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    Home / Recipes / Keto Casserole Recipes

    Low Carb Gluten Free Squash Casserole with Cheese

    By Lisa MarcAurele · Jul 4, 2020 · 54 Comments

    44.2K shares
    Jump to Recipe
    Low carb sausage squash casserole

    A mix of sausage and summer squash are used in this low carb gluten free squash casserole with cheese. It's a tasty way to enjoy your garden produce.

    Recipe for low carb gluten free squash casserole with cheese
    Article Index
    • Low Carb Gluten Free Squash Casserole with Cheese Recipe
    • Recipe

    The summer vegetables are ripening in the garden. And I needed to find an easy dish to prepare for dinner.

    I had already thawed some ground sausage so I decided to mix it into a standard keto squash casserole recipe.

    The result was amazing! Very tasty.

    The mayonnaise gives this low carb gluten free sausage squash casserole with cheese a nice tangy flavor.

    If you don't like mayonnaise, you can probably use sour cream or yogurt in its place. But, I love using healthier avocado mayo in casseroles.

    low carb gluten free squash casserole with cheese prep

    I also sweetened it up a bit by adding a packet of stevia sweetener. You can leave that out if you prefer a more savory flavor.

    One packet of sweetener is equal to about 2 teaspoons of sugar equivalent so feel free to use a bulk sweetener if you'd like.

    The photos for this recipe were updated in February 2016, over five years after the original recipe was posted.

    My food photography skills have improved greatly over that time. However, I still like how the dish came out originally.

    Here's the original recipe photo:

    low carb gluten free squash casserole with cheese old photo

    What do you think? I believe I've come a long way since I first started this low carb blog in July 2010!

    Not only have my photos improved over the years, but so has my cooking!

    I openly admit that I wasn't great at cooking when I first started this blog. My skills were mainly in baking, not regular savory meals.

    I have since learned a lot about food and cooking in general by tweaking and developing my low carb recipes for this blog.

    low carb gluten free squash casserole with cheese in pan

    A lot of my earlier recipes like this low carb gluten free sausage squash casserole haven't deserved the love they truly deserve due to the poor photos.

    So I've been taking some time to make some of my older recipes and reshoot new pictures for them.

    low carb gluten free squash casserole with cheese recipe

    2015 was a real turning point for me and this food blog.

    In January 2015, the name was changed from SugarFreeLowCarbRecipes.com to LowCarbYum.com which made it easier to promote.

    The new name is shorter and easier to remember. It's also much simpler to type into a web browser!

    low carb gluten free squash casserole with cheese on plate

    Low Carb Gluten Free Squash Casserole with Cheese Recipe

    This keto friendly sausage squash casserole is perfect for breakfast. But I've been known to enjoy it for lunch and dinner too.

    If you enjoy this dish, but sure to check out my other low carb recipes too!

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    low carb gluten free squash casserole with cheese featured

    Low Carb Gluten Free Squash Casserole with Cheese

    4.75 from 16 votes
    A mix of sausage and summer squash are used in this tasty low carb casserole. The combination of mayonnaise and cheese gives this dish it's amazing flavor.
    Prep Time:10 minutes mins
    Cook Time:30 minutes mins
    Total Time:40 minutes mins
    Course: Main Course
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 12
    Calories: 372

    Video

    Ingredients

    • 2 medium summer squash sliced and cooked
    • 1 medium zucchini sliced and cooked
    • 1 pound sausage browned
    • 1 cup mayonnaise
    • ¼ cup dry minced onion or ½ teaspoon onion powder
    • 2 large egg beaten
    • 1 low carb sugar substitute packet(s)
    • 1 teaspoon salt
    • ¼ teaspoon pepper
    • ¼ cup melted butter
    • 1 ½ cup shredded Cheddar cheese divided

