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zucchini & yellow squash casserole

(1 rating)
pmahon avatar
Recipe by
Paula Mahon
@pmahon
Blue Eye, AR

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%

(1 rating)
yield 10 -12
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For zucchini & yellow squash casserole

  • 2 Tbsp
    olive oil
  • 1 Tbsp
    butter
  • 1/2 c
    white onion, coarsely chopped
  • 2 clove
    garlic, minced
  • 2 md
    yellow squash
  • 2 md
    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 md
    eggs

How To Make zucchini & yellow squash casserole

  • 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.
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