Description
This keto squash casserole is a delicious and healthy alternative to traditional recipes. It is perfect for those following a ketogenic diet, focusing on high fat and low net carbs.
Ingredients
Scale
- 2 lbs yellow squash, sliced
- 1 cup heavy cream
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded cheddar cheese
- 2 large eggs
- 1/4 cup chopped green onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 1/4 cup crushed pork rinds (for topping, optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Steam or boil the sliced yellow squash until tender-crisp, about 5-7 minutes. Drain well and pat dry to remove excess moisture.
- In a large bowl, whisk together the heavy cream, mayonnaise, Parmesan cheese, cheddar cheese, and eggs until smooth.
- Stir in the chopped green onions, garlic powder, onion powder, salt, and pepper.
- Gently fold in the cooked squash until evenly coated with the mixture.
- Pour the squash mixture into the prepared baking dish.
- If using, sprinkle the crushed pork rinds evenly over the top of the casserole.
- Bake for 25-30 minutes, or until golden brown and bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
- Ensure the squash is well-drained to avoid a watery casserole.
- You can prepare this casserole ahead of time and bake it just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 105mg