This is one of our FAVORITE side dishes now!! My husband, who does not even like zucchini, totally loved this dish! Need a good side to serve with your meal… try this one! Potato used to be the biggest thing as far as side dishes went for us but once we removed that from our diet, I needed something to replace it. Zucchini has been it! And this dish… wow! I even eat this for lunch the next day by it’s self because it is that good!
Slice up your zucchini and onion. Add it to a pan of butter.
Cook this up with a little salt, pepper, and spices. I use Cajun spice on almost everything.
Once cooked pour in an oven safe baking dish. Pour your egg mixture over the top.
Spread your mozzarella cheese on top.
Toast up a low carb pita (I use one Joseph Bakery Pita) or use 1/2 cup of almond flour. Crunch it up and add parm and spices (I added some nutritional yeast). Spread on top of zucchini.
Bake the zucchini au gratin.
Serve it up and enjoy!! This is an s side dish if you follow the Trim Healthy Mama plan.
ZUCCHINI AU GRATIN S SIDE DISH
by Sarah Beth Criddle
serves 6
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Ingredients:
4 thinly sliced zucchini
1/3 cup of onion chopped
1/3 cup of butter
salt & pepper & seasonings
1/3 cup of heavy whipping cream
3 eggs
1/2 cup to a cup of mozzarella cheese (depends how cheesy you like it)
1 big Joseph Pita toasted or you could use 1/2 cup of almond flour
1/4 cup of parm cheese
1 tbsp. nutritional yeast or spices of your choice
Directions:
Thinly slice your zucchini and chop your onion. Add it to the butter in a skillet. Cook for 5 minutes of medium high then add your salt, pepper, and seasoning. Cook till you have a slightly browned color to the zucchini. Pour in an 8×8 sprayed baking dish. Mix up your eggs and cream. Pour over the zucchini. Spread your mozzarella cheese on top. Toast up the pita and crumble or mix up your almond flour with the parm and nutritional yeast or spices of choice. Spread this evenly on top of the dish. Cover with foil. Bake at 350 degrees for 25 to 30 minutes. ENJOY!!
This looks incredible….anxious to share or my dad’s 80th birthday dinner! I m going to use broccoli. Yumm! How do I get new posts in my email box?
Hey Donna! There should be a button on my blog that will let you follow me & every time I post you will get it!! 🙂 Welcome!!
What is the nutritional info on this? calories, ect.
Hmmm that I’m not sure about but I can try & find out! 🙂
Sarah! This looks DELICIOUS! I LOVE zucchini! So doing this!
Oh thank you thank you!! I was proud of this because my hubby does not like zucchini but actually LOVED this! Haha Winner winner!
Winner,winner…zucchini dinner! Thank you for this recipe! I’m trying tonight with crushed pink rinds nstead of almighty no flour. Accidentally burned he Joseph’s.
I’m definitely saving this one. Looks awesome!
Thank ya!!
Made this for dinner tonight (as our main course) and it was DELICIOUS! I used Almond Meal for the topping…will make again & again, thanks for a great recipe! 🙂
Thank you!!! 🙂
This recipe is amazing! I have made it twice for a friend that had a new baby and a friend that had surgery, and they LOVED it! I also made it for a graduation party, and it was gone before half of the guests came through the line. I didn’t have zucchini one day, so I have also tried it with spaghetti squash, and that was awesome too! Love it! Thanks!
I love this recipe so much! It will be a wonderful addition to my Thanksgiving Menu! lol and I LOVE the squash idea!!!!
Would this work with yellow squash instead of zucchini?
Yes, you can!! YUM!!!
This looks delicious. Do you think I could substitute wasa crackers for the pita or almond meal?
Yes ma’am!! That should work perfect!
How big are the zucchini? I just don’t know exactly how much zucchini 4 is because zucchini can be small or big. 🙂 about how many cups would you say? Thanks! Can’t wait to try this!
Hmmm… I would say they are medium sized so I would say about 6 cups or so! 🙂
Hi, Sarah, I would like to make this casserole for Thanksgiving, but one thing I’ve always been confused about with recipes calling for parm is what form of parm are we talking about? The grated that we used to 😉 use on our pizza, or something from the dairy case? Thanks so much & Happy Thanksgiving!
Yes, I should explain that a little better, haha. It is the grated parmesan in the green container. You can use fresh grated too but to make it simple I just used that. And Happy Thanksgiving to YOU!! 🙂
This looks amazing! I can’t wait for summer Zucchini!
Made this for dinner last night and my family loved it!! No leftovers!! 🙁
I can’t wait to try this. I’ve never been a huge fan of potatoes o’gratin, but this sounds delicious and a good compromise for me when my family asks for it.
This is probably one of my all time favorites. I even like the leftovers for breakfast the next day!!
Would it change the classification of the meal if I used water in place of the heavy cream? Dairy free house here. Or could I use coconut milk instead? Water makes eggs fluffy too, but I would probably cut it back some.
I know of ladies who have used almond milk. I think water might be too liquidy… maybe chicken broth with some gluc to thicken it or xanthan gum! That could work too? I’ve never used water. I think it would still stay an S because of the cheeses unless you don’t use those! 🙂
Out of curiosity, which brand Cajun seasoning do you use?
It’s called Anita’s and we buy it at our Granzin’s Meat Market. 🙂
Tasted so good, but my stomach couldn’t handle the amount of fat in it. Will not be able to make it again 🙁
Awh I’m sorry to hear that… maybe it could an on occasion side dish for you…
hey can I use coconut flour instead of almond?
I think you can just use less. I have not tried it with coconut flour.
Made this last night and it was a hit. This will definitely be on rotation at our home. The most awesome thing is my kids loved it. I cannot stop eating it. So, so good!
thank you
AWESOMENESS!!!
Made this tonight and I loved it! Thank you so much!
Woohoo!!!
It looks wonderful. Can’t wait to try it. But what is the nutritional yeast for? Is it to add nutrients or does it also add a flavor? If so, what kind of flavor?
Just to give it flavor. You can leave it out!
I made this and it is AWESOME!!!
I made this tonight and I love it! Mine had a lot of liquid from the zucchini. Is this normal or did I miss a step?
Hmmm… I’m not sure why it had liquid. What you can do is cook it down and place it on a napkin to collect any extra liquid.
I’m the squash/zucchini hold-out in my family. I was dreading trying this, even though my Hubs and Son No 3 looked like they were going to dive into the dish. I was shocked at how good this turned out–so delicious that it’s going into rotation for the fall/winter!
Yay, so happy to hear this!
Question on the Zucchini Au Gratin; are you to use the parm and nutritional yeast with either/or pita or almond flour or with the almond flour “only”?
with either! Not just the almond flour.