Keto Skillet Zucchini Gratin

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    40 min

  • ready time

    ready time

    1 h 0 min

Keto Skillet Zucchini Gratin

8 ratings

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.

Do I have to use rosemary?

No, feel free to use other woody herb stems like thyme or sage. A combination of them would be delicious too. Get creative!

What other kinds of cheese can I use instead of cotija?

Feel free to use parmesan cheese or any other hard cheese. If you want to use a melty cheese, feel free to substitute it with shredded mozzarella.

I don’t have a mandolin. What else can I use?

If you do not have a mandolin, please use a sharp knife and good knife skills! Do not worry about them being too perfect; the salting step will begin to soften them, so they should all cook around the same rate.

Serving suggestion

Feel free to serve this dish with a meat dish like Low Carb Creamy Balsamic Chicken with Sundried Tomatoes

*1 tablespoon rosemary = 1 sprig 6" long

  • Net Carbs

    5.3 g

  • Fiber

    0.9 g

  • Total Carbs

    6.3 g

  • Protein

    3.1 g

  • Fats

    9.9 g

130 cals

Keto Skillet Zucchini Gratin

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Zucchini


    3 medium

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ½ tsp

  • Butter


    1 tablespoon

  • Whipped Heavy Cream Sweetened & Ultra Pasturized by Land O Lakes

    Whipped Heavy Cream Sweetened & Ultra Pasturized by Land O Lakes

    3 ounce

  • Rosemary, Fresh

    Rosemary, Fresh

    1 tablespoon

  • Salt, Ancient Fine Real Sea Salt by Redmond

    Salt, Ancient Fine Real Sea Salt by Redmond

    ⅛ tsp

  • Garlic


    4 teaspoon

  • Queso Cotija Cheese

    Queso Cotija Cheese

    5 tablespoon

  • Ricotta Cheese

    Ricotta Cheese

    ¼ cup

Recipe Steps

steps 6

1 h

  • 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 1
  • Step 2

    In a small saute pan, add the salted butter and allow it to melt.
    Step 2
  • 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 3
  • 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 4
  • 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 5
  • Step 6

    Bake the gratin for 35-40 minutes until the top is completely golden brown and the cream is bubbling.
    Step 6

Comments 9

  • PropitiousCauliflower369044

    PropitiousCauliflower369044 3 years ago

    Maybe the zucchini that I used were too big or I cooked the sauce slightly too long? But there was hardly any sauce in this, like maybe 3 tablespoons worth. Tastes really good though, and if I make it again I'd make more of the garlic rosemary sauce. We added ground beef to ours too.

    • StellarCauliflower278166

      StellarCauliflower278166 3 years ago

      Just tried this and it was amazing. My daughter who doesn't eat zucchini loved it too. Thanks for sharing.

      • BAMmommy

        BAMmommy 3 years ago

        This recipe is soooo good! I didn’t have ricotta so i used cottage cheese and it was fabulous. I will definitely be making this again.

        • bezeley

          bezeley 3 years ago

          Super yummy, salted and pressed my zucc in single layers between paper towels and weighted with cutting board for a hour. Also chopped rosemary after steeped and put back into cream. Also increased garlic cloves and cooked until just started to brown. Was AWESOME! Will make again.

          • angelaismyname

            angelaismyname 3 years ago

            Delicious! Subbed oregano for the rosemary because the flavor of rosemary offends me to my core. But this was delicious!

            • Mary Walters

              Mary Walters 3 years ago

              Very good! It made a great meal. I didn't have anything with it so had double servings. 😊

              • Marina

                Marina 3 years ago

                Really liked this!

                • aboss

                  aboss 3 years ago

                  Rating above is a mistake sorry....I’ve never made this! Looks good though but I have a question - I am dairy free...@recipe writer - what substitutes do you recommend to make a dairy free version? Thank you!

                  • UpbeatArugula846095

                    UpbeatArugula846095 3 years ago

                    I bet coconut milk would be good. Or even some jarred Alfredo sauce.