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Summer Squash and Zucchini Gratin

By Jason Fung, MD

Summer Squash and Zucchini Gratin

There’s much to love about this dish, starting with layers of perfectly cooked squash intermingled with an irresistible herb-kissed cream cheese sauce. Adding flavor and crunch is a parmesan-pork panko topping. Together, they make an epic side dish that’s approachable for weeknight meals but worthy of special occasions Recipe from Keto Mojo
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dishes
Cuisine American, French
Servings 8
Calories 216 kcal

Ingredients
  

  • 3 tbsp olive oil divided
  • 3 medium zucchini sliced into 1/4-inch-thick disks
  • 3 medium yellow squash sliced into 1/4-inch-thick-disks
  • 1 tsp onion powder
  • salt
  • pepper
  • 1 tsp dried thyme oregano or basil
  • 1/2 cup heavy cream
  • 4 oz cream cheese cut into small pieces
  • 1/2 cup parmesan cheese grated, divided
  • 2 tbsp pork panko

Instructions
 

  • Preheat the oven to 450°F (230°C). Grease a 2-quart baking dish with 2 teaspoons of the olive oil.
  • In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the zucchini, squash, onion powder, 3/4 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 6 to 8 minutes.
  • Add the dried thyme, cream, and cream cheese and cook until thickened, 3 to 4 minutes. Remove skillet from heat; stir in 1/4 cup of the Parmesan.
  • Spoon the mixture into a shallow 2-quart baking dish.
  • In a small bowl, combine the remaining Parmesan cheese with the pork panko and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Sprinkle the squash with the Parmesan-panko mixture and bake until the top is golden brown and bubbling, about 10 minutes. Serve right away.

Nutrition

Nutrition Facts
Summer Squash and Zucchini Gratin
Amount per Serving
Calories
216
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
44
mg
15
%
Sodium
 
227
mg
10
%
Potassium
 
421
mg
12
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
7
g
14
%
Vitamin A
 
752
IU
15
%
Vitamin C
 
26
mg
32
%
Calcium
 
123
mg
12
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, French, Side Dishes
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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