Scalloped Zucchini
This Zucchini Au Gratin is low in carbs and high in comfort. The cheesy layers and garden fresh zucchini make the perfect side for any Fall or Winter meal.
Servings 6 servings
Calories 379kcal
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.
Nutrition
Serving: 1serving | Calories: 379kcal | Carbohydrates: 6g | Protein: 16g | Fat: 33g | Sodium: 508mg | Fiber: 1g | Net Carbs: 5g | Fat Ratio per Serving: 78.36% | Protein Ratio per Serving: 16.89% | Carb Ratio per Serving: 5.28%