Keto Summer Squash and Zucchini Gratin

There’s much to love about this dish, starting with layers of perfectly cooked squash intermingled with an irresistible herb-kissed cream cheese sauce. Adding flavor and crunch is a parmesan-pork panko topping. Together, they make an epic side dish that’s approachable for weeknight meals but worthy of special occasions (Hello, Thanksgiving!). With easy prep and just 10 minutes of cooking time, you can have a creamy, bubbly, golden-delicious meal or side in no time.
Serves 8

Ingredients List

  • 2 Tbsp plus 2 tsp 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 tsp onion powder
  • sea salt and freshly ground pepper
  • 1 tsp dried thyme, oregano, or basil
  • 1/2 cup heavy cream
  • 4 oz cream cheese, cut into small pieces
  • 1/2 cup grated Parmesan cheese, divided
  • 2 Tbsp pork panko
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  • Preheat the oven to 450°F (230°C). Grease a 2-quart baking dish with 2 teaspoons of the olive oil.
  • In a large skillet, heat the remaining olive oil over medium heat. Add the zucchini, squash, onion powder, 3/4 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 6 to 8 minutes.
  • 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 Parmesan.
  • Spoon the mixture into a shallow 2-quart baking dish.
  • In a small bowl, combine the remaining Parmesan cheese with the pork panko and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Sprinkle the squash with the Parmesan-panko mixture and bake until the top is golden brown and bubbling, about 10 minutes. Serve right away.


RecipeEric Lundy

PhotographyErin Ng

7 reviews

7 responses to “Keto Summer Squash and Zucchini Gratin”

  1. 5 stars
    Just made this recipe for the first time . It is sooooo good . I used shredded cheddar instead of the Panko and I will definitely make again

    • Thank you for your feedback, we are sorry you didn’t enjoy it. Could you give us an idea of why? Was it the flavor or did the recipe just not work for you? We’d like to use your valuable feedback and would appreciate any further info you can provide. Please know that we carefully test all recipes and our team found this one to be delicious.

  2. 5 stars
    This was the perfect Thanksgiving side dish. We all loved it. The only change I made was using granulated onion instead of powder. My sister, who isn’t a veggie lover, thought it was great. The crunchy topping is wonderful.

  3. 5 stars
    Made this for my family. We had NO leftovers. My daughter even licked her plate. I agree with the previous reviewer — drain before adding the cream. Mine was just a tad soupy, but still excellent!

  4. 5 stars
    So very good, make sure you drain before adding the cream. I didn’t and was a little soupy but still sooo good. Also I didn’t care for so much thyme so will half that next time.

  5. 5 stars
    This was so delicious! I was in a hurry and used pre-minced onions and garlic and doubled the sauce. It was so so creamy and flavorful!

  6. 5 stars
    Love love love this recipe – soo good, and sooo simple! Awesome if you’ve got a lot of squash from the garden.. I typically use all zucchini and DOUBLE-the sauce, cuz it is so yummy. So for 2 of us, I make the recipe for 8 servings, but only use 3 zucchini — perfect sauce to squash ratio! Then we have leftovers for the next night,,. I throw jalapeno chicharrones in the cuisinart for the panko, which gives a little kick, and make sure to save a little of the panko parm blend to add on top of the leftovers before reheating for crunch… Superb!!


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