A light and comforting French gratin featuring tender zucchini slices baked in a creamy egg custard with tangy goat cheese and a golden Parmesan crust. Low in carbs and naturally gluten-free, this dish is a perfect weeknight dinner that feels indulgent without the blood sugar spike.
Preheat the oven to 375°F (190°C). Lightly oil a baking dish (approx. 9×13 inch / 23×33 cm) with olive oil.
Wash the zucchini and slice into thin rounds about 3mm thick. Lightly salt and let rest in a colander for 10 minutes to release excess moisture, then pat dry with paper towels.
Peel and finely mince the garlic cloves.
In a large bowl, whisk the eggs with the heavy cream until smooth. Season with salt, pepper, and thyme. Stir in the minced garlic.
Arrange the zucchini slices in overlapping layers in the prepared baking dish.
Pour the egg and cream mixture evenly over the zucchini.
Crumble the goat cheese over the top in small pieces, distributing evenly.
Sprinkle the grated Parmesan evenly over the surface.
Bake for 30–35 minutes until the top is golden and the custard is just set. A knife inserted in the center should come out clean.
Allow to rest for 5 minutes before serving. Serve warm with a simple green salad.
Carbs come mainly from the zucchini. Always use your usual dosing method agreed with your care team to determine the appropriate bolus dose. The high fat and protein content from goat cheese, eggs, and cream significantly slows digestion — expect a delayed glucose rise 2 to 4 hours after eating rather than an immediate spike. Consider a split or extended bolus if your regimen allows it, and monitor your blood sugar through the evening. Log this meal in your food journal to track your personal glycemic response.
