Keto Springtime Squash Au Gratin

5 ratings

This au gratin recipe makes a huge batch, but trust that you will want every last bite of it! Yellow and green squash is layered and totally submerged in a classic bechamel sauce that has been amped up with an extra helping of white cheese. Serve this giant side dish for a family/friend gathering, or you can half or even quarter the recipe for just yourself!

Jessica L.

Net Carbs

2.5 g
Fiber

0.7 g
Total Carbs

3.2 g
Protein

3.8 g
Fats

16.3 g

170 cals

Quantity

Serving Size

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Zucchini, Raw

1 pound
Summer Squash, Raw

1 pound
Olive Oil

1-¼ teaspoon
Salt

¾ teaspoon
Black Pepper, Ground

1 teaspoon
Onion Powder

½ teaspoon
Italian Seasoning

1 teaspoon
Parmesan Cheese, Fresh (hard)

4 tablespoon, shredded
Butter

4 tablespoon
Garlic, Fresh

½ tablespoon, chopped
Heavy Cream

2 cup
Mozzarella Cheese, Whole Milk

1 cup, shredded

Step 1

Preheat an oven to 325 degrees. Slice your zucchini and yellow squash into ¼-inch thick, round slices. Transfer the slices to a bowl, and toss with the olive oil, salt, pepper, onion powder, and Italian seasoning.
Step 2

Spray a large, 11X15 baking dish with pan spray. Start arranging your squash slices in the dish in about 4 rows, with each piece halfway overlapping the one before it. You can arrange them as seen in this photo, or your can choose your own creative pattern to arrange them in.
Step 3

After you make your first layer, sprinkle 2 TB of parmesan over the squash. Then, create your second layer in the same way as your first. Continue until you have used up all your squash, sprinkling parmesan cheese between each layer. The original recipe here made 3 layers. Do not put parmesan over the final layer. Set the baking dish aside.
Step 4

To make your bechamel sauce, melt the butter in a large pan over low heat. Then, toss in the garlic. Slowly pour the cream into your butter, while whisking, in 4-5 additions. Whisk your cream and butter together until they emulsify and have heated through to just below a simmer.
Step 5

Whisk in the mozzarella cheese in 3-4 additions until all the cheese has melted and your sauce turns thick and bubble. Take the sauce off the heat.
Step 6

Pour your cheesy bechamel sauce over your squash dish, making sure all of the top layer gets coated in sauce. Let the sauce drain through all the squash in the dish. Then, bake the dish, uncovered, for 45 minutes. The dish will be thickened and bubbling with golden browned edges. You can continue cooking for an additional 15 minutes to have a more golden top to your dish. Slice the dish into 16 slices and serve with a large spoon to scoop up all that cheesy sauce!

Comments 3

jcousie 5 years ago

Good flavor. Not hard to make. I would recommend cutting back in the heavy cream. Maybe 1-1/3 cup rather than 2. Enjoyed it.

1
deebee63@gmail.com 6 years ago

This was a great dish to make for a gathering. I was intimidated by the sauce but it came out perfectly. It was really delicious and earned rave reviews from everyone including non Keto eaters.

1
darktowervii3ea7 6 years ago

I love both of these vegetables so it was easy to try the recipe. It has great flavor and not overcooked. Will make again and again!!

1

Keto Springtime Squash Au Gratin

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Comments 3