With a combination of delicious sausages and fresh summer squash, I made this gluten-free and low carb squash casserole with cheese. It’s a delightful way to enjoy a summer dinner with products from your garden.
My garden is full of squash, and I decided to use some of them for a light summer dinner. My husband loves sausages, and I wanted to combine the taste of sausages with the flavor of fresh squash.
The result was a very delicious dinner. The mayonnaise gives this gluten-free, low carb sausage squash casserole with cheese an excellent tangible taste.
You can use sour cream or yogurt if you do not like mayonnaise. I want to use healthier avocado mayo in the casseroles.
I also sweetened the meal with a Stevia sweetener. You can omit this if you want a much savory taste. One packet of sweetener fits in about two teaspoons of sugar equivalent, so feel free to use a sweetener if you like.
Keto Squash Casserole with Cheese
2 medium summer squash (sliced and cooked)
1 medium zucchini (sliced and cooked)
1 pound sausage (browned)
1/4 cup dry minced onion (or 1/2 tsp onion powder)
1 cup mayonnaise
2 large egg (beaten)
1 low carb sugar substitute packet
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup melted butter
1 1/2 cup shredded Cheddar cheese divided
- Preheat oven to 350° F.
- Reserve 1/2 cup chopped cheese.
- In a bowl, mix all other ingredients.
- Spread the mixture into a 9 × 13 casserole dish.
- Put the remaining 1/2 cup chopped cheese on top.
- Bake for 30 minutes, or until the pimple and lightly browned.
Note on Nutritional Information
Nutritional information for the recipe is helpfully provided and is only approximate. We cannot guarantee the accuracy of the nutritional information for each recipe on this site.