KETO Squash Casserole

Add some pizazz to the standard squash casserole. You’ll love this flavorful easy side dish that will have you wanting seconds. Each serving will be about 3 net carbs.

    4 yellow squash and/or zucchini (about 8 cups sliced) 
    1 T Extra Virgin Olive Oil 
    1 T Garlic, minced
    1/2 tsp. Dried Thyme
    2 Tomatoes, sliced
    2 Eggs
    1/3 C Sour Cream
    1 C Feta, crumpled
    2 T Parmesan, grated
    1 T Lemon Juice
    Salt and Pepper, to taste
    2 T Butter, softened
    2 slices of No Carb Bread- I use Lewis brand from Walmart


  • Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
  • Slice the squash into 1/4″ slices. If they are larger squash, cut them down the middle before slicing.
  • Heat oil in a large non-stick frying pan. Add the squash, garlic, and thyme.
  • Sauté and stir until the squash is just starting to soften. Don’t overcook
  • Remove from heat and add tomatoes.
  • In a mixing bowl, beat together the eggs, sour cream, cheeses, and lemon juice.
  • Place half of the squash into the bottom of the casserole.
  • Sprinkle on some salt and pepper then spread 1/2 of the egg mixture over the top.
  • Repeat with remaining squash and egg mixture.
  • In a small food processor, blend bread and butter. Use this as the topping for your casserole. Spread evenly on top of the Susan and egg mixture.
  • Bake for 40-45 minutes, until the mixture is bubbling and slightly set.
  • Serve hot.

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