    Instructions

    • Preheat oven to 350°F.
    • Reserve ½ cup shredded cheese.
    • In a bowl, mix all other ingredients together.
    • Spread mixture into 9×13 casserole dish.
    • Top the casserole with the remaining ½ cup of shredded cheese.
    • Bake for 30 minutes, or until bubbly and lightly browned.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 124g | Calories: 372 | Carbohydrates: 2g | Protein: 12.4g | Fat: 34.8g | Saturated Fat: 11.2g | Cholesterol: 94mg | Sodium: 726mg | Fiber: 0.7g | Sugar: 1.3g

    Additional Info

    Net Carbs: 1.3 g | % Carbs: 1.4 % | % Protein: 13.5 % | % Fat: 85.1 % | SmartPoints: 13
    Values
    Array
    (
        [serving_size] => 124
        [calories] => 372
        [carbohydrates] => 2
        [protein] => 12.4
        [fat] => 34.8
        [saturated_fat] => 11.2
        [cholesterol] => 94
        [sodium] => 726
        [fiber] => 0.7
        [sugar] => 1.3
        [serving_unit] => g
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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    Related Posts

    Reader Interactions

    Comments

    1. Laura

      November 14, 2023 at 7:41 pm

      5 stars
      Since there is only my husband and myself, we had to halve this recipe. It was still absolutely delicious! We will definitely make it again and again. Thank you ever so much for sharing this!

      Reply
    2. Beth Moore

      October 13, 2023 at 9:54 am

      I seriously not only applaud but appreciate those people who work hard to develop recipes and then take the time to write about them/photograph them or video them. You who do this for those of us who are looking for recipes deserve so much credit! I am always sad when recipes are rated with but with this or that change, because THAT is not the recipe and thus should not be rated as such. It is great that so many realize recipes are a guideline. But I want to know who prepared the dish AS WRITTEN. I think it is great that others have great ideas on how to change or improve recipes but I am really wondering why they don't do the HARD work required to develop their own social media pages. Anyhow, just my thoughts with a huge thanks for posting a recipe I looked for and appreciate!

      Reply
    3. Michelle

      July 16, 2023 at 10:59 am

      5 stars
      Absolutely delicious! This was a hit with my husband and myself!! He had bariatric surgery and can't tolerate pasta so this was perfect!! We will definitely add this recipe into the rotation!!

      Reply
    4. Isabel

      May 19, 2021 at 5:53 pm

      5 stars
      I could eat this every day. I have been making your Recipe for years and I can bring it to get together sand is always gone in minutes.
      Sometimes I just make it without the meat, and is still yummy ????
      Thank you!!

      Reply
    5. Betsy

      July 14, 2020 at 10:45 pm

      5 stars
      This was REALLY good!! Ironically, I had planned on making your sausage egg casserole with spinach that you have in your new cookbook, but I had some squash I needed to use, so when I found this recipe, I decided to make this one instead, and it was SO tasty!! The only change I made was that I didn't have any zucchini, but I had exactly 3 squash, so I just used all 3 of those instead of 2 squash and 1 zucchini. Anyway, I highly recommend this recipe, and next time I'll try the one from the cookbook. Oh, and I didn't add the sweetener - and my hubby put hot sauce on the finished product - but he puts hot sauce on everything! ????

      Reply
    6. Suzanne

      January 22, 2020 at 12:26 am

      5 stars
      This was so good!!! I used venison sausage because that's what I had on hand! Delicious! Also, I crushed just like a handful of pork rinds on the top for crunch! Thank you for this recipe! I really didn't expect it to turn out as good as it did!

      Reply
    7. Ray

      March 08, 2019 at 8:33 pm

      I tried making this without the sausage due to Lent. Not sure if that would have helped, but mayo was a bit overpowering. I think in future attempts I'll substitute with sour cream or heavy cream.

      Reply
      • Lisa MarcAurele

        March 09, 2019 at 9:24 am

        If the sausage is left out, other ingredients need to be adjusted.

        Reply
    8. Paula Coffman

      January 30, 2019 at 1:13 pm

      Plan on making this with Italian Sausage and Mozzarella Cheese. I will probably use sour cream instead of the mayo. I had some leftover Italian sausage I wanted to use, and I did not want to go to all the trouble of making a zucchini lasagna. This will be just right!

