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.