Summer Vegetables Au Gratin


Despite the fact that it looks like a malformed male reproductive member and the guy cashiers always crack up when one comes through the check stand, daikon radishes are splendulescent in their potato-like qualities, and for only 1 net carb per ounce.

I’ll say that again: Only 1 net carb per ounce.

Add some squashes, spinach and onion, and your taste buds will roll around on the floor like little schoolgirls who just hear Justin Bieber will be at the mall.

Add cheese and we’re talking off the chain, shut the front door, a dish so sexy, you'[re not only presenting an amazing looking side dish, it’s one you’re going to enjoy time and again for the various, complex flavors and textures. This is an impressive looking dish, it tastes like a little Heaven in your mouth, and what better way to feature your summer veggie haul?

Things to keep in mind:

  • I sliced my veggies using a meat slicer for thin slices, but you can use a sharp knife.
  • Slice the veggies into rounds, not lengthwise.
  • You can lower fat content in this dish by using half and half instead of heavy white cream, along with lower fat cheeses.
  • This dish is vegetarian friendly, low carb, gluten free, and sugar free.
  • Daikon radishes stay a wee bit crunchy, so know that you’re not going to get a mooshy, smooshy potato. I like the texture, so if you don’t think of it as a potato (and slice it super thin), you’re going to be very happy.
  • I have not run the numbers yet because I am a naughty naughty monkey, but it’s low carb and a little goes a long way thanks to the decadence of the dish.

Summer Vegetable au Gratin

1/4-1/2 large daikon radish sliced thin (about 2 cups)
1 small summer squash, sliced thin (about 2 cups)
1 small zucchini, sliced thin (about 2 cups)
1 cup thin-sliced onions
1 cup frozen spinach, thawed
1/2 cup fresh parsley, chopped (or 2 Tbsp dried)
4 Tbsp butter
1 cup heavy white cream
2 cups shredded cheese (I used a combination of mozzarella, sharp white cheddar and Parmesan cheese)
1/4 cup shredded Parmesan cheese
2 Tbsp chives
1 tsp onion powder
1 tsp garlic powder
1 tsp pepper

Soak sliced daikon radish in cold, salted water for 20 minutes.

Preheat oven to 325 degrees.

Arrange all sliced daikon and squashes in an ungreased 10” casserole dish.

Over medium heat, in a medium-large saucepan, cook onion in butter until transparent, stirring occasionally (just a few minutes). Add parsley, chives, garlic powder and pepper and stir, just until bubbling. Add cream and stir occasionally until heated through (about 5 minutes). Add spinach and cook until heated, stirring occasionally. Remove from heat and add cheese. Stir until cheese is melted and worked into the sauce.Pour the thickened liquid over the vegetables.

Bake, covered, for 45 minutes, or until cheese is golden and bubbly. Sprinkle with ¼ cup Parmesan cheese. Bake for 10-20 minutes uncovered to crust up the cheese slightly.

Makes 8 servings.

Nutritional Information For the Entire Recipe: 1551 Cals.; 49 g Carbs.;  13 g Fiber; 36 g Net Carbs.; 111 g Protein; 115 gFat
Nutritional Information Per Serving: 194 Cals.; 6 g Carbs.; 2 g Fiber; 4 g Net Carbs.; 14 g Protein; 14 g Fat

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Comments

  1. Hadn’t thought about using the daikon this way. I usually use turnip in a gratin application.

    You didn’t get any waterieness from using all that squash without salting and draining the slices?

    • Andrea–they were little squashes (think baby) and I didn’t have any issues, no. I did soak and pat down the daikon to help remove some of the starches. If you wanted to slice and let the squashes rest in a colander or pat with a paper towel, that’d be cool, too. I didn’t do it and didn’t have any issues with them.

      • Can you give a full nutritional readout for this recipe, please. 1 net carb/oz is ok, but I need to know the breakdown so I can add it to fatsecret without repeating the whole recipe on that site.

