Cheesy Zucchini Squash Au Gratin Bake Recipe

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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!

Cheesy Zucchini Squash Au Gratin Bake Recipe

 

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:  Low Carb Inspirations on Facebook

And…  since we are talking about favorite recipes, I want to give a shout out to this Keto Dessert!  You must try the Keto Cinnamon Rolls recipe!  It’s crazy good and it has cream cheese frosting.  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

 

 

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 cheese 

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.  

 

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!

Cheesy Zucchini Squash Au Gratin Bake Recipe

Here are a few photos we took of this process.

Cheesy Zucchini Squash Au Gratin Bake Recipe

Cheesy Zucchini Squash Au Gratin Bake Recipe

Cheesy Zucchini Squash Au Gratin Bake Recipe

Cheesy Zucchini Squash Au Gratin Bake Recipe

Cheesy Zucchini Squash Au Gratin Bake Recipe

Cheesy Zucchini Squash Au Gratin Bake Recipe

 

Cheesy Zucchini Squash Au Gratin Bake Recipe

Cheesy Zucchini Squash Au Gratin Bake Recipe

Cheesy Zucchini Squash Au Gratin Bake Recipe

Cheesy Zucchini Squash Au Gratin Bake Recipe

Cheesy Zucchini Squash Au Gratin Bake Recipe

Cheesy Zucchini Squash Au Gratin Bake Recipe

 

Feel free to Pin it on Pinterest for later too!

 

Cheesy Zucchini Squash Au Gratin Bake Recipe

 

Cheesy Zucchini Squash Au Gratin Bake Recipe

Cheesy Zucchini Squash Au Gratin Bake Recipe

4.72 from 14 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 8

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.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!

 

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8 Comments

  1. 5 stars
    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!

  2. 5 stars
    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.

  3. 5 stars
    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! 😊

  4. Added some chicken breast for a little more protein and yum!!! Made exact with shape cheddar and a little jack… definitely a keeper!

  5. 5 stars
    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..

  6. 5 stars
    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 😀

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