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 (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
