Indulge in a rich and creamy dish that’s both delicious and keto-friendly with this Keto Eggplant and Zucchini Gratin. This low-carb recipe layers tender slices of eggplant and zucchini with a luscious cream sauce, topped with melted Parmesan and mozzarella for a gratin that’s both comforting and satisfying. Perfect as a main dish or a hearty side, this gratin offers a delightful combination of flavors with a crispy, cheesy topping that everyone will love.
Ingredients:
- 1 large eggplant (about 1 lb / 450g), thinly sliced
- 2 medium zucchini (about 1 lb / 450g), thinly sliced
- 1 cup heavy cream (240 ml)
- ½ cup grated Parmesan cheese (50g)
- 1 cup shredded mozzarella cheese (100g)
- 2 tablespoons olive oil (30 ml)
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt (5g)
- ½ teaspoon ground black pepper (2g)
- Pinch of nutmeg
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch (23×33 cm) baking dish with a small amount of olive oil or non-stick spray.
2. Prepare the Vegetables:
- Thinly slice the eggplant and zucchini. You can use a mandoline slicer for even slices, or carefully slice by hand.
- Spread the slices out on a clean kitchen towel or paper towels and lightly sprinkle with salt.
- After 10 minutes, gently pat the slices dry with another towel.
3. Make the Cream Sauce:
- Warm the olive oil in a medium saucepan over medium heat.
- Stir in the minced garlic and cook for approximately 1 minute until it becomes aromatic.
- Pour in the heavy cream, then stir in the fresh thyme, salt, black pepper, and a pinch of nutmeg.
- Cook the sauce for 2-3 minutes, stirring occasionally, until it slightly thickens. Remove from heat.
4. Layer the Gratin:
- Arrange a layer of eggplant slices in the bottom of the prepared baking dish.
- Pour a third of the cream sauce over the vegetables. Sprinkle a third of the grated Parmesan and shredded mozzarella over the sauce.
- Repeat the layers two more times, finishing with the last layer of cheese on top.
5. Bake the Gratin:
- Tent the baking dish with aluminum foil and place it in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and continue to bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
6. Rest and Serve:
- Once baked, remove the gratin from the oven and let it rest for 5-10 minutes to set.
- Garnish with additional fresh thyme if desired, and serve the gratin hot as a main dish or side.
Conclusion:
This Keto Eggplant and Zucchini Gratin is a creamy, cheesy delight that brings together the rich flavors of eggplant and zucchini in a comforting, low-carb dish. The blend of heavy cream, Parmesan, and mozzarella creates a decadent sauce that perfectly complements the tender vegetables, while the hint of nutmeg adds a warm, aromatic touch. Whether served as a main course or a side, this gratin is sure to become a favorite for anyone following a keto or low-carb lifestyle. Enjoy the comforting flavors and cheesy goodness of this delicious gratin!