cheesy, crunchy keto squash casserole
Fresh yellow squash sauted with onion and butter, then made creamy with a mixture of whipping cream and egg, topped with a butter-coated crumb mixture of pork rinds and parmesan cheese and baked to a golden, crunchy brown, this is the creamiest and crunchiest, yummy casserole for summer!
prep time
10 Min
cook time
20 Min
method
Bake
yield
6 serving(s)
Ingredients
- SQUASH
- 2 large yellow squash
- 1/4 large yellow onion
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1 teaspoon crushed black pepper (i use seasoned crushed black pepper)
- 1/2 cup heavy cream
- 1 large egg
- 1 cup shredded cheddar cheese
- CRUNCHY TOPPING
- 2 tablespoons butter
- 1/4 cup grated parmesan cheese
- 1/2 cup crushed pork rinds (i use pre-crushed pork rind "panko" smoked flavor)
How To Make cheesy, crunchy keto squash casserole
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Step 1Preheat oven to 400 degrees F and butter a 9x9" square pan. Set aside.
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Step 2Slice squash into 1 1/2" slices, then into quarters. Coarsely chop onion. Melt 3 Tablespoons butter in large skillet and add squash and onion. Cook on medium heat, stirring occasionally, 5 minutes. Season with salt and pepper and continue to cook for 5 additional minutes, or until squash and onion are beginning to soften.
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Step 3Pour squash mixture into the prepared pan. In a small bowl, mix cream and egg. Pour over squash mixture in pan. -
Step 4Sprinkle cheese over squash mixture.
-
Step 5To make topping, melt 2 Tablespoons butter, add parmesan cheese and crushed pork rinds. Sprinkle over cheese.
-
Step 6Bake 20-25 minutes, or until topping is golden brown and crunchy. Allow to set 5-10 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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