Low Carb Scalloped Zucchini

Indulge in the creamy, cheesy goodness of Low Carb Scalloped Zucchini—a guilt-free twist on the classic comfort dish! This recipe layers thinly sliced zucchini in a rich, velvety sauce made with heavy cream, Parmesan, and mozzarella, all thickened to perfection with gluten-free almond flour. Infused with garlic and a hint of fresh thyme, every bite bursts with flavor while keeping carbs in check. Perfect as a side dish or a vegetarian main, this oven-baked delight boasts a beautifully golden, bubbly topping that’s impossible to resist. Quick to prepare and irresistibly creamy, Low Carb Scalloped Zucchini is your go-to recipe for a keto-friendly crowd-pleaser that doesn’t skimp on taste.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 medium-sized Zucchini
• 1 cup Heavy cream
• 1 cup Parmesan cheese, grated
• 1 cup Shredded mozzarella cheese
• 2 cloves Garlic, minced
• 2 tablespoons Butter, unsalted
• 2 tablespoons Almond flour
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Fresh thyme leaves (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish with butter or cooking spray.

Step 2

Using a mandoline slicer or a sharp knife, thinly slice the zucchini into approximately 1/8-inch thick rounds. Set aside.

Step 3

In a medium saucepan, melt the butter over medium heat. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Whisk in the almond flour and cook for another minute to form a roux.

Step 5

Gradually add the heavy cream to the saucepan, whisking constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens slightly.

Step 6

Stir in 3/4 cup of the Parmesan cheese and 3/4 cup of the mozzarella cheese, reserving the rest for topping. Add the salt, black pepper, and thyme (if using). Mix until the cheese melts and the sauce is smooth.

Step 7

Place a single layer of zucchini slices in the bottom of the prepared baking dish. Spoon a small amount of the cheese sauce over the zucchini. Continue layering the zucchini and sauce until all the ingredients are used, ending with a layer of sauce on top.

Step 8

Sprinkle the reserved Parmesan and mozzarella cheese evenly over the top layer.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 10

Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.

Step 11

Allow the dish to cool for 5-10 minutes before serving. Enjoy your Low Carb Scalloped Zucchini!

Nutrition Facts

Serving size	(1070.9g)

Amount per serving	% Daily Value*
Calories	1970.3

Total Fat 158.9g	0%
Saturated Fat 93.5g	0%
Polyunsaturated Fat 0.4g
Cholesterol 462.3mg	0%
Sodium 8982.6mg	0%
Total Carbohydrate 52.5g	0%
Dietary Fiber 6.2g	0%
Total Sugars 41.3g
Protein 69.3g	0%

Vitamin D 0IU	0%
Calcium 1818.2mg	0%
Iron 2.5mg	0%
Potassium 1306.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.6%

Protein: 14.5%

Carbs: 11.0%