Tex-Mex Keto Squash Casserole
Indulge in the creamy and cheesy delight of Tex-Mex Keto Squash Casserole, a perfect side dish that elevates any meal. This low-carb casserole combines tender summer squash, melty cheddar cheese, and zesty tomatoes for a flavor-packed experience. With only 15 minutes of prep time, this dish is simple enough for weeknight dinners yet impressive enough for gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
- 1 tsp olive oil
- 2 pounds summer squash, sliced
- 1 cup diced onion
- 1 can diced tomatoes (like Rotel), drained
- 1 ½ cups cheddar cheese, grated (reserve 1/2 cup for topping)
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Sauté sliced summer squash and diced onion for about 8-10 minutes until tender; drain excess liquid.
- In a mixing bowl, combine the cooked squash mixture with drained tomatoes, cheddar cheese (reserve some for topping), sour cream, mayonnaise, salt, and pepper. Mix until combined.
- Pour the mixture into a medium-sized casserole dish, spreading it evenly. Top with reserved cheese.
- Bake for 20-30 minutes until bubbly and golden brown. Allow to set for 5-10 minutes before serving.
Nutrition
- Serving Size: 1/6 of the casserole (approximately 200g)
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg
Find it online: https://lowfatbites.com/tex-mex-keto-squash-casserole/