Give up the potatoes and give this zucchini casserole a try! A thick and cheesy sauce can make any green vegetable taste 100 times better! Â You can call this a casserole or an Au Gratin...either way it is so delicious!
Any kind of vegetable sliced and doused in a creamy cheese sauce is simply magical.  Zucchini is no exception so I present to you this luscious Zucchini Casserole that will make you think you have died and gone to low carb heaven.
This baked zucchini casserole is so easy and it is so pretty!
HOW TO AVOID WATERY ZUCCHINI CASSEROLE
Everyone knows that zucchini can get pretty watery when it is cooked because it is mostly water. Â What I do to eliminate some of the water in the casserole is to salt the zucchini slices in a large bowl with a colander, and let them drain for at least 30 minutes. Â Then I lined them nicely in a pie plate.
For the cheesy sauce in this zucchini au gratin, I used Monterey jack cheese. Â You could use Swiss or gruyere, but I like Monterey jack! Â To make the sauce, I warmed heavy cream on the stove, then removed it from the heat. Â Then I added the cheese and stirred it until it was completely melted.
I then poured the creamy, cheesy sauce all over the zucchini.
I sprinkled a little Italian seasoning and parmesan on top and baked it in the oven until it was bubbly.
Here are some other delicious low carb side dishes that you should definitely check out:
- Cauliflower Mac and Cheese
- Broccoli Salad with Pine Nuts and Feta
- Leek and Mushroom Cauliflower RisottoÂ
- Loaded Cauliflower Casserole
Super Cheesy Zucchini Casserole (Zucchini Gratin)
Ingredients
- 3 Large Zucchini, sliced into ¼ inch slices
- 1 teaspoon Kosher salt
- ½ cup Heavy cream
- 2 cups shredded Monterey Jack cheese
- ½ teaspoon Italian seasoning
- ½ Cup Shredded parmesan
Instructions
- Pre-heat the oven to 400F
- Toss the zucchini slices with the salt in a large bowl and let sit for at least 30 minutes. Â Pat dry with paper towels. This will pull moisture from the zucchini so your casserole will not be watery.
- In a small sauce pan, heat the heavy cream over medium heat. Remove from the heat and add the cheese, stirring until melted.
- In a pie plate, arrange the zucchini in a circular pattern. Â Pour the cheese mixture over the zucchini and sprinkle with the parmesan and Italian seasoning over top. Â Bake in the oven for 30 minutes until the sauce starts to brown and becomes bubbly. Â
Jennifer's tips
- You could use any white cheese such as gruyere or Swiss instead of the Monterey jack.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Ruth Gosselin says
Second time making it I loved it
Tina Casstevens Wilmoth says
This looks and sounds amazing! Can’t wait to try it. Thanks so much.
Amanda Pennell says
This was amazing! I did sprinkle a little fresh grated parmasean cheese over also. It is so hot here were aren’t turning on the oven so put it in the BBQ grill and it was amazing and so easy. Thank you so much!
Dawn Piens says
This was the best side dish I have ever had, making it again tonight. Plus my husband was a skeptic but he loved it also. The zucchini stayed firm and not soggy which I thought would happen.
Kathy says
Excellent! A nice variation to my tired zucchini reipes.
jenniferbanz says
SO glad you liked it, Kathy!