Keto Zucchini Gratin
Tender zucchini layered with garlic cream, Gruyere, and Parmesan, then baked under a golden almond-flour crust. At just 4.2g net carbs per serving and ready in 50 minutes, it's a cozy low-carb side that tastes far richer than its numbers suggest.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This creamy zucchini gratin layers tender garden squash in a garlicky Gruyere cream sauce, then finishes under a crunchy almond-flour and Parmesan crust. It's pure comfort-food indulgence that quietly clocks in at just 4.2g net carbs per serving.
Ingredients
- 2 lbs zucchini (about 4 medium), sliced into 1/4-inch rounds
- 1 teaspoon fine sea salt, plus more to taste
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 1/2 cups shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon black pepper
- 1/3 cup almond flour
- 2 tablespoons chopped fresh parsley
Instructions
- 1
Preheat the oven to 400°F and butter a 2-quart baking dish. Toss the zucchini rounds with the 1 teaspoon salt in a colander and let drain 10 minutes, then press firmly with paper towels to remove excess moisture.
- 2
In a saucepan over medium heat, melt the butter and cook the garlic until fragrant, about 1 minute. Whisk in the heavy cream and cream cheese until smooth, then stir in 1 cup of the Gruyere, the nutmeg, and the pepper. Simmer 2 minutes until the sauce thickens, then remove from heat.
- 3
Arrange half the zucchini in the baking dish in overlapping layers. Spoon over half the cream sauce, then repeat with the remaining zucchini and sauce, spreading evenly.
- 4
In a small bowl, combine the almond flour, Parmesan, and remaining 1/2 cup Gruyere. Sprinkle the mixture evenly over the top.
- 5
Bake uncovered for 30 to 35 minutes, until the zucchini is tender and the top is deeply golden and bubbling. If the crust browns too fast, tent loosely with foil.
- 6
Let the gratin rest 10 minutes so the sauce sets, then scatter with fresh parsley and serve warm.
Tips & notes
- Salting and pressing the zucchini is the key step — skip it and the gratin turns watery. For an even firmer result, give the rounds a quick pat after their rest in the colander.
- Gruyere melts beautifully, but sharp cheddar or fontina work just as well. Keep the Parmesan in the crust for that crisp, savory finish.
- Leftovers keep 3 days in the fridge and reheat best in a 350°F oven so the top re-crisps; the microwave softens the crust.
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Frequently asked questions
- How many carbs are in keto zucchini gratin?
- Each serving has 4.2g net carbs (5.7g total carbs minus 1.5g fiber), 268 calories, 9g protein, and 24g fat. This recipe makes 6 side-dish servings.
- Why is my zucchini gratin watery?
- Zucchini holds a lot of water. Salting the rounds and pressing them dry before baking pulls out the excess moisture, and resting the finished gratin for 10 minutes lets the cream sauce set into a thick, scoopable layer.
- Can I make zucchini gratin ahead of time?
- Yes. Assemble it through the crust step, cover, and refrigerate up to a day ahead, then bake fresh. Add 5 to 10 extra minutes since it goes in cold. Fully baked leftovers also reheat well in a 350°F oven.
