Keto Skillet Zucchini Gratin
Need an easy but delicious and straightforward Keto vegetable recipe? Look no further than this Keto Skillet Zucchini Gratin. It is simple to put together, but the presentation is stunning! Heavy cream is simmered with smashed garlic cloves and a fresh sprig of rosemary, drizzled into the layers of zucchini rounds and cotija cheese and creamy ricotta cheese.
How to Make It
Step 1
Preheat an oven to 400 F. Slice the ends of the zucchini off, then using a sharp mandolin, slice all the zucchini into ¼” thick slices. Place them into a medium-sized colander and sprinkle them with ½ tsp kosher salt. Mix them with your hands, and then drain over the sink or a bowl for 30 minutes. This seasons the zucchini and also allows the water to release from them to prevent a soggy gratin.
Step 2
In a small saute pan, add the salted butter and allow it to melt.
Step 3
Add in the 4 smashed garlic cloves and let it simmer in the butter for 30 seconds. Add in the heavy cream and sprig of rosemary. Allow the rosemary to simmer in the cream for about 20-30 seconds, remove the pan from the heat and set it aside.
Step 4
In a large 11” cast iron skillet or other oven-safe skillet, line the pan with the rings of zucchini around the rim of the pan, working your way into the center of the pan. Drizzle the first layer of zucchini with 1/3 of the cream mixture.
Step 5
Then dollop 1/2 of the ricotta on top and sprinkle ⅓ of the cotija on top. Repeat this process two more times ending with a layer of cotija cheese on top.
Step 6
Bake the gratin for 35-40 minutes until the top is completely golden brown and the cream is bubbling.
Ingredients
- Zucchini
3 medium
- Coarse Kosher Salt by Morton
½ tsp
- Butter
1 tablespoon
- Whipped Heavy Cream Sweetened & Ultra Pasturized by Land O Lakes
3 ounce
- Rosemary, Fresh
1 tablespoon
- Salt, Ancient Fine Real Sea Salt by Redmond
⅛ tsp
- Garlic
4 teaspoon
- Queso Cotija Cheese
5 tablespoon
- Ricotta Cheese
¼ cup