Easy keto zucchini and radicchio bake: low carb, grain free, gluten free, ketogenic and paleo.
A little creativity, everyday ingredients and a bit of experimentation produced a fresh, satisfying dish. Originally meant for four servings, this bake was so good it became a keto dinner for two with a simple side salad.
I love turning a few on-hand ingredients into something new and exciting.
Sometimes recipes miss the mark or need refinement. This one was an instant winner, and unusually for me I haven’t changed it since first making it. As a perfectionist I normally tweak recipes repeatedly, but this bake has stayed the same because it works so well.
When a dish comes together quickly and tastes great, I’m genuinely delighted. My household loved this one and asked that I keep the original recipe exactly as it is.
What is different about my easy keto zucchini and radicchio bake?
The highlight is the crunchy, golden top and a dish full of layered flavors. Zucchini and slightly sweet radicchio are sautéed in butter and coconut oil to build the base. Creaminess comes from Gorgonzola, while a sturdy crust develops from a mix of eggs, double cream, Parmesan and lupin flour. A touch of turmeric gives the bake a warm yellow hue and subtle warmth without overpowering the other ingredients.
Cautionary warning: if you have a peanut allergy you might react to lupin. If you’re concerned, substitute lupin flour with another low-carb flour, keeping in mind the texture and quantity may need adjusting.
Serve this as two generous mains, four lighter portions, or as a flavorful side. Whichever way you choose, the bake is easy to prepare and consistently satisfying.
Enjoy!
- 2 small zucchini
- 1 small sweet radicchio head
- 30g unsalted butter
- 1 heaped tbsp solid coconut oil
- 1 garlic clove, minced
- a sprinkle of organic broth granules
- 2 tsp turmeric powder
- fine Himalayan pink salt, to taste
- freshly ground black pepper, to taste
- 3 medium eggs
- 40g lupin flour (or another low-carb flour if preferred)
- 100g double cream
- 70g freshly grated Parmesan cheese
- 70g Gorgonzola cheese
- Melt the butter and coconut oil in a medium frying pan or wok. Add chopped zucchini and shredded radicchio.
- Add minced garlic, broth granules, turmeric, salt and pepper to taste. Sauté over medium heat until the vegetables are soft.
- Transfer the cooked vegetables to a shallow oven dish about 20cm in diameter.
- Whisk the eggs until frothy. Add the lupin flour and a pinch of salt, stirring until combined.
- Mix in the double cream. If the mixture seems too dry, add an extra 20g cream — the batter should be dense but pourable.
- Stir in 40g of the grated Parmesan and set the egg mixture aside.
- Place pieces of Gorgonzola evenly over the zucchini and radicchio, then pour the egg and cream mixture over the top.
- Sprinkle the remaining Parmesan over the surface. Bake at 150ºC (fan) — or 170ºC static — for about 50 minutes, until a golden crust forms. If using a halogen oven, place on the middle rack with medium fan.