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.
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
Yellow Squash Casserole (Low Carb and Gluten Free)
- 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.