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Keto Zucchini Gratin with Poblanos

This Keto Zucchini Gratin recipe is a show stopper and one of the tastiest side dishes we’ve had in quite some time.  This dish would be perfect served up for the holidays next you a prime rib or as a quick and easy weeknight keto side dish! Kid & Cowboy Approved!
Prep Time10 mins
Cook Time15 mins
Course: Side Dish
Keyword: zucchini gratin
Servings: 8
Calories: 230kcal


  • 3 Tbsp. butter
  • 1 small onion diced
  • 2 poblano peppers seeded and diced
  • 4 zucchinis cut in half lengthwise and sliced
  • 1 clove garlic
  • 1 ¼ tsp. cumin
  • ½ tsp. garlic powder
  • ¾ cup heavy cream
  • 1 ½ cup shredded Monterey Jack cheese or Pepper Jack divided
  • 2 Tbsp. sour cream
  • 1 ¼ tsp. salt divided

Garnish: Mexican Crema, Chopped Parsley, Cotija or Queso Fresco


    • Preheat oven to 400 degrees.
    • In a large oven safe skillet over medium heat, melt the butter, add the onion, poblano, ½ tsp. salt and cook until tender, 5-7 minutes. Add the garlic and cumin and cook for another minute. Add the sliced zucchini, season with ½ tsp. salt and continue to cook 5 more minutes or until zucchini is tender.
    • Stir in the cream and cook for another minute. Remove from the heat and stir in 1 cup cheese, sour cream, and remaining ¼ tsp. salt.
    • Top with the remaining cheese and bake for 10-12 minutes or until bubbly. Turn the broiler on high and cook for another 2-3 minutes or until top is browned. Remove from oven and let sit 5 minutes before serving.


    Serving size is approximate.


    Serving: 0.3cup | Calories: 230kcal | Carbohydrates: 6g | Protein: 7g | Fat: 20g | Sodium: 473mg | Potassium: 361mg | Fiber: 2g | Sugar: 3g | Calcium: 204mg | Iron: 1mg