Keto Yellow Squash Casserole Low Carb and Gluten Free

I needed to attempt an alternate kind of keto yellow squash formula. I was searching for something without cheddar that would be extremely simple to make.

At that point, I likewise happened to have a huge amount of summer squash in my nursery. That is the manner by which the thought for this formula met up!

This keto squash meal utilizes a spread and pork skin beating. It gives the dish a pleasant brilliant top with a fantastic crunch.

Yellow Squash Casserole

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Recipe by lowcarbyum Course: MainCuisine: MediterraneanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

1

hour 
Total time

1

hour 

10

minutes

Yellow Squash Casserole with lots of cheddar cheese and a buttery cracker crumb topping is one of my favorite casseroles to make during the summer months.

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

Directions

  • 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. Sprinkle with crushed pork rinds. Melt butter. Drizzle over pork rind topping.
  • Bake at 375°F for about one hour or until top is browned.

Notes

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