Baked Zucchini Gratin

If you’ve been hunting for the ultimate low-carb comfort food that doesn’t skimp on flavor, you are going to fall in love with this Keto Baked Zucchini Gratin. I know how hard it can be to find a satisfying substitute for potato dishes, but honestly, with all that melty Brie and nutty Gruyere, you won’t even miss the carbs! It’s the perfect rich and cheesy keto side dish to add to your rotation, giving you that satisfying crunch from pork rinds without breaking your ketosis. Trust me, this is one recipe that feels totally indulgent but keeps your macros right on track.

Preparation Time: 40 minutes Cooking Time: 25 minutes Servings: 2

Ingredients

• 1 large zucchini, cut into 0.25-inch thick slices (approx. 7.0 ounces / 200 grams)

• Pink Himalayan salt (approx. 0.5 tsp for salting)

• 1.0 ounce / 28 grams Brie cheese, rind trimmed off

• 1.0 tbsp butter (approx. 0.5 ounce / 14 grams)

• Freshly ground black pepper (to taste, approx. 0.2 tsp)

• 0.33 cup shredded Gruyere cheese (approx. 1.3 ounces / 37 grams)

• 0.25 cup crushed pork rinds (approx. 0.5 ounce / 14 grams)

Directions

1. Sprinkle the zucchini slices with the Pink Himalayan salt and place them in a colander in the sink. Let them sit for 45 minutes; the salt will help the zucchini shed much of its water content.
2. Preheat your oven to 400°F (200°C).
3. Once the zucchini has been “weeping” for about 30 minutes, prepare the sauce. In a small saucepan over medium-low heat, add the 1.0 ounce (28 grams) of Brie cheese and the 1.0 tbsp (14 grams) of butter. Stir occasionally until the cheese has melted and the mixture is fully combined, which should take about 2 minutes.
4. Arrange the drained zucchini slices in an 8-inch baking dish so they are overlapping slightly. Season with the freshly ground black pepper.
5. Pour the melted Brie and butter mixture evenly over the zucchini.
6. Top the dish with the 0.33 cup (37 grams) of shredded Gruyere cheese.
7. Sprinkle the 0.25 cup (14 grams) of crushed pork rinds over the top for a crispy crust.
8. Bake for approximately 25 minutes, until the dish is bubbling and the top is nicely browned. Serve immediately.

Nutritional Information

Per Serving (1/2 of recipe)

• Calories: 230 kcal

• Total Fat: 18.1 grams

• Total Carbohydrates: 3.2 grams

• Dietary Fiber: 1.1 grams

• Net Carbohydrates: 2.1 grams

• Protein: 14 grams

Total Recipe

• Calories: 460 kcal

• Total Fat: 36.2 grams

• Total Carbohydrates: 6.4 grams

• Dietary Fiber: 2.2 grams

• Net Carbohydrates: 4.2 grams

• Protein: 28 grams

Pro Tips for the Perfect Zucchini Gratin

• Don’t Skip the Weeping: The secret to avoiding a watery gratin is patience. After the zucchini has sat in the colander with the salt, take an extra minute to pat the slices dry with a paper towel. This ensures the sauce stays creamy rather than turning into soup.

• Grate Your Own Cheese: Pre-shredded bagged cheese often contains potato starch or cellulose to prevent clumping, which adds hidden carbs and keeps the cheese from melting smoothly. For that luxurious, stringy pull, buy a block of Gruyere and grate it yourself.

• Watch the Crust: Pork rinds can go from golden brown to burnt surprisingly fast. Keep an eye on the oven during the last 5 minutes. If the top is browning too quickly but the zucchini isn’t quite tender, tent the dish loosely with aluminum foil.

• Uniform Slices Matter: To ensure every bite cooks evenly, try using a mandoline slicer set to 0.25 inches. If you are hand-slicing, just do your best to keep them consistent so you don’t end up with some mushy slices and some crunchy ones.

• Add a Kick: If you want to cut through the richness of the Brie and butter, add a pinch of cayenne pepper or a dash of nutmeg to the cheese sauce while it melts. It adds a lovely depth of flavor without overpowering the dish.

Frequently Asked Questions

Why did my zucchini gratin turn out watery? The most common culprit for watery gratin is skipping the “sweating” step. Zucchini has a very high water content. It is crucial to salt the slices and let them sit for at least 45 minutes to draw out the moisture. Additionally, make sure to pat the slices dry with a paper towel before assembling the dish to ensure a creamy, rich sauce rather than a watery one.

Can I make this Keto Zucchini Gratin ahead of time? Yes, you can prep this dish in advance! You can assemble the zucchini, cheese sauce, and Gruyere topping in the baking dish, cover it tightly, and store it in the refrigerator for up to 24 hours. However, do not add the crushed pork rinds until right before you put it in the oven, or they will get soggy. When you are ready to eat, add the pork rinds and bake as directed.

I don’t like pork rinds. What can I use instead for the topping? If you aren’t a fan of pork rinds, you can substitute them with a mix of almond flour and grated Parmesan cheese. Another great keto-friendly option is crushing up cheese crisps (Whisps) or using crushed pecans. You want something that provides a textural contrast to the soft zucchini and melted cheese.

Can I substitute the Brie or Gruyere cheese? Absolutely. While Brie and Gruyere offer a distinct, nutty, and creamy flavor profile, you can swap them out. Fontina or Swiss cheese makes a great substitute for Gruyere. If you aren’t a fan of Brie, cream cheese can provide a similar creaminess for the sauce base, though the flavor will be milder and tangier.

Is this recipe suitable for freezing? I do not recommend freezing this specific dish. Because zucchini has such high water content, the texture tends to become very mushy when thawed and reheated, and the cream-based cheese sauce may separate. This gratin is definitely best enjoyed fresh from the oven.

Conclusion

I really hope this Keto Baked Zucchini Gratin becomes a staple in your kitchen just like it has in mine. It is honestly the perfect example of how eating low-carb doesn’t mean you have to sacrifice that warm, cheesy comfort we all crave. Whether you are serving it alongside a juicy steak or just enjoying a bowl on its own, it is sure to hit the spot. If you give this recipe a try, please leave a comment below and let me know how it turned out or if you made any delicious tweaks—I’d love to hear your thoughts! Don’t forget to share this with your keto friends or pin it for later so you can find it easily next time.