Keto Scalloped Zucchini
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The Keto Scalloped Zucchini version of this traditional potato au gratin side dish is perfect for those who are on the ketogenic or low carb diet.
If you want to enjoy comforting Fall dishes, this recipe will show you how to make a hearty yet healthy side that your whole family will love!
Great enjoyed with: roasted meat.
This dish is perfect for weeknights but is also worthy of any low carb holiday table.
This was inspired by my Radish Au Gratin ( I promise it doesn’t taste radishy), and pairs well with this amazing Creamy Tuscan Chicken (OMG).
Ingredients
Fresh, firm zucchini is best. Since they come in a huge variety of sizes depending on where you live, think about 3/4 of a cup per serving / person and buy accordingly.
This recipe is intended for 6 people but doubling it is a cinch. No extra steps are needed, just adjust the servings in the recipe card.
- Butter for the sauce and preparing the baking dish
- Garlic – minced
- Cream Cheese
- Whipping cream
- Unsweetened almond milk or coconut milk if nut free
- Sharp Cheddar
- Parmesan – fresh is best if you have it.
- Nutmeg
- Zucchini sliced crosswise into ¼” coins
- Freshly chopped thyme
- Salt and pepper to taste
Garnish
- Freshly chopped parsley or chives for garnish
See recipe card for quantities.
Instructions
My Scalloped Zucchini recipe is super simple. Start by slicing the zucchini so it’s ready to go one you make the sauce.
This creamy sauce is going to be the base of your au gratin.
- Preheat oven to 375° and butter a medium casserole dish or six small ramekins if you want individual servings. In a large skillet over medium heat, melt butter. Add garlic and cook about 1 minute.
- Whisk in cream cheese until melted, about 1 minute. Add cream and stir until mixture just comes to a simmer. DO NOT BOIL.
- Turn off heat and add 1 cup cheddar and Parmesan. Stir until cheese has melted, then season with salt, pepper and nutmeg.
- Add a layer of zucchini to the bottom of the baking dish. Season with salt and pepper and pour about one-third of the cream mixture over zucchini (of course you can still make layers if making individual ramekins). Sprinkle some of the remaining cheddar on top, then sprinkle thyme on top of cheese.
- Make two more layers with remaining zucchini slices, cream mixture, cheese and thyme. Bake until bubbly and golden on top, 25-30 minutes.
- Garnish with parsley or chives and serve warm.
Hint: Do not let the sauce boil or it will get grainy.
Substitutions
If you don’t like nut milks, use chicken broth or all heavy whipping cream. Your sauce will be very rich and creamy if you choose to use all cream.
Variations
You can easily add to this recipe to change it up.
- Spicy – add red chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe – add thinly sliced onions to the sauteing step to make it “deluxe” but be careful of adding too many. Onions have more carbs than you might think.
- Kid/ Everyone friendly – add chopped crispy bacon to make the Scalloped Zucchini ultra tempting.
Bacon makes even the most tempting recipes feel even MORE indulgent without breaking your carb allowance. See the Supreme Spinach Dip to see what I mean in action.
Equipment
Using a ceramic baking dish over a metal one will definitely reduce your chances of burning the cheese. I LOVE this bake-ware.
Storage
Store leftovers in the fridge for 3-4 days and reheat in the microwave.
Top tip
Not boiling the sauce and making sure the zucchini slices are about 1/4 inch thick are the keys to making sure this side-dish turns out perfectly every-time.
Scalloped Zucchini
Equipment
Ingredients
- 2 tbsp. butter plus more for buttering dish
- 2 cloves garlic minced
- 4 oz cream cheese
- ½ cup whipping cream
- ½ cup unsweetened almond milk or coconut milk if nut free
- 2 cups Sharp Cheddar divided
- 1/2 cup Parmesan fresh is best-grated
- Pinch nutmeg
- 4 medium zucchini sliced crosswise into 1/4” coins
- 2 tsp. freshly chopped thyme
- salt and pepper to taste
Garnish
- Freshly chopped parsley for garnish
Instructions
- Preheat oven to 375° and butter a medium casserole dish or six small ramekins if you want individual servings. In a large skillet over medium heat, melt butter. Add garlic and cook about 1 minute.
- Whisk in cream cheese until melted, about 1 minute. Add cream and stir until mixture just comes to a simmer. DO NOT BOIL.
- Turn off heat and add 1 cup cheddar and Parmesan. Stir until cheese has melted, then season with salt, pepper and nutmeg.
- Add a layer of zucchini to the bottom of the baking dish. Season with salt and pepper and pour about one-third of the cream mixture over zucchini (of course you can still make layers if making individual ramekins). Sprinkle some of the remaining cheddar on top, then sprinkle thyme on top of cheese.
- Make two more layers with remaining zucchini slices, cream mixture, cheese and thyme. Bake until bubbly and golden on top, 25-30 minutes.
- Garnish with parsley or chives and serve warm.
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Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash raw veggies well.
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
