Pour this dairy-free cheesy sauce over tender zucchini for a keto au gratin with only six ingredients!

Pair this low-carb and Paleo-friendly keto dish with your favorite entreés for a hearty side dish. To add a mild cheddar taste, you’ll be using nutritional yeast and blending it with mustard, almond milk, and an egg to get a thick and creamy sauce. This sauce transforms plain veggies into a mouthwatering comfort food!

Potatoes are traditionally used in au gratin recipes, but other hearty veggies work just as well! From Brussels sprouts to parsnips, there are plenty of options to make this decadent dish. In this recipe, we used zucchini for a lighter and keto-approved dish. You can also use a mix of zucchini and yellow squash for a beautiful blend of colors!

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Begin by slicing the zucchini into ¼ inch rounds and fan them out in an oven-safe casserole dish. Heat the almond milk in a small saucepan over low heat. Once the milk begins to steam, stir in the nutritional yeast, Dijon mustard, and sea salt. You can also spice things up with dried herbs like basil or chives, or kick up the heat with chopped jalapeño or a pinch of cayenne pepper.

Next, slowly whisk in the egg until completely incorporated. The egg will thicken the sauce to a rich texture and set the dish as it bakes. Pour the sauce over the zucchini in an even layer and bake for 25-30 minutes, or until lightly browned on top.

Serve hot and enjoy this crowd-pleaser for your next family gathering!

Jennafer Ashley

Keto Cheesy Zucchini Gratin (Low Carb, Paleo)

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Total time:45 mins

Cook Time:35 mins 35 minutes

Prep Time: 10 mins 10 minutes

Serves:4

Nutrition facts:10 grams of protein5 grams of carbohydrates3 grams of fat

Keto Cheesy Zucchini Gratin (Low Carb, Paleo)

Recipe by: Jennafer Ashley

Pour this dairy-free cheesy sauce over tender zucchini for a keto au gratin with only six ingredients.

Tools

• Casserole dish
• Small Saucepan

Ingredients

• 3 medium zucchini, thinly sliced
• 1 1/2 cups unsweetened almond milk
• 1/2 cup nutritional yeast
• 1 T Dijon mustard
• 1 t sea salt
• 1 pasture-raised egg, whisked

Instructions

• Preheat oven to 400ºF.
• Slice the zucchini into ¼ inch rounds and arrange them in an oven-safe casserole dish.
• Heat the almond milk in a small saucepan over low heat and stir in the nutritional yeast, Dijon mustard, and sea salt.
• Whisk the egg and slowly add it to the sauce as a thin stream until completely incorporated.
• Pour the sauce over the zucchini in an even layer.
• Bake for 25-30 minutes or until lightly browned on top.
• Serve hot and enjoy!

Looking for Paleo ingredients? Here’s what we recommend:
Nutritional yeast (Sari Foods Co)

Looking for more keto recipes? Check out these favorites…

• Crispy Keto Fried Chicken
• Keto ‘PB&J’ Cups
• Keto Chocolate Cloud Cookies