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–+ servings

Cheesy Zucchini Gratin

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A comforting, low-carb dish featuring thinly sliced zucchini baked in a rich, garlicky cream with a melty cheese topping. Perfect as a light dinner main or a cozy side.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Low Carb
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the gratin
  • 1 large zucchini, sliced thin and halved into half-moons Aim for 1/8–1/4" thick
  • 1/2 cup freshly grated Parmesan cheese Use freshly grated for better melt and flavor
  • 4 tablespoons butter
  • 1 small onion, sliced thin
  • 1/4 cup beef broth Substitute: chicken or vegetable broth
  • 1 cup shredded cheese of your choice I used a mozzarella + asiago mix
  • 3 large cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream For a lighter sauce, use half-and-half

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Use an ovenproof skillet (cast iron works great).
  2. Melt the butter in the skillet over medium heat.
  3. Add the thinly sliced onion and cook, stirring occasionally, until the onion is lightly caramelized (about 6–8 minutes).
  4. Stir in the minced garlic and sauté for 30–60 seconds until fragrant—don’t let it burn.
  5. Pour in the beef broth, then add the heavy cream. Stir to combine.
  6. Allow the mixture to come to a gentle bubble, then stir in the Parmesan until melted and incorporated.
  7. Add the sliced zucchini and toss gently to coat. Cook for about 4–5 minutes, until zucchini begins to soften but still holds shape.
  8. Spread the zucchini mixture evenly in the skillet. Top with the cheese blend, distributing it across the surface.
  9. Transfer the skillet to the preheated oven and bake for 12–15 minutes, until the cheese is melted and begins to brown.
  10. Remove from oven and let rest for 5 minutes before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 10gProtein: 8gFat: 20gSaturated Fat: 12gSodium: 400mgFiber: 2gSugar: 3g

Notes

For a vegetarian version, swap beef broth for vegetable broth and ensure Parmesan is vegetarian-friendly. Can be made lighter using half-and-half instead of heavy cream. Slice zucchini uniformly for even cooking. Freshly grated Parmesan is recommended over pre-grated.
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