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- 2 medium yellow squash, thinly sliced - 2 medium zucchini, thinly sliced - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup heavy cream - 2 large eggs, beaten - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil This low carb gluten free squash casserole with cheese is a joy to make. The main ingredients are fresh squash and zucchini. They bring a light and tasty base. I love using cheddar and mozzarella for that cheesy goodness. Next, I add onion and garlic to bring out the flavors. They make the dish smell amazing while cooking. The heavy cream and eggs create a rich texture. You can feel good knowing it is gluten-free and low-carb. The seasonings add depth to the dish. Oregano gives a nice touch, while salt and pepper balance the flavors. If you want a bit of heat, the red pepper flakes are a great choice. Finally, the Parmesan cheese on top gives a crispy finish. It all comes together for a tasty casserole. For the full recipe, visit the section above. First, preheat your oven to 375°F (190°C). This step is key for the perfect bake. Next, prepare your baking dish by lightly greasing it with oil or butter. Now, chop your vegetables. Slice 2 medium yellow squash and 2 medium zucchini thinly. Measure out all your other ingredients, so you have everything ready to go. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium onion, finely chopped, and 3 cloves of minced garlic. Sauté them until the onion becomes translucent, about 3-4 minutes. Then, add the sliced squash and zucchini to the skillet. Cook them until they are tender, around 5-7 minutes. Once they’re done, remove from heat and let them cool slightly. In a large mixing bowl, combine 1 cup of heavy cream, 2 large beaten eggs, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk these together until smooth. Now, fold in the sautéed vegetables along with half of the shredded cheddar and mozzarella cheeses. Mix well to ensure everything is coated. Pour your mixture into the greased baking dish. Top it with the remaining cheese. Sprinkle 1/4 cup of grated Parmesan cheese over the top for extra flavor. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. Once baked, allow the casserole to cool for a few minutes before serving. For the full recipe, check out the ingredients and instructions above. To make your low carb gluten free squash casserole just right, slice your vegetables evenly. This helps them cook at the same time. After baking, let the casserole sit for a few minutes. This will improve the texture and help the flavors meld together. Make your casserole look great by garnishing it with fresh herbs. Parsley or chives add color and brightness. When serving, use the baking dish for a homey touch. You can also place a colorful salad beside it for a fun contrast. Want more flavor? Add spices like paprika or herbs like thyme. You can also try mixing different cheeses. Cream cheese or goat cheese can add a unique twist to the dish. Experiment with flavors to find your favorite combination. {{image_2}} You can easily customize your squash casserole. If you want to swap cheese, try vegan cheese. This option works well for those who avoid dairy. You can also add more nutrition with different vegetables. Think about using spinach, carrots, or bell peppers. These swaps boost the flavor and vitamins without changing the dish too much. Adding meats can make the casserole heartier. Try adding cooked bacon or sausage for a protein kick. The flavors of bacon pair great with squash. You can also explore fresh herbs like basil, thyme, or rosemary. These herbs will add a unique taste that can change the whole dish. Just sprinkle them in before baking for a fresh twist. You can make this casserole in different ways. A slow cooker works great for a hands-off option. Just layer the ingredients and let it cook slowly. Another method is grilling or steaming the squash before mixing. This can give it a smoky flavor that adds depth. Each method brings its own charm to the casserole, so feel free to experiment. To keep your leftover squash casserole fresh, place it in an airtight container. This will help keep moisture in and air out. Allow the casserole to cool before sealing it. It’s best to eat leftovers within three days. If you want to freeze it, wrap the casserole tightly in plastic wrap and then in foil. It can last in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight. This will help it heat evenly later. In the fridge, your low carb gluten free squash casserole will last about three to four days. Always check for signs of spoilage before eating. Look for changes in smell or color, and check for mold. If it smells sour or has an off texture, it’s best to toss it. To reheat, use an oven for the best results. Set it to 350°F (175°C) and heat for about 20 minutes. This keeps the texture and flavor intact. If using a microwave, place the casserole in a microwave-safe dish. Cover it with a microwave-safe lid or wrap to keep moisture in. Heat it in short bursts, about one to two minutes, checking in between to avoid overheating. This way, your delicious squash casserole stays moist and tasty. Is this low-carb squash casserole gluten-free? Yes, this low-carb squash casserole is gluten-free. It uses fresh squash, cheese, and eggs. None of these ingredients contain gluten. Always check your cheese labels to be safe. Can I make this dish ahead of time? You can prepare this dish ahead of time. Mix the ingredients and store them in the fridge. Bake it just before serving for the best taste. What are the nutritional benefits of this casserole? This casserole is low in carbs and high in fiber. Squash and zucchini boost vitamins A and C. The cheese adds protein and calcium. This dish is filling without excess carbs. How does this recipe fit into a low-carb diet? This recipe fits well into a low-carb diet. It focuses on vegetables and cheese, cutting out bread and grains. It's perfect for those watching their carb intake. Can I substitute heavy cream with a lower-calorie option? Yes, you can use alternatives like unsweetened almond milk or coconut cream. Just keep in mind that this may change the flavor and texture. What to do if the casserole is too watery after baking? If your casserole is too watery, let it sit for a few minutes. This allows excess moisture to evaporate. You can also bake it a little longer to help thicken it up. This blog post covered a delicious squash casserole recipe. We discussed the key ingredients, steps to prepare, and tips to enhance flavor and presentation. With options to customize, your casserole can suit any taste. Plus, proper storage ensures leftovers last longer. Use what you learned to create a tasty, satisfying dish. Enjoy the process and share it with others. Cooking should bring joy and good food to your table!

Low Carb Gluten Free Squash Casserole with Cheese

Indulge in this delicious Cheesy Low Carb Squash Casserole that’s perfect for a healthy meal! Packed with vibrant yellow squash, zucchini, and two types of cheese, this creamy dish will satisfy your cravings while keeping carbs in check. It’s easy to make and perfect for weeknight dinners. Click through to discover the full recipe and enjoy a flavorful, guilt-free treat that everyone will love!
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Ingredients
  

2 medium yellow squash, thinly sliced

2 medium zucchini, thinly sliced

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream

2 large eggs, beaten

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for a kick)

1/4 cup grated Parmesan cheese (for topping)

2 tablespoons olive oil

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent (about 3-4 minutes).

      Add the sliced yellow squash and zucchini to the skillet. Sauté for an additional 5-7 minutes, or until the squash is slightly tender. Remove from heat and let cool slightly.

        In a large mixing bowl, combine the heavy cream, beaten eggs, dried oregano, salt, black pepper, and red pepper flakes (if using). Whisk until well combined.

          Stir in the sautéed squash mixture and half of the cheddar and mozzarella cheeses into the cream mixture, mixing until evenly coated.

            Pour the squash mixture into a greased baking dish. Top with the remaining cheddar and mozzarella cheeses, then sprinkle the grated Parmesan cheese over the top.

              Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

                Once baked, allow the casserole to cool for a few minutes before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                    - Presentation Tips: Serve the casserole well-heated in the baking dish, garnished with a sprinkle of fresh parsley or chives for a pop of color.