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!
Course: Side Dish
Keyword: zucchini gratin
2poblano peppersseeded and diced
4zucchiniscut in half lengthwise and sliced
1 ½cupshredded Monterey Jack cheese or Pepper Jackdivided
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.