Scalloped Yellow Squash and Zucchini
Since going keto I canโt have potatoes so I created this scalloped zucchini and yellow squash recipe. It is so yummy you won't miss the potatoes.
Ingredients
- 5 cups yellow squash sliced
- 5 cups zucchini sliced
- 2 cups almond or coconut milk
- 1 cup heavy cream
- 1 cup cheddar cheese shredded
- ยผ tsp. xanthan gum
- medium onion finely diced
- 1 tsp. garlic powder
- salt to taste
- black pepper to taste
Instructions
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Preheat oven to 400ยฐF.
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Grease a 13x9 pan and set aside.
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Slice yellow squash and zucchini into thin slices (I use a mandolin to make it easier) and set aside.
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In a saucepan, over medium heat, add milk and heavy cream. Bring to a simmer, whisking to prevent it from over boiling.
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Add xanthan gum and shredded cheddar cheese.
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Continue to whisk until the cheese melts, the xanthan gum is incorporated, and the mixture thickens. Remove from heat.
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Whisk in salt, pepper, and garlic pepper.
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Mix the finely diced onions into the cream mixture.
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In the greased 13x9 pan alternate layers of yellow squash/zucchini and cream mixture.
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Cook uncovered for 40-45 minutes or until the squash and zucchini are soft and cooked through.
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Let sit for 10 minutes before serving. The sauce will thicken as it cools
Nutrition Facts
Scalloped Yellow Squash and Zucchini
Amount Per Serving (1 serving)
Calories
150
Calories from Fat 108
% Daily Value*
Fat
12g
18%
Carbohydrates
6g
2%
Fiber 2g
8%
Sugar 3g
3%
Protein
4g
8%
* Percent Daily Values are based on a 2000 calorie diet.
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