Vegetarian

Low Carb Summer Squash Casserole is for Dinner.

Low Carb Summer Squash Casserole takes 15 minutes to prepare.

Low Carb Summer Squash Casserole takes 30 minutes to cook.

Low Carb Summer Squash Casserole makes 4 servings.

The ingredients for Low Carb Summer Squash Casserole are:

1 medium Onion, raw
4 cup, sliced Zucchini
4.5 tsp Garlic
1 tbsp Extra Virgin Olive Oil
.75 cup, Heavy Whipping Cream
2 large Egg, whole
.5 cup Parmesan Cheese, grated
.25 cup Chickpea flour (Besan)
1 tsp Garlic powder
1 cup Shredded Natural Cheddar Cheese
1 tsp Salt
.5 tsp Pepper, black

Here is how you make Low Carb Summer Squash Casserole:

1. Preheat oven to 350 degrees. Lightly spray Pam cooking spray onto the bottom and sides of a 9-inch glass baking dish.2. Thinly slice onions and zucchini (may use yellow squash or a combination)3. Heat the olive oil in a pan, and stir fry the onions and zucchini with the fresh garlic for about 3 to 5 minutes, until they begin to release some juice. Set aside.4. In a medium bowl, stir together the cream, eggs, chickpea flour, garlic powder, salt, pepper and parmesan cheese. 5. Add the vegetables from the pan, making sure you do not add any juice that may be in the bottom.6. Stir in the cheddar cheese (you may choose to keep 1/4 cup out to place on top.)7. Pour the mixture into the prepared baking dish. Top with any reserved cheese.8. Bake in 350 degree oven for 30 minutes, or until set.Serving Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user NIGHTOWL16144.

The nutritional information for Low Carb Summer Squash Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 456.1

• Total Fat: 35.4 g
• Cholesterol: 189.0 mg
• Sodium: 1,067.3 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 3.8 g
• Protein: 19.4 g

The dietary needs meet for Low Carb Summer Squash Casserole is Vegetarian