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Herb Zucchini Gratin

Herb Zucchini Gratin Recipe - Zucchini is always easy to find and it is definitely one of my go-to vegetables while I am on the Keto diet. They are easy to work with and, of course, low-carb. Gratin is usually made with potatoes, which are not an option in the Keto diet. Using zucchini with all the classic flavors of gratin gives us a low-carb, but still decadent, dish.

SERVES 4
MACROS
Fat: 28.8 g
Carbs: 9.3 g
Net carbs: 8 g
Protein: 6.6 g
Fiber: 1.3 g
Herb Zucchini Gratin Recipe

Ingredients

  • 2 large zucchinis
  • 1 tsp sea salt
  • 3 slices no-sugar-added bacon
  • 1 tbsp (14 g) unsalted butter
  • 2 cloves garlic, finely minced
  • 1 tbsp (7 g) almond flour
  • ½ tsp black pepper
  • 1 cup (240 ml) heavy cream
  • ½ cup (50 g) grated Parmesan cheese
  • Fresh parsley, to garnish

How to make Herb Zucchini Gratin

  1. Preheat the oven to 350°F (175°C, or gas mark 4).
  2. Cut off the ends of each zucchini and slice them into thin, ¼-inch (6-mm) rounds. Lay the zucchini slices in a single layer on top of a few clean sheets of paper towel and sprinkle with the salt. Let the zucchini sit with the salt for 10 to 12 minutes to allow most of the liquid to drain out.
  3. In a 10-inch (25-cm) oven-safe skillet over medium-high heat, crisp the bacon, remove it from the pan and set it aside to cool.
  4. To make the sauce, discard half of the bacon grease (or save it to use another time). Add the butter to the same skillet with the remaining bacon grease. When the butter is melted, add the garlic and sauté it for about 1 minute, until the garlic is fragrant. While stirring, add in the almond flour and black pepper and continue to sauté for 2 minutes. Slowly stir in the heavy cream and bring the sauce to a low simmer.
  5. Use more clean paper towels to pat the zucchini slices and remove all the excess liquid. Arrange the zucchini on top of the sauce from the outer edge to the middle of the pan. Transfer the pan to the oven and bake for 15 minutes.
  6. Crumble the bacon on top of the layered zucchini and top it with the Parmesan cheese. Turn the oven to broil and continue to cook for 2 to 3 minutes to melt the cheese. Garnish with parsley and serve.