Low Carb Scalloped Zucchini
Indulge in the creamy, cheesy goodness of Low Carb Scalloped Zucchini—a guilt-free twist on the classic comfort dish! This recipe layers thinly sliced zucchini in a rich, velvety sauce made with heavy cream, Parmesan, and mozzarella, all thickened to perfection with gluten-free almond flour. Infused with garlic and a hint of fresh thyme, every bite bursts with flavor while keeping carbs in check. Perfect as a side dish or a vegetarian main, this oven-baked delight boasts a beautifully golden, bubbly topping that’s impossible to resist. Quick to prepare and irresistibly creamy, Low Carb Scalloped Zucchini is your go-to recipe for a keto-friendly crowd-pleaser that doesn’t skimp on taste.
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Recipe Information
Ingredients
- 3 medium-sized Zucchini
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup Shredded mozzarella cheese
- 2 cloves Garlic, minced
- 2 tablespoons Butter, unsalted
- 2 tablespoons Almond flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish with butter or cooking spray.
Using a mandoline slicer or a sharp knife, thinly slice the zucchini into approximately 1/8-inch thick rounds. Set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
Whisk in the almond flour and cook for another minute to form a roux.
Gradually add the heavy cream to the saucepan, whisking constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens slightly.
Stir in 3/4 cup of the Parmesan cheese and 3/4 cup of the mozzarella cheese, reserving the rest for topping. Add the salt, black pepper, and thyme (if using). Mix until the cheese melts and the sauce is smooth.
Place a single layer of zucchini slices in the bottom of the prepared baking dish. Spoon a small amount of the cheese sauce over the zucchini. Continue layering the zucchini and sauce until all the ingredients are used, ending with a layer of sauce on top.
Sprinkle the reserved Parmesan and mozzarella cheese evenly over the top layer.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
Allow the dish to cool for 5-10 minutes before serving. Enjoy your Low Carb Scalloped Zucchini!
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.9 g | 204% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 8983 mg | 391% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 41.3 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1818 mg | 140% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1306 mg | 28% | |
*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.
