This Easy Cheesy Zucchini Gratin has become a staple in our house! It’s cheesy and creamy, super easy to throw together, and the perfect low carb side dish for your keto diet!
4 cups sliced raw zucchini
1 small onion, peeled and sliced thin
salt and pepper to taste
1½ cups shredded pepper jack cheese
2 Tbsp butter
½ tsp garlic powder
½ cup heavy whipping cream
Preheat oven to 375 degrees (F).
Grease a 9×9 or equivalent oven proof pan.
Overlap ⅓ of the zucchini and onion slices in the pan, then season with salt and pepper and sprinkle with ½ cup of shredded cheese.
Repeat two more times until you have three layers and have used up all of the zucchini, onions, and shredded cheese.
Combine the garlic powder, butter, and heavy cream in a microwave safe dish.
Heat for one minute or until the butter has melted. Stir.
Gently pour the butter and cream mixture over the zucchini layers.
Bake at 375 degrees (F) for about 45 minutes, or until the liquid has thickened and the top is golden brown.
Depending on your zucchini, you may find it takes longer to cook in order to get your sauce to reduce. If you find it very watery after the 45 minutes, lower the oven temp to 350 and cook it another 10 minutes or so.
Serving size: 3 x 3 square Calories: 230 Fat: 20 Carbohydrates: 3g net Protein: 8