Go Back

Cheesy Roasted Vegetable Gratin

A vibrant and indulgent low-carb casserole featuring roasted broccoli, zucchini, and bursting cherry tomatoes baked in a rich garlic cream and mozzarella sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: American, French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 head broccoli cut into florets
  • 1 medium zucchini sliced into rounds
  • 1 cup cherry tomatoes red and yellow mix
  • 2 tbsp olive oil
  • 1 pinch salt and pepper to taste
Cream Sauce
  • 0.75 cup heavy cream
  • 1 cup Mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 0.5 tsp dried oregano
  • 4 sprigs fresh thyme for garnish

Equipment

  • Ceramic baking dish
  • Mixing Bowl
  • Whisk
  • Knife and cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Lightly grease a round baking dish.
  2. Toss broccoli florets and zucchini slices with olive oil, salt, and pepper in a bowl.
  3. Arrange the vegetables in the baking dish and tuck the cherry tomatoes into the gaps.
  4. Whisk together heavy cream, garlic, oregano, and half the Parmesan cheese.
  5. Pour the cream mixture over the vegetables and top with Mozzarella and remaining Parmesan.
  6. Bake for 25-30 minutes until the cheese is bubbly and golden and vegetables are tender.
  7. Garnish with fresh thyme sprigs and let cool slightly before serving.

Notes

Pat zucchini dry if you prefer a thicker sauce.