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Keto Summer Squash and Zucchini Gratin

by | Jul 13, 2021 | CSA Member Updates, Recipes

On occasion, we have received requests for Keto recipes. This one was found on the website Keto-Mojo.com. Note that it can be prepared with all yellow squash, all zucchini, or a combination of the two.
Prep time: 15 minutes
Cook time: 15-20 minutes
Servings: 8
Ingredients:
2 Tablespoons plus 2 teaspoons Olive oil, divided
3 medium Zucchini (about 6 ounces each), sliced into ¼-inch-thick disks
3 medium Yellow squash (about 6 ounces each), sliced into ¼-inch-thick disks
1 teaspoon Onion powder
Sea salt and freshly ground Pepper
1 teaspoon dried Thyme, Oregano, or Basil
1/2 cup Heavy cream
4 ounces Cream cheese, cut into small pieces
1/2 cup freshly grated Parmesan cheese, divided
2 Tablespoons Pork panko bread crumbs
Directions:
1. Preheat the oven to 450°F. Grease a 2-quart baking dish with 2 teaspoons of the olive oil.
2. In a large skillet, heat the remaining olive oil over medium heat. Add the zucchini, squash, onion powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 6 to 8 minutes.
3. Add the dried thyme, cream, and cream cheese and cook until thickened, 3 to 4 minutes. Remove skillet from heat; stir in 1/4 cup of the grated Parmesan.
4. Spoon the mixture into a shallow 2-quart baking dish.
5. In a small bowl, combine the remaining Parmesan cheese with the pork panko bread crumbs and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
6. Sprinkle the squash with the Parmesan-panko mixture and bake until the top is golden brown and bubbling, about 10 minutes.
7. Serve right away.
Tips:
You can skip a step and an extra dirty dish by cooking the squash in an ovenproof skillet, adding the topping, and sliding the skillet into the oven.
Want to make it vegetarian? Skip the pork panko and just top the gratin with the cheese.

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