Low-Carb Squash Casserole
This low-carb squash casserole is the ultimate comfort food made lighter! With tender squash, a creamy, cheesy base, and a perfectly golden topping, it’s the kind of dish that brings everyone back for seconds.
Ingredients
- 4 medium yellow squash or zucchini thinly sliced
- 1 small yellow onion diced
- 1 cup shredded cheddar cheese plus extra for topping
- ½ cup grated Parmesan cheese
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 large eggs lightly beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika optional, for smoky flavor
- Salt and pepper to taste
- ½ cup almond flour for topping
- 2 tablespoons butter melted
Optional:
- 1 cup cooked shredded chicken or ground beef for added protein
Instructions
Preheat the oven
- Set your oven to 375°F and grease your baking dish lightly with cooking spray or butter.
Prepare the squash
- Thinly slice the squash (and zucchini, if using) into rounds about 1/4 inch thick. Spread the slices evenly in the baking dish and sprinkle with a pinch of salt to draw out excess moisture.
Sauté the onion
- Heat a small skillet over medium heat and sauté the diced onion until it’s soft and translucent, about 3–4 minutes. Spread the cooked onion over the squash.
Mix the creamy filling
- In a large bowl, whisk together the sour cream, mayonnaise, eggs, cheddar cheese, Parmesan cheese, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. If adding chicken or ground beef, stir it in at this stage.
Assemble the casserole
- Pour the creamy mixture evenly over the squash and onions, ensuring everything is coated.
Add the topping
- In a small bowl, mix the almond flour with melted butter. Sprinkle this mixture over the casserole, then top with a little extra shredded cheddar for that irresistible cheesy crust.
Bake to perfection
- Place the casserole in the oven and bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling. Let it cool for 5–10 minutes before serving.