This cheesy keto zucchini gratin is an easy, creamy low carb side dish that’s perfect for using up fresh summer zucchini. If you’re looking for a simple keto zucchini recipe that actually gets eaten (even by picky eaters), this is the one!
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 I made this zucchini gratin, 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 time a keto dinner (complete with vegetables) goes on the table and nobody is whining or complaining?
That’s a win my friends – and I’ll take it!
Let me know in the comments if this zucchini gratin passed the test with your family!
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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
More Zucchini Recipes You Will Love
If you’re overrun with extra zucchini, here are a few more low carb favorites:
Keto Chocolate Zucchini Cupcakes w/ Mocha Frosting
Easy Four Cheese Pesto Zoodles
keto crispy baked zucchini slices – an edible mosaic
To get more fantastic keto recipes, download my super bundle of FIVE e-books for just $19.99!
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!