Description
A creamy, cheesy casserole featuring zucchini and yellow squash, perfect for a keto-friendly meal.
Ingredients
Scale
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat and sauté minced garlic until golden.
- Add the sliced zucchini and yellow squash, season with salt, pepper, and Italian seasoning, and cook until slightly softened.
- Combine heavy cream, cheddar cheese, and parmesan cheese in a mixing bowl, then stir in the squash mixture.
- Transfer the mixture into a greased casserole dish and spread evenly.
- Sprinkle additional cheese on top if desired.
- Bake in the preheated oven for 25-30 minutes until golden and bubbly.
- Cool slightly and serve warm.
Notes
Pairs well with a crisp green salad or grilled chicken. Can be stored in the fridge for 3 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 308
- Sugar: 3g
- Sodium: 425mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 70mg