zucchini & yellow squash casserole
Cheesy and Baked until golden brown, this is one of favorite side dishes. Low-Carb/Keto-Friendly with less than 3 net grams carbs per servind/8 servings per recipe. It makes a 9x13-inch baking dish, and leftovers are great. I've also frozen it before cooking and after cooking-it does well on both accounts. Nutrition Facts Servings: 12 Amount per serving Calories 119 % Daily Value* Total Fat 9.9g 13% Saturated Fat 4.8g 24% Cholesterol 49mg 16% Sodium 305mg 13% Total Carbohydrate 3g 1% Dietary Fiber 0.8g 3%
prep time
15 Min
cook time
30 Min
method
Bake
yield
10-12 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 cup white onion, coarsely chopped
- 2 cloves garlic, minced
- 2 medium yellow squash
- 2 medium zucchini
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup heavy cream
- 1/4 cup whole milk
- 2 medium eggs
How To Make zucchini & yellow squash casserole
-
Step 1Preheat oven to 400 degrees F.
-
Step 2Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cook, stirring occasionally, until squash is softened, about 5-10 minutes. Transfer squash mixture to a large bowl.
-
Step 3Add 1 cup cheese, cream, milk and eggs to the bowl with the squash mixture and mix. Pour squash mixture into a 9x13-inch casserole dish sprayed with nonstick spray; top with remaining cheese.
-
Step 4Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.
- 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!
Discover More
Category:
Vegetables
Keyword:
#squash
Keyword:
#Casserole
Keyword:
#zucchini
Ingredient:
Vegetable
Method:
Bake
Culture:
American
Diet:
Low Carb
Diet:
Keto
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes