Zucchini and Cauliflower Gratin with Gruyere
A low-carb gratin that replaces traditional potatoes with zucchini and cauliflower, layered with rich Gruyere cheese and baked to golden perfection. This french-inspired keto (keto, low carb) ready in about 50 minutes pairs shredded Gruyere cheese, heavy cream, minced garlic clove for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 3 medium, sliced into 1/4-inch rounds zucchini
- 3 cups, chopped into bite-sized pieces cauliflower florets
- 1 1/2 cups, shredded Gruyere cheese
- 1 cup heavy cream
- 2, minced garlic clove
- 2 tbsp, melted unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp, freshly grated nutmeg
Instructions
- Step 1: Preheat oven to 375°F. Lightly grease a 9x9-inch baking dish with 2 tbsp melted unsalted butter.
- Step 2: Steam 3 cups chopped cauliflower florets for 5 minutes until just tender but still firm. Remove and set aside.
- Step 3: Arrange a layer of 3 medium sliced zucchini rounds on the bottom of the baking dish.
- Step 4: Spread half of the steamed cauliflower evenly over the zucchini, then sprinkle 3/4 cup shredded Gruyere cheese on top.
- Step 5: Repeat layers with remaining zucchini slices, cauliflower, and Gruyere cheese.
- Step 6: In a small bowl, whisk together 1 cup heavy cream, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1/8 tsp nutmeg.
- Step 7: Pour the cream mixture evenly over the layered vegetables and cheese.
- Step 8: Bake uncovered for 30-35 minutes until the top is bubbling and golden brown. Let cool for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini and Cauliflower Gratin with Gruyere take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini and Cauliflower Gratin with Gruyere?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded gruyere cheese from drying out.
Can I substitute ingredients in Zucchini and Cauliflower Gratin with Gruyere?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini and Cauliflower Gratin with Gruyere for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Zucchini and Cauliflower Gratin with Gruyere keto?
Yes — this recipe is tagged keto, low carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
