Keto Squash Au Gratin is the perfect option if you're looking for a simple and delicious way to turn classic au gratin into a keto-friendly side dish.
You don't have to sacrifice flavor or texture following a keto diet!
Introducing Keto Squash Au Gratin: a delicious, low-carb version of the classic French dish that will tantalize your taste buds.
Rich in flavor, this dish is a great way to add variety to your keto lifestyle.
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The recipe was inspired by my Keto Air Fryer Zucchini Fries recipe on this site.
In this article, we'll cover the ingredients and steps for making Keto Squash Au Gratin and provide tips on reinventing the recipe using different ingredients.
We'll also provide nutritional information so you can know exactly how this dish fits your diet.
With an average of only 5 grams of net carbohydrates per serving, Keto Squash Au Gratin is sure to become a tasty staple in your kitchen.
Why You Will Love Keto Squash Au Gratin
This keto-friendly spin on the classic side dish of Squash Au Gratin uses the same creamy and cheesy flavors of the original while still being low-carb.
Whether you're looking to add bump up the nutrition in dinner or just trying to cut back on the carbs, this dish will satisfy the whole family!
You can enjoy all of the creamy and cheesy flavors of the original without worrying about carbs.
Ingredients
- 2 (medium-sized) Zucchini, Sliced ¼ inch thick into slices
- 2 (medium-sized) Yellow Squash sliced ¼ inch thick slices
- ½ cup Heavy Cream
- 2 tablespoons Sour Cream or Mayonaisse
- ⅓ cup Parmesan Cheese
- 2 teaspoons Dried Minced Onion
- ½ teaspoon Dried Thyme
- 1 ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoons Pork Panko (crushed pork rinds) divided
- ⅔ cup shredded Jack Cheese or Cheddar Cheese, divided
See the printable recipe card for nutritional data
Instructions
Preheat oven to 400℉ (200℃) and grease or oil a 9x13 inch or 2-quart casserole dish.
Slice zucchini and yellow squash into ¼ inch slices.
Place half of the squash slices on the bottom of the dish.
Combine heavy cream, sour cream, Parmesan cheese, dried minced onion, garlic powder, dried thyme leaves, salt, and black pepper in a mixing bowl.
Whisk together until thoroughly combined.
Pour half of the creamy mixture over the layer of squash.
Sprinkle with half (⅓ cup) of the shredded Jack or cheddar cheese. Sprinkle with half (1 tablespoon) of the pork panko.
Layer remaining squash slices on top to make a second layer.
Pour the remaining half of the creamy sauce over the top layer of squash.
Sprinkle with remaining shredded Jack or Cheddar cheese and remaining pork panko.
Bake in the oven for 30 to 35 minutes until lightly browning.
Remove from oven and put back in the oven on low broil, and broil for 1 to 2 minutes until the top layer is golden brown.
Remove from oven and serve.
Substitutions
- Sour Cream- You can replace the sour cream with mayonnaise.
- Jack or Cheddar Cheese- Replace the Cheddar or Jack cheese with shredded Gouda.
Storage
Store the leftovers in a sealed or covered container in the fridge for up to3 days. Reheat in the oven until warm and bubbling.
📖 Printable Recipe Card
Keto Squash Au Gratin
Ingredients
- 2 Medium-sized Zucchini, Sliced ¼ inch thick into slices
- 2 medium-sized Yellow Squash, Sliced ¼ inch thick slices
- ½ cup Heavy Cream
- 2 tablespoons Sour Cream or Mayo
- ⅓ cup Parmesan Cheese
- 2 teaspoons Dried Minced Onion
- ½ teaspoon Dried Thyme
- 1 ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoons Pork Panko crushed pork rinds, divided
- ⅔ cup shredded Jack Cheese or Cheddar Cheese divided
Instructions
- Preheat oven to 400℉ (200℃) and grease or oil a 9x13 inch or 2-quart casserole dish.
- Slice zucchini and yellow squash into ¼ inch slices. Place half of the squash slices on the bottom of the dish.
- In a mixing bowl, combine heavy cream, sour cream, Parmesan cheese, dried minced onion, garlic powder, dried thyme leaves, salt, and black pepper. Whisk together until thoroughly combined.
- Pour half of the creamy mixture over the layer of squash. Sprinkle with half (⅓ cup) of the shredded Jack or cheddar cheese. Sprinkle with half (1 tablespoon) of the pork panko.
- Layer squash slices on top to make a second layer. Pour the remaining half of the creamy sauce over the top layer of squash.
- Sprinkle with remaining shredded Jack or Cheddar cheese and remaining pork panko.
- Bake in the oven for 30 to 35 minutes until lightly browning. Remove from oven and put the oven on low broil and broil for 1 to 2 minutes until the top layer is golden brown.
- Remove from oven and serve.
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Notes
Nutrition
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DJC says
Husband's comment was " this is really, really good !"
Stacey says
Thank you, DJC, I'm so glad your husband enjoyed the recipe:)
dana says
This was absolutely delicious! So cheesy and tasty, yet light. Nice change from potato au gratin!
Whitney says
Wow, I can't wait to try this. I grew up eating au gratin (from a box!) and love to find homemade recipes especially with the added veggies.
rebecca says
I have so much zucchini to eat! this is a tasty use of some! thanks
Jess says
I'm starting a keto diet after my summer full of vacations. This is the perfect recipe to start with!
Sara Welch says
Enjoyed this with dinner last night and it was a hit all around the table! Easy, hearty and delicious; definitely, a new favorite recipe!