Keto Springtime Squash Au Gratin Recipe

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream is dairy-free and adds richness.

cheddar cheese

🥗Healthier: nut-based cheese

💰Cheaper: processed cheese

Nut-based cheese is dairy-free, while processed cheese is often cheaper.

parmesan cheese

🥗Healthier: nut-based parmesan

💰Cheaper: grated pecorino

Nut-based parmesan is dairy-free, while pecorino is a cost-effective alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Preheat an oven to 325 degrees.

Slice your zucchini and yellow squash into ¼-inch thick, round slices.

In a large mixing bowl, toss the squash with the olive oil, salt, pepper, onion powder, and Italian seasoning.

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.

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. Do not put parmesan over the final layer. Set the baking dish aside.

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.

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.

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.

Bake the dish, uncovered, for 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens