Recipes

Zucchini Gratin Recipe

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Atkins Zucchini Gratin
4.3g
Net Atkins Count TM
Prep Time: 30 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
5.5g

Protein

13.4g

Fat

1.3g

Fiber

159.5cal

Calories

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INGREDIENTS

  • 2 lrg fresh zucchini, with skin USDA
  • 0 1/2 tsp table salt USDA
  • 1 Tbsp olive oil USDA
  • 0 1/4 cup fresh shallots, chopped USDA
  • 0 1/2 tsp fresh garlic FNDDS
  • 1 Tbsp fresh thyme USDA
  • 0 1/4 tsp black pepper, ground USDA
  • 0 1/2 cup heavy whipping cream USDA
  • 1 1/2 oz gruyere cheese FNDDS
  • 8 g deep fried pork rinds, 2.5 oz bag FNDDS
  • 1 Tbsp almond flour, super finely ground, gluten free King Arthur Flour
  • 1 Tbsp parmesan cheese, grated USDA

DIRECTIONS

  1. Preheat oven to 425°.
  2. Use a mandolin slicer to cut zucchini into ¼-inch slices and place in a single layer on baking sheets. Sprinkle with salt and set aside.  
  3. In a 10-inch skillet over medium heat, warm the oil until shimmering, add thinly sliced shallot and sauté until becoming translucent, about 2 minutes. Add minced or pressed garlic, 2 teaspoons thyme, and pepper sautéing until fragrant, 30 seconds. Add heavy cream, reduce heat to very low, and cook until heated through and beginning to thicken, about 3 minutes.
  4. Spread 2 tablespoons of the cream mixture in the bottom of an 8 by 8 baking dish. Use paper towels to dry off the zucchini slices, then arrange about 1/3 of the slices in a layer over the cream sauce, overlapping the slices just a bit to fit. Top evenly with 1/2-ounce finely grated gruyere cheese, and a tablespoon of cream sauce. Repeat these layers, and finish with the remaining ½-ounce finely grated gruyere. 
  5. In a small bowl, combine crushed pork rinds, almond flour, and parmesan cheese. Evenly sprinkle over the casserole and bake for 20 minutes, until bubbling. Brown the top under the broiler for 3 minutes. Before serving, top with remaining 1 teaspoon fresh thyme. Each serving is about 4 ounces, or ½ cup.

Cooking Tip