Recently, I bought one of those big bags of summer squash and zucchini at Costco, and after making ratatouille (yet again!) I still had a bunch of squash left over. While I always enjoy simply sautéing chopped onion and squash in butter, I thought I would try something a little different.
Every year for Thanksgiving, John’s mom Glenda would make a squash casserole, it was so easy and so delicious, I thought it should be a cinch to convert it to keto . . . and it was! Hope you like it as much as we did!
Keto Summer Squash Casserole
Makes 6-8 side servings
2 yellow summer squash, diced
2 zucchini, diced
1 large onion, chopped
3-4 cloves garlic, pressed or minced
4 tbsp. butter
1 tbsp. olive oil
1/4 C heavy whipping cream
2 tbsp. Tony Chachere’s Original Creole Seasoning
1 1/2 C shredded cheddar
1 C almond flour
1 tbsp. Italian seasoning (optional)
Sauté onion in 1 tbsp. of the butter and all of the olive oil until translucent. Add garlic and sauté for about 30 seconds or until the garlic becomes fragrant. Add zucchini and squash and cook for about five minutes until the squash just begins to soften. Remove from heat and set aside.
Preheat the oven to 375° and prepare a 13 x 9 baking dish with a little cooking spray or butter. In a large bowl, whisk together the eggs and cream, add the seasoning and half the cheese. Next stir in the squash mixture. Pour the entire mixture into the prepared baking dish and top with the remaining cheese.
Melt the last 3 tbsp. of butter and mix with the almond flour and Italian seasoning until all of the flour is moistened with the butter. Crumble the almond flour mixture on top and bake for 25-30 minutes until golden brown.
Now I’m hungry.