      Reply
      • Lisa MarcAurele

        January 30, 2019 at 2:28 pm

        Sounds like a great idea to use what you have on hand. I'm sure it will come out delicious.

        Reply
      • Cori

        August 31, 2024 at 9:34 pm

        I used turkey Italian sausage and mozzarella and Parmesan cheese. Also I only grew yellow squash no zucchini so I used what I had. It came out delicious and I will make it again. I’d like to try the recipe as written next time. Thank you so much!

        Reply
    9. Tina

      September 19, 2018 at 10:41 pm

      5 stars
      Yum!! I made a variation of this for dinner. I had ground turkey and zucchini. We all loved it! I am so glad I found your blog!

      Reply
      • Lisa

        September 21, 2018 at 8:05 am

        Thanks for giving this old recipe a try. It's one of the hidden gems. 🙂

        Reply
    10. Aleta

      June 22, 2018 at 8:02 pm

      5 stars
      I made this casserole tonight. My husband loves it! I did add some bell pepper (green, red, yellow).
      Thank you for a great recipe.

      Reply
      • Lisa

        June 22, 2018 at 9:27 pm

        The peppers sound like a wonderful add. So glad your husband enjoyed it.

        Reply
    11. Andrea

      May 12, 2018 at 1:53 pm

      5 stars
      I pinned this recipe a couple of years ago. I was worried the cooked squash would make it too watery. So, after I cooked the sausage and drained the fat I put the butter in the pan and sautéed the squash. It worked great. I used the sweetener and it definitely was not sweet. I also noticed a lot of oil on top when I pulled it out, so I dabbed it with paper towels. I'll definitely be making this again

      Reply
      • Lisa

        May 12, 2018 at 5:19 pm

        Thanks for sharing your experience Andrea!

        Reply
    12. Jan

      January 20, 2018 at 2:54 pm

      5 stars
      So delicious! Could you tell many how much is a serving? 1 cup ? Thx I started low carb and I see carb amt but now sure how big a portion it is. Thx love this recipe . The cheese makes it greasy but I love the taste so I dont wish to remove it. Lol

      Reply
      • Lisa

        January 21, 2018 at 4:45 am

        It's about a 2-3 inch square which would be roughly a cup or a little more.

        Reply
    13. Katie F.

      June 19, 2017 at 7:20 pm

      This casserole is amazing! I made it tonight for the first time, and I am in love!! I did not precook the squash, but instead covered the casserole with foil for first 20 min of baking. I also left out sweetener. I used breakfast sausage so next time I'll have to cut back the amount of salt. I will be making this regularly! Thank you!!

      Reply
      • Lisa

        June 20, 2017 at 5:29 am

        Thanks for the tip on covering so you don't have to precook!

        Reply
    14. Lana Blair

      May 12, 2017 at 11:45 pm

      I have a similar recipe that has cottage cheese and mushroom soup in it. For your recipe, do you think I could substitute the mayo with cottage cheese? I don't like the idea of a cup of mayo in it. Thanks. (I also like your original photo better).

      Reply
      • Lisa

        May 13, 2017 at 8:19 am

        It's worth a try, but you may want to add more fat.

        Reply
    15. Ren

      April 24, 2017 at 4:40 pm

      Looks great! I didn't see the old picture in my search and worried I wouldn't be able to find this!

      Reply
      • Lisa

        April 24, 2017 at 9:48 pm

        I've been meaning to make this again and get it to look like the first time.

        Reply
    16. Denise

      March 21, 2017 at 11:00 pm

      I'm disappointed. Followed the directions to the letter and I found the casserole very greasy (and I follow keto so I'm used to fats). Not enough "yum" for all the calories. Sorry. 🙁

      Reply
      • Lisa

        March 22, 2017 at 7:07 am

        It may have been the cheese and or may used. They could both be decreased in the recipe.

        Reply
    17. Valerie Miller

      February 23, 2017 at 11:17 pm

      I love your blog. I frequent it often and trust your recipes before many others. They are simple enough to tackle (grateful the crazy ingredients are kept to a minimum!), ALWAYS taste great and you have a lovely variety (tonight I made your cauli rice!). This dish looks wonderful. I appreciate all the photos...except now I'm hungry. Thanks, you're my go-to blogger for keto recipes!

