Squash Casserole Recipe
Give your comfort food a low-carb glow-up with this easy, cheesy, vegetarian-friendly casserole!
Ingredients
- 3 tablespoons unsalted butter
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 pounds zucchini and yellow summer squash sliced into thin rounds
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream
- 2 large eggs
- 2 cups cheddar cheese grated and divided
- 1/2 cup Parmesan cheese grated
Instructions
- Preheat your oven to 350°F. Prepare a casserole dish with nonstick spray and set it aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté until the onions become translucent and the garlic becomes fragrant, about 2-3 minutes.
- Add the sliced squash to the skillet. Cook until they soften slightly, about 5 minutes. Stir in the thyme, oregano, salt, and black pepper. Remove from heat.
- In a separate mixing bowl, whisk together the sour cream and eggs until well combined. Stir in one cup of the cheddar cheese. Add the squash and onions to the egg mixture. Stir until the veggies are coated completely.
- Pour the entire mixture into the prepared casserole dish.
- Sprinkle the Parmesan cheese and remaining cheddar over the top of the squash mixture and pop the dish into the oven. Bake until the casserole is bubbly and the cheese is beautifully golden brown on top, about 20-30 minutes.
- Remove the casserole from the oven and let it rest for 10-15 minutes before slicing. Serve warm.
Nutrition
Calories: 415kcalCarbohydrates: 24gProtein: 16gFat: 30gSaturated Fat: 16gSodium: 558mgFiber: 3g
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