On the hunt for new Keto dinner ideas, I came across a few zucchini au gratin recipes that I wanted to try out, the closest thing to my mom’s potatoes au gratin I’ll ever have on my Keto diet menu!

After reading the different recipes I decided I wanted to keep my Zucchini au gratin vegetable based verses adding ground beef and calling it lasagna. I wanted to use Gruyere cheese because it’s freaking delicious and I wanted it to be as simple as possible.

* This post contains affiliate links, if you decide to make a purchase I may receive a commission at no extra cost to you.

To make this keto zucchini au gratin recipe there are three main steps:

First, the vegetables. Obviously, you’ll want to slice the zucchini, onion and red peppers. To prevent the dish from being super watery, place the zucchini in a bowl, sprinkle with a generous amount of salt and set it aside.

The salt will help draw out the liquid from the zucchini. Before assembling the au gratin place the zucchini on a paper towel and pat them dry with another paper towel.

In the meantime, in a large skillet melt the butter and add the onion and red bell pepper sautéing them for about 8 minutes. Set the veggies as side for now.

The Second step is the white sauce. Over medium-high heat melt the butter in a medium saucepan. Combine the almond flour and xanthan gum and whisk into the butter.

Note: it is important to combine the xanthan gum with the almond flour before adding into the butter because if you add the anthem gum separately it might create big clumps.

Lower the heat to medium-low and slowly add in the almond milk, continuously whisking to prevent lumps, until the sauce thickens into a creamy sauce. Add salt and pepper to taste.

Finally, it’s time to assemble the au gratin in a 9x13 baking dish. You’ll layer the ingredients like this:

1/3 of the zucchinis
1/4 cup of pork panko
1/2 of the onion and pepper mixture
1/2 of the sauce
1/3 of the Gruyere

Repeat that order for the second layer

and then for the third layer:

The remaining 1/3 of zucchini
The remaining 1/3 of the Gruyere
The remaining 1/2 cup of Pork Panko
Cut the remaining butter into pieces and spread out on top

Bake for 25- 30 minutes and serve as a side dish or as the meal its self. I made my zucchini au gratin on Sunday evening and reheated a serving every day for dinner and it was just as delicious every time.

If you try out this recipe be sure to tag me on instagram @themermaidwithmuscles so I can see how it turned out!

Zucchini Au Gratin Keto Recipe

Makes 12 Servings

Prep time: 30 Minutes

Cook time: 25-30 Minutes

WHAT YOU NEED:

6 Tablespoons of unsalted grass fed butter
4 zucchinis
1 large Red bell pepper
1 large vidalia (sweet) onion
4 tablespoons Now Foods almond flour
1/2 tablespoon Red Mill Gluten Free xanthan gum
2 1/2 cups of unsweetened almond milk
1 cup Pork Panko
1 cup Shredded Gruyere Cheese (it's best to buy a block of cheese and shred it yourself)

HOW TO DO IT:

Preheat Oven to 400F
Slice the zucchini, place in a bowl, sprinkle with a generous amount of salt and set it aside. (The salt will help draw out the liquid from the zucchini, so the dish isn't watery)
Slice the onion and red pepper. In a large skillet melt 1 tablespoon of the butter and add the onion and red bell pepper sautéing them for about 8 minutes. Remove from heat and set aside for now.
Over medium-high heat, melt 4 tablespoons of the butter in a medium sauce pan. Combine the almond flour and xantham gum, then whisk the mixture into the butter.
Lower the heat to medium-low and slowly add in the almond milk, continuously whisking to prevent lumps, until the sauce thickens into a creamy sauce. Add salt and pepper to taste.
assemble the au gratin in a 9x13 baking dish. You’ll layer the ingredients like this: 1/3 of the zucchinis, 1/4 cup of pork panko, 1/2 of the onion and pepper mixture, 1/2 of the sauce , 1/3 of the Gruyere Repeat that order for the second layer, and then for the third layer: the remaining 1/3 of zucchini, the remaining 1/3 of the Gruyere, the remaining 1/2 cup of Pork Panko and cut the remaining tablespoon of butter into pieces and spread out on top
Bake for 25-30 minutes until cheese is browned
cut into 12 even squares

CHECK OUT MORE KETO RECIPES

Nutritional information is provided and I keep it as accurate as possible. Keep in mind nutrition facts on all ingredients may vary depending on the different brands you may use. I am not a doctor and advise solely from personal experience. Please consult your doctor before adding any supplement or foods to your current diet.