makes 8 servings · prep time: 10 minutes · cook time: 30 minutes
The sauce in this zucchini gratin reminds me of a rich gourmet mac and cheese. Making a gratin is an excellent way to repurpose leftover vegetables or to use up vegetables from your refrigerator that might be nearing the end of their freshness. This cheese sauce pairs perfectly with just about any low-carb vegetable.
• 2 tablespoons butter or ghee
• 1 small onion, halved and thinly sliced
• 3 cloves garlic, minced
• 4 medium zucchini (about 8 inches), sliced into coins
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground nutmeg
• For the sauce:
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• 1½ cups shredded sharp white cheddar cheese, divided
1.Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
2.Preheat the oven to 425°F.
3.Add the zucchini, salt, pepper, and nutmeg to the skillet and cook until the zucchini is crisp-tender, about 5 minutes.
4.Meanwhile, make the sauce: Place the heavy cream, Parmesan cheese, and butter in a microwave-safe mixing bowl. Microwave until the cream is warm and the butter is melted. (Or heat the cream, cheese, and butter in a small saucepan over medium-low heat on the stovetop.)
5.Transfer half of the zucchini mixture to a 10-inch casserole dish. Top with ¾ cup of the cheddar cheese, then the remaining zucchini. Pour the cream mixture over the top, then sprinkle with the remaining ¾ cup of cheddar cheese.
6.Bake for 20 minutes, or until golden brown and bubbling on top. Store leftovers in the refrigerator for up to 1 week.
tip: Feel free to make this recipe with any type of cheese you prefer. Another one of my favorite combinations is pepper Jack and mozzarella.
CALORIES: 285 | FAT: 25 g | PROTEIN: 9 g | TOTAL CARBS: 5.3 g | DIETARY FIBER: 1.3 g | NET CARBS: 4 g