This scalloped zucchini recipe is a fresh new take on au gratin potatoes. It's a gluten-free and low-carb way to enjoy delicious zucchini and cheese.
Why you'll love it
Are you craving something cheesy and smothered in a thick and creamy sauce? If you are, then this recipe for scalloped zucchini is for you!
This is one of my best recipes yet because every single ingredient is cooked perfectly, and it's easy to replicate.
Scalloped potatoes are a favorite side dish of kids and adults alike, but they are not good on the keto diet. So, I made my own cheese sauce and replaced the potatoes with zucchini. The result is fantastic!
This cheesy scalloped zucchini recipe tastes amazing with any main dish you serve it with. I'll give you some ideas about what to serve with this cheesy veggie just a bit further below.
Keep reading, and I'll share some important tips so your side dish comes out perfectly the first time.
Your scalloped zucchini will taste better when you use fresh ingredients. In fact, this is a wonderful way to use garden zucchini if you have extra.
Here's a bit more information about what I used in my au gratin dish.
The main ingredient is sliced zucchini. I used about three of them to feed six people, so adjust the number accordingly.
Use full-fat cream cheese for the richest flavor and most nutrients - especially on the keto diet.
You'll also use some shredded cheese. Sharp cheddar adds a contrasting flavor to the mild cream cheese.
You only need a little bit of grated parmesan cheese. It rounds out the flavor in the cheese sauce.
Heavy whipping cream
For the deepest and richest flavors, use full-fat heavy cream. Half and half can work too, but it will affect the flavor.
Always use unsweetened plain almond milk when you make an au gratin recipe. You don't want the sugar from the sweetened versions, and the vanilla will be too strong if you use vanilla almond milk.
A little bit of garlic powder enhances the flavors in this cheesy dish.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Grate cheese at home. Shredded cheddar cheese from the store contains hidden carbs and anti-caking agents.
- Use a mandolin slicer. Ensure the zucchini slices are all the same, so they cook at the same rate.
- Cook in a cast-iron skillet. You'll be cooking this on the stove and then baking it in the oven, so use a cast-iron skillet that can be used in both.
Making scalloped zucchini could not be easier! Here are some photos and additional tips that show you just how simple this cheesy side dish is to make.
Slice and saute the zucchini
First, slice the zucchini, then season all the slices with salt and pepper. Then, saute them in your skillet over medium-high heat until they become tender.
Make the cheese sauce
Next, make the creamy cheese sauce in another saucepan. Melt the cream cheese first. Then, whisk the almond milk and heavy whipping cream into the melted cream cheese.
Add garlic and cheese
Add the garlic powder and shredded cheese to the cheese sauce. Keep stirring the grated cheese until the sauce is smooth and everything is melted.
Cover zucchini and bake
Add the zucchini and completely cover it in the cheese sauce. Place it in the oven and bake until it is golden brown.
That's it! Serve warm.
️ Serving suggestions
This cheesy scalloped zucchini is a mild side dish that complements just about any kind of main dish you make. Serve it with your turkey breast at Thanksgiving.
It is also a delicious side dish with roasted chicken. In fact, it has lots of similar spices and flavors.
My favorite way to eat keto zucchini gratin is on the side with some tasty keto beef tenderloin. It's made with an incredible garlic butter that resembles the garlic and butter in this side.
Scalloped zucchini is a fantastic way to use fresh zucchini, and there are a few different ways you can change this recipe. If you make any changes, let me know in the comments.
If you don't have a cast-iron skillet, you can use a casserole dish or baking dish. Just make sure you bake it until the zucchini is golden brown.
Add some yellow squash to the mix, or use the yellow squash instead of zucchini.
You can also sprinkle some onion powder in with the garlic powder.
Here are some questions people often ask about making scalloped zucchini. If you don't see your question in this list, please leave it in the comments.
There is going to be a difference in the texture of zucchini versus potatoes. The cheese sauce is almost identical, though.
Yes, summer squash is a perfect replacement for zucchini in this au gratin recipe.
No, potatoes are not a keto-friendly food. Replace potatoes with either zucchini, squash, or cauliflower.
I like to add fresh parsley on top. Not only does it add a pop of color, but it has a fresh and sweet flavor too.
Continue to cook at low heat until it cooks down. You can also use a slotted spoon to serve the zucchini if you aren't a fan of the cream mixture.
If you enjoyed this recipe for scalloped zucchini, here are some more keto side dishes and meals you will enjoy next! They are some of my favorites.
- Keto Mashed Cauliflower is a savory and tasty replacement for mashed potatoes that everyone loves.
- Easy Mushroom Cauliflower Rice Risotto is a really fancy side dish that dresses up every meal.
- Keto Stuffed Mushrooms are cheesy and popular as a side dish or appetizer.
- Stuffed Portobello Mushrooms with Spinach and Artichoke is a delicious, low-carb side dish with rich and creamy stuffing, perfect for any meal.
- Cauliflower Mac and Cheese is a cheesy side dish that you can eat for lunch by itself.
- 3 medium zucchini thinly sliced
- 2 tablespoons olive oil
- 4 ounces cream cheese softened and cut into pieces
- ½ cup heavy whipping cream
- ¼ cup unsweetened almond milk
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- salt and pepper to taste
- Preheat the oven to 350°F.
- Place the oil in a skillet over medium high heat on the stove.
- Add the zucchini to the skillet, and sauté seasoned with salt and pepper to taste until becoming tender.
- While the zucchini is cooking, place the cream cheese into a saucepan over medium heat until melted.
- Whisk the almond milk and heavy whipping cream into the cream cheese until smooth.
- Stir the cheese and garlic powder as well as salt and pepper to taste into the sauce mixture.
- Pour the sauce mixture over the zucchini, and toss to coat if needed.
- Bake for 15 minutes.
- Sprinkle with the parmesan cheese and serve.
Array ( [calories] => 288 [carbohydrates] => 6 [protein] => 9 [fat] => 26 [saturated_fat] => 13 [polyunsaturated_fat] => 2 [monounsaturated_fat] => 9 [cholesterol] => 64 [sodium] => 289 [potassium] => 325 [fiber] => 1 [sugar] => 4 [vitamin_a] => 966 [vitamin_c] => 18 [calcium] => 230 [iron] => 1 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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