Description
A delicious low-carb Keto Cheesy Zucchini Squash Casserole that combines the sweetness of summer squash and the savory crunch of zucchini, all coated in a rich cheese sauce. Perfect for busy weeknights, this dish is healthy, flavorful, and easy to make.
Ingredients
Scale
2 medium Zucchini
2 medium Yellow Summer Squash
1/2 cup Heavy Whipping Cream
2 oz Cream Cheese
1.5 cups Sharp Cheddar Cheese
1/4 cup Parmesan Cheese
3 cloves Garlic
2 tbsp Butter
1 tsp Italian Seasoning
Salt and Black Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and slice zucchini and yellow squash into 1/4 inch rounds
- Salt the vegetables and let them sit for 5-10 minutes to remove moisture, then pat dry
- Melt butter in a skillet and sauté minced garlic until fragrant
- Whisk in heavy cream and softened cream cheese until smooth
- Stir in 1 cup of shredded cheddar cheese and Italian seasoning until thickened
- Add zucchini and squash and toss to coat in cheese sauce
- Transfer to an oven-safe dish, top with remaining cheddar and parmesan, and bake for 15-20 minutes until golden and bubbly
- (Optional) Broil for an additional 2 minutes for a crispy topping
- Let sit for 5 minutes before serving
Notes
Ensure vegetables are dry to avoid a watery casserole.
Can be made ahead of time and stored separately before baking.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 80 mg