Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 1 hour 25 minutes | Servings: 6
Amongst the simple few ingredients, this delicious zucchini gratin recipe takes only 10 minutes to prepare. A healthy, low carb and gluten-free Baked Cheesy Zucchini Casserole that is perfect for the whole family.
INGREDIENTS
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3 medium Zucchini (sliced in 1/4″ thick slices)
Sea salt
Black pepper
1 1/2 cup Swiss Gruyere shredded cheese blend (or any shredded sharp cheese; divided)
3 oz Brie cheese (edges cut off)
1/3 cup Heavy cream
2 tbsp unsweetened almond milk (or any milk of choice)
1 tbsp Butter
2 cloves Garlic (minced or crushed)
1/2 tbsp Italian seasoning
How to make BAKED EASY CHEESY ZUCCHINI CASSEROLE RECIPE (ZUCCHINI GRATIN)
Step 1: Add the zucchini slices with sea salt and toss. Transfer into a colander and place it on top of the sink. Drain for about 45 minutes. Then, pat dry.
Step 2: Prepare the oven. Preheat it to 400 degrees F or 204 degrees C.
Step 3: Arrange the zucchini slices in a small 1.5-quart or 1.5-litre casserole dish in different overlapping rows. Between each row, very lightly sprinkle with half of the shredded cheese using approximately 3/4 cup of cheese. Lightly sprinkle with black pepper to season.
Step 4: In a small saucepan, combine the brie, cream, milk, and garlic.
Step 5: On the stovetop, heat for several minutes over low to medium-low heat. Stir frequently until the cheese has melted and the mixture is smooth. Add sea salt to taste if desired.
Step 6: Evenly pour the mixture over the zucchini.
Step 7: Then, sprinkle the rest of the 3/4 cup shredded cheese blend over followed by the Italian seasoning.
Step 8: Place inside the preheated oven and bake for about 30 to 35 minutes or until the cheese is dark golden brown and the zucchini is soft.
Nutrition Facts:
Calories 239 | Fat 19g | Protein 12g | Total Carbs 6g | Net Carbs 5g | Fiber 1g | Sugar 2g
Ingredients
- 3 medium Zucchini (sliced in 1/4" thick slices)
- Sea salt
- Black pepper
- 1 1/2 cup Swiss Gruyere shredded cheese blend (or any shredded sharp cheese; divided)
- 3 oz Brie cheese (edges cut off)
- 1/3 cup Heavy cream
- 2 tbsp unsweetened almond milk (or any milk of choice)
- 1 tbsp Butter
- 2 cloves Garlic (minced or crushed)
- 1/2 tbsp Italian seasoning
Instructions
Step 1: Add the zucchini slices with sea salt and toss. Transfer into a colander and place it on top of the sink. Drain for about 45 minutes. Then, pat dry.
Step 2: Prepare the oven. Preheat it to 400 degrees F or 204 degrees C.
Step 3: Arrange the zucchini slices in a small 1.5-quart or 1.5-litre casserole dish in different overlapping rows. Between each row, very lightly sprinkle with half of the shredded cheese using approximately 3/4 cup of cheese. Lightly sprinkle with black pepper to season.
Step 4: In a small saucepan, combine the brie, cream, milk, and garlic.
Step 5: On the stovetop, heat for several minutes over low to medium-low heat. Stir frequently until the cheese has melted and the mixture is smooth. Add sea salt to taste if desired.
Step 6: Evenly pour the mixture over the zucchini.
Step 7: Then, sprinkle the rest of the 3/4 cup shredded cheese blend over followed by the Italian seasoning.
Step 8: Place inside the preheated oven and bake for about 30 to 35 minutes or until the cheese is dark golden brown and the zucchini is soft.
