Easy Yellow Squash Casserole Recipe – Gluten Free

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This easy low carb yellow squash casserole recipe is made without cheese. It’s topped with a mix of butter and pork rinds with eggs holding it together.

I thought I’d try a different type of summer squash casserole. I wanted something without cheese this time. And, I needed it to be an easy to make recipe.

We are getting tons of yellow squash from the garden. It seems to be an endless supply. I just wish the zucchini were growing this well.

This yellow squash casserole recipe uses a butter and pork rind topping. It gives the dish a nice golden top.

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I seeded the squash first, but seeding isn’t necessary. The eggs in this dish holds things together and the parsley adds some contrasting color.

Although I used yellow crookneck, you can use any variety in this yellow squash casserole recipe. If I had some zucchini, I’d probably have thrown that in there too.

You can even serve this yummy bake for breakfast. In fact, I heated it up the next day for my early morning meal.

If your garden is producing tons of yellow squash, there are a lot of low carb dishes you can make with it. Just check out the collection of summer squash recipes over at All Natural Ideas.

Easy Low Carb Yellow Squash Casserole Recipe

5 from 1 vote

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Yellow Squash Casserole (Low Carb and Gluten Free)

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.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 6 people

Calories 242 kcal

Author Lisa | Low Carb Yum

Ingredients

• 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

Instructions

1. Heat oven to 375 degrees F.
2. 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.
3. Bake at 375 degrees F for about one hour or until top is browned.

Recipe Notes

Cheese can be added if desired.

Nutrition Facts

Yellow Squash Casserole (Low Carb and Gluten Free)

Amount Per Serving (1 slice)

Calories 242 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 9g 45%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 140mg 47%

Sodium 639mg 27%

Potassium 255mg 7%

Total Carbohydrates 3g 1%

Dietary Fiber 1g 4%

Sugars 2g

Protein 16g 32%

Vitamin A 13%

Vitamin C 22%

Calcium 3%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.