keto zucchini casserole

Easy, cheesy, and a huge hit with the whole family! This keto zucchini gratin is the perfect side dish to use up all that summer squash.

Zucchini Gratin

zucchini

salt

heavy cream

cream cheese

cheddar, divided

gruyere, divided

garlic powder

onion powder

mustard

pepper,

Slice the zucchini into ¼ inch rounds. Place...

Slice the zucchini into ¼ inch rounds. Place on a paper towel lined baking sheet and sprinkle with the salt. Let set for 45 minutes to remove moisture from the zucchini.

Preheat oven to 400 degrees. 

While the zucchini is setting, make the cheese...

While the zucchini is setting, make the cheese sauce by adding the cream and cream cheese to a small sauce pan over low heat. Stir until the cream cheese has melted and the mixture is hot. 

Add the garlic powder, onion powder, and ground...

Add the garlic powder, onion powder, and ground mustard and whisk to combine.

Remove from the heat and stir in 1...

Remove from the heat and stir in 1 ½ cups of cheddar and ¼ cup of Gruyere. Whisk until smooth and creamy.

Pat zucchini dry, wiping off any large amounts...

Pat zucchini dry, wiping off any large amounts of salt, and place half of the zucchini in a greased 8x8 baking dish. Sprinkle with ground pepper. 

Spoon half of the cheese sauce over the...

Spoon half of the cheese sauce over the zucchini and spread to coat. 

Place remaining zucchini in the dish, top with...

Place remaining zucchini in the dish, top with the remaining cheese sauce, and sprinkle with the remaining cheddar and Gruyere. 

Bake uncovered for 30-35 minutes. Let set for...

Bake uncovered for 30-35 minutes. Let set for 5 minutes before serving.

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This low carb zucchini gratin is the ultimate summer side dish. Made with fresh summer squash and my keto cheese sauce, it will quickly become a family favorite!

Baked zucchini casserole recipe, prepared Mediterranean-style. Layers of zucchini, carrots, onions w/ a perfectly spiced meat sauce. Low Carb. Gluten Free.

Mediterranean-Style Zucchini Casserole Recipe

Private Reserve Greek extra virgin olive oil

yellow onion, halved (chop half of the onion

garlic cloves,

lb beef turkey

Salt and pepper

tsp allspice

tsp sweet Spanish paprika

nutmeg

tomatoes

tomato paste

water

carrots, sliced into thin rounds

parsley

In a saucepan, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add chopped onions (leave the sliced onions for later) and garlic and cook minutes, stirring regularly, until softened and fragrant (do not brown).

Add meat (ground turkey or lean ground beef). Break the meat up to help it brown. Season with salt and pepper. Raise heat to medium-high and cook meat until fully browned, stirring occasionally. If there is any fat or extra liquid at this point, carefully drain and return saucepan back to heat.

Now season with allspice, paprika, and nutmeg. Stir to combine.

Add chopped canned tomatoes with juice, tomato paste and water. Bring to a boil, then lower heat and simmer for 7 to 10 minutes or so. Remove from heat.

Add zucchini, carrots, and sliced onions to the bottom of a casserole dish like this one. Add the meat sauce and spread evenly.

Cover the casserole dish tightly with foil. Bake in 375 degrees F heated-oven for about 40 minutes. Then uncover, and then broil for a brief few minutes, watching carefully.

Remove from oven and garnish with fresh parsley. Transfer to dinner bowls, add a drizzle of Private Reserve EVOO. Serve with Lebanese rice or your favorite crusty bread.

This is my kind of meal! I love that you have the veggies and protein all in one!

Loved it. We added spinach, broccoli, mushrooms, and olives to ours.

Ice nice to have more ideas for zucchini. Looking forward to a low-carb casserole!

Gorgeous colorful dish with so much flavor!!!

What a beautiful dish. Very healthy and perfect for a weekend after coming from the gym.

Hi Suzy,
Made this tonight and found it OK but I found it needs something to lift it. I'm so used to your recipes being flavour explosions however this was nice but not as I expected. I did add the Allspice but it wasn't mentioned in the instructions. 
I will make this again but spice it up a bit. 
I love your site and use your recipes every week, your enthusiasm for Mediterranean cuisine is intoxicating.
Thanks and keep up the good work.

I'm somewhat embarrassed here.  I've been making your recipes for awhile now and I love every single one I have tried but until today, I hadn't taken the time to thank you!  Last night I made the Mediterranean style zucchini casserole and it was absolutely delicious!  I just finished the leftovers for breakfast and it was even better the second day.  I used ground turkey since that's what I had on hand and I also tossed in some chickpeas to up the fiber.  Like many of your recipes, the ingredients are almost always on hand and the blend of flavors and spices are wonderful.  Many thanks again for your time and efforts!  Please keep your recipes coming...

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Top 2 keto zucchini casserole recipes from across the web

The most viewed keto zucchini casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Zucchini Gratin

Mediterranean-Style Zucchini Casser...

The most viewed keto zucchini casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine