Zucchini Gratin

This Zucchini Pancetta Gratin is so light but so hearty. The zucchini absorbs the mouthwatering caramelized onion + pancetta flavors! Low carb + Gluten Free + makes the perfect easy weeknight meal!

Prep: 20 minsCook: 40 minsTotal: 1 hour
Servings: 6 1x


  • 3 zucchinis
  • 2 yellow squash
  • 3 tablespoons avocado oil
  • salt and pepper
  • 1 sweet onion, chopped
  • 2 large garlic cloves, pressed
  • 1 cup pancetta, diced
  • 1/2 cup milk
  • 1 tablespoon arrowroot starch
  • 1 cup Gruyere cheese, shredded
  • handful of fresh herbs for serving


  1. Preheat oven to 450F.
  2. Cut the zucchini and squash crosswise in thin slices. Try to get them about 1/8 inch thick.
  3. Place them in a large bowl and toss with avocado oil, salt and pepper.
  4. Line the zucchini across a baking dish so they are standing up.
  5. Bake for 25-30 minutes until they are tender and browned on the top.
  6. While the zucchini is baking, sauté the chopped onion in a tablespoon of avocado oil over medium-high heat for about 5 minutes .
  7. Add the garlic and pancetta and continue to cook for another 3 – 5 minutes until the onions are golden brown and smelling amazing. Set aside.
  8. In a small saucepan, whisk together the milk and arrowroot starch.
  9. Add the Gruyere and continue to whisk until it’s smooth.
  10. Sprinkle the onion and pancetta mixture over top the zucchini.
  11. Then, pour the cheese mixture on top.
  12. Bake for another 20 minutes until golden brown on top.
  13. Top with fresh herbs (optional).


Serving: Calories 231; Fat 14.2g (Sat 6.9g); Protein 15g; Carb 13.5g (net carb 9.7g); Fiber 3.8g; Sodium 294mg

© The Toasted Pine Nut