Keto Milano Gratin
Indulge in the rich, creamy decadence of Keto Milano Gratin, a low-carb twist on a comfort food classic! This irresistible dish combines tender layers of zucchini and roasted cauliflower, bathed in a velvety sauce of heavy cream and butter, and seasoned with fragrant Italian herbs. Topped with a luscious blend of melted Parmesan and mozzarella cheese, every bite is a cheesy delight with a hint of garlic and a touch of fresh basil for the perfect finishing note. Quick to prepare and oven-baked to golden perfection, this keto-friendly gratin is ideal for family dinners, potlucks, or a satisfying side dish that pairs perfectly with roasted meats. With only 20 minutes of prep time, it’s a deliciously simple way to stay on track while savoring all the comforting flavors of Italian-inspired cuisine. Keywords: keto gratin, low-carb casserole, zucchini recipes, cauliflower recipes, creamy gratin.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 medium head Cauliflower
- 1.5 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Butter
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini into 1/4-inch thick rounds. Chop the cauliflower into small florets.
In a large skillet over medium heat, add olive oil and sauté the minced garlic for 1 minute, being careful not to brown it.
Add the cauliflower florets to the skillet and cook for about 5-7 minutes until they begin to soften.
In a buttered baking dish, layer the cauliflower and zucchini slices evenly.
In a small saucepan over low heat, combine heavy cream and 1 tablespoon of butter. Stir until the butter completely melts, then add Italian seasoning, salt, and pepper.
Pour the cream mixture over the vegetables, making sure everything is evenly coated.
Sprinkle the grated Parmesan cheese over the top, followed by the shredded mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown.
Let the gratin cool for a few minutes before serving.
Garnish with fresh basil leaves before serving for a burst of fresh Italian flavor.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 958 mg | 42% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.2 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
