Zucchini Au Gratin
For those of us who miss the potatoes au gratin, but don’t want the high carbs of the potato version, you can make this au gratin with pretty much any veggie (Zucchini, broccoli, Brussels sprouts, etc.) Thanks to Keto Mojo for the recipe!
Ingredients List
2 Tbsp plus 2 tsp olive oil, divided
3 medium zucchini (about 6 ounces each), sliced into ¼-inch-thick disks
3 medium yellow squash (about 6 ounces each), sliced into ¼-inch-thick disks
1 tsp onion powder
~sea salt and freshly ground pepper
1 tsp dried thyme, oregano, or basil
1/2 cup heavy cream
4 oz cream cheese, cut into small pieces
1/2 cup grated Parmesan cheese, divided
2 Tbsp pork rinds crushed into “crumbs”
Instructions
Preheat the oven to 450°F (230°C). Grease a 2-quart baking dish with 2 teaspoons of the olive oil.
In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the zucchini, squash, onion powder, 3/4 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 6 to 8 minutes.
Add the dried thyme, cream, and cream cheese and cook until thickened, 3 to 4 minutes. Remove skillet from heat; stir in 1/4 cup of the Parmesan.
Spoon the mixture into a shallow 2-quart baking dish.
In a small bowl, combine the remaining Parmesan cheese with the pork panko and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Sprinkle the squash with the Parmesan-pork rind crumb mixture and bake until the top is golden brown and bubbling, about 10 minutes. Serve right away.
