Zucchini and Parmesan Gratin with Garlic Butter
A creamy gratin featuring fresh zucchini baked in a rich garlic butter sauce and topped with golden Parmesan cheese, perfect for a keto side dish. This french-inspired keto (keto, vegetarian) ready in about 35 minutes pairs unsalted butter, minced garlic cloves, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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
- 4 tbsp unsalted butter
- 3, minced garlic cloves
- 1/2 cup heavy cream
- 1 cup, freshly grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves
Instructions
- Step 1: Preheat oven to 375°F. In a skillet over medium heat, melt 4 tbsp unsalted butter and sauté 3 minced garlic cloves for 1 minute until fragrant.
- Step 2: Add 3 medium sliced zucchini rounds to the skillet, tossing gently to coat in garlic butter; cook for 3 minutes until slightly tender.
- Step 3: Transfer zucchini and garlic butter into a baking dish, pour 1/2 cup heavy cream evenly over the top, then sprinkle 1 cup freshly grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves.
- Step 4: Bake in the oven for 20-25 minutes until bubbly and golden brown on top with the edges lightly crisp.
- Step 5: Let cool for 5 minutes before serving as a rich, keto-friendly side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini and Parmesan Gratin with Garlic Butter take to make?
Total time is about 35 minutes (10 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 Parmesan Gratin with Garlic Butter?
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 unsalted butter from drying out.
Can I substitute ingredients in Zucchini and Parmesan Gratin with Garlic Butter?
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 Parmesan Gratin with Garlic Butter 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.
Is Zucchini and Parmesan Gratin with Garlic Butter keto?
Yes — this recipe is tagged keto, vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
