Better Squash Casserole No Bread Crumbs Crackers or Stuffing

Discover the ultimate comfort food makeover with this "Better Squash Casserole: No Bread Crumbs, Crackers, or Stuffing" recipe—a lighter, low-carb spin on a classic dish. Packed with tender yellow squash, zucchini, sautéed onions, and garlic, this casserole is bound together with a creamy, cheesy egg mixture featuring Parmesan and Cheddar for rich, savory flavor. Delicately seasoned with fresh thyme, paprika, and black pepper, this dish skips the heavy fillers and lets the vibrant vegetables shine. Perfect for a gluten-free option, this casserole bakes to golden-bubbly perfection in under an hour, making it an easy, wholesome side dish or main course that’s ideal for family dinners. Garnish with fresh parsley for a pop of color, and serve warm for a dish that’s as beautiful as it is delicious!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 medium-sized Yellow squash
• 2 medium-sized Zucchini
• 1 medium, diced Onion
• 3 cloves, minced Garlic
• 2 tablespoons Olive oil
• 3 large Eggs
• 0.5 cup Half-and-half or milk
• 0.5 cup, grated Parmesan cheese
• 1 cup, shredded Cheddar cheese
• 1 teaspoon, chopped Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 2 tablespoons, chopped (optional for garnish) Fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash and slice the yellow squash and zucchini into thin rounds, about 1/4-inch thick.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 4

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Add the sliced squash and zucchini to the skillet. Sprinkle with the salt, black pepper, and paprika. Sauté for 5-7 minutes until the vegetables begin to soften. Remove from heat and set aside.

Step 6

In a medium bowl, whisk together the eggs, half-and-half (or milk), Parmesan cheese, and fresh thyme.

Step 7

Lightly grease a 9x9-inch casserole dish (or similar size) with olive oil or cooking spray. Layer the cooked squash and zucchini mixture evenly in the dish.

Step 8

Pour the egg and cheese mixture evenly over the vegetables, ensuring it seeps through the layers.

Step 9

Sprinkle the shredded cheddar cheese evenly over the top.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the top is golden brown.

Step 11

Remove from the oven and let sit for 5 minutes before serving.

Step 12

Garnish with fresh parsley if desired, and serve warm.

Nutrition Facts

Serving size	(158.3g)

Amount per serving	% Daily Value*
Calories	222.1

Total Fat 14.4g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat g
Cholesterol 558mg	0%
Sodium 2574.3mg	0%
Total Carbohydrate 2.4g	0%
Dietary Fiber 0.7g	0%
Total Sugars 0.7g
Protein 19.1g	0%

Vitamin D 123IU	0%
Calcium 91.7mg	0%
Iron 3.2mg	0%
Potassium 247.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 35.4%

Carbs: 4.5%