      Reply
      • Lisa

        February 24, 2017 at 6:47 am

        Thanks so much Valerie! It really means a lot 🙂

        Reply
    18. Adro

      February 21, 2017 at 8:59 am

      I like the original picture better, honestly. The second looks more like a breakfast casserole, which is delicious, but the dinner-like look of the first one caught my eye. I'm new to keto but loving it so far!

      Reply
      • Lisa

        February 21, 2017 at 3:57 pm

        That's why I kept the original photo. I agree, it is more appetizing. I'll try and get it to look like that again.

        Reply
    19. Lisa

      August 16, 2016 at 1:03 pm

      Can chicken be substituted for the sausage?

      Reply
      • Lisa

        August 16, 2016 at 4:50 pm

        I think that would be a good sub!

        Reply
      • Faith Joy

        December 08, 2016 at 9:43 am

        Yes you and substitute any meat you like it's your choice because everyone doesn't eat the same meats so the choice is totally up to you.

        Reply
    20. Angie Mobley

      July 27, 2016 at 6:38 pm

      I noticed that the amount of fiber isn't listed. Is the carb amount listed the net carbs?

      Reply
      • Lisa

        July 28, 2016 at 6:32 am

        There's less than 1g fiber. I've added it in.

        Reply
    21. Kim Hazlett

      July 06, 2016 at 6:59 am

      When you say a medium size squash...approximately how many cups sliced is 1 medium squash equivalent to?

      Reply
      • Lisa

        July 06, 2016 at 10:15 am

        I usually get 2 cups shredded from a medium zucchini. Hope that helps.

        Reply
        • Kim Hazlett

          July 06, 2016 at 2:55 pm

          Yes...Thank you!

    22. Anna

      June 06, 2016 at 4:47 pm

      Just out of curiosity, why do you need to cook the squash and zucchini before cooking it in the oven?

      Reply
      • Lisa

        June 07, 2016 at 5:38 am

        I find they are too firm if not cooked before.

        Reply
    23. Jessica

      May 23, 2016 at 3:00 pm

      Could this be done as a freezer meal?

      Reply
      • Lisa

        May 23, 2016 at 4:37 pm

        You'd want to bake first and then freeze due to the egg.

        Reply
        • Melissa Longshore

          November 14, 2017 at 5:28 pm

          I read in the comments that you can freeze this, but if you do how long does it need to be cooked?

        • Lisa

          November 14, 2017 at 8:19 pm

          I've frozen it cooked so I just reheat in the microwave or oven until serving temperature.

    24. Melissa Williams

      May 12, 2016 at 7:52 pm

      5 stars
      I made this tonight. Used Italian sausage and no sweetener. Was quite tasty!

      Reply
    25. Rochelle

      April 14, 2016 at 9:12 am

      5 stars
      Why the sweetener? Can it be omitted?

      Reply
      • Lisa

        April 14, 2016 at 9:42 am

        It just adds a touch of sweetness. You can certainly leave it out.

        Reply
    26. Alison

      July 22, 2015 at 11:14 am

      This looks and sounds so tasty! I can't wait to give it a try! 🙂

      Reply
      • Lisa

        July 22, 2015 at 4:11 pm

        Enjoy! Tasty way to eat veggies.

        Reply
    27. Rachel

      March 29, 2015 at 8:57 pm

      The recipe says to cook the squash. How?
      What kind of sausage and cheese?

      Reply
      • Lisa

        March 30, 2015 at 2:51 am

        I steamed the squash for only a couple minutes. You can use any shredded cheese, I used a mild cheddar. And for the sausage, it was a mild seasoned one without casing.

        Reply
        • Michelle

          May 09, 2017 at 8:09 am

          Italian or breakfast sausage?

        • Lisa

          May 09, 2017 at 9:41 am

          I use a homemade venison sausage which is more like the breakfast sausage.

    4.75 from 16 votes (5 ratings without comment)

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