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!
Jaime says
Can you make this the night before and then cook the day of?
Sharyl Winebar says
Hi Melissa,
Could you pls tell me how to adapt this recipe for the slow cooker?
Thanks!
Sharyl
Jen says
Did you ever get a reply? I was curious to.
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.