Low Carb Vegetable Gratin
Indulge in the creamy, cheesy goodness of our Low Carb Vegetable Gratin, a guilt-free twist on a classic comfort dish! Packed with nutrient-rich veggies like zucchini, cauliflower, and broccoli, this recipe is a perfect side or main for those embracing a low-carb lifestyle. A luscious blend of heavy cream, Parmesan, and mozzarella creates an irresistible golden crust with every bite, while aromatic garlic and a hint of nutmeg elevate the flavor profile to gourmet status. Quick to prepare and baked to perfection in under an hour, this gratin makes for a crowd-pleasing addition to your dinner table. Garnish with fresh parsley for a burst of color and enjoy the wholesome satisfaction of a low carb, keto-friendly favorite.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 small head Cauliflower
- 1 small head Broccoli
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Thinly slice the zucchinis into 1/4-inch rounds using a knife or mandoline.
Cut the cauliflower and broccoli into small florets.
In a large pot, bring water to a boil. Add the cauliflower and broccoli florets, and blanch for 3-4 minutes until slightly tender but still crisp. Drain and set aside.
In a small saucepan, heat the olive oil over medium heat. Mince the garlic cloves and sauté them in the oil until fragrant, about 1 minute.
Add the heavy cream, salt, ground black pepper, and nutmeg to the saucepan. Stir and let it simmer for 2-3 minutes. Remove from heat.
Lightly grease a 9x13-inch (or similar size) baking dish. Arrange the zucchini slices, blanched cauliflower, and broccoli in layers, alternating between the vegetables.
Pour the cream mixture evenly over the vegetables, ensuring it coats all the layers.
Sprinkle the grated Parmesan cheese evenly over the top, followed by the shredded mozzarella cheese.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the vegetables are tender and the top is golden and bubbly.
Remove the gratin from the oven and let it cool for 5 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 83.4 g | 417% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 9149 mg | 398% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 36.9 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1965 mg | 151% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2643 mg | 56% | |
*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.
