Whole30 Classic Squash Casserole

Embrace comfort food with a healthy twist by making this Whole30 Classic Squash Casserole, a wholesome, dairy-free, and gluten-free take on a beloved classic! Packed with tender slices of yellow squash and zucchini, sautéed onions, and a creamy coconut milk base enriched with almond flour and nutritional yeast, this dish is brimming with savory goodness. Fresh thyme and a hint of red pepper flakes elevate the flavor, making every bite irresistibly satisfying. Perfect as a side dish or a light main course, it’s easy to prepare in under an hour and comes together with minimal effort, making it ideal for weeknight dinners or meal prepping. Whether you're following a Whole30 diet or just looking for a nutrient-packed casserole recipe, this dish checks all the boxes for flavor, texture, and simplicity. Serve it warm and watch it disappear!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 2 medium yellow squash
• 2 medium zucchini
• 1 large yellow onion
• 3 garlic cloves
• 1 large egg
• 1 cup coconut milk
• 0.25 cup almond flour
• 0.25 cup nutritional yeast
• 1 teaspoon fresh thyme
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon crushed red pepper flakes

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with a tablespoon of olive oil.

Step 2

Wash and thinly slice both the yellow squash and zucchini into rounds, approximately 1/4-inch thick.

Step 3

Peel and finely chop the yellow onion. Also, mince the garlic cloves.

Step 4

In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Add the chopped onion and sauté for about 5 minutes or until it becomes translucent.

Step 5

Add the minced garlic to the skillet and stir continually for another 30 seconds until fragrant.

Step 6

Add the sliced yellow squash and zucchini to the skillet, and sauté for an additional 5 minutes. Stir occasionally until they're slightly tender but not fully cooked.

Step 7

In a small mixing bowl, whisk together the egg, coconut milk, almond flour, nutritional yeast, thyme, sea salt, black pepper, and crushed red pepper flakes until well combined.

Step 8

Transfer the sautéed vegetables into the greased baking dish, spreading them evenly.

Step 9

Pour the coconut milk mixture over the vegetables, ensuring the mix is as even as possible across the surface.

Step 10

Place the casserole in the oven and bake for 25-30 minutes, or until the top is lightly golden and the mixture is set.

Step 11

Remove the casserole from the oven and let it cool for at least 5 minutes before serving.

Step 12

Serve warm and enjoy your Whole30 Classic Squash Casserole!

Nutrition Facts

Serving size	(1323.8g)

Amount per serving	% Daily Value*
Calories	1006.8

Total Fat 64.6g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 6.6g
Cholesterol 219.5mg	0%
Sodium 6221.2mg	0%
Total Carbohydrate 91.2g	0%
Dietary Fiber 13.8g	0%
Total Sugars 62.9g
Protein 24.5g	0%

Vitamin D 53.8IU	0%
Calcium 288.5mg	0%
Iron 6.1mg	0%
Potassium 2379.8mg	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: 55.7%

Protein: 9.4%

Carbs: 34.9%