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Southern Squash Casserole

Where I come from, holidays often involve squash casserole. (and we’re kinda southern so every recipe is “Southern WhateverItIs” because things just taste better in the South) It’s one of my favorite dishes.  The original recipe goes something like this:
1 stick of butter
1 sleeve of Ritz crackers
3 slices of squash
8 lbs of cheese

Where I come from, holidays often involve squash casserole, as it is a Deep South Dish. It is a keto friendly comfort food that can be prepped ahead of time. Sliced squash or zucchini is baked in a cheesy cream sauce and topped with extra onions and parmesan cheese. This low carb and gluten free casserole will be a family favorite at your next gathering #yellowsquash #squashcasserole #ketorecipe #lowcarb #zucchini

I may be exaggerating, but just a little bit.  It’s amazing…but it’s costly in the macro world.  So, I did my thing to it and it worked out better than I could have imagined.  My cute husband also grew up eating squash casserole (his sister makes the BEST in the world) so I was SUPER scared to share it with him.  Well, he ate 3 servings that night and we had polished off the entire casserole by the next day.  Gonna call it a win.

If you’re up for it, throw a 3oz bag of crumbled bacon into the mix.  I’m kind of a jerk for our vegetarian friends and never make anything they can eat, so I left the bacon out of the original, but you may want to add it.  Just be sure to add the bacon to your macros when you log them.

Where I come from, holidays often involve squash casserole, as it is a Deep South Dish. It is a keto friendly comfort food that can be prepped ahead of time. Sliced squash or zucchini is baked in a cheesy cream sauce and topped with extra onions and parmesan cheese. This low carb and gluten free casserole will be a family favorite at your next gathering #yellowsquash #squashcasserole #ketorecipe #lowcarb #zucchini

Southern Squash Casserole

Southern Squash Casserole

Yield: 8 servings

Ingredients

  • 1000g or 5 average-sized yellow squash or zucchini (or a combo of the two)
  • 200g or 1 large onion (I used a red one b/c I like the color)
  • 1 tbsp. grass-fed butter
  • 1 tbsp. minced garlic
  • 8 oz greek yogurt cream cheese
  • 1 C plain greek yogurt
  • 3/4 C fried onions, divided
  • 1/4 C + 2 tbsp. shredded parmesan cheese, divided
  • 1 1/4 C shredded sharp cheddar cheese, divided

Instructions

  1. Preheat oven to 400 degrees
  2. Thinly slice squash (or zucchini)--I use a mandoline slicer because I'm lazy and it makes things a million times faster. This is the one I have if you wanna check it out. (and I got the cut-free gloves b/c I'm also a total clutz)
  3. Add squash, onions, garlic and butter to a skillet.
  4. Cook until squash softens, but not so much that it's mushy.
  5. With heat on, stir in greek yogurt cream cheese, greek yogurt, 1 C sharp cheddar, 1/4 C parmesan, and 1/2 C fried onions. Stir to melt cream cheese and combine.
  6. Grease a casserole dish (I used a 9x13 glass one). Dump all the amazingness from the skillet to the casserole dish.
  7. Add remaining fried onions, parmesan, and cheddar to the top.
  8. Bake 20-25 minutes or until top browns to you liking.

Notes

If you make it as-written, feel free to use my math in MFP: MacroEd Squash Casserole

Nutrition Information:

Amount Per Serving: Calories: 291 Total Fat: 18g Carbohydrates: 20g Protein: 13g
Alright, until tomorrow, friends!

All the best,

 

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