Zucchini & Yellow Squash Casserole

3
Paula Todora

By
@ptodora

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%

Rating:

★★★★★ 1 vote

Comments:
Serves:
10-12
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 2 Tbsp
    olive oil
  • 1 Tbsp
    butter
  • 1/2 c
    white onion, coarsely chopped
  • 2 clove
    garlic, minced
  • 2 medium
    yellow squash
  • 2 medium
    zucchini
  • 1 tsp
    salt
  • 1/2 tsp
    black pepper
  • 1 1/2 c
    shredded cheddar cheese
  • 1/4 c
    heavy cream
  • 1/4 c
    whole milk
  • 2 medium
    eggs

How to Make Zucchini & Yellow Squash Casserole

Step-by-Step

  1. Preheat oven to 400 degrees F.
  2. Heat 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.
  3. Add 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.
  4. Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

Printable Recipe Card

About Zucchini & Yellow Squash Casserole

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Carb Keto




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