
Yields:
6 serving(s)
Prep Time:
20 mins
Total Time:
45 mins
Cal/Serv:
305
A little lighter than your average gratin.
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Ingredients
- 2 Tbsp.
butter (plus more for buttering pan)
- 2
cloves garlic, minced
- 2 Tbsp.
all-purpose flour
- 1 1/2 cups
whole milk
- 2 cups
shredded Gruyère, divided
- 1/2 cup
freshly grated Parmesan
Kosher salt
Freshly ground black pepper
Pinch nutmeg
- 4
medium zucchini, sliced crosswise into 1/4” coins
- 2 tsp.
freshly chopped thyme
Freshly chopped parsley, for garnish
Directions
- Step 1Preheat oven to 375° and butter a medium casserole dish. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook until flour is golden and starts to bubble, about 1 minute more. Add milk and stir until mixture comes to a simmer. Boil until slightly thickened, about 1 minute.
- Step 2Turn off heat and add 1 cup Gruyère and Parmesan. Stir until cheese has melted, then season with salt, pepper and nutmeg.
- Step 3Add a layer of zucchini to the baking dish, overlapping the zucchini slices. Season with salt and pepper and pour about one-third of the cream mixture over zucchini. Sprinkle some of the remaining Gruyère on top, then sprinkle thyme on top of cheese.
- Step 4Make two more layers with remaining zucchini slices, cream mixture, cheese and thyme. Bake until bubbly and golden on top, 23 to 25 minutes.
- Step 5Garnish with parsley and serve warm.
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