Low Carb Scalloped Zucchini
There are endless ways to prepare a potato, and some version of it is usually a staple at the holiday dinner table. Potatoes just won’t do on the Keto diet, but zucchini makes a great alternative for some potato dishes. Scalloped potatoes are a crowd favorite, and you can make this scalloped zucchini dish requested just as much for next year! It’s all in the cheese sauce, and Keto dieters can rejoice. Thin-sliced zucchini is layered with a traditional cheddar cheese sauce, seasoned with just a little garlic. You can incorporate your family recipe flavors and let other users know in the comments your secret to a great scalloped “potato” dish! Play around with seasonings, fresh herbs, or different cheeses. Read the other information below to learn how to treat the zucchini for this recipe.
How to Make It
Step 1
Prepare your zucchini for about an hour before you want to bake them. Use a vegetable slicer or slice by hand ¼-inch thick slices. Arrange your zucchini slices on a flat surface and press paper towels over them to soak up excess moisture. Lay clean paper towels over the zucchini slices and lay a heavy cutting board or plates over them for 30 minutes. Once done, toss the zucchini slices in a large mixing bowl with salt and pepper.
Step 2
While the zucchini is being pressed, you can make the cheese sauce for the dish. Melt the butter in a small pot over low heat and stir in the garlic. Let the butter turn a golden brown and sprinkle in the paleo flour. Whisk this mixture over low heat as the flour also turns golden.
Step 3
Once you have a golden roux, whisk in the cream and vegetable broth. Whisk over medium heat as you bring the liquid to a simmer. Once the liquid has thickened, reduce the heat back down to low. Whisk in the first amount of cheddar cheese until you have a melted cheddar sauce. Again, whisk over low heat as the sauce reduces and thickens for 2-3 minutes.
Step 4
Set the sauce aside to cool and finish its thickening process. Preheat your oven to 350 degrees. Use an 11×7-inch or medium-sized glass baking dish to layer the scalloped zucchini. Create the first layer of zucchini by overlapping the slices by about ¼-inch across the bottom of the pan. Spread about ¼ of your cheese sauce across the layer. Follow this process by arranging a second layer of zucchini slices and cheese sauce. The original recipe here makes about 4 layers of zucchini and cheese sauce.
Step 5
Wrap the baking dish in aluminum foil and bake for 30 minutes in the oven. Unwrap the dish and bake openly for another 15 minutes. Then, sprinkle the final amount of cheddar cheese over the top of the scalloped zucchini and bake openly for a final 30 minutes. This is 1 hour and 15 minutes of total baking time. Let the dish cool for 10 minutes before serving.
Ingredients
- Zucchini, raw
1.5 lb
- Salt
0.5 tsp
- Black pepper, ground
0.5 tsp
- Butter, unsalted
2 tbsp
- Garlic
1 teaspoon
- Paleo Baking Flour
3 tbsp
- Cream Heavy Whipping
0.25 cup, fluid (yields 2 cups whipped)
- Vegetable broth, bouillon or consomme
0.75 cup
- Cheddar Cheese
1.5 cup, shredded
- Cheddar Cheese
1.5 cup, shredded