Better Squash Casserole No Bread Crumbs Crackers or Stuffing
Discover the ultimate comfort food makeover with this "Better Squash Casserole: No Bread Crumbs, Crackers, or Stuffing" recipe—a lighter, low-carb spin on a classic dish. Packed with tender yellow squash, zucchini, sautéed onions, and garlic, this casserole is bound together with a creamy, cheesy egg mixture featuring Parmesan and Cheddar for rich, savory flavor. Delicately seasoned with fresh thyme, paprika, and black pepper, this dish skips the heavy fillers and lets the vibrant vegetables shine. Perfect for a gluten-free option, this casserole bakes to golden-bubbly perfection in under an hour, making it an easy, wholesome side dish or main course that’s ideal for family dinners. Garnish with fresh parsley for a pop of color, and serve warm for a dish that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 4 medium-sized Yellow squash
- 2 medium-sized Zucchini
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 2 tablespoons Olive oil
- 3 large Eggs
- 0.5 cup Half-and-half or milk
- 0.5 cup, grated Parmesan cheese
- 1 cup, shredded Cheddar cheese
- 1 teaspoon, chopped Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Wash and slice the yellow squash and zucchini into thin rounds, about 1/4-inch thick.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced squash and zucchini to the skillet. Sprinkle with the salt, black pepper, and paprika. Sauté for 5-7 minutes until the vegetables begin to soften. Remove from heat and set aside.
In a medium bowl, whisk together the eggs, half-and-half (or milk), Parmesan cheese, and fresh thyme.
Lightly grease a 9x9-inch casserole dish (or similar size) with olive oil or cooking spray. Layer the cooked squash and zucchini mixture evenly in the dish.
Pour the egg and cheese mixture evenly over the vegetables, ensuring it seeps through the layers.
Sprinkle the shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the top is golden brown.
Remove from the oven and let sit for 5 minutes before serving.
Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2574 mg | 112% | |
| Total Carbohydrate | 2.4 g | 1% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.7 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 248 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
