just made this and it was delicious! I too love the mild heat from the pepper jack cheese and of course I love zucchini’s so this was a winner in my house. Thanks Melissa!
★★★★★
Amanda says
Have you thought about adding bacon to this? Mmmmmm I’m going to make it right now. I am excited. I am wondering also if you could add shredded chicken and make it a full meal? Thank you for this recipe!
★★★★★
Sam says
Is this recipe for 6 or for 9 servings? My brain may just not be working after a full day of work but the nutrition facts say they are for a 3×3 square.
Mellissa Sevigny says
9 servings. You’ll cut at the 3 inch mark in each direction getting 9 squares.
Mellissa Sevigny says
Really? Sorry about that, I’ll go look and fix it!
Cheryl says
I am so addicted to your cheesy cauliflower puree! I make it every week. I can’t wait to try this one. You really do have the best recipes! Thank you!
Haley says
I made this tonight but had to do a small sub. I did not have pepperjack cheese so I used fontina and some crushed red pepper flakes.
It was amazing! Perfect and cheesy with a tiny bit of heat. I’ve already dished up a serving for lunch tomorrow!
★★★★★
Sarah says
I made this to go with a grilled ribeye last night. Quick, easy and delicious. I used plain monterey jack and halved the recipe as it was just my husband and me. No leftovers.
★★★★★
LesleyLacy says
This recipe sounds amazing. I am new to the keto / low carb eating plan. I am making the Cream Cheese Pancakes this morning!
★★★★★
Lesley Lacy says
This recipe sounds amazing. I can’t wait to make it. I’m new to the keto way of eating . I am making cream cheese pancakes this morning! Yummy!
★★★★★
Paulette says
Just ate this for supper last night with baked salmon and cole slaw. So simple and yet so scrumptious! I could eat it this way every week. Now I want to try it with other cheeses too.
★★★★★
Mellissa Sevigny says
Thanks for letting me know you liked it Paulette!!!
Eloise Jantzi says
Incredible sight. Time to jump back into “lose pounds” mode. I always find myself coming back to this site to keep my program intersting.
Amanda says
Looks incredibly yummy… and so easy to make! Zucchini has been a favorite of mine since I dicsovered zoodles; will definitely be makin’ me some of this tomorrow! :) Thank You!
Debra says
Wow, this sounds fabulous! I am sure once I try it, I’ll be making it often too. Thanks for the great recipe!
★★★★★
greenapples says
Mmm..this look perfect. I’ll be trying it!
Mellissa Sevigny says
Awesome! Let us know if you liked it as much as we did!
Lynda says
Can I ask does this taste like potato gratin? I don’t like zucchini, but if it doesn’t taste like it, maybe this will work.
Mellissa Sevigny says
I don’t know that it tastes exactly like potato gratin, but especially with the pepper jack cheese the zucchini takes on the flavor of the sauce and you don’t really taste it. I guess it depends on how much you don’t like zucchini – we loved this but we don’t hate zucchini either. If you try it let me know if it passes the test ha ha!
Lynda says
Will do!!!!! Thanks for answering.
Anne C says
Ahhhh! Looks so delicious! Going to make this tomorrow!
Mellissa Sevigny says
Let us know how it turned out Anne!
Jennifer says
Will this one work reheated during the week, if I made a large batch on the weekends, or do you think it would end up soggy?
Mellissa Sevigny says
I should have mentioned in the post that this reheats SO WELL that I enjoyed it just as much or more the next few days that I had it for lunch! It just keeps reducing and getting thicker, so it’s really really good reheated!
Melissa says
This looks delicious! I’m going to have to make it sometime soon since I think my hubby will enjoy it too :) Thanks!
Mellissa Sevigny says
I hope he likes it as much as mine did!
Tiffany Harrop says
What a great sub for an all time favorite! Cannot wait to try it ot! ??
Mellissa Sevigny says
Hope it’s a hit Tiffany!
Holly Yager says
Hi. I have a very picky husband as well when it comes to vegetables and keto. He likes potatoes (baked or lumpy mashed) and green beans with everything and has a problem with mushy textures (so that makes mashed cauliflower a no-go) I love the idea of making this I just worry whether or not he will eat it because of his texture issues. Lol. Does this come out super soft or are the zucchini still a little firm?
Mellissa Sevigny says
I think at 45 minutes the zucchini aren’t totally mushy, but if he likes it firmer you can always reduce the cooking time a bit – my only worry is that the sauce won’t reduce all the way. Mr. Hungry has texture issues too and he was fine with this. Worst case? He hates it but that means more for you! Ha ha!
Ashley B. says
OMG this looks incredible! I’m obsessed with zucchini! Hopefully I can find some decent zucchini at the store this week. Their quality and supply were lacking last time I looked.
Mellissa Sevigny says
Yeah it’s not zucchini season – but at least zucchini is one of those veggies that mostly tastes the same all year round if you can find some that aren’t totally wrinkled and pathetic looking! ?
Rachael says
Can’t wait to try this. Have you thought about tackling a spaghetti squash gratin? I tried a couple versions that I found online, but they were not written specifically for a ketogenic diet and they came out kinda blech. I know you’d make something delicious.
Mellissa Sevigny says
I wish! I miss spaghetti squash so much since moving to Belize – I don’t think they even know what it is here and it’s impossible to get. If I’m back in the states visiting for an extended time I’ll try though. I do have a spaghetti squash with pesto that’s good on the blog!
Sonjs says
I love spaghetti squash with Keto friendly
Alfredo Sause ! Amazing
★★★★★
Gina says
This recipe is perfect! My husband also said he wanted to drop some pounds but he won’t touch cauliflower, Brussel sprouts, spinach, need I go on. This makes the challenge of dinner side dishes quite complicated. This is my go-to site for all recipe ideas because they always turn out great without the need for tweaking. Thanks for keeping me inspired.
★★★★★
Mellissa Sevigny says
Don’t even get me started on the Brussels Sprouts Gina! Ha ha! Hopefully your husband will like this gratin as much as mine did!