Cheesy Zucchini Squash Au Gratin Bake Recipe
Cheesy Zucchini Squash Au Gratin Bake Recipe
This easy to make Cheesy Zucchini Squash Au Gratin Bake recipe has quickly made it to our weekly meal schedule.  It’s satisfying, delicious and fits the keto diet!  BOOM!  Dinner has a new favorite side dish!
I served this up with a pesto fish for dinner last night.  We also tend to add a side salad to almost all of our dinner meals.  This au gratin recipe was a hit with the family and it’s been a recipe we tend to keep on our weekly meal rotation.
If you are new the the Ketogenic way of life, I suggest this group for questions and conversations: Â Low Carb Inspirations on Facebook
And… Â since we are talking about favorite recipes, I want to give a shout out to this Keto Dessert! Â You must try the Keto Cinnamon Rolls recipe! Â It’s crazy good and it has cream cheese frosting. Â It’s hard to believe it’s keto friendly!
Cheesy Zucchini Squash Au Gratin Bake Recipe Ingredients
3 tbs butter
1 small onion diced
2 small zucchini (sliced thin)
2 small yellow squash (sliced thin)
1 tbs fresh minced garlic
1 cup heavy cream
1 1/2 cups cheese of your choice (gouda, pepper jack, cheddar, etc…)
Cheesy Zucchini Squash Au Gratin Bake Recipe Instructions
Preheat the oven to 350 degrees
Melt the butter and saute the onions
When the onions become translucent, add the minced garlic
Add the heavy cream and 1 cup of cheeseÂ
Simmer until all the cheese has melted and the sauce has thickened
Spray a casserole dish with nonstick cooking spray
Place the sliced veggies in the casserole dish
Pour the sauce over the veggies.
Sprinkle the remaining 1/5 cup of cheese over the top of the veggies.
Bake in the oven for 25 to 30 minutes until the cheese is golden brown and the veggies are soft.
Allow for this casserole dish to sit and cool for about 5 minutes before serving. Â
You can grab the printable version of this recipe at the very bottom of this post.
This recipe serves about 6 to 8 people easily!
Here are a few photos we took of this process.
Feel free to Pin it on Pinterest for later too!
Cheesy Zucchini Squash Au Gratin Bake Recipe
Ingredients
- 3 tbs butter
- 1 small onion diced
- 2 small zucchini sliced thin
- 2 small yellow squash slicked thin
- 1 tbs fresh minced garlic
- 1 cup heavy cream
- 1 1/2 cups cheese of your choice gouda, pepper jack, cheddar, etc…
Instructions
- Preheat the oven to 350 degrees
- Melt the butter and saute the onions
- When the onions become translucent, add the minced garlic
- Add the heavy cream and 1 cup of cheese
- Simmer until all the cheese has melted (about 3 to 5 minutes)
- Spray a casserole dish with non stick cooking spray
- Place the sliced veggies in the casserole dish
- Pour the sauce over the veggies.
- Sprinkle the remaining 1/5 cup of cheese over the top of the veggies.
- Bake in the oven for 25 to 30 minutes until the cheese is golden brown and the veggies are soft.
- Allow for this casserole dish to sit and cool for about 5 minutes before serving.
Nutrition facts are provided as a courtesy.
This came out sooooooooooo good. I did make several changes though. Since you didn’t mention whether the cheese should be grated or shredded or sliced, I grated 1/2 a cup and incorporated it into the sauce, rather than the 1 cup as instructed and I shredded 1 cup to top the casserole dish because I didn’t think 1/2 cup would be enough to cover the top. I also sliced the onions rather than dicing them. I also added sliced mushrooms and I also placed the sliced veggies into a big bowl, added extra virgin olive oil and garlic powder and coated them all with my hands before layering them in the casserole dish. I also seasoned with salt, pepper, garlic and onion powder and some nutmeg. It came out so flavorful and comforting. Definitely a keeper. Thanks for inspiring.
This was so much better than I anticipated. One of my new favorite side dishes now!
This was soooo good! I doubled the heavy cream and cheese and used smoked Gouda! For the topping the sliced Gouda cheese did not melt well so will try shredded next time but overall this dish was amazing!
Delicious and my entire family loved it – including my non-veggie eating daughter! Would recommend to all my keto friends as well as anyone who love zucchini.
will definitely try this one!
I used 2 tsp onion powder to cut out more of the carbs to make it more keto friendly. I also used 1/2 shredded Colby jack cheese, 1/2 shredded sharp cheddar and 1/2 cup shredded Italian blend cheese. Empty plates all around. Kiddos to you! 😊
Added some chicken breast for a little more protein and yum!!! Made exact with shape cheddar and a little jack… definitely a keeper!
Loved it! .. Can’t wait to have leftover for lunch. I had also roasted some, but this was better… I dipped my beef Casserole bake in the sauce too..
OMG!!! so good! only had zucchini so thats all i used. mixed tillamook cheddar in and then parm on top. whole family loved. will definitely keep this in rotation through zucchini season! and share with my fellow keto-ers 😀