Go Back
squash casserole

Low Carb Squash Casserole

Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients
  

  • 3 Yellow Squash quartered and sliced
  • 3 Zucchini quartered and sliced
  • 1 Medium Onion diced
  • 2 tbsp Butter
  • 1/2 cup Sour Cream
  • 1/4-1/2 tsp Garlic Powder
  • Salt & Pepper to taste
  • 1 cup Shredded Cheddar
  • 1 cup Shredded Parmesan
  • Olive Oil

Instructions
 

  • Saute onion in butter until tender and translucent. Remove to mixing bowl.
    Drizzle olive oil in skillet and add zucchini. Cook until beginning to soften and then add yellow squash. Continue cooking until tender.
    While squash is cooking, add sour cream and cheddar cheese to onion along with garlic powder, salt & pepper.
    Remove from skillet and place in colander to drain. Place a small plate or something on top and press down to squeeze out excess liquid.
    Add to bowl with onions, sour cream and cheese. Combine thoroughly. You can taste at this point to check seasoning and add more if desired. Pour into prepared casserole dish.
    Sprinkle with shredded parmesan.
    Bake at 350° for 30 minutes or until cheese is melted and bubbly.