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prep time
12 min
cook time
30 min
ready time
42 min
Keto Mexican Zucchini and Bell Pepper Gratin
This Keto zucchini and bell pepper gratin makes for a delicious and flavorsome low carb side dish. This Mexican inspired dish is packed with low carb veggies, warming spices and topped with oozy melted cheese. This is a great sharing side, perfect to accompany your favorite Keto Mexican main or served alongside grilled or roasted meats.
How to Make Keto Mexican Gratin
Our Keto Mexican gratin is prepared with a base of layered zucchini and red and yellow bell pepper. The low carb vegetables are smothered in a spicy tomato sauce, then oven baked until tender. The gratin is then covered in a layer of tangy cheddar cheese before returning to the oven until golden and bubbling. We have finished our Keto Mexican side with a scattering of sliced jalapeños, scallions and cilantro to serve.
Serving Suggestions
This Keto Mexican side dish is the perfect accompaniment to your preferred Mexican main dish and is ideal for sharing. Why not try alongside pulled pork with a little Keto salsa or Keto Mexican rice? Alternatively, this is a great option to add a little spice to Sunday lunch as a side to a simple roasted chicken or joint of beef.
Net Carbs
4.9 g
Fiber
1.9 g
Total Carbs
6.9 g
Protein
7.9 g
Fats
13.3 g
172 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Zucchini
1 medium
Gourmet Collection Smoked Paprika by Mccormick
1 tsp
Cheddar Cheese
1 cup, grated
Jalapeno Peppers, Canned, Drained
1 tablespoon, sliced
Cilantro
1 tablespoon
Scallions
1 medium - 4 1/8" long
Olive Oil
1 tablespoon
Oregano, Dried
1 teaspoon
Chili Powder
1 teaspoon
Red Bell Peppers, Raw
½ medium - 2 1/2" diameter x 2 3/4"
Yellow Bell Peppers, Raw
½ medium - 2 1/2" diameter x 2 3/4"
Tomato Sauce
½ cup
Garlic Powder
½ teaspoon
Cumin, Ground
½ teaspoon
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 5
42 min
Step 1
Preheat the oven to 400 degrees Fahrenheit. Slice the ends off the zucchini and discard. Slice the zucchini into 1/4 inch thick discs. Slice the bell peppers into 1 inch strips. Select a medium-sized ovenproof dish. Arrange the sliced zucchini in the oven dish creating alternate rows, overlapping the vegetables as you go. You should be able to create alternating rows of zucchini and pepper strips until the dish is full.Step 2
Drizzle the olive oil over the arranged vegetables. Add the passata to a mixing bowl along with the oregano, garlic powder, chili powder, ground cumin, paprika, salt and pepper. Stir everything together well to combine. Please feel free to adjust the spices and seasoning to personal taste as desired. Be sure to adjust your macros to account for any changes.Step 3
Spoon the spicy tomato sauce evenly over the prepared vegetables. Ensure the vegetables are coated equally in the dressing. Transfer the dish to the oven to bake for 20 minutes or until the vegetables are just tender.Step 4
Remove the dish from the oven. Scatter the grated cheddar cheese evenly over the surface of the gratin. Return the dish to the oven. Bake for a further 8-10 minutes, or until the vegetables are softened and the cheese is golden and bubbling on top.Step 5
Roughly chop the fresh cilantro and scallions. Arrange sliced jalapeños over the surface of the gratin. Scatter over the chopped scallions and cilantro. Serve hot, accompanied by your favorite Keto Mexican main dish.
Comments
MarvellousCauliflower649700 2 years ago
Very tasty! I added a step: after lining up the alternate rows of zucchini and peppers, I drizzled the olive oil over and baked in the oven for 15 minutes before putting the sauce on. the veggies were cooked all the way through by the end.