Low Carb Summer Squash Casserole
Savor the flavors of summer with this creamy, cheesy Low Carb Summer Squash Casserole, a vibrant and wholesome dish perfect for light dinners or as a versatile side. Packed with the natural sweetness of yellow squash and zucchini, this baked casserole blends tender vegetables with a rich mixture of cream cheese, sour cream, parmesan, and cheddar for a luxurious yet low-carb indulgence. Topped with a golden almond flour crust and delicately seasoned with garlic, paprika, and black pepper, it delivers a delightful crunch with every bite. Ready in under an hour and simple to prepare, it’s an excellent keto-friendly option for meal prepping or sharing at your next summer gathering. Garnish with fresh parsley for a pop of color and a burst of herbaceous freshness.
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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
- 0.5 cup Sour cream
- 0.5 cup Grated Parmesan cheese
- 1 cup Shredded cheddar cheese
- 1 large Egg
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.25 cup Almond flour
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch casserole dish and set aside.
Cut the yellow squash and zucchini into thin, round slices. Place them in a colander, sprinkle with 1 teaspoon of salt, and toss to distribute. Let them sit for 10 minutes to release excess moisture, then pat dry with a clean towel.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until tender. Add the minced garlic and cook for another 1 minute until fragrant. Remove from heat.
In a large mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan cheese, and shredded cheddar cheese. Mix until well combined.
Add the cooked onion and garlic mixture to the bowl, along with the egg, black pepper, and paprika. Stir until smooth.
Add the squash and zucchini slices to the bowl, gently tossing to coat them evenly in the cheese mixture.
Transfer the coated squash mixture into the prepared casserole dish, spreading it out evenly.
In a small bowl, mix the almond flour with 2 tablespoons of grated Parmesan cheese (optional). Sprinkle the almond flour mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
Remove from the oven and let it cool for 5-10 minutes before serving. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 8059 mg | 350% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 62.0 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1774 mg | 136% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2714 mg | 58% | |
*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.
