Low Carb Squash Casserole
Delight in the creamy, cheesy goodness of this Low Carb Squash Casserole, a perfect side dish or light entrée for health-conscious foodies. Packed with tender yellow squash and zucchini, this keto-friendly recipe combines a velvety cheese sauce made with cream cheese, heavy cream, and cheddar, layered with aromatic sautéed onions and garlic. Topped with crushed pork rinds for a satisfyingly crunchy crust and brightened with fresh parsley, this casserole is low in carbs yet big on flavor. Ready in under an hour, it’s perfect for busy weeknights or a standout addition to any holiday spread. Savor a guilt-free comfort food classic bursting with seasonal vegetables and nourishing ingredients!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium Yellow squash
- 2 medium Zucchini
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 small (diced) Onion
- 2 cloves (minced) Garlic
- 4 ounces (softened) Cream cheese
- 1 cup Heavy cream
- 1 cup (shredded) Cheddar cheese
- 1 quarter cup (grated) Parmesan cheese
- 1 large Egg
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Pork rinds (crushed, for topping)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Slice the yellow squash and zucchini into thin rounds, about 1/4 inch thick, and place them in a colander over a bowl. Sprinkle with 1 teaspoon of salt, toss, and let sit for 10 minutes to draw out excess water.
Pat the squash and zucchini dry with a clean kitchen towel or paper towels to remove as much moisture as possible.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes. Remove from heat and set aside.
In a large mixing bowl, combine the softened cream cheese, heavy cream, shredded cheddar cheese, grated Parmesan cheese, and the egg. Mix until smooth and well combined.
Stir in the sautéed onions and garlic, black pepper, and paprika into the cheese mixture.
Layer half of the squash and zucchini slices in the prepared casserole dish. Pour half of the cheese mixture on top and spread evenly. Repeat with the remaining squash, zucchini, and cheese mixture.
Top the casserole with crushed pork rinds to create a crisp topping.
Bake in the preheated oven for 25-30 minutes or until the casserole is bubbling and the topping is golden brown.
Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
2642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.6 g | 266% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 9108 mg | 396% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 54.3 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 676 mg | 52% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3016 mg | 64% | |
*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.
