Zucchini and Mushroom Bake with Gruyère

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Savory zucchini and mushrooms baked in a creamy sauce with melted Gruyère cheese, perfect for a keto side or main. This french-inspired keto ready in about 45 minutes pairs zucchini, mushrooms, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 193 calories and feeds 4, 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.

Prep: 20 min Cook: 25 min Serves 4 French cuisine 193 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a large skillet, melt 2 tbsp butter over medium heat. Add 1/2 cup chopped onion and cook for 5 minutes until soft and translucent.
  2. Step 2: Add 8 oz sliced mushrooms and 2 minced garlic cloves to the skillet. Cook for 7 minutes until mushrooms are golden and release their liquid.
  3. Step 3: Stir in 2 medium sliced zucchini (about 3 cups), 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried thyme. Cook for 3 minutes until zucchini begins to soften.
  4. Step 4: Transfer the vegetable mixture to a greased 8x8-inch baking dish. Pour 1/2 cup heavy cream over the top and sprinkle with 1 cup shredded Gruyère cheese.
  5. Step 5: Bake for 25 minutes until the cheese is melted and bubbly and the edges are golden.

Frequently asked questions

How long does Zucchini and Mushroom Bake with Gruyère take to make?

Total time is about 45 minutes (20 min prep + 25 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 Mushroom Bake with Gruyère?

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 zucchini from drying out.

Can I substitute ingredients in Zucchini and Mushroom Bake with Gruyère?

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 Mushroom Bake with Gruyère for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Zucchini and Mushroom Bake with Gruyère?

French keto like this pair well with a low-carb side — cauliflower rice, roasted broccoli or asparagus, or a leafy salad with olive oil and parmesan. Rice, couscous and bread would blow the carb budget this recipe is built around. Tap "Plan a meal with the AI" to get specific side suggestions.

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