Zucchini au gratin
Sliced zucchini baked in a cheddar and parmesan cream sauce.
Lunch, Dinner · serves 8 · 1/8 of an 8x8 dish (our split: the source gives the whole recipe only)
Draft
Based on Canadian Nutrient File averages; your brand may differ.
Not checked by both parents yet, so it cannot be logged. You can still read it and cook it.
Not checked by either parent yet.
Foods not checked yet: Butter, unsalted, Cheddar cheese, medium, Garlic powder, Parmesan, grated (shelf-stable), Whipping cream, 35%, Zucchini, raw.
Not checked by either parent yet.
Foods not checked yet: Butter, unsalted, Cheddar cheese, medium, Garlic powder, Parmesan, grated (shelf-stable), Whipping cream, 35%, Zucchini, raw.
Carbs per serving
Total carbohydrate7.1 g
−Fibrenot subtracted under this rule1.0 g
−Sugar alcoholsnot subtracted under this rule; none reported by these sources–
=Net carbs7.1 g
With fibre subtracted: 6.1 g. Shown for comparison only; the counting rule does not use it.
Counting rule: Interim, total carbsNothing is subtracted until the dietitian tells us what to subtract. Counting total carbs never undercounts.
Zucchini, raw800 g“Zucchini, raw, sliced 800g”
Whipping cream, 35%240 g“Heavy cream, 36% 240g”US heavy cream (36%) mapped to Canadian whipping cream 35%.
Cheddar cheese, medium115 g“Cheddar cheese, Cabot 115g”The source names Cabot cheddar; mapped to medium cheddar. The hospital notes that brands differ.
Butter, unsalted45 g“Butter 45g”
Parmesan, grated (shelf-stable)90 g“Parmesan cheese, 100% grated 90g (divided, 70g and 20g)”'100% grated' parmesan mapped to the Canadian Nutrient File's shelf-stable grated parmesan (16.4 g carbs per 100 g, analysed in Canada; hard parmesan is about 3 g). The higher figure never undercounts.
Garlic powder4 g“Garlic powder 4g”
- Weigh everything first and heat the oven to 375 °F (190 °C).
- Lay the zucchini slices on paper towels, salt them and leave 20 to 30 minutes, then pat dry.
- Grease the baking dish with 10 g of the butter and arrange the zucchini in it.
- Melt the rest of the butter with the garlic powder in a small pan over medium heat (season here if you like).
- Whisk in the cream, then the cheddar and 70 g of the parmesan until smooth.
- Pour the sauce over the zucchini and sprinkle the last 20 g of parmesan on top.
- Bake 15 to 20 minutes, until browned and the zucchini edges are soft. Cut into 8 equal pieces (weigh the dish to make them even).
- To make ahead: stop before baking, cool, wrap in foil and keep in the fridge up to 3 days, then bake.
Salt and pepper to taste are not counted. Boston Children's notes that brands differ in protein, carbohydrate and fat, so check your cheese labels.
| Fat | 22.7 g |
| Protein | 9.4 g |
| Energy | 264 kcal |
| Sugars | 3.4 g |
No fat, protein or energy targets are set yet (the dietitian decides).
Recipe from Boston Children's Hospital, ketogenic diet program (Keto Kitchen): Zucchini Au Gratin. Steps are in our own words; the app calculates the numbers from the grams and ignores the source's own figures.