Description
A simple, cheesy, and low-carb casserole using summer squash, perfect for a keto diet side dish.
Ingredients
Scale
- 3 medium yellow squash or zucchini, thinly sliced
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese, plus 1/4 cup for topping
- 2 large eggs, lightly beaten
- 1/4 cup almond flour
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking dish.
- Place the sliced squash in a large bowl. Microwave on high for 3-4 minutes until slightly tender. Drain off any excess liquid.
- In a separate medium bowl, whisk together the softened cream cheese, heavy cream, 1/2 cup cheddar cheese, eggs, almond flour, melted butter, garlic powder, salt, and pepper until smooth.
- Fold the drained squash into the cheese mixture until everything is evenly coated.
- Pour the mixture into the prepared baking dish.
- Sprinkle the remaining 1/4 cup of cheddar cheese over the top.
- Bake for 30 to 35 minutes, or until the casserole is set and the top is golden brown.
- Let it cool for 5 minutes before serving.
Notes
- If using butternut squash, you must roast or steam it first until tender before mixing.
- For a richer flavor, substitute half the cheddar cheese with Gruyère cheese.
- You can prepare this casserole up to the baking step and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if baking cold.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 3
- Sodium: 310
- Fat: 23
- Saturated Fat: 13
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 11
- Cholesterol: 75