Why You’ll Love This Low Carb Summer Squash Casserole Recipe
If you’re looking for a delicious and healthy side dish, you’ll love this Low Carb Summer Squash Casserole Recipe.
It’s packed with flavor and makes use of fresh summer squash, turning a simple vegetable into a mouthwatering treat.
I appreciate how easy it’s to whip up, perfect for busy weeknights or family gatherings. Plus, it’s low in carbs, so I can enjoy it guilt-free!
The combination of sautéed bell peppers and onions adds a delightful crunch and sweetness.
Trust me, once you try it, you’ll want to make it a regular staple on your dinner table.
Enjoy every bite!
Ingredients of Low Carb Summer Squash Casserole
When it comes to whipping up a delightful side dish, the ingredients truly make all the difference. For this Low Carb Summer Squash Casserole, we’re keeping it fresh and flavorful. You’ll find a mix of vibrant vegetables and a few pantry staples that come together to create a hearty dish. Plus, it’s low in carbs, so you can savor every bite without worrying about your diet.
Let’s explore what you need for this tasty casserole.
Ingredients:
- 2 lbs summer squash, sliced (yellow or green)
- 3 bell peppers, seeded and chopped
- 1 large onion, chopped
- 2 tablespoons canola oil
- 1 (15 ounce) can creamed corn
- 1 tablespoon granulated artificial sweetener (no calorie)
- 1/4 cup cornmeal
- 1/8 teaspoon salt (to taste)
- 1/8 teaspoon pepper (to taste)
- 1 jalapeño, minced
Now, about those ingredients. The summer squash is the star of the show here, and you can use either yellow or green, or even mix them up for some color variety.
The bell peppers add a nice crunch and sweetness, while the onion brings in that savory depth. If you’re feeling adventurous, you might even experiment with different pepper varieties for a little extra kick.
And don’t forget the creamed corn—it adds a lovely creaminess that ties everything together. Just a heads up, if you’re not keen on the sweetness from the corn or the artificial sweetener, feel free to adjust those to your taste.
Cooking is all about making it your own, right?
How to Make Low Carb Summer Squash Casserole
Making the Low Carb Summer Squash Casserole is like starting a delightful culinary adventure—so grab your apron and let’s get started!
First up, you’ll need to tackle those 2 pounds of summer squash. You can use either yellow or green, or go wild and mix them for a colorful twist. Slice them up and then steam them until they’re super tender. This usually takes about 10 minutes, whether you choose to do it on the stove with a quarter cup of water or in the microwave.
Once they’re all soft and squishy, give them a quick mash or puree in a food processor. Trust me, it’s going to make your casserole creamy and dreamy.
Now, while your squash is doing its thing, let’s move on to the other veggies. In a large skillet, heat up 2 tablespoons of canola oil over medium heat. Toss in 3 chopped bell peppers and 1 large chopped onion, and sauté them until they’re tender. You’ll know they’re ready when your kitchen starts smelling like a cozy restaurant.
Once the veggies are cooked, combine them with your pureed squash, a 15-ounce can of creamed corn, 1 tablespoon of your favorite artificial sweetener, and 1/4 cup of cornmeal. Don’t forget to sprinkle in 1/8 teaspoon of salt and pepper to taste, and if you’re feeling adventurous, throw in that minced jalapeño for a spicy kick.
Mix everything together until it’s well combined—this is where the magic happens.
Now, it’s time to put your creation into a baking dish. Grab a 2-quart casserole dish and give it a quick spray with nonstick cooking spray. Pour in your glorious mixture and smooth it out.
Pop it into a preheated oven at 350 degrees F for about 30 minutes. You’ll want to keep an eye on it until it’s bubbly and heated through.
And just like that, you’ve created a delicious Low Carb Summer Squash Casserole that’s sure to impress. This dish is perfect for sharing at gatherings or simply enjoying at home. Honestly, it’s so good, you might find yourself going back for seconds—no shame in that, right?
Low Carb Summer Squash Casserole Substitutions & Variations
While the Low Carb Summer Squash Casserole is a tasty dish as it is, experimenting with substitutions and variations can elevate it even further.
You might consider swapping the summer squash for zucchini for a different flavor or texture. If you’re looking for more protein, adding cooked ground turkey or crumbled sausage can be delicious.
For a creamier texture, try incorporating cream cheese or sour cream. You can also play with spices, adding garlic powder or Italian herbs for extra zing.
Don’t hesitate to mix in other veggies like mushrooms or spinach for added nutrition! Enjoy your culinary adventure!
Additional Tips & Notes
To guarantee your Low Carb Summer Squash Casserole turns out perfectly, I’ve found a few helpful tips to keep in mind.
First, make sure to thoroughly drain the squash after steaming; excess moisture can make the casserole soggy.
If you prefer a spicier kick, don’t hesitate to add more jalapeño or even a pinch of cayenne pepper.
For added texture, consider sprinkling some crushed pork rinds or almond flour on top before baking.
Finally, let the casserole cool for a few minutes before serving; this helps it set up nicely.
Enjoy your delicious creation and happy cooking!