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Low Carb Scalloped Zucchini Recipe

Gluten Free
Sides
Vegetarian
★★★★☆
4.9/5
(1269 reviews)
By Zylo Nutritionist Team
Low Carb Scalloped Zucchini
Zylo Recipes

Description

Scalloped dishes, traditionally featuring potatoes, are a beloved comfort food, especially during holiday gatherings. While potatoes might not fit every dietary plan, zucchini offers a delightful alternative in many classic potato recipes. This scalloped zucchini dish promises to be just as well-received as its potato counterpart, thanks to its creamy, flavorful cheese sauce.

Thinly sliced zucchini is carefully layered and enrobed in a rich cheddar cheese sauce, subtly seasoned with garlic. Feel free to adapt the recipe to your family's preferences by incorporating your favorite seasonings, fresh herbs, or different cheeses. Experimenting with flavors is highly encouraged to create a truly personalized dish.

Pay close attention to preparing the zucchini properly for this recipe. The resulting flavor and texture will be remarkably similar to traditional scalloped potatoes. However, it's important to remember that zucchini has a higher moisture content than potatoes and tends to soften more quickly during baking.

Consequently, the baking time required for zucchini is shorter than that for potatoes. To prevent excess liquid from accumulating in the dish and causing the sauce to separate, it's crucial to press out as much moisture as possible from the zucchini before layering it. This step is essential for achieving the desired creamy consistency and preventing a watery outcome.

Scalloped zucchini makes a wonderful substitute for many potato dishes, making it a great addition to holiday dinner spreads and family meals. Its savory and comforting flavors pair beautifully with roasted turkey, baked ham, or other main courses. Keep in mind that this dish is relatively high in fat, so consider balancing your meal accordingly.

For instance, you might want to avoid pairing it with overly fatty meats to maintain a balanced nutritional profile. Scalloped zucchini can be served with fried main courses, but keep in mind the amount of fat that might be added to your meal.

Preparation Time

Prep Time
50 min
Cook Time
1 h 25 min
Total Time
2 h 15 min

Nutrition Information

Per 1 slice serving
C
Calories
272 Kcal
C
Carbs
7 g
Fi
Fiber
2 g
Sugar
4 g
P
Protein
9 g
C
Fats
24 g
Saturated Fats 14 g
Unsaturated Fats 8 g
Cholestrol 100 mg
Sodium 382 mg
Potassium 432 mg
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Ingredients

    1.
    Zucchini, raw
    Zucchini, raw
    1.5 lb
    2.
    Salt
    Salt
    0.5 tsp
    3.
    Black pepper, ground
    Black pepper, ground
    0.5 tsp
    4.
    Butter, unsalted
    Butter, unsalted
    2 tbsp
    5.
    Garlic
    Garlic
    1 teaspoon
    6.
    Paleo Baking Flour
    Paleo Baking Flour
    3 tbsp
    7.
    Cream Heavy Whipping
    Cream Heavy Whipping
    0.25 cup, fluid (yields 2 cups whipped)
    8.
    Vegetable broth, bouillon or consomme
    Vegetable broth, bouillon or consomme
    0.75 cup
    9.
    Cheddar Cheese
    Cheddar Cheese
    1.5 cup, shredded
    10.
    Cheddar Cheese
    Cheddar Cheese
    1.5 cup, shredded

Instructions

    1.
    Prepare your zucchini for about an hour before you want to bake them. Use a vegetable slicer or slice by hand ¼-inch thick slices. Arrange your zucchini slices on a flat surface and press paper towels over them to soak up excess moisture. Lay clean paper towels over the zucchini slices and lay a heavy cutting board or plates over them for 30 minutes. Once done, toss the zucchini slices in a large mixing bowl with salt and pepper.
    2.
    While the zucchini is being pressed, you can make the cheese sauce for the dish. Melt the butter in a small pot over low heat and stir in the garlic. Let the butter turn a golden brown and sprinkle in the paleo flour. Whisk this mixture over low heat as the flour also turns golden.
    3.
    Once you have a golden roux, whisk in the cream and vegetable broth. Whisk over medium heat as you bring the liquid to a simmer. Once the liquid has thickened, reduce the heat back down to low. Whisk in the first amount of cheddar cheese until you have a melted cheddar sauce. Again, whisk over low heat as the sauce reduces and thickens for 2-3 minutes.
    4.
    Set the sauce aside to cool and finish its thickening process. Preheat your oven to 350 degrees. Use an 11x7-inch or medium-sized glass baking dish to layer the scalloped zucchini. Create the first layer of zucchini by overlapping the slices by about ¼-inch across the bottom of the pan. Spread about ¼ of your cheese sauce across the layer. Follow this process by arranging a second layer of zucchini slices and cheese sauce. The original recipe here makes about 4 layers of zucchini and cheese sauce.
    5.
    Wrap the baking dish in aluminum foil and bake for 30 minutes in the oven. Unwrap the dish and bake openly for another 15 minutes. Then, sprinkle the final amount of cheddar cheese over the top of the scalloped zucchini and bake openly for a final 30 minutes. This is 1 hour and 15 minutes of total baking time. Let the dish cool for 10 minutes before serving.