Description
A simple, cheesy baked casserole featuring yellow squash, suitable for low-carbohydrate diets.
Ingredients
Scale
- 3 medium yellow squash, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 2 large eggs, lightly beaten
- 1/4 cup almond flour
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease an 8×8 inch baking dish.
- In a large bowl, combine the sliced yellow squash, heavy cream, Parmesan cheese, cheddar cheese, eggs, almond flour, melted butter, salt, pepper, and garlic powder. Mix until all ingredients are evenly coated.
- Pour the mixture into the prepared baking dish. Spread the mixture into an even layer.
- Bake for 30 to 35 minutes, or until the top is golden brown and the casserole is set in the center.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can substitute zucchini for yellow squash, but drain excess moisture from the zucchini before mixing.
- For a crispier topping, sprinkle an extra 1/4 cup of cheddar cheese on top during the last 10 minutes of baking.
- This casserole reheats well; cover and refrigerate leftovers for up to 3 days.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 4
- Sodium: 350
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 11
- Cholesterol: 85