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!
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!