Zucchini Gratin with Bacon and Leeks – Keto
Published on May 13, 2019
by Kristina Stosek9 reviews
Zucchini Gratin with Bacon and Leeks, this casserole features zucchini, caramelized onions, leeks, bacon, tomatoes, and two types of cheese. It’s a cheesy, comforting dish that’s incredibly easy to make—perfect for an extraordinary brunch or a light dinner paired with a fresh green salad or a low carb bread. Give it a try and enjoy this low-carb and gluten-free sensation!
Versatile Zucchini and Low-Carb
Zucchini is commonly used as a vegetable in cooking, but botanically, it is a fruit. It is one of the easiest low-carb vegetables to incorporate into a variety of recipes. Its mild flavor allows it to blend seamlessly into sauces, breads, muffins, and soups.
Additionally, zucchini is tender and cooks very quickly, making it a convenient ingredient for busy meal preparations.
Gratin: A Classic French Dish
Gratin, a classic French recipe, is traditionally prepared in a shallow dish. This dish can feature a single layer or multiple layers of vegetables and cheese, all topped with a golden, crispy crust. The result is a hearty dish that showcases the rich flavors and textures of its ingredients.
Perfecting Your Gratin Topping: A Zucchini, Leeks, and Bacon Gratin
You can create the topping for your gratin using either butter and breadcrumbs or cheese alone. In this zucchini, leeks, and bacon gratin recipe, I opted for a topping made with two types of cheese.
As the gratin bakes, the cheese transforms into a crispy, golden-brown crust—so delicious! I chose to bake the gratin in a cast-iron skillet, which ensures even cooking. For this recipe, I used mozzarella and cheddar cheese, but feel free to experiment with other flavorful good melting cheeses to suit your taste.
Key Notes About Gratin
Origin and Concept:
Origin: Gratin is a classic French dish known for its golden, crispy topping.
Concept: Typically prepared in a shallow dish and involves a layer or layers of ingredients, often vegetables or potatoes, covered with a topping that is baked until crisp and browned.
Common Ingredients:
Base: Vegetables, potatoes, or even proteins like fish or chicken.
Topping: Usually includes cheese, breadcrumbs, or a combination of both. The topping can be enriched with butter, cream, or eggs to enhance flavor and texture.
Types of Cheese:
Classic Choices: Gruyère, Comté, Parmesan, and Cheddar are popular for their melting qualities and flavor.
Mixing: Combining cheeses can add depth and complexity to the gratin’s flavor and texture.
Texture and Flavor:
Top Layer: The topping is key to a gratin’s success, providing a crispy, golden-brown crust that contrasts with the tender ingredients underneath.
Cooking Method: Baked until the top is bubbly and browned, which contributes to the gratin’s characteristic texture.
Serving and Variations:
Serving: Gratin is often served as a side dish, complementing main courses like roast meats or poultry.
Variations: Can include different vegetables (like zucchini, leeks, or carrots), meats (like bacon or ham), and seasonings to suit various tastes and dietary preferences.
Cooking Tips:
Dish Choice: A shallow dish helps ensure even cooking and a crisp topping.
Layering: If using multiple layers, make sure each layer is seasoned and balanced to avoid a bland or overly salty dish.
Baking: Keep an eye on the gratin towards the end of baking to prevent burning and ensure an even golden crust.
Choosing the right cheese for a gratin can make a big difference in flavor and texture.
Here are some of the best cheeses for a gratin:
1. Gruyère
- Characteristics: Nutty, slightly sweet, melts beautifully, and forms a crisp, golden crust.
- Best For: Classic Swiss-style gratins, such as those with potatoes or vegetables.
2. Cheddar
- Characteristics: Sharp and tangy with a rich flavor. Melts well but can sometimes become greasy if overused.
- Best For: Savory gratins where a stronger cheese flavor is desired.
3. Comté
- Characteristics: Similar to Gruyère but with a more complex flavor profile. It melts well and adds depth to dishes.
- Best For: French-style gratins and dishes where a subtle, aged cheese flavor is preferred.
4. Parmesan
- Characteristics: Hard and aged with a sharp, salty flavor. Adds a crunchy, umami-rich crust.
- Best For: Topping gratins to add a crispy, salty finish.
5. Fontina
- Characteristics: Semi-soft with a strong, earthy flavor. It melts smoothly and has a creamy texture.
- Best For: Rich and creamy gratins, often paired with mushrooms or other robust ingredients.
6. Monterey Jack
- Characteristics: Mild and creamy with a smooth melting quality. It’s often used for its gooey texture rather than its strong flavor.
- Best For: Blending with other cheeses or in gratins where a mild flavor is desired.
Explore Our Top Side Dish Picks for Gratin
German Cucumber Salad
Keto Cheesy Bacon Jalapeno Muffins
Keto Nut-Free Pumpkin Seed Bread {Gluten-Free, Grain-Free}
Gluten-Free Keto Multi-Seed Bread
Fresh and Delicious Coleslaw
The best part about this gratin recipe is, this dish is Keto-friendly and gluten-free.
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Kristina xx
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Zucchini Gratin with Bacon and Leeks – Keto
Published on May 13, 2019
by Kristina StosekIngredients
Instructions
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1.
Preheat oven to 400 F
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2.
Preheat a 9-inch cast iron skillet over medium heat. Add bacon and onions and sauté until onions are lightly caramelized. About 5 minutes
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3.
Place a layer of 1/2 the zucchini over the onions and bacon and 1/2 the leeks. Lightly season with salt and pepper.
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4.
Add a layer of half the cheeses, then remaining zucchini and leeks and top with tomato slices. Lightly season with salt and pepper. Finish with remaining cheese
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5.
Bake for 20 minutes until the cheese has melted. Garnish with fresh basil leaves
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