Cheesy Zucchini Gratin
A bubbling, golden-topped skillet gratin that transforms three zucchini into a legitimate main course. Vegetarian keto comfort food.
By Keto Kitchen Hub Editorial · Published June 18, 2026
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Net Carbs
- 6 g
Instructions
- 1
Preheat oven to 400°F (200°C). Toss zucchini with a heavy pinch of salt in a colander and let drain 15 minutes. Squeeze out excess water in a towel.
- 2
Warm cream, garlic, thyme, and nutmeg in a saucepan over medium heat until steaming. Season with salt and pepper.
- 3
Rub a cast iron skillet with olive oil. Arrange zucchini in overlapping layers.
- 4
Pour cream mixture over. Scatter both cheeses on top.
- 5
Bake 25–30 minutes until golden and bubbling. Rest 10 minutes before serving.
Nutrition (per serving)
- Calories
- 340
- Fat
- 28 g
- Protein
- 12 g
- Total Carbs
- 8 g
- Fiber
- 2 g
- Net Carbs
- 6 g
Values are estimates calculated from typical ingredient databases. See our disclaimer.
Storage
Refrigerate 4 days. Reheat in a 375°F oven to restore the crust.
Expert tips
- Salting and draining zucchini is essential — otherwise you'll get soup.
- A microplane of nutmeg is the finishing touch that makes it taste French.
Frequently asked questions
+Can I make it ahead?
Assemble up to 24 hours in advance and bake fresh.
+What can I substitute for gruyère?
Aged white cheddar or comté both work beautifully.
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