Keto Summer Squash And Zucchini Gratin Food

KETO SUMMER SQUASH AND ZUCCHINI GRATIN

Steps:

• 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.

YELLOW SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

SUMMER SQUASH GRATIN

Steps:

• Heat your oven to 400°F.
• Cut the squash into thin (1/8-inch thick) coins. Toss with 1 teaspoon kosher salt and set aside for at least 10 minutes. Drain zucchini in a colander, and if you have time, spread them on a towel for a few minutes to further wick away moisture before placing it in a large mixing bowl.
• Meanwhile, place breadcrumbs in a small bowl. In a small skillet or saucepan, melt butter and keep cooking it over medium heat until it browns and smells nutty.
• Carefully pour (in a small drizzle at first) over breadcrumbs and be sure to scrape out any brown bits from the pot. Toss crumbs to evenly coat.
• Add shallots, gruyere, half the breadcrumbs, and some freshly ground black pepper to the bowl with the summer squash and toss. Transfer to a 9×9-inch (or equivalent; I used a 9-inch round cast-iron skillet) baking dish. Scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.