Looking for a creamy, cheesy, and golden-baked zucchini dish that brings all the bold flavor of classic gratin—without flour, sugar, or unnecessary carbs? This Keto Zucchini Gratin is exactly what you need. With its soft zucchini layers, rich mascarpone finish, and signature Parmesan crust, this low-carb version delivers all the richness of your favorite French-inspired side—in a keto-approved, gluten-free format.
Perfect for holiday dinners , keto-friendly sides , or when you’re in the mood for something hearty but staying in ketosis, this easy-to-make baked gratin uses simple ingredients like almond flour, heavy cream, and fresh thyme to bring bold Mediterranean comfort into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love warm, comforting casseroles with depth and richness, this zucchini gratin will quickly become a go-to staple in your weekly rotation.
In this article, we’ll walk you through how to make this perfect keto zucchini gratin from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get started!
Why You’ll Love This Keto Zucchini Gratin
This isn’t just any old roasted veggie—it’s a savory-cheesy, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in under 45 minutes!
Here’s why it stands out:
- 🥒 Bold zucchini base : Made with thinly sliced summer squash for natural moisture and fiber.
- 🧀 Cheesy richness : Melted mozzarella and sharp Parmesan add stretch and savoriness without dryness.
- 🥣 Easy to make : Just layer, pour, and bake—no fancy tools needed!
- 🧄 Buttery herb magic : Garlic and thyme elevate the flavor without carb overload.
- ⏱️ Ready in under 35–40 minutes
- 🧁 Great for batch prep or freezer storage
- 🧼 Minimal cleanup : One pan = zero mess!
Whether you’re making it for yourself after work, packing for lunch, or sharing at a weekend gathering, this gratin will quickly become a go-to comfort dish.
Ingredients You’ll Need
For the Zucchini Gratin:
- 2 medium zucchinis, sliced thinly
- 1 cup heavy whipping cream or full-fat coconut milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella or cheddar cheese
- 2 cloves garlic, minced
- 1 tsp fresh thyme or rosemary (optional)
- Salt and pepper to taste
Optional: Add chopped bacon or smoked salmon for extra protein contrast.
Final Garnish:
- Extra Parmesan shavings or crushed pecans
- Fresh basil or parsley leaves
- A few drops of lemon juice or balsamic glaze
- Crushed red pepper flakes for heat lovers
Pro Tip: Sprinkle crushed pork rinds on top before baking for extra crunch.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) . Grease an 8-inch casserole dish or cast iron skillet with butter or avocado oil.
Pro Tip: Use silicone molds for individual portions and easier serving.
Step 2: Slice the Zucchini
Wash and dry zucchinis thoroughly.
Slice into thin rounds or half-moons for even cooking and layering.
Pat slices dry with paper towels to remove excess moisture.
Step 3: Mix the Cheesy Sauce
In a bowl, combine:
- Heavy cream or coconut milk
- Parmesan cheese
- Minced garlic
- Thyme or rosemary
- Salt and pepper
Mix well until smooth and slightly thickened.
Note: Don’t overmix—keep some texture for visual appeal.
Step 4: Layer Everything Into Dish
Place half of the zucchini slices in the prepared baking dish.
Pour half of the cream mixture over the top.
Repeat layers, finishing with a final sprinkle of Parmesan and mozzarella.
Step 5: Bake Until Golden and Bubbly
Bake at 375°F (190°C) for 25–30 minutes , or until golden brown and bubbly around the edges.
For extra crispiness, broil for the last 2–3 minutes —watch closely to avoid burning.
Let cool slightly before serving.
Step 6: Garnish and Serve!
Once baked, top with:
- Fresh herbs like basil or chives
- Crushed nuts or edible gold dust
- Pickled vegetables or fermented kraut for tangy balance
- A drizzle of olive oil or chili-infused vinegar
Serve warm with:
- Grilled meats or seafood
- As part of a keto charcuterie board
- Over greens with a balsamic glaze
- With a dollop of sour cream or ranch dip
Enjoy every silky, savory bite of your Keto Zucchini Gratin !
Nutritional Information (Per Serving – Makes 6 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Total Fat | ~20 g |
| Saturated Fat | ~10 g |
| Cholesterol | ~60 mg |
| Sodium | ~250 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~8 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Zucchini Gratin
- Use quality dairy and fresh herbs – Ensures better binding and deeper flavor infusion.