        Thank you!

        • Sure thing! I’ll get on this as soon as I can, Robin! It’s hard finding info for the lesser used veggies…

    • What do you mean and how do I do this?? I like to make lasagna with zucchini and it comes out with lots of water around the edges. It makes me crazy!!!

      • Anna– Are you sure that’s not fat around the edges from the cheese and the sauce? I know my dishes are slightly moist at first when I’m making lasagna type dishes, but this squash dish really behaved itself superbly well.

  2. Genevieve says:

    I just picked fresh squash and zucchini from the garden this morning…now I know what will go on our table tonight. Looks divine. Thanks for sharing all your hard work!

    • I am so glad this recipe hit home at the right time, Genevieve! I love that you have the goods in your garden and right at this very minute!

  3. YUM! I made a au gratin zuchini thing last summer with ham when the zuchini were going crazy. This sounds even better!

  4. I love that you posted about Daikon Radishes because I JUST bought one last night at this little Asian Market in Lakewood! The radishes make excellent faux noodles for stir fries, but I am a sucker for anything gratin. I know what’s for dinner!

    • I am such a fan of the daikon now that I’ve found a way I LOVE to serve it. I’ve tried them different ways and this one’s my fave.

  5. This will be my dinner tomorrow night! Sounds delicious to me and love to try new things.

  6. Cathriona Kelly says:

    thanks so much for this – was looking for a warming comfort dish to use up lots of veg this evening ! Perfect.

    :0)
    (<that's my mouth open, drooling, waiting for supper!)

  7. This looks delicious! By any chance have you tried using shredded daikon as a spaghetti substitute? Apparently you can use it in soup but I don’t know how well it would hold a sauce and if you would need to boil or steam it first. Feels like it would be less watery than grated zucchini?
    Thanks for all the great ideas!

    • Hi, Mel! I have not tried it as a spaghetti sub. I’m not sure I’d like the texture as much, since even with baking, there’s still a crispy edge to it. I think zucchini is still my favorite spaghetti substitute.

  8. Wonder if I could use rutabaga instead of the radish. I could not find the radish.

    • I’ll bet you really could–or turnips that have been soaked in heavy cream after slicing to remove some of the tunipy-ness.

  9. Utterly delicious! Thanks for another fabulous crowd pleaser. Have a squash hating husband (yes, even smothered in cheese), so I used more spinach & some parboiled broccoli.

    • Thank you so much, Sue, for your feedback! I really appreciate it! I am not a squash lover, but I found it really helped to alleviate the heaviness of the daikon. I love how you added the broccoli and the extra spinach. It sounds divine!

  10. This is soooooo divine! I can’t believe how yummy this it!! Tastes just like Au Gratin. I had never had a Daikon radish before and when I was cutting it up I was weary because it does sort of smell like ginger or something. But it is really yummy in this. Do you think it would freeze well?
    Thank so much for this great recipe!!

  11. I just went to the grocery store and was looking at the Daikon Radish’s and realized I actually used a parsnip in my Au Gratin not a Daikon Radish!!! Parsnips are high in carbs too : (

  12. I made this once with the daikon. After that, I’ve just used the zucchini & yellow squash. I’ve probably made it a dozen times…literally. This is one of the best recipes ever! Our baby even eats a whole portion of it, and she pretty much turns her nose up to everything but yogurt, applesauce, & crackers at this point! Amazing recipe!

    • Oh my goodness! I am so happy to hear it, Nicolette! Thank you so much for letting me know. I love hearing that your little one enjoys it, too. Kids can be pretty tough customers.

  13. Do you know how many carbs are in a serving? Thank you! We are new to low carb eating this month, and your recipes sound like some of the best out there! Every night I am spending hours surfing getting new recipes and without fail always end up at your site…I’ve never cooked so much! ;)

  14. My favorite EVER. This is absolutely delicious! Even the kids love it. Thank you!!

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