My low carb keto zucchini au gratin recipe has sun-dried tomato and feta cheese, which give it a Mediterranean vibe. It is a flavorful and unique side dish to serve any time of the year!
Zucchini is one of my favorite vegetables. It is great roasted, grilled, in egg bakes, raw, as zoodles, stuffed, in soups, zucchini gratin, and much more. It is so versatile. It's fresh and crisp and lends itself to many interpretations and bold flavors.
Whether you grow your own zucchini or you have kind neighbors that are happy to share, it's easy to end up with a TON of it. Because it's so easy to work with and flavorful, I always like to have several favorite zucchini recipes on hand. You should try my Zucchini Salad with Lemon & Feta and my Taco Zucchini Boats.
What You'll Need
This easy and inexpensive zucchini au gratin only calls for a few ingredients. This is what you are going to need to make this dish.
- Fresh zucchini
- Green onions
- Feta cheese
- Cottage cheese
- Sundried tomatoes
- Salt & Pepper
How To Make Zucchini au Gratin Keto
First Step: Place zucchini in a bowl and sprinkle with salt. Allow it to sit for 30 minutes and drain the liquid.
Second Step: Heat the oven to 350 degrees. Prepare a baking dish by adding non-stick cooking spray.
Third Step: Mix together the green onions, feta, cottage cheese, mayo, egg, tomatoes, garlic, and oregano in a medium bowl.
Add in the zucchini slices and spread into a baking dish. Bake for 35-40 minutes.
It will be golden and bubbly when done. Serve hot and enjoy!
Health Benefits of Zucchini
I don't just love zucchini because of the way it tastes; it's also because it is so good for you too. This low-calorie veggie is known for being filled with potassium, vitamin A, fiber, folate, vitamin B6, vitamin C, magnesium, and more. Plus, you can add some antioxidants to your diet by enjoying some fresh or cooked zucchini.
Variations of Zucchini au Gratin
I have several ideas that I wanted to share for you to consider trying out. Naturally, you can eat it as I have written it, but if you like to try new things, here are some ideas.
- Bacon - add some cooked, crumbled bacon to the zucchini casserole mixture.
- Chicken - make it an all in one dish by adding some cooked chopped or shredded chicken. Just don't add in the chicken raw, or it won't cook properly.
- Tomatoes - while we are already adding sun-dried tomatoes, you can also add in fresh tomatoes too. Slice them or add in cherry tomatoes. Both are flavorful and will go well with the other flavors in the dish.
Do I Have To Add Salt to Zucchini?
Yes, adding salt and letting the zucchini rest is vital to giving you a tasty dish. Otherwise, it's going to be extremely watered down and not very good. As the zucchini bakes, the water will naturally release, and this can cause it to water down your dish. The best way to combat this issue is by sprinkling it with salt and letting it rest. The salt actually draws out the water, so this is much less likely to happen as you are cooking it.
Can I Use Shredded Zucchini Instead of Sliced?
Sure, it's whatever your preference is. Again, you will still need to add salt and let it sit before making the casserole. Both methods taste great and will get good in the dish, so it's all about what you like the best.
Can I Use Different Cheese?
You can switch out the feta for your favorite cheese. For a fun crunch, sprinkle some parmesan on top for the last 15 minutes. It will mimic bread crumbs, minus all the carbs!
This is great with cheddar and onions too. It is a unique way to use up garden zucchini at the end of the summer. I also love using raw zucchini noodles in salads.
This baked zucchini au gratin recipe goes well with roast chicken and a glass of white wine. But, then again, everything goes well with wine.
- Sprinkle sliced zucchini with a little salt and set aside to drain for 30 minutes.
- Preheat oven to 350. Spray a baking dish with cooking spray.
- Combine all the other ingredients in a bowl and mix well. Add the zucchini. Put in the baking dish and bake for 35-40 minutes until golden and bubbly.
Originally Published August 25, 2016. Revised and Republished February 9, 2021.