- Don’t skip salting zucchini – Helps draw out moisture and prevent sogginess.
- Layer flavors early and late – Builds deep flavor during baking and finishing touches.
- Make ahead and store separately – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later.
Variations & Customizations
Want to switch things up? Try these tasty variations:
Cauliflower Gratin Version
Replace zucchini with cauliflower florets for deeper earthy contrast.
No-Bake Energy Bowl
Chill the mixture and roll into cold bites for grab-and-go snacks.
Vegan Option
Use cashew-based cheese sauce and plant-based Parmesan for dairy-free magic.
Spicy Kick
Toss in diced jalapeños or drizzle with chipotle mayo for fiery contrast.
Chicken Zucchini Gratin
Add shredded cooked chicken or turkey between layers for protein power.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~4g net carbs per serving , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or breadcrumbs?
Not recommended—standard flour and breadcrumbs are high in carbs. Stick with crushed pork rinds or almond flour for keto compliance.
How do I store leftover gratin?
Store cooled portions in an airtight container in the fridge for up to 4 days . Reheat gently in oven or air fryer.
What kind of zucchini works best?
Firm, fresh zucchinis give the richest flavor; avoid overripe or mushy ones for best results.
Can I slow-roast instead of baking?
Yes! Lower the temperature to 325°F (160°C) and roast for 40–45 minutes for softer texture and infused flavor.
Why This Recipe Works So Well
This Keto Zucchini Gratin works because of its perfect balance of textures and bold flavors:
- The zucchini gives body and moisture , soaking up the creamy sauce naturally.
- The Parmesan adds savoriness and crunch , balancing the richness without heaviness.
- And the herbs melt into a golden blanket , completing the European-style experience.
It’s the kind of side dish that makes eating seasonal produce feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto gratin beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with grilled chicken, pickles, or cheese for a balanced keto lunch.
At a Dinner Party
Cut into halves and arrange on a platter with toothpicks for appetizer servings.
With Dipping Sauces
Try tzatziki, ranch, or miso dressing for extra flair.
Gift-Worthy Packaging
Wrap individual portions in parchment paper and tie with twine for thoughtful homemade gifts.
Over Greens
Top arugula or kale with warm gratin slices and olive oil vinaigrette for fusion flair.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dish special:
Zucchini
Rich in vitamin C and fiber—supports digestion and immunity.
Heavy Cream / Cheese
High in calcium and healthy fats—great for brain function and satiety.
Garlic / Herbs
Natural anti-inflammatory compounds—boosts heart health and flavor naturally.
Even though this is a side dish, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Comfort Side Dish Lovers
This Keto Zucchini Gratin proves that going low-carb doesn’t mean missing out on bold, comforting global flavors. With its crispy shell, soft inside, and signature cheesy finish, it’s the kind of dish that turns a simple vegetable into something magical—even without sugary sauces or starchy coatings.
Whether you’re new to keto meal prep, looking for a fast weeknight side idea, or want to impress with homemade flair, this zucchini gratin deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with family, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
Print
Keto Zucchini Gratin – Creamy, Golden & Perfectly Low-Carb!
- Total Time: 50 mins
Description
Creamy, cheesy, and bursting with flavor, this dish delights!
Ingredients
3 zucchini sliced into rounds, 1 onion chopped, 2 cloves garlic chopped, ½ cup Parmesan cheese grated, 8 oz Mascarpone cheese, 1 large egg, 2 oz Cheddar cheese, 2 oz Mozzarella cheese, 3 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper
Instructions
Preheat the oven to 200C/400F degrees. Heat the olive oil in a large frying pan on a medium heat. Add the onion and garlic and cook for 5 minutes. Add the zucchini and cook until lightly golden on both sides. Season the vegetables with the salt and pepper. In a bowl, beat the mascarpone with the egg until smooth. Add the parmesan & Cheddar cheese and stir well. Layer the vegetables in a baking dish. Pour the cheese mixture over the zucchini and sprinkle the Mozzarella on top. Bake for 30 minutes.
- Prep Time: 20 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 6
- Calories: 294
- Fat: 25.8g
- Carbohydrates: 5.4g
- Protein: 12.6g