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Scalloped Yellow Squash and Zucchini

Scalloped Yellow Squash and Zucchini

Certainly Keto
Since going keto I can’t have potatoes so I created this scalloped zucchini and yellow squash recipe. It is so yummy you won't miss the potatoes.
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Sides
Cuisine American
Servings 10 servings
Calories 150 kcal


  • 5 cups yellow squash sliced
  • 5 cups zucchini sliced
  • 2 cups almond or coconut milk
  • 1 cup heavy cream
  • 1 cup cheddar cheese shredded
  • ¼ tsp. xanthan gum
  • medium onion finely diced
  • 1 tsp. garlic powder
  • salt to taste
  • black pepper to taste


  • Preheat oven to 400°F.
  • Grease a 13x9 pan and set aside.
  • Slice yellow squash and zucchini into thin slices (I use a mandolin to make it easier) and set aside.
  • In a saucepan, over medium heat, add milk and heavy cream. Bring to a simmer, whisking to prevent it from over boiling.
  • Add xanthan gum and shredded cheddar cheese.
  • Continue to whisk until the cheese melts, the xanthan gum is incorporated, and the mixture thickens. Remove from heat.
  • Whisk in salt, pepper, and garlic pepper.
  • Mix the finely diced onions into the cream mixture.
  • In the greased 13x9 pan alternate layers of yellow squash/zucchini and cream mixture.
  • Cook uncovered for 40-45 minutes or until the squash and zucchini are soft and cooked through.
  • 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 12g18%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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