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)
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
-
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.
Recipe Notes
Cheese can be added if desired.
Related Posts
Madonna says
Made this tonight, probably won’t again. Don’t know what happened, but we weren’t impressed.
Christine says
Just made this; doubled the recipe, and we LOVED it… will definitely make this a weekly favorite!!! I sprinkled about a cup of cheddar cheese on top of the pork rinds, which made even my picky husband eat it without hesitation (he hates veggies!)
Lisa says
Thanks for the reminder about this tasty recipe. It’s one of those that has gotten lost on the blog. I just added it to my recipes to make list!
Melanie says
Is this for a 9×9 inch baking dish?
Lisa says
I used a 9-inch round pie pan. So, a 9×9 would be slightly larger.
Laura says
I did a search for low carb squash recipes and came upon this. Amazingly, I had everything in the house. Even more amazingly, this was phenomenally good! Hubby and I both loved it and we will definitely be adding it to our repertoire. Thanks so much!
Lisa says
You’re welcome Laura! Glad you both enjoyed this casserole.
Nancy says
Do you have a low calorie or dairy free variation?
Lisa says
You could try a low calorie sub for the heavy cream and butter. Almond milk or coconut milk beverage would be good replacements for the cream. There are some lower cal dairy free subs for butter that you could try.And, you don’t have to use the pork rinds. I have seen vegetarian pork rinds. You could even use crushed veggie chips.
Shannon says
What kind of cream? Half ‘n half? Whipping? Any idea of a suitable sub?
I’m new at this and want to follow your recipe to the letter.
Lisa says
It’s always heavy cream for low carb!