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.
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.
So 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 All Natural Ideas.
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!
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
Nutrition
Additional Info
- Net Carbs 1.3g
- % Carbs: 1.4%
- % Protein: 13.5%
- % Fat: 85.1%
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Note 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.
Ray says
March 8, 2019 at 8:33 pmI 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.
Lisa MarcAurele says
March 9, 2019 at 9:24 amIf the sausage is left out, other ingredients need to be adjusted.
Paula Coffman says
January 30, 2019 at 1:13 pmPlan 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!
Lisa MarcAurele says
January 30, 2019 at 2:28 pmSounds like a great idea to use what you have on hand. I’m sure it will come out delicious.
Tina says
September 19, 2018 at 10:41 pmYum!! 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!
Lisa says
September 21, 2018 at 8:05 amThanks for giving this old recipe a try. It’s one of the hidden gems. 🙂
Aleta says
June 22, 2018 at 8:02 pmI made this casserole tonight. My husband loves it! I did add some bell pepper (green, red, yellow).
Thank you for a great recipe.
Lisa says
June 22, 2018 at 9:27 pmThe peppers sound like a wonderful add. So glad your husband enjoyed it.
Andrea says
May 12, 2018 at 1:53 pmI 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
Lisa says
May 12, 2018 at 5:19 pmThanks for sharing your experience Andrea!
Jan says
January 20, 2018 at 2:54 pmSo 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
Lisa says
January 21, 2018 at 4:45 amIt’s about a 2-3 inch square which would be roughly a cup or a little more.
Katie F. says
June 19, 2017 at 7:20 pmThis 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!!
Lisa says
June 20, 2017 at 5:29 amThanks for the tip on covering so you don’t have to precook!
Lana Blair says
May 12, 2017 at 11:45 pmI 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).
Lisa says
May 13, 2017 at 8:19 amIt’s worth a try, but you may want to add more fat.
Ren says
April 24, 2017 at 4:40 pmLooks great! I didn’t see the old picture in my search and worried I wouldn’t be able to find this!
Lisa says
April 24, 2017 at 9:48 pmI’ve been meaning to make this again and get it to look like the first time.
Denise says
March 21, 2017 at 11:00 pmI’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
March 22, 2017 at 7:07 amIt may have been the cheese and or may used. They could both be decreased in the recipe.
Valerie Miller says
February 23, 2017 at 11:17 pmI 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
February 24, 2017 at 6:47 amThanks so much Valerie! It really means a lot 🙂
Adro says
February 21, 2017 at 8:59 amI 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
February 21, 2017 at 3:57 pmThat’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
August 16, 2016 at 1:03 pmCan chicken be substituted for the sausage?
Lisa says
August 16, 2016 at 4:50 pmI think that would be a good sub!
Faith Joy says
December 8, 2016 at 9:43 amYes 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
July 27, 2016 at 6:38 pmI noticed that the amount of fiber isn’t listed. Is the carb amount listed the net carbs?
Lisa says
July 28, 2016 at 6:32 amThere’s less than 1g fiber. I’ve added it in.
Kim Hazlett says
July 6, 2016 at 6:59 amWhen you say a medium size squash…approximately how many cups sliced is 1 medium squash equivalent to?
Lisa says
July 6, 2016 at 10:15 amI usually get 2 cups shredded from a medium zucchini. Hope that helps.
Kim Hazlett says
July 6, 2016 at 2:55 pmYes…Thank you!
Anna says
June 6, 2016 at 4:47 pmJust out of curiosity, why do you need to cook the squash and zucchini before cooking it in the oven?
Lisa says
June 7, 2016 at 5:38 amI find they are too firm if not cooked before.
Jessica says
May 23, 2016 at 3:00 pmCould this be done as a freezer meal?
Lisa says
May 23, 2016 at 4:37 pmYou’d want to bake first and then freeze due to the egg.
Melissa Longshore says
November 14, 2017 at 5:28 pmI read in the comments that you can freeze this, but if you do how long does it need to be cooked?
Lisa says
November 14, 2017 at 8:19 pmI’ve frozen it cooked so I just reheat in the microwave or oven until serving temperature.
Melissa Williams says
May 12, 2016 at 7:52 pmI made this tonight. Used Italian sausage and no sweetener. Was quite tasty!
Rochelle says
April 14, 2016 at 9:12 amWhy the sweetener? Can it be omitted?
Lisa says
April 14, 2016 at 9:42 amIt just adds a touch of sweetness. You can certainly leave it out.
Alison says
July 22, 2015 at 11:14 amThis looks and sounds so tasty! I can’t wait to give it a try! 🙂
Lisa says
July 22, 2015 at 4:11 pmEnjoy! Tasty way to eat veggies.
Rachel says
March 29, 2015 at 8:57 pmThe recipe says to cook the squash. How?
What kind of sausage and cheese?
Lisa says
March 30, 2015 at 2:51 amI 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
May 9, 2017 at 8:09 amItalian or breakfast sausage?
Lisa says
May 9, 2017 at 9:41 amI use a homemade venison sausage which is more like the breakfast sausage.