Welcome to my kitchen, where I’m about to share a mouthwatering recipe that combines the comforting goodness of fresh summer squash with a twist! If you’re like me, you’re probably enjoying an abundance of squash from your garden… or your generous neighbors’ gardens. What better way to celebrate the season’s bounty than with a delightful dish that showcases these vibrant veggies? Get ready to indulge in the flavors of zucchini and yellow squash, straight from the garden to your table. Baked to perfection with a special ingredient that takes this dish to a whole new level – jalapeno pimento cheese – this kickin’ keto squash casserole is not only low in carbs but also an excellent way to make the most of your garden’s harvest. Whether you’re a seasoned gardener or simply appreciate farm-to-table freshness, this recipe is bound to become a favorite in your kitchen. Let’s dive right in and discover the irresistible magic of this savory creation!
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Ingredients:
- 3-4 Large Squash and/or Zucchini, cut into 1″ pieces
- Medium Onion, cut into 1″ pieces
- 8 oz. Sour Cream
- 1 C. Dukes Mayo
- 1 C. Parmesan Cheese, grated (not the green cap stuff)
- 1 C. Cheese of your choice, shredded (I used the Mexican blend from Aldi)
- 1/2 C. Jalapeno Pimento Cheese
- Garlic Powder
- Salt and Pepper
- Seasoning of your choice- I used Dak’s Green Zest
- Low Carb Crackers- I used Aldi’s Cheddar Almond Flour Crackers, crushed
- Butter
- In a medium-sized pot, melt a small amount of butter over medium heat. Add the squash, onion, and your choice of seasoning. Cook until the squash is partially softened. Drain any excess liquid.
- In a mixing bowl, combine the sour cream, mayo, Mexican blend cheese, and pimento cheese. Mix well until all ingredients are thoroughly combined.
- Add the cooked squash to the mixing bowl and gently stir to incorporate, being careful not to overmix and create a mushy texture.
- Preheat your oven to 350°F (175°C). Grease a baking dish with butter and spread the squash mixture evenly in the dish.
- Sprinkle the crushed crackers over the top of the casserole, followed by a generous sprinkling of Parmesan cheese.
- Place small slices of butter evenly across the top of the casserole to enhance the flavor and create a golden, crispy crust.
- Bake the casserole in the preheated oven for approximately 30 minutes, or until the top is nicely browned and the casserole is heated through and bubbly.
- Once out of the oven, allow the casserole to cool for about 5 minutes before serving.
- It’s time to dig in and savor the flavors of this delicious squash casserole. Enjoy!
I’m going to need you to come back and let me know how your delish casserole turned out!
