Best Zucchini Casserole - Super Creamy and Cheesy
This zucchini casserole is low-carb side dish made with layered sliced zucchini and a creamy parmesan cheese sauce. A delicious baked zucchini gratin recipe comes together in under 40 minutes, and it's gluten-free and keto-friendly.
Servings: 6 servings
Calories: 231kcal
Ingredients
- 2-3 medium zucchini sliced thin & cut in half circles
- ½ cup parmesan cheese freshly grated
- 3 tbsp butter
- 1 medium onion sliced
- 3 garlic cloves minced
- 1 cup heavy cream
- 1/2 cup low sodium beef broth or water
- 1 cup mozzarella cheese shredded
- ½ cup mozzarella slices optional
- ½ tsp of salt or more to taste
- ½ tbsp pepper or more to taste
Instructions
- Preheat oven to 400F. Coat a 2-quart casserole dish with non-stick cooking spray, and set aside.
- In a large oven-proof skillet, melt the butter. Cook the onions until translucent and fragrant.
- Add in the minced garlic and cook for about 1 minute, stirring constantly.
- Add in the broth, salt, pepper, and pour the heavy cream. Stir to combine and bring to a simmer.
- Reduce the heat and add in the parmesan cheese. Simmer for 2-3 minutes until it starts to thicken.
- Arrange the sliced zucchini in the bottom of a casserole dish, overlapping each other. Place mozzarella slices between zucchini slices, as shown in the video.
- Evenly pour the cheese on top of the zucchini, then sprinkle the mozzarella cheese.
- Bake for 25-30 minutes or until the cheese on top starts to brown, and the zucchini are fork tender.
- Garnish with fresh parsley or chives. Enjoy!
Video
Nutrition
Serving: 1serving | Calories: 231kcal | Carbohydrates: 6g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 317mg | Potassium: 257mg | Fiber: 1g | Sugar: 3g | Vitamin A: 792IU | Vitamin C: 14mg | Calcium: 227mg | Iron: 1mg | Net Carbs: 5g