Low Carb Summer Squash Casserole Food

LOW CARB SQUASH CASSEROLE

Steps:

• Steam squash onion and garlic.
• In food processor mix Mayo, cheese and egg.
• Add squash, natures seasoning and blend.
• Pour into a greased quart sized casserole dish.
• Top with additional shredded cheese.
• Bake at 350 for 40 minute.

LOW CARB SQUASH CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Saute onions and peppers in a large skillet over medium heat until tender.
• Add cubed squash and minced garlic to skillet and cook until medium tender. Don't overcook the squash because it will continue to cook in the oven.
• Add salt and pepper to taste to the squash, onion, pepper mixture.
• Once squash is medium tender, remove skillet from heat and allow to cool a bit.
• In a large bowl, combine sour cream, cheddar cheese, 1/2 of the crushed pork rinds, and the squash mixture. Fold to combine.
• Spread casserole mixture into a greased 9" x 9" pan.
• In a small bowl, combine remaining pork rinds and parmesan cheese. Sprinkle evenly on top of casserole.
• Bake casserole at 375 degrees for 25-30, or until lightly browned and sides are bubbly.
• Remove from oven and allow to cool for a few minutes before serving.

KETO SQUASH CASSEROLE

Steps:

• Preheat oven to 400 F.
• Melt unsalted butter (2 tablespoons) in a large skillet over medium heat.
• Add chopped onions (1/2 cup) and saute for 8 minutes. Stir constantly.
• Add sliced yellow squash (4 cups) and water (1/4 cup).
• Cover and steam the veggies for about 5 minutes -- you'll know they're done once the squash is fork-tender.
• Meanwhile, add the pork rinds (4 cups) to a large resealable bag.
• Hit the bag with a rolling pin to crush the pork rinds, until they resemble small "bread crumbs".
• Combine with shredded cheese (1 cup) and set aside.
• In a medium bowl, whisk eggs (2), heavy cream (1/2 cup), xanthan gum (1/2 teaspoon),tabasco (1/2 teaspoon) *if using*, salt (1 teaspoon) and black pepper (1/2 teaspoon) together.
• Stir in half the pork rind/cheese combo, along with the squash and onions.
• Pour into a casserole dish (I used a 9" round casserole dish).
• Top with remaining cheese and pork rinds.
• Bake in preheated oven for 25 minutes, or until the top is golden brown.
• Allow the casserole to cool before slicing, and enjoy!

HEALTHY SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cut yellow squash and zucchini into thin, ¼-inch slices.
• Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
• Spray a 9-inch square baking dish with non-stick cooking spray.
• Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
• Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
• In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.
• Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
• Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
• Serve immediately with fresh parsley and enjoy!

CHEESY LOW CARB YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350.
• Mix up Low Carb Biscuit dough, adding the oregano, onion powder, and garlic powder to the dough.
• In a 2 quart baking dish, place a layer of squash in the bottom.
• Top with 1/3 of the cheese, and 1/3 of the Italian seasonings.
• Repeat layers two more times.
• Drop biscuit dough on top of squash mixture.
• Bake for 40 - 45 minutes, or until biscuits are golden brown. (You want to bake it at least 40 minutes to ensure that the biscuits are cooked through.)

LOW CARB CHEESY YELLOW SQUASH CASSEROLE RECIPE - (4.1/5)

Steps:

• 1. Preheat the oven to 375 degrees. Spray a 2 quart baking dish with nonstick cooking spray. 2. Layer the bottom of the baking dish with half of the yellow squash slices and lightly sprinkle with salt and pepper. Top with 1⁄2 of the onions, 1⁄2 of the red bell pepper, dollops of 1⁄2 of the cream cheese, and then 1⁄2 of the Cheddar cheese over top. 3. Repeat the process of step 2 all over again, creating a second layer of yellow squash and then the other ingredients, ending with the remaining Cheddar cheese on top. 4. Bake for 40-45 minutes or until the top is beginning to brown and squash is fork tender. Let rest 5 minutes before serving. George's Tips | Cut down on the cooking time by lightly boiling, steaming, or sautéing the yellow squash before baking until nearly tender. Simply bake until cheese is melted. Variation | You can also make this with the strands of one cooked spaghetti squash in place of the yellow squash calories:160|fat: 12g|protein: 7.5g|fiber:1.5g|net carbs:5g See More of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/

CHEESY KETO ZUCCHINI CASSEROLE

Steps:

• Boil a large pot of lightly salted water. Put the zucchini and blanch it for about 4 minutes until tender. Drain the water into a strainer.
• Preheat the oven up to 350F. Grease an 8-inch square or 9-inch round ceramic baking dish. Distribute the zucchini in the pan and add slices of butter.
• Whisk together the cream and eggs in a large bowl. Add the salt, pepper and onions and half of the cheddar cheese. Put the zucchini on top.
• Sprinkle with parmesan, remaining cheddar, and pork rinds on top. Bake for 35 minutes until the corners are nicely browned.
• If desired, garnish with chopped spring onion.

LOW CARB SUMMER SQUASH CASSEROLE

Steps:

• 1. Preheat the oven to 350 degrees F. Steam the fresh squash until very tender on top of the stove for aobut 10 minutes in 1/4 cup of water, or in the microwave, and drain.
• 2. Mash or puree the squash in a food processor, and in a large skillet saute the bell pepper and onion in the oil until tender. Mix the pureed squash, onion mixture, corn, sweetener and cornmeal, and add the salt and pepper (if desired).
• 3. Place the mixture in a 2-quart casserole dish coated with nonstick cooking spray, and bake for 30 minutes, or until it is bubbly and thoroughly heated, and serve.

KETO SUMMER SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat the oven to 450°F (230°C). Grease a 2-quart baking dish with 2 teaspoons of the olive oil.
• In a large skillet, heat the remaining olive oil over medium heat. Add the zucchini, squash, onion powder, 3/4 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 6 to 8 minutes.
• Add the dried thyme, cream, and cream cheese and cook until thickened, 3 to 4 minutes. Remove skillet from heat; stir in 1/4 cup of the Parmesan.
• Spoon the mixture into a shallow 2-quart baking dish.
• In a small bowl, combine the remaining Parmesan cheese with the pork panko and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Sprinkle the squash with the Parmesan-panko mixture and bake until the top is golden brown and bubbling, about 10 minutes. Serve right away.

LOW CARB YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• 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. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.
• Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.
• Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

LOW CALORIE AND LOW FAT SQUASH CASSEROLE

Steps:

• cook squash and mash with potato masher, add rest of ingredients and mix well - scoop into greased (PAM) 8x8 casserole dish and bake at 375 for 30 minutes - makes 12 servings

KETO SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees.
• Place the squash and onion with an inch or two of water in a skillet over medium high heat on the stove. Bring to a boil, cover and steam the vegetables until tender.
• Drain the vegetables completely, add salt and pepper to taste and place them in a greased 9x9 baking dish.
• In a bowl, whisk together the heavy whipping cream, eggs and melted butter until completely combined and frothy.
• Pour the egg mixture over the vegetables in the baking dish.
• Sprinkle the cheese on top of the mixture.
• Mix together the pork rind crumbs and the parmesan cheese, and sprinkle it over the top of the casserole.
• Bake for 20-25 minutes until the cheese is melted and bubbly.