Keto Squash Casserole
{THM:S, Low Carb, Ketogenic, Grain Free, Gluten Free}

Look for a great, low carb dish that work for potlucks or family dinner?  My Keto Squash Casserole is your answer!  Based on a traditional southern favorite, but with a low carb twist, not only is this casserole delicious, it is low carb, ketogenic, THM:S, grain free, and gluten free!

I have always said that I should have been born in the south (I was born in the Midwest, for what it's worth).  And while I'm super grateful to have been raised in a melting pot of different types of foods, my heart is truly in southern food.

Since graduating college, getting married, and basically becoming very independent, I've tried all sort of food from different regions, country, and ethnicities, but there is something about southern food that keeps me coming back over and over again!

But my love of southern food was REALLY solidified when I got a new sister in law who was born and raised in the south, and who is a fantastic cook.

During the first Thanksgiving Dinner she hosted, not only did she make almost the entire spread, she introduced me to Squash Casserole.  Cheesy, filling, and piping hot, squash casserole is everything that is good in the world.

But it's not low carb.  Not even close.

So, I created my own version, Keto Squash Casserole, inspired by the original recipe, that retains all of the great flavors, the crunch of breading, and still uses the original squash.

Here's what you'll need….

4 T Butter
2 large Zucchini
2 large Squash
2 Shallots, minced
1 T chopped Garlic in olive oil
1 c Heavy Cream
⅓ cup Shredded Cheddar
Salt and Pepper, to taste
½ cup Parmesan Cheese

Directions:

1. Preheat oven to 450.  Heat a large skillet over medium/high heat.  Add the shallots, garlic and butter. Saute until the shallots are translucent.
2. Slice the zucchini and squash, then add to the skillet along with the heavy cream.  Add salt, pepper, and parmesan cheese.
3. Cook for 8-10 minutes, or until bubbly.  
4. Coat an oven-safe baking dish with olive oil or coconut oil cooking spray.  Transfer the contents of the skillet to the baking dish. Sprinkle with a little more Parmesan cheese and shredded cheddar.
5. Bake for 10-15 minutes until it is bubbling and just starting to brown on top.  

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Keto Squash Casserole

Yield: 8 servings

Look for a great, low carb dish that work for potlucks or family dinner?  My Keto Squash Casserole is your answer!  Based on a traditional southern favorite, but with a low carb twist, not only is this casserole delicious, it is low carb, ketogenic, THM:S, grain free, and gluten free!

Print

Ingredients

• 4 T Butter
• 2 large Zucchini
• 2 large Squash
• 2 Shallots, minced
• 1 T chopped Garlic in olive oi
• l1 c Heavy Cream
• ⅓ cup Shredded Cheddar
• Salt and Pepper, to taste
• ½ cup Parmesan Cheese

Instructions

1. Preheat oven to 450. Heat a large skillet over medium/high heat. Add the shallots, garlic and butter. Saute until the shallots are translucent.
2. Slice the zucchini and squash, then add to the skillet along with the heavy cream. Add salt, pepper, and parmesan cheese.
3. Cook for 8-10 minutes, or until bubbly. 
4. Coat an oven-safe baking dish with olive oil or coconut oil cooking spray. Transfer the contents of the skillet to the baking dish. Sprinkle with a little more Parmesan cheese and shredded cheddar.
5. Bake for 10-15 minutes until it is bubbling and just starting to brown on top. 

Nutrition Information:

Yield: 8 servings Serving Size: 1/8th recipe
Amount Per Serving: Calories: 201Total Fat: 18gCarbohydrates: 6gFiber: 1gProtein: 4g

xoxo,
Gretchen

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