Low Carb Milano Gratin
Indulge in the irresistible flavors of a **Low Carb Milano Gratin**, a lighter twist on a classic comfort dish that's perfect for carb-conscious food lovers. This vibrant gratin combines roasted cauliflower, zucchini, and red bell peppers, coated in fragrant olive oil and spices, for a tender and caramelized base. A luscious sauce of heavy cream infused with garlic and oregano elevates the dish, while a blanket of gooey mozzarella and nutty Parmesan adds indulgent richness. Finished with fresh basil leaves, this 4-serving keto-friendly recipe comes together in under an hour, balancing hearty textures with Italian-inspired decadence. Perfect for a satisfying family dinner or meal prep, this low-carb gratin is a delicious way to enjoy wholesome vegetables baked to perfection. **Low carb dinner recipes**, **cheese gratin**, and **vegetable casseroles** have never been this enticing!
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 1 medium Zucchini
- 1 medium Red bell pepper
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 250 milliliters Heavy cream
- 100 grams Parmesan cheese, grated
- 150 grams Mozzarella cheese, shredded
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 10 leaves Fresh basil leaves
Instructions
Preheat your oven to 200°C (390°F).
Cut the cauliflower into small florets. Cut the zucchini and red bell pepper into thin slices.
In a large bowl, toss the cauliflower florets, zucchini slices, and bell pepper slices with olive oil, salt, and black pepper.
Spread the vegetables evenly in a large baking dish and place it in the preheated oven. Roast for 20 minutes, or until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, prepare the gratin sauce. In a saucepan over medium heat, combine the heavy cream, minced garlic, and dried oregano. Heat until the garlic is fragrant and the cream is warm, about 5 minutes.
After 20 minutes of roasting, remove the vegetables from the oven and pour the warm cream mixture over them.
Sprinkle the grated Parmesan and shredded mozzarella cheeses evenly over the top of the vegetables.
Return the baking dish to the oven and bake for another 15 minutes, or until the cheese is melted and bubbly and starts to turn golden brown.
Remove the gratin from the oven and let it cool for a few minutes.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.1 g | 224% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 7105 mg | 309% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 30.1 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2353 mg | 181% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2346 mg | 50% | |
*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.
