Easy Keto Squash Casserole: Low Carb & Delicious!

This Keto Squash Casserole recipe is the perfect dish to make when you’ve got a lot of good fresh yellow summer squash on hand and want to make something delicious and healthy!

Because this summer squash casserole is made up of mostly squash and tomatoes, the calories per serving are very low, which means you can eat a lot of it!

So whether you’re on Weight Watchers, the keto diet, or you’re eating low carb, we’ve got you covered!

Each serving of this Keto Squash Casserole is only 2 WW SmartPoints and has 5.5 grams of net carbs and 7 grams of protein! 

Keto Squash Casserole

Is Squash Casserole Keto Friendly

By all means, not all squash casseroles are created equal!

For instance, the traditional squash casserole that we all know and love has LOTS of butter and crushed crackers on top.

Although that sounds like total nirvana to me, it’s definitely not keto friendly!

I found this gem of a recipe in a pamphlet that had been sent to me by the American Diabetes Association.

It totally fits the bill, not just for those with Diabetes, but also for those of us who want to stay on our healthy eating plans!

Needless to say, if you follow the ADA’s food recommendations, it’s a great way for anybody to eat healthy.

How To Make Keto Squash Casserole

I’m going to give you the easy steps for making this delicious low carb squash casserole that the whole family will enjoy!


Keto Squash Casserole Ingredients

These are all basic ingredients that you can easily find in your local grocery store or even growing in your own garden!

  • Olive Oil
  • Yellow Squash – I use 6 to 7 – fresh yellow squash is much better than canned or frozen
  • Onion – I use 2 medium
  • Garlic – I always keep minced garlic on hand
  • Parsley – It tastes better with fresh parsley
  