Squash Casserole
This recipe originally came from my great aunt Mary Ruth. I've updated it a bit for the 21st centuary. It's a wonderfully versatile recipe.
| 4 Cups | Squash, sliced (Yellow Squash or Zucchini) | 4 Tbsp | Butter |
| 2 Cloves | Garlic, crushed | 1½ Cups | Cheddar Cheese, divided | 2 Slices | Low-carb Bread, crumbed and lightly toasted |
| 1 Cup | Heavy Cream |
| 3 Lg | Eggs, lightly beaten |
| ½ Cup | Diced Onion | 1 tsp | Kosher Salt | ½ tsp | Black Pepper |
Preheat oven to 350° Place squash in a large microwave safe bowl. Microwave on high for five minutes. Add butter, 1 cup of cheddar cheese and garlic to zucchini. Mix together. Mix together eggs, cream, onion, salt and pepper. Pour over zucchini mixture. Add in 1/2 of the low carb bread crumbs and mix. Pour mixture into baking dish. Top with remaining ½ cup of cheddar cheese and bread crumbs. Bake for 1 hour and then let sit on counter for 10 minutes. Carbs: ~10 per serving. Serves 4. Note: To lower the carb count, elimiate the low-carb bread crumbs and the onion. ~5 carbs per serving. This would also be good with red or green peppers chopped into it. Mix zucchini and summer squash for color. Cayenne could be substitued for the black pepper for a spicier version. This wonderful side dish is very versatile.
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