Yellow squash casserole recipe square image

Yellow Squash Casserole (Low Carb and Gluten Free)

Course: Main Course
Cuisine: Mediterranean
Keyword: casserole without cheese, low carb casserole
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 242kcal
Author: Lisa MarcAurele
This summer squash casserole is made without cheese. Low carb eggs hold it together. It's topped with a mix of butter and pork rinds.
Print Recipe


  • 4 cups yellow summer squash , mashed
  • 3 eggs , beaten
  • 1 tablespoon dried minced onion
  • 1/4 cup heavy cream
  • 1/4 cup butter , melted
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon dried parsley
  • 1/2 cup crushed pork rinds


  • Heat oven to 375 degrees F.
  • Boil sliced squash until tender. Drain thoroughly. Mash. Add eggs, onions, cream, salt, pepper and parsley to squash. Mix well. Pour in baking dish. Melt butter. Pour over squash mixture. Sprinkle with crushed pork rinds.
  • Bake at 375 degrees F for about one hour or until top is browned.


Cheese can be added if desired.


Serving: 1slice | Calories: 242kcal | Carbohydrates: 3g | Protein: 16g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 140mg | Sodium: 639mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 18.2mg | Calcium: 30mg | Iron: 0.7mg

Additional Info


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.