Description
A creamy and cheesy casserole made with yellow squash and zucchini, perfect for a keto lifestyle.
Ingredients
Scale
- 2 medium yellow squash, sliced (about 4 cups)
- 1 medium zucchini, sliced (about 2 cups)
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 1/4 cup almond flour (optional for topping)
Instructions
- Wash and slice the yellow squash and zucchini into thin rounds.
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, thyme, and paprika. Stir in the cheddar and Parmesan cheese.
- In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent, then add the sliced squash and zucchini, cooking until slightly softened.
- Combine the sautéed vegetables with the cheese mixture until well coated.
- Preheat the oven to 350°F. Grease a 9×13 inch baking dish, pour in the mixture, and sprinkle almond flour on top if using.
- Bake for 30-35 minutes until set and golden brown. Let cool for 10 minutes before serving.
Notes
- Use fresh ingredients for the best flavor.
- Avoid overcooking the squash to prevent a watery casserole.
- Let the casserole cool before slicing for better presentation.
- Prep Time: 15-20 minutes
- Cook Time: 30-35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg
