Zucchini Au Gratin KETO Low Carb Scalloped Potatoes

Slice 3 to 4 whole fresh zucchini into 1/4 inch rounds or 1/2 inch thick slices, using 3 pounds of zucchini.

Sprinkle salt throughout the zucchini and let it sit on paper towels to sweat out excess moisture.

Heat a saucepan on medium high heat and add 1 tablespoon of butter.

Once the butter is melted, add in 2 minced garlic cloves and stir.

Add 1/4 cup of heavy whipping cream, 4 ounces of cream cheese, 1/4 cup of shredded parmesan reggiano cheese, and 1/2 cup of shredded cheddar cheese to the saucepan and stir until the cheese mixture is melted.

Add 1 teaspoon of onion powder, salt, and pepper to taste to the cheese mixture and stir.

Layer the sliced zucchini throughout a 9 by 13 inch baking pan and pour the cheese mixture over the zucchini.

Sprinkle 1/2 cup of shredded mozzarella cheese and 1/2 cup of shredded cheddar cheese on top.

Bake in a 400 degree oven for 30 to 35 minutes uncovered until golden brown.

Equipment Needed

Spice Level:

Dietary