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Easy Zucchini Au Gratin

This Easy Zucchini Au Gratin is a healthy baked casserole loaded with cheese! This gooey side dish is layered with cheddar, mozzarella, and Parmesan cheese for the perfect dose of flavor. Who says veggies can’t be fun? 

wooden spoon of zucchini au gratin scalloped potatoes in a red baking dish

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FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.

Have you had my Instant Pot Scalloped Potatoes Au Gratin? Did you wish there was a version with fewer carbs? Well, this is it.

cream cheese, shredded cheddar, mozzarella, and parmesan cheese in separate glass bowls
heavy cream, garlic, seasoning, and butter in separate bowls on a flat surface

The Difference Between Scalloped and Au Gratin

You usually hear these terms when referring to potatoes. Both of these are considered casserole like dishes and both are served with a creamy sauce. Scalloped potatoes do not use grated cheese, they are usually made with just heavy cream and milk.

A lot of au gratin recipes will use breadcrumbs for an even crisper topping! I love that method as well, but you can accomplish a similar result by broiling the dish to toast the cheese a little bit right before you pull it out of the oven.

You can read more about The Difference Between Scalloped and Au Gratin here.

raw zucchini on a cutting board

How to Slice the Zucchini

My preference is to slice it into 1/4 inch rounds using this mandolin from Amazon. 1/2 an inch thick will work as well.

sliced round zucchini on a bamboo cutting board

How to Prevent Excess Water From the Zucchini

Zucchini is a very watery vegetable. Zucchini is 94% water. If you slice up the zucchini and add it to the dish without preparing it properly beforehand, you will end up with something that looks a lot like soup.

After you have sliced the zucchini arrange it on a flat surface with towels or paper towels. Sprinkle salt throughout and let it sit for at least 30 minutes. You will see moisture and water appear. Blot the excess and wring out any water you can.

Try to remove as much as you can. Since the veggie is mostly water, getting it all out isn’t really possible, but it will help a ton. Another tip you can do, if your dish is too watery, is saute or grill the zucchini beforehand. It will add flavor and dry out the zucchini.

sliced round zucchini in a baking dish

How to Make Zucchini Gratin

  1. Preheat oven to 400 degrees.
  2. Place the sliced zucchini on a flat surface with towels or paper towels. Sprinkle both sides of the zucchini with salt.
  3. Allow the zucchini to sit for 30 minutes.
  4. Heat a saucepan on medium-high heat and add butter.
  5. When melted, add garlic.
  6. Add in cream cheese, whipping cream, Parmesan reggiano, and shredded cheddar cheese. Add in onion powder, salt, and pepper to taste.
  7. Spray a 9×13 baking dish with cooking spray. Arrange the zucchini in rows throughout the dish. Drizzle the cheese sauce throughout.
  8. Sprinkle shredded cheddar and the mozzarella throughout the pan.
  9. Bake.
collage photo showing how to make cream sauce for

How Long to Cook and Bake

I bake the dish uncovered for 30-35 minutes. If you like a crisp top, a couple of minutes before the dish has finished baking, turn on the Broil function on the oven. Broil for 1-3 minutes until the top has crisped.

unbaked zucchini au gratin scalloped potatoes in a red baking dish

What Type of Cheese to Use

I like to use a combination of cheddar, Parmesan Reggiano and mozzarella. You can use any cheese you wish. It’s up to you. I purchase block cheese and grate it myself. Pre-shredded cheese typically has preservatives and corn starch. It does not melt as well. Keep this in mind if you choose not to make the dish using my method.

How to Store It and How Long It Will Last in the Fridge

You can store the dish tightly sealed and covered for 3-4 days.

unbaked zucchini au gratin scalloped potatoes in a red baking dish

Freezer Tips

You can freeze this dish, but note that when reheated, dairy separates. This does not typically impact the flavor, but it will impact the look.

unbaked zucchini au gratin scalloped potatoes in a red baking dish
zucchini au gratin scalloped potatoes in a red baking dish

Pair this with these Main Dishes

Keto Low Carb Smothered Pork Chops
Smothered Chicken
Air Fryer Cornish Hens
Air Fryer Whole Chicken
Air Fryer Steak

zucchini au gratin scalloped potatoes in a red baking dish
wooden spoon of zucchini au gratin scalloped potatoes in a red baking dish

More Zucchini Recipes

Keto Low Carb Zucchini Shrimp Alfredo
Keto Low Carb Zucchini Bread
Air Fryer Zucchini Chips
Zucchini Lasagna Roll Ups

Zucchini Taco Boats
Zucchini Pasta Salad

wooden spoon of zucchini au gratin scalloped potatoes in a red baking dish
Print Pin
4.94 from 15 votes

Easy Zucchini Au Gratin

This Easy Zucchini Au Gratin is a healthy baked casserole loaded with cheese! This gooey side dish is layered with cheddar, mozzarella, and Parmesan cheese for the perfect dose of flavor.
Save this recipe here.
Course dinner, lunch
Cuisine American
Keyword scalloped zucchini, zucchini au gratin, zucchini casserole
Prep Time 20 minutes
Cook Time 35 minutes
zucchini rest 30 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 275kcal

Ingredients

  • 3-4 whole fresh zucchini Sliced 1/4-1/2 inch thick into slices. Unsliced, mine weighed 3 pounds.
  • 1 tablespoon butter
  • 2 garlic cloves minced
  • 1/4 cup heavy whipping cream
  • 4 oz cream cheese
  • 1 cup shredded cheddar cheese Divided into 2 servings.
  • 1/4 cup shredded parmesan reggiano cheese
  • 1 teaspoon onion powder
  • salt and pepper to taste
  • 1/2 cup shredded mozzarella cheese

Instructions

  • Preheat oven to 400 degrees.
  • Place the sliced zucchini on a flat surface with towels or paper towels. Sprinkle both sides of the zucchini with salt.
  • Allow the zucchini to sit for 30 minutes. This will sweat out the excess moisture of the zucchini. Skipping this step will result in a watery dish. After the 30 minutes. Blot and wring out any excess moisture.
  • While the zucchini rests, prepare the filling for the dish. Heat a saucepan on medium heat and add the butter.
  • When melted, add the garlic and cook for a couple of minutes until fragrant.
  • Add in the cream cheese, whipping cream, Parmesan reggiano, and 1/2 cup shredded cheddar cheese. Stir. Add in the onion powder, salt, and pepper to taste. Taste the sauce repeatedly and adjust the flavor to taste as needed.
  • Stir continuously until the cheese has melted.
  • Remove from the heat and set aside.
  • Arrange the zucchini in rows throughout a 9×13 baking dish. Drizzle the cheese sauce throughout.
  • Sprinkle the remaining 1/2 cup of shredded cheddar and the mozzarella throughout the pan.
  • Bake (uncovered) for 30-35 minutes until golden brown. If you like a crisp top, a couple of minutes before the dish has finished baking, turn on the Broil function on the oven. Broil for 1-3 minutes until the top has crisped.
  • Cool before serving.

Video

Notes

  • If you allowed the zucchini to rest and your dish is still too watery, saute or grill the zucchini beforehand. It will add flavor and dry out the zucchini.
  • You can add Italian Seasoning (about 1 teaspoon) if you are looking for zest, or serving this with an Italian themed main dish.
  • You can use any cheese you wish. It’s up to you. I purchase block cheese and grate it myself. Pre-shredded cheese typically has preservatives and corn starch. It does not melt as well. Keep this in mind if you choose not to make the dish using my method.
  • You can make this using shredded zucchini or zucchini noodles if you wish.
  • You can reduce the amount of fat in the recipe by using low-fat cream cheese and cheese in the recipe. You can also lessen the amount of cheese used.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 275kcal | Carbohydrates: 5g | Protein: 13g | Fat: 23g
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Recipe Rating




Emily Clark

Wednesday 7th of April 2021

This was SO fast to make, all ingredients I had on hand, and not a single spoonful was left over. Officially a new family favorite. Letting the Zucchini dry out definitely made a HUGE difference. I don’t think I’ll ever need to make the potato version again!

staysnatched

Sunday 11th of April 2021

So glad everyone enjoyed it.

India

Wednesday 31st of March 2021

During quarantine, I honestly got tired of my own cooking. I seeked out bloggers that looked like they had great recipes and came across Brandi's page from another influencer. I've made a few of Brandis' recipes before and decided to make this one before my zucchini went bad. Boy was I happy!!! I LOVE zucchini so this was just what I needed. I paired with lamb chops and it was amazing!!! Go try this recipe!!!!

staysnatched

Saturday 3rd of April 2021

Thanks for sharing!

Chris

Sunday 28th of March 2021

Amazing! The flavors, the process, the finished product! It was all great!! The whole family loved it!

staysnatched

Saturday 3rd of April 2021

So glad to hear it!

Hailey Graff

Thursday 25th of March 2021

Absolutely delicious! The sauce was surprisingly easy to make - mainly because you have to buy a block and shred your own cheese! Honestly, the best tip I’ve ever seen. The cheese crisped up on its own - which is probably due to my oven, but a bonus nonetheless. It was great the next morning, I reheated a piece in the microwave and scrambled eggs on top of it. Versatile and delicious!

staysnatched

Saturday 27th of March 2021

I love crisp cheese. Glad you enjoyed it!

hannah

Tuesday 23rd of March 2021

Really yummy cheese sauce... make sure to sweat out the zucchini as much as possible... everything else is a breeze

staysnatched

Saturday 27th of March 2021

Wonderful.