A low carb yellow summer squash taco casserole that’s quick and easy to prepare. It’s a yummy way to use up a bumper crop of summer squash.
Are you getting tons of yellow summer squash in your garden this year? We certainly are.
My husband just pulled out another handful of summer squash from the garden today. I’ve been eating yellow squash every day since they began to ripen.
Casserole dishes are such a breeze to prepare. This yellow summer squash taco casserole is a simple dish that can be prepared quick and easy.
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It only took about 10 minutes to prepare and 25 minutes to bake. I made it right after coming home from work.
Definitely a recipe to keep on hand for busy weeknights! Most taco casserole recipes use tortillas.
Although there are low carb ones, I can’t find any that are gluten free. And, I don’t have the time to make my own.
A lot of people use zucchini in place of noodles. So, I thought why not use yellow summer squash in place of tortillas. Sounds reasonable, right?
Turns out, it was a great idea! This low carb and gluten free yellow summer squash taco casserole is a winner. I’m putting in down as a regular on my low carb menu.
If you liked this recipe, you may want to check out my taco stuffed peppers and yellow squash recipe. It’s another tasty way to use up those summer garden vegetables!
Low Carb Gluten Free Yellow Summer Squash Taco Casserole
- 2 cups summer squash, thinly sliced
- 1 can diced tomato, 14.5 oz
- 1 pound ground beef, cooked and drained
- 2 teaspoons chili powder
- 1 ½ teaspoons paprika
- 1 ½ teaspoons cumin
- 1 teaspoon onion powder
- 3/4 teaspoon garlic salt
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 2 cups cheddar cheese, grated
- Preheat oven to 350 degrees.
- Add canned tomato and seasonings to cooked meat and simmer for about 5 minutes.
- Place the sliced squash at the bottom of a 9×13 inch baking pan. Place meat mixture on top of squash, sprinkle grated cheese on top.
- Bake in preheated oven for about 25 minutes.
Carbs per serving: 3 g