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 Baked Zucchini Casserole / Gratin that will make you think you have died and gone to low carb heaven.
What is everyone’s opinion on the word gratin? I’m from the south and I could do without it. I think casserole is a sufficient word…thank you very much.
Yesterday was the first day of Fall and I am ecstatic because it still feels like the middle of Summer and I need cooler temps asap! This baked zucchini casserole has me wishing and hoping for some temperature relief. Sorry for the ramble…I think the heat is getting to me.
This baked zucchini casserole only uses 5 ingredients and it is so pretty! I could definitely see this on my Thanksgiving dinner table. I know zucchini is a Summer vegetable, but a girl can dream, right? I’ve got to have something on that darn table I can eat besides turkey!
For this zucchini casserole, I used Monterey jack cheese. You could use Swiss or gruyere, but I don’t like those, okay? I like Monterey jack!
Home Cooke Tip :
Everyone knows that zucchini can get pretty watery when it is cooked because it is mostly water (if you didn’t know, now you do!) What I do to eliminate some of the water in the casserole is to salt the zucchini slices and let them drain for at least 30 minutes.
For your viewing pleasure, here is a video showing just how easy this is to make!
HOW TO MAKE BAKED ZUCCHINI CASSEROLE / GRATIN:
Here are some other delicious side dishes that you should definitely check out:
This baked zucchini casserole is beautiful slices of zucchini doused in a luscious Monterey jack cheese sauce. This is the perfect side dish for any low carb Thanksgiving dinner.
- 3 Large Zucchini, sliced into 1/4 inch slices
- 1 tsp salt
- 1/2 cup heavy cream
- 2 cups shredded Monterey Jack cheese
- 1/2 tsp Italian seasoning
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. 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. Pour the cheese mixture over the zucchini and sprinkle the Italian seasoning over top. Bake in the oven for 30 minutes until the sauce starts to brown and becomes bubbly.
1/6th of recipe: 84 cal / 8g fat / 2.5g carbs / .6g fiber / 1.4g protein
- Salt helps draw moisture from the zucchini so your gratin will not be too watery.
- Slice your zucchini in even slices so they will cooke evenly.
- Try to pick zucchini that are large and uniform in width from tip to tip.
- You could use any white cheese such as gruyere or Swiss instead of the Monterey jack.
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