Add some pizazz to the standard squash casserole. You’ll love this flavorful easy side dish that will have you wanting seconds. Each serving will be about 3 net carbs.
- 4 yellow squash and/or zucchini (about 8 cups sliced)
- 1 T Extra Virgin Olive Oil
- 1 T Garlic, minced
- 1/2 tsp. Dried Thyme
- 2 Tomatoes, sliced
- 2 Eggs
- 1/3 C Sour Cream
- 1 C Feta, crumpled
- 2 T Parmesan, grated
- 1 T Lemon Juice
- Salt and Pepper, to taste
- 2 T Butter, softened
- 2 slices of No Carb Bread- I use Lewis brand from Walmart
Instructions
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Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
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Slice the squash into 1/4″ slices. If they are larger squash, cut them down the middle before slicing.
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Heat oil in a large non-stick frying pan. Add the squash, garlic, and thyme.
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Sauté and stir until the squash is just starting to soften. Don’t overcook
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Remove from heat and add tomatoes.
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In a mixing bowl, beat together the eggs, sour cream, cheeses, and lemon juice.
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Place half of the squash into the bottom of the casserole.
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Sprinkle on some salt and pepper then spread 1/2 of the egg mixture over the top.
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Repeat with remaining squash and egg mixture.
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In a small food processor, blend bread and butter. Use this as the topping for your casserole. Spread evenly on top of the Susan and egg mixture.
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Bake for 40-45 minutes, until the mixture is bubbling and slightly set.
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Serve hot.
