This summer squash gratin has the perfect combination of flavors and textures! A low carb, gluten free, LCHF and keto friendly recipe.
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I'm a HUGE fan of making gratin (or “au gratins” if you prefer!). Not only have I made them with vegetables (like Asparagus Gratin, Spaghetti Squash Gratin and Fennel Gratin), I've also made a low carb Salmon Gratin and an Oyster Gratin! I've used a different combination of toppings for these different recipes and I wanted something really substantial for this summer squash gratin.
Because the squash can be so wet and soft, I used a mixture of grated Parmesan and crushed pork rinds. And I made a LOT of topping – it worked so well!
Now of course you can make your own crushed pork rinds, but I have to confess that I cheated and use these Seasoned Pork Rind Crumbs. It feels REALLY lazy to buy them – but they are crushed so fine – and unbelievably convenient! Because they were already seasoned, I didn't need any salt on the vegetables, but if you're making your own crumbs then you may or may not need to add some, depending on personal preference!
How to Make Low Carb Summer Squash Gratin
Cut a yellow squash and a zucchini into slices, then layer them alternately in a small baking dish. Drizzle them with olive oil and grind some salt and pepper over the top.
Make the gratin topping by mixing the grated Parmesan and pork rind crumbs together.
Sprinkle the topping over the vegetables.
Cover with foil and roast in a preheated oven for 30 minutes. Turn the heat to a high broil, and broil for an extra five minutes or until the topping starts to turn golden brown.
Serve, sprinkled with a little chopped fresh parsley.
This is such a pretty side dish!
You could serve this summer squash gratin with grilled or roasted meat or fish – it would be perfect.
If you need to prepare the dish in advance – then it's very easy – just prepare it all up to where you cover the dish with foil, then keep in the fridge until required.
- 1 yellow squash
- 1 zucchini
- 2 tbs olive oil
- salt and black pepper
- ¼ cup grated Parmesan
- ¼ cup pork rind crumbs
- 2 tsp chopped fresh parsley, to garnish
- Preheat the oven to 350F.
- Cut the yellow squash and a zucchini into slices, then layer them alternately in a small baking dish. Drizzle them with olive oil and grind some salt and pepper over the top.
- Make the gratin topping by mixing the grated Parmesan and pork rind crumbs together.
- Sprinkle the topping over the vegetables.
- Cover with foil and roast for 30 minutes. Turn the heat to a high broil, and broil for an extra five minutes or until the topping starts to turn golden brown.
- Serve, sprinkled with a little chopped fresh parsley.
3g net carbs per serving (a quarter of the whole recipe)
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Nutrition InformationYield 4 Serving Size Quarter of the recipe
Amount Per ServingCalories 128Total Fat 11gSaturated Fat 2gTrans Fat 1gCholesterol 12mgSodium 196mgCarbohydrates 4gNet Carbohydrates 3gFiber 1gSugar 2gProtein 6g
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