Low Carb Summer Squash Casserole

Savor the flavors of summer with this creamy, cheesy Low Carb Summer Squash Casserole, a vibrant and wholesome dish perfect for light dinners or as a versatile side. Packed with the natural sweetness of yellow squash and zucchini, this baked casserole blends tender vegetables with a rich mixture of cream cheese, sour cream, parmesan, and cheddar for a luxurious yet low-carb indulgence. Topped with a golden almond flour crust and delicately seasoned with garlic, paprika, and black pepper, it delivers a delightful crunch with every bite. Ready in under an hour and simple to prepare, it’s an excellent keto-friendly option for meal prepping or sharing at your next summer gathering. Garnish with fresh parsley for a pop of color and a burst of herbaceous freshness.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 medium Yellow squash
• 2 medium Zucchini
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1 small, diced Onion
• 2 cloves, minced Garlic
• 4 ounces, softened Cream cheese
• 0.5 cup Sour cream
• 0.5 cup Grated Parmesan cheese
• 1 cup Shredded cheddar cheese
• 1 large Egg
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 0.25 cup Almond flour
• 2 tablespoons, chopped (optional for garnish) Fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x9-inch casserole dish and set aside.

Step 2

Cut the yellow squash and zucchini into thin, round slices. Place them in a colander, sprinkle with 1 teaspoon of salt, and toss to distribute. Let them sit for 10 minutes to release excess moisture, then pat dry with a clean towel.

Step 3

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until tender. Add the minced garlic and cook for another 1 minute until fragrant. Remove from heat.

Step 4

In a large mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan cheese, and shredded cheddar cheese. Mix until well combined.

Step 5

Add the cooked onion and garlic mixture to the bowl, along with the egg, black pepper, and paprika. Stir until smooth.

Step 6

Add the squash and zucchini slices to the bowl, gently tossing to coat them evenly in the cheese mixture.

Step 7

Transfer the coated squash mixture into the prepared casserole dish, spreading it out evenly.

Step 8

In a small bowl, mix the almond flour with 2 tablespoons of grated Parmesan cheese (optional). Sprinkle the almond flour mixture evenly over the top of the casserole.

Step 9

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

Step 10

Remove from the oven and let it cool for 5-10 minutes before serving. Garnish with freshly chopped parsley, if desired.

Nutrition Facts

Serving size	(1589.3g)

Amount per serving	% Daily Value*
Calories	1898.7

Total Fat 149.3g	0%
Saturated Fat 77.7g	0%
Polyunsaturated Fat 7.1g
Cholesterol 552.6mg	0%
Sodium 8059.4mg	0%
Total Carbohydrate 85.6g	0%
Dietary Fiber 11.8g	0%
Total Sugars 62.0g
Protein 74.0g	0%

Vitamin D 53.8IU	0%
Calcium 1774.3mg	0%
Iron 6.4mg	0%
Potassium 2713.6mg	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: 67.8%

Protein: 14.9%

Carbs: 17.3%