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Low Carb Squash Casserole

This low carb squash casserole is a quick and easy low carb recipe to make. It is a combo of yellow squash, zucchini, onion, mushrooms, cream cheese and sour cream. Then, this keto friendly side dish is topped with cheddar cheese and pork rinds. It is a terrific addition to a holiday dinner or Sunday supper.

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Low Carb Squash Casserole

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Happy Sunday, I hope you are enjoying your weekend! It has been a beautiful Fall weekend here in Maine. Yesterday my kids and I took the dogs for a hike along the ocean. It was so nice to get out and enjoy the Fall foliage and wonderful weather. After our hike, we headed out to Wolfe’s Neck Farm to pick up the last installment of our CSA for the year. I’m so sad that it is over, as I have enjoyed coming up with new and creative ideas for all of the organic vegetables we have received. For example, this Low Carb Squash Casserole that I made last night!

Low Carb Squash Casserole

Looking for more great casserole ideas? Check these out:

Low Carb Squash Casserole

In our weekly bundle from the CSA were several yellow squash, zucchini, and onions. So, I decided to toss them all into a casserole for our dinner. Here is what you will need to make the Low Carb Squash Casserole:

  • Yellow Squash
  • Zucchini
  • Mushrooms
  • Onion
  • Salt & Pepper
  • Olive Oil
  • Cream Cheese
  • Garlic Powder
  • Sharp Cheddar Cheese
  • Pork Rinds

Low Carb Squash Casserole ingredients

To Make the Low Carb Squash Casserole

The Low Carb Squash Casserole is super easy to make! First, preheat the oven to 350 degrees and prepare a casserole dish by spraying with cooking spray. Chop up all your veggies by cutting the squash and zucchini into one inch pieces. Then, chop the onion and slice the mushrooms if you bought whole ones.

Chopped zucchini, squash, onion and mushrooms in a bowl.

Heat a large skillet over medium-high heat and add the olive oil. After olive oil is heated up, add the veggies and sauté until tender, then remove from heat.

Chopped zucchini, squash, onion and mushrooms in a cast iron skillet.

Next, stir together cream cheese, sour cream and garlic powder in a large bowl.

Cream cheese and sour cream in a glass bowl.

Then, fold in sautéed veggies until well combined.

Chopped zucchini, squash, onion and mushrooms in a bowl with cream cheese and sour cream.

Transfer this mixture to casserole dish and spread out evenly.

Low Carb Squash Casserole ingredients

Then, top the Low Carb Squash Casserole with cheddar cheese.Low Carb Squash Casserole covered with cheese in baking dish co

Sprinkle the pork rinds on top of the cheese.

Low Carb Squash Casserole with crushed pork rinds in a baking dish.

Place the Low Carb Squash Casserole in the oven and bake at 350 degrees for 30 minutes or until cheese is melted. Remove from oven to wire rack. Serve warm and enjoy!

Low Carb Squash Casserole

Can the Low Carb Squash Casserole be warmed up?

Yes! This could be prepared a day or two ahead of time. To heat up the Low Carb Squash Casserole, just cover with foil and put it in the oven at 325 degrees until warmed throughout. It can also be placed in the microwave to warm up. Use paper towels to cover the top of the casserole dish if microwaving. Times will vary for this depending on microwave.

I’m a vegetarian, can I substitute anything for the pork rinds?

I use the pork rinds to keep the dish in low carbs. However, you could add panko bread crumbs or crispy fried onions on top to make it a vegetarian dish. The extra topping could also be left out entirely and the Low Carb Squash Casserole can just be topped with the cheese.

Low Carb Squash Casserole

Low Carb Squash Casserole

5 from 4 votes
Print Rate
Course: Side Dish
Cuisine: American
Keyword: Low Carb Casserole, Low Carb Squash Casserole, Squash Casserole
Servings: 6
Calories: 244kcal

Ingredients

  • 2 yellow squash diced in 1 inch pieces
  • 1 zucchini diced in 1 inch pieces
  • 1 8 ounce package sliced mushrooms
  • 1 onion chopped
  • Salt and pepper as desired
  • 2 tablespoons olive oil
  • 1 8 ounce package cream cheese, room temperature
  • ½ cup sour cream
  • ½ teaspoon garlic powder
  • 2 cups shredded sharp cheddar cheese
  • 1 cup crushed pork rinds

Instructions

  • Preheat oven to 350 degrees. Spray a casserole dish with non-stick cooking spray.
  • In a large skillet, heat olive oil over medium-high heat. Add vegetables and cook until tender but not falling apart. Drain well.
  • In a large bowl, stir together cream cheese, sour cream, and garlic powder. Mix well.
  • Fold in vegetables and stir gently to combine. Transfer mixture to casserole dish and spread evenly.
  • Top casserole with shredded cheese and pork rinds.
  • Bake for 30 minutes or until the cheese has melted.

Nutrition

Calories: 244kcal | Carbohydrates: 6g | Protein: 14g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 382mg | Potassium: 358mg | Fiber: 1g | Sugar: 4g | Vitamin A: 703IU | Vitamin C: 18mg | Calcium: 312mg | Iron: 1mg

Low Carb Squash Casserole

So Tell Me…

Do you belong to a CSA? What is your favorite veggie casserole dish? Are you following a low carb diet?

Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great week!

5 from 4 votes
Recipe Rating




Angela Speakman

Sunday 26th of July 2020

Why do people rate this recipe that have not tried it???? I am making this tomorrow and will come back to give my input.

angela @marathonsandmotivation

Wednesday 5th of August 2020

I hope you enjoyed it!!

Karen

Monday 11th of November 2019

this looks so good. I will have to ask someone to do this for me, i hate cooking. hahha

Clair

Sunday 10th of November 2019

This casserole is right up my alley! I love squash and casseroles! I will be making this sometime next week!

Nadalie Bardo

Sunday 10th of November 2019

What a delicious combination of flavors! I love each and every one. Can't wait to taste!

Lori Geurin

Saturday 9th of November 2019

I just Pinned this to my Keto Pinterest page and can't wait to try it! I love so many of these flavorful ingredients and I cannot wait to try it out this fall.