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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Side Dish
Cuisine: American
Keyword: zucchini casserole, zucchini gratin
Servings: 6servings
Calories: 231kcal
Author: Ioana Borcea from LowCarbSpark.com
Ingredients
2-3medium zucchinisliced thin & cut in half circles
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.