Mexican Zucchini and Bell Pepper Gratin

About

This Keto zucchini and bell pepper gratin makes for a delicious and flavorsome low carb side dish. This Mexican inspired dish is packed with low carb veggies, warming spices and topped with oozy melted cheese. This is a great sharing side, perfect to accompany your favorite Keto Mexican main or served alongside grilled or roasted meats.

How to Make Keto Mexican Gratin

Our Keto Mexican gratin is prepared with a base of layered zucchini and red and yellow bell pepper. The low carb vegetables are smothered in a spicy tomato sauce, then oven baked until tender. The gratin is then covered in a layer of tangy cheddar cheese before returning to the oven until golden and bubbling. We have finished our Keto Mexican side with a scattering of sliced jalapeños, scallions and cilantro to serve.

Serving Suggestions

This Keto Mexican side dish is the perfect accompaniment to your preferred Mexican main dish and is ideal for sharing. Why not try alongside pulled pork with a little Keto salsa or Keto Mexican rice? Alternatively, this is a great option to add a little spice to Sunday lunch as a side to a simple roasted chicken or joint of beef.

Ingredients

1 medium zucchini
1 teaspoon gourmet collection smoked paprika by mccormick
1 cup, grated cheddar cheese
1 tablespoon, sliced jalapeno peppers, canned, drained
1 tablespoon cilantro
1 medium – 4 1/8" long scallions
1 tablespoon olive oil
1 teaspoon oregano, dried
1 teaspoon chili powder
½ medium – 2 1/2" diameter x 2 3/4" red bell peppers, raw
½ medium – 2 1/2" diameter x 2 3/4" yellow bell peppers, raw
½ cup tomato sauce
½ teaspoon garlic powder
½ teaspoon cumin, ground
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit. Slice the ends off the zucchini and discard. Slice the zucchini into 1/4 inch thick discs. Slice the bell peppers into 1 inch strips. Select a medium-sized ovenproof dish. Arrange the sliced zucchini in the oven dish creating alternate rows, overlapping the vegetables as you go. You should be able to create alternating rows of zucchini and pepper strips until the dish is full.
Drizzle the olive oil over the arranged vegetables. Add the passata to a mixing bowl along with the oregano, garlic powder, chili powder, ground cumin, paprika, salt and pepper. Stir everything together well to combine. Please feel free to adjust the spices and seasoning to personal taste as desired. Be sure to adjust your macros to account for any changes.
Spoon the spicy tomato sauce evenly over the prepared vegetables. Ensure the vegetables are coated equally in the dressing. Transfer the dish to the oven to bake for 20 minutes or until the vegetables are just tender.
Remove the dish from the oven. Scatter the grated cheddar cheese evenly over the surface of the gratin. Return the dish to the oven. Bake for a further 8-10 minutes, or until the vegetables are softened and the cheese is golden and bubbling on top.
Roughly chop the fresh cilantro and scallions. Arrange sliced jalapeños over the surface of the gratin. Scatter over the chopped scallions and cilantro. Serve hot, accompanied by your favorite Keto Mexican main dish.