Low-Carb Squash Casserole

Looking for a carb-friendly dish to undo all those holiday meals?  I’ve updated classic squash casserole using one of my favorite carb-saving tactics:  replacing bread crumbs with Parmesan cheese.  And I’ve added a meld of other cheeses and herbs to boost the flavor.  I hope it helps you feel less like you’re making a sacrifice as we all try to shed those year-end pounds.


Squash Casserole

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8


  • 3 lbs zucchini & yellow squash, sliced thin approx. 6 squashes
  • 1-1/2 tsp salt, divided
  • 1 tbsp butter
  • 8 oz sour cream
  • 4 oz mozzarella, shredded
  • 4 oz sharp Cheddar, freshly shredded
  • 4 oz Gruyere, freshly shredded
  • 6 oz Parmesan, freshly shredded, divided
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1-1/2 tbsp fresh Italian parsley, torn in sm. bits
  • 1/2 tsp fresh sage, torn in sm. bits
  • 3/4 tsp fresh rosemary, lg leaves cut sm.
  • 1-1/2 tsp fresh thyme
  • 1/4 tsp dried oregano, freshly ground
  • 3/4 tsp onion powder
  • 1/4 tsp black pepper, freshly ground


  1. Preheat oven to 400F.  

  2. Bring water to boiling in lg saucepan or Dutch oven with 1/2 tsp salt.  Add squash.  Boil until soft, approx. 3-6 min, stirring occasionally.  Drain thoroughly.  Return to pot.  Season with 1/2 tsp salt.  

  3. Blend in butter.  Blend in sour cream.  Blend in mozzarella.  Blend in Cheddar.  Blend in Gruyere.  Blend in 1/2 of Parmesan.  Blend in mustard, fresh herbs, oregano, onion powder, remaining salt and pepper.  

  4. Transfer to casserole dish.  Cover with remaining Parmesan.  Bake at 400F until golden and bubbly, approx. 25-35 min.  

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Low-Carb Squash Casserole

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