Zucchini Gratin with Bacon and Leeks – Keto

Zucchini Gratin with Bacon and Leeks is a layered casserole made with zucchini, caramelized onions, leeks, bacon, tomato and two types of cheese. This cheesy gratin is super easy to whip up and will make for an extraordinary brunch dish or an entree for dinner with a light green salad. 

Zucchini is one of the easiest vegetables to use in recipes. The flavour is mild enough to add to sauces, bread, muffins and soups. Zucchini is tender and cooks very quickly. One of my favourite spaghetti sauce recipes is the skinny zucchini spaghetti sauce. It is so delicious! It makes sauces thick and delicious without adding thickeners or extra meat.

♥ What is gratin?

Gratin originated in French cuisine and is often prepared in a shallow dish. The gratin can vary using a single layer or multiple layers of vegetables and cheese, and it is always finished with a golden crust topping. The topping can be made from butter and breadcrumbs or with only cheese. In this zucchini, leeks and bacon gratin recipe, I made the topping with two types of cheese. Once the gratin is baked, the cheese turns into a crispy golden brown topping. So delicious!

I baked the gratin in a cast-iron skillet allowing everything to cook more evenly. The two kinds of cheese I used were mozzarella and cheddar cheese. However, there are many tasty melting kinds of cheese you can substitute for your liking. I especially love smoked gouda cheese or gruyere cheese.

Are you thinking of a brunch dish that will impress your family? Skip the eggs and bacon and try this zucchini gratin. It is always a huge hit at our home. The best part, this zucchini gratin is Keto-friendly and gluten-free 🙂

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