Keto Summer Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
4 cups, sliced Summer Squash 2/3 cup Coconut Milk (Unsweetened) 2 large Eggs 1/2 cup Almond Meal/Flour1 1/2 cups, shredded Cheddar Cheese 1 medium Onions, chopped1/4 cup melted Butter 2 fl oz White Wine 2 tbsp Butter1 tsp Salt 1/2 tsp Pepper, black
Preheat oven to 400 degrees F (200 degrees C).
Melt 2 tbs butter in a large heavy skillet over medium heat. Add onions and sauté for 2 minutes. Add squash and wine and stir to combine. Cover, and cook until squash is tender, about 5 minutes. Place squash onion mixture in a large bowl.
In a medium bowl, mix together almond flour and cheese. Stir half of the cheese/flour mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 8”x8” baking dish. Sprinkle with remaining cheese/flour mixture.
Bake in preheated oven for 25 minutes, or until lightly browned.
Serving Size: Makes 9 servings
Melt 2 tbs butter in a large heavy skillet over medium heat. Add onions and sauté for 2 minutes. Add squash and wine and stir to combine. Cover, and cook until squash is tender, about 5 minutes. Place squash onion mixture in a large bowl.
In a medium bowl, mix together almond flour and cheese. Stir half of the cheese/flour mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 8”x8” baking dish. Sprinkle with remaining cheese/flour mixture.
Bake in preheated oven for 25 minutes, or until lightly browned.
Serving Size: Makes 9 servings
Nutritional Info Amount Per Serving
- Calories: 216.0
- Total Fat: 18.5 g
- Cholesterol: 81.9 mg
- Sodium: 450.3 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 1.5 g
- Protein: 8.3 g
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