30 MIN CASSEROLE RECIPES RECIPES

ZUCCHINI & SQUASH CASSEROLE - JUST A PINCH RECIPES

Zucchini & Squash Casserole - Just A Pinch Recipes image

Cheesy and Baked until golden brown, this is one of favorite side dishes. Low-Carb/Keto-Friendly with less than 3 net grams carbs per servind/8 servings per recipe. It makes a 9x13-inch baking dish, and leftovers are great. I've also frozen it before cooking and after cooking-it does well on both accounts. Nutrition Facts Servings: 12 Amount per serving Calories 119 % Daily Value* Total Fat 9.9g 13% Saturated Fat 4.8g 24% Cholesterol 49mg 16% Sodium 305mg 13% Total Carbohydrate 3g 1% Dietary Fiber 0.8g 3%

Provided by Paula Todora @ptodora

Categories Vegetables

Prep Time 15 minutes

Cook Time 30 minutes

Yield 10

Number Of Ingredients 12

Ingredients

2 tablespoon(s) olive oil
1 tablespoon(s) butter
1/2 cup(s) white onion, coarsely chopped
2 clove(s) garlic, minced
2 medium yellow squash
2 medium zucchini
1 teaspoon(s) salt
1/2 teaspoon(s) black pepper
1 1/2 cup(s) shredded cheddar cheese
1/4 cup(s) heavy cream
1/4 cup(s) whole milk
2 medium eggs

Steps:

Preheat oven to 400 degrees F.
Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cook, stirring occasionally, until squash is softened, about 5-10 minutes. Transfer squash mixture to a large bowl.
Add 1 cup cheese, cream, milk and eggs to the bowl with the squash mixture and mix. Pour squash mixture into a 9x13-inch casserole dish sprayed with nonstick spray; top with remaining cheese.
Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

ZUCCHINI & SQUASH CASSEROLE - JUST A PINCH RECIPES

Zucchini & Squash Casserole - Just A Pinch Recipes image

Cheesy and Baked until golden brown, this is one of favorite side dishes. Low-Carb/Keto-Friendly with less than 3 net grams carbs per servind/8 servings per recipe. It makes a 9x13-inch baking dish, and leftovers are great. I've also frozen it before cooking and after cooking-it does well on both accounts. Nutrition Facts Servings: 12 Amount per serving Calories 119 % Daily Value* Total Fat 9.9g 13% Saturated Fat 4.8g 24% Cholesterol 49mg 16% Sodium 305mg 13% Total Carbohydrate 3g 1% Dietary Fiber 0.8g 3%

Provided by Paula Todora @ptodora

Categories Vegetables

Prep Time 15 minutes

Cook Time 30 minutes

Yield 10

Number Of Ingredients 12

Ingredients

2 tablespoon(s) olive oil
1 tablespoon(s) butter
1/2 cup(s) white onion, coarsely chopped
2 clove(s) garlic, minced
2 medium yellow squash
2 medium zucchini
1 teaspoon(s) salt
1/2 teaspoon(s) black pepper
1 1/2 cup(s) shredded cheddar cheese
1/4 cup(s) heavy cream
1/4 cup(s) whole milk
2 medium eggs

Steps:

Preheat oven to 400 degrees F.
Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cook, stirring occasionally, until squash is softened, about 5-10 minutes. Transfer squash mixture to a large bowl.
Add 1 cup cheese, cream, milk and eggs to the bowl with the squash mixture and mix. Pour squash mixture into a 9x13-inch casserole dish sprayed with nonstick spray; top with remaining cheese.
Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

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