Cheesy Squash Gratin
This low carb squash gratin layers yellow squash slices and sweet onion in overlapping rows, then bakes them with cheddar, Parmesan, cream, and a golden browned topping. Salting and draining the squash first keeps it firm instead of watery, allowing it to bake into a true gratin rather than a soft squash casserole. A cheesy, comfort-food side that pairs with everything from roast chicken to smoked brisket, at just 5g net carbs per serving.
Servings: 8
Ingredients
Gratin:
- 4 cup yellow squash ¼" thick
- 1½ cup yellow onion 2" strips
- 2 Tbsp butter melted
- ¼ cup heavy cream
- 1 cup cheddar cheese shred
- ½ tsp black pepper
- ¼ tsp cayenne pepper
Topping:
- ½ cup pork rinds crush
- ¼ cup cheddar cheese shred
- ½ cup Parmesan grate
- 2 Tbsp butter melted
Instructions
Salt & Drain:
- Place squash in colander
- Sprinkle lightly with salt
- Drain well after 30 min
- Pat dry
Gratin:
- Combine butter, cream, cheddar, pepper, and cayenne in a bowl
- Add squash and onion, and toss until evenly coated
- Arrange in a greased 9x13" baking dish in overlapping rows, like potatoes au gratin
Topping:
- Combine pork rinds, cheddar, Parmesan, and butter
- Sprinkle evenly over gratin
Bake:
- Bake in preheated 375°F oven 40 min until top is bubbly and brown
- Let stand a few min before serving
Notes
Salting and draining the squash is the key step; skip it and the gratin turns watery.
Arrange squash in single layer of overlapping rows; stacking layers traps moisture and softens texture.
For a browner top, broil 1-2 min before serving.
Zucchini can replace some or all of the squash.
Extra-sharp cheddar gives a stronger cheese flavor.
Arrange squash in single layer of overlapping rows; stacking layers traps moisture and softens texture.
For a browner top, broil 1-2 min before serving.
Zucchini can replace some or all of the squash.
Extra-sharp cheddar gives a stronger cheese flavor.
Nutrition Summary (per serving)
Net Carbs 5g
Carbs 6g
Fiber 1g
Calories 203kcal
Fat 17g
Sugar 3g
Protein 9g