Keto Baked Zucchini Gratin layers tender zucchini slices under a melted Brie-and-butter sauce, a blanket of Gruyere, and a crunchy crown of crushed pork rinds. The oven turns it bubbling and golden in 25 minutes, with no breadcrumbs in sight. Each of the two servings lands at just 2.1 g of net carbs with 14 g of protein.
If you’re searching for the ultimate low-carb comfort food that’s bursting with flavor, your hunt is over. Say hello to this incredible Keto Baked Zucchini Gratin! I know the struggle of finding a worthy replacement for those carby potato dishes, but trust me—between the luxuriously melted Brie and the nutty Gruyere, you won’t miss the potatoes one bit. Topped with a satisfyingly crunchy pork rind crust, this rich and cheesy side dish feels completely indulgent while keeping you perfectly on track with your keto goals.
Ingredients
• 1 large zucchini, 7.0 oz / 200 g, cut into 0.25-inch thick slices
• 0.5 tsp Pink Himalayan salt, for salting
• 1.0 oz / 28 g Brie cheese, rind trimmed
• 1.0 tbsp / 0.5 oz / 14 g butter
• 0.2 tsp freshly ground black pepper, or to taste
• 0.33 cup / 1.3 oz / 37 g shredded Gruyere cheese
• 0.25 cup / 0.5 oz / 14 g crushed pork rinds
Instructions
1. Directions
2. Place the zucchini slices in a colander, sprinkle with Pink Himalayan salt, and let sit for 30-45 minutes to draw out excess water.
3. Preheat your oven to 400°F / 200°C.
4. While the zucchini rests, prepare the sauce. Melt the Brie cheese and butter in a small saucepan over medium-low heat, stirring until smooth and combined, about 2 minutes.
5. Pat the zucchini slices completely dry with a paper towel. Arrange them in a slightly overlapping layer in an 8-inch baking dish and season with black pepper.
6. Pour the melted Brie and butter sauce evenly over the zucchini.
7. Sprinkle the shredded Gruyere cheese over the top.
8. Top with the crushed pork rinds for a crispy crust.
9. Bake for 25 minutes, or until the gratin is bubbling and the top is golden brown. Serve immediately.
Nutritional Information
• Per Serving (1/2 of recipe)
• Calories: 230 kcal
• Total Fat: 18.1 g
• Net Carbohydrates: 2.1 g (0.07 oz)
• Protein: 14 g
Pro Tips
• Don’t Skip the Weeping: To avoid a watery gratin, it’s crucial to salt the zucchini and let it sit for at least 30-45 minutes. Pat the slices dry with a paper towel afterward to ensure a creamy, not soupy, sauce.
• Grate Your Own Cheese: Pre-shredded cheese contains starches that add carbs and prevent smooth melting. For the best gooey, cheesy texture, buy blocks of Gruyere and Brie and prepare them yourself.
• Uniform Slices Matter: Use a mandoline for perfectly even 0.25-inch slices. This ensures every bite cooks through at the same rate, preventing a mix of mushy and undercooked pieces.
• Add a Flavor Kick: For a little extra depth, add a pinch of cayenne pepper or a dash of nutmeg to the Brie and butter sauce as it melts. It beautifully cuts through the richness of the cheese.
FAQ
Q: Why is my zucchini gratin watery
A: A watery gratin is typically caused by excess moisture from the zucchini. To prevent this, it is crucial to salt the zucchini slices and let them rest for 30-45 minutes. This process, known as weeping, draws out water. Pat the slices completely dry with a paper towel before assembling the dish to ensure a creamy sauce.
Q: Can I use pre-shredded cheese for this recipe
A: For the best results, we recommend grating your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents like potato starch, which can add hidden carbs and prevent the cheese from melting into a smooth, luxurious sauce.
Q: What can I use instead of pork rinds for the topping
A: If you don’t have pork rinds, you can create a crunchy keto-friendly topping by using crushed almonds, grated Parmesan cheese, or a combination of both. These alternatives will also provide a delicious golden-brown crust when baked.
Q: How important is it to slice the zucchini evenly
A: Slicing the zucchini to a uniform thickness, about 0.25 inches, is very important for even cooking. Using a mandoline is recommended. This ensures that all pieces become tender at the same rate, preventing a mix of mushy and undercooked slices in your finished gratin.
Pro Tips
- Don't skip the weeping: salt the zucchini slices in a colander and let them sit for 30-45 minutes to draw out excess water, then pat them dry with a paper towel for a creamy, not soupy, gratin.
- Uniform slices matter: use a mandoline for perfectly even 0.25-inch slices so every bite cooks through at the same rate.
- Grate your own cheese: pre-shredded cheese contains starches that add carbs and prevent smooth melting. Buy blocks of Gruyere and Brie and prepare them yourself.
- For a flavor kick, add a pinch of cayenne pepper or a dash of nutmeg to the Brie and butter sauce as it melts — it beautifully cuts through the richness of the cheese.
- The crushed pork rinds are what make the crust crispy without grains; bake the gratin at 400°F / 200°C until it's bubbling and the top is golden brown.
Frequently Asked Questions
Why is my zucchini gratin watery?
The zucchini wasn't salted and dried first. Sprinkle the slices with salt in a colander for 30-45 minutes to draw out the water, then pat them completely dry before layering.
Can I use pre-shredded cheese?
It's better not to — pre-shredded cheese is coated in starches that add carbs and stop it from melting smoothly. Blocks of Gruyere and Brie give the gooey texture this gratin is built on.
What makes the topping keto-friendly?
Crushed pork rinds stand in for breadcrumbs, giving the gratin its crispy golden crust without any grains. The recipe uses about 1/4 cup for the topping.
Is this gratin keto-friendly?
Each serving (half the recipe) has about 2.1 g of net carbs with 14 g of protein and 18.1 g of fat — one of the lowest-carb comfort sides you can bake.
Recipe card below.
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Keto Baked Zucchini Gratin
Ingredients
Method
- Directions
- Place the zucchini slices in a colander, sprinkle with Pink Himalayan salt, and let sit for 30-45 minutes to draw out excess water.
- Preheat your oven to 400°F / 200°C.
- While the zucchini rests, prepare the sauce. Melt the Brie cheese and butter in a small saucepan over medium-low heat, stirring until smooth and combined, about 2 minutes.
- Pat the zucchini slices completely dry with a paper towel.
- Arrange them in a slightly overlapping layer in an 8-inch baking dish and season with black pepper.
- Pour the melted Brie and butter sauce evenly over the zucchini.
- Sprinkle the shredded Gruyere cheese over the top.
- Top with the crushed pork rinds for a crispy crust.
- Bake for 25 minutes, or until the gratin is bubbling and the top is golden brown.
- Serve immediately.
- Don't Skip the Weeping: To avoid a watery gratin, it's crucial to salt the zucchini and let it sit for at least 30-45 minutes.
- Pat the slices dry with a paper towel afterward to ensure a creamy, not soupy, sauce.
- Grate Your Own Cheese: Pre-shredded cheese contains starches that add carbs and prevent smooth melting. For the best gooey, cheesy texture, buy blocks of Gruyere and Brie and prepare them yourself.
- Add a Flavor Kick: For a little extra depth, add a pinch of cayenne pepper or a dash of nutmeg to the Brie and butter sauce as it melts. It beautifully cuts through the richness of the cheese.
