Baked Zucchini Gratin with Parmesan

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A creamy, cheese-topped gratin made with thinly sliced zucchini, roasted until golden and tender for a perfect low-carb side dish. This American-inspired keto recipe (vegetarian), ready in about 55 minutes, pairs zucchini, butter, parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large, thinly sliced (1/4 inch thick) zucchini
• 2 tbsp, melted butter
• 1/2 cup, grated parmesan cheese
• 1/2 cup heavy cream
• 1 clove, minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 375°F. Grease a 9x13-inch baking dish with 1 tbsp melted butter.
2. Step 2: Arrange 2 cups thinly sliced zucchini in a single layer in the dish. Drizzle with 1 tbsp melted butter and sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1 minced garlic clove.
3. Step 3: Whisk together 1/2 cup heavy cream, 1/2 cup grated parmesan, and 1 tbsp melted butter until smooth.
4. Step 4: Pour cream mixture evenly over zucchini, covering all slices.
5. Step 5: Bake for 32-35 minutes, until top is golden and zucchini is tender when pierced with a fork.
6. Step 6: Sprinkle with 2 tbsp chopped fresh parsley and rest for 5 minutes before serving.