zucchini au gratin bowl and served on plate with fork

Zucchini Gratin

Course: Side Dish
Cuisine: American
Keyword: baked zucchini, zucchini casserole, zuchini au gratin
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Servings: 8 people
Calories: 152kcal
Author: Lisa MarcAurele
An easy gratin recipe that's keto friendly and takes just minutes to prepare. It's a healthier alternative to the high carb potato au gratin recipes.
Print Recipe


  • 2 tablespoons butter or ghee
  • 2 cloves garlic minced
  • 1 tablespoon onion flakes or 3 tablespoons chopped fresh
  • 1/2 cup almond milk or heavy cream for richer sauce
  • 2 cups cheddar cheese shredded
  • 2 medium zucchini sliced


  • In oven proof skillet over medium heat, melt the butter. Then add the garlic and onion and cook until browned and fragrant.
  • Add the almond milk (or cream) and simmer until it starts to boil. Slowly add in 1 cup of the shredded cheese and stir until melted.
  • Stir in the sliced zucchini until all are covered with the sauce. Stir and cook for another 5 minutes.
  • Sprinkle remaining 1 cup of cheddar cheese on top. Then bake in 400°F oven until top is browned (about 20 minutes).



I used dairy free cheese which didn't melt well in the oven. Real cheese should melt and get gooey while baking.


Serving: 1cup | Calories: 152kcal | Carbohydrates: 2g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 224mg | Potassium: 165mg | Fiber: 0g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 9.5mg | Calcium: 233mg | Iron: 0.4mg

Additional Info

Net Carbs: 2 g | % Carbs: 5.6 % | % Protein: 19.4 % | % Fat: 75 %

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