This post may be sponsored or contain affiliate links, but all opinions are my own. I may earn money if purchases are made through links (at no additional cost to you) which helps support this site and keep the content free.
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.
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 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 it’s place. But, I love using healthier avocado mayo in casseroles.
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.
FREE eBook!
LOW CARB TIPS and TRICKS
Subscribe now to receive your free copy of Low Carb Tips and Tricks which includes 20 easy to prepare recipes. Plus, get access to the weekly newsletter and special offers only for subscribers!
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:
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.
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. That’s why I’ve been taking some time to make some of my older recipes and reshoot new pictures for them.
It took me a while to learn how to photograph food just right. I owe a lot to this book which really helped me figure out how to make the best use of my camera and available lighting.
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!
Traffic on this site also grew astronomically in 2015 as I became a lot more active on social media in an attempt to extend my influence reach in the the low carb community. It’s evident that lots of people have discovered the benefits of eating low carb and are finally ditching the low fats diets that never worked long term. And, I’m happy to share recipes like this low carb gluten free squash casserole with cheese that have worked for me.
I also found a new love for blogging and launched a new blog in 2015 at AllNaturalIdeas.com. I’ve always felt that we’ve moved to far away from nature in modern society. My new blog gives me an outlet to share all my thoughts on using natural alternatives to live a longer and healthier life. If you’re also into natural living, I hope you’ll join me on the new blog too!
Recipe Video
Low Carb Gluten Free Squash Casserole with Cheese Recipe
Low Carb Gluten Free Squash Casserole with Cheese
Ingredients
- 2 medium summer squash sliced and cooked
- 1 medium zucchini sliced and cooked
- 1 pound sausage browned
- 1 cup mayonnaise
- 1/4 cup dry minced onion or 1/2 tsp onion powder
- 2 large egg beaten
- 1 packet stevia or other sugar substitute
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup melted butter
- 1 1/2 cup shredded Cheddar cheese divided
Instructions
-
Preheat oven to 350°F.
-
Reserve 1/2 cup shredded cheese.
-
In a bowl, mix all other ingredients together.
-
Spread mixture into 9×13 casserole dish.
-
Top the casserole with the remaining 1/2 cup of shredded cheese.
-
Bake for 30 minutes, or until bubbly and lightly browned.
Related Posts
-
- Easy Low Carb Yellow Squash Casserole with Taco Flavor
-
- Low Carb Eggplant Parm Lasagna Casserole
-
- Low Carb Bacon Cheeseburger Casserole – Gluten Free
-
- Pumpkin Lasagna with Spinach
-
- Spaghetti Squash Lasagna with Meat Casserole
-
- Egg and Sausage Casserole without Bread Recipe
Lana Blair says
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).
Ren says
Looks great! I didn’t see the old picture in my search and worried I wouldn’t be able to find this!
Lisa says
I’ve been meaning to make this again and get it to look like the first time.
Denise says
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. 🙁
Lisa says
It may have been the cheese and or may used. They could both be decreased in the recipe.
Valerie Miller says
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!
Lisa says
Thanks so much Valerie! It really means a lot 🙂
Adro says
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!
Lisa says
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.
Lisa says
Can chicken be substituted for the sausage?
Lisa says
I think that would be a good sub!
Faith Joy says
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.
Angie Mobley says
I noticed that the amount of fiber isn’t listed. Is the carb amount listed the net carbs?
Lisa says
There’s less than 1g fiber. I’ve added it in.
Kim Hazlett says
When you say a medium size squash…approximately how many cups sliced is 1 medium squash equivalent to?
Lisa says
I usually get 2 cups shredded from a medium zucchini. Hope that helps.
Kim Hazlett says
Yes…Thank you!
Anna says
Just out of curiosity, why do you need to cook the squash and zucchini before cooking it in the oven?
Lisa says
I find they are too firm if not cooked before.
Jessica says
Could this be done as a freezer meal?
Lisa says
You’d want to bake first and then freeze due to the egg.
Melissa Williams says
I made this tonight. Used Italian sausage and no sweetener. Was quite tasty!
Rochelle says
Why the sweetener? Can it be omitted?
Lisa says
It just adds a touch of sweetness. You can certainly leave it out.
Alison says
This looks and sounds so tasty! I can’t wait to give it a try! 🙂
Lisa says
Enjoy! Tasty way to eat veggies.
Rachel says
The recipe says to cook the squash. How?
What kind of sausage and cheese?
Lisa says
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.
Michelle says
Italian or breakfast sausage?
Lisa says
I use a homemade venison sausage which is more like the breakfast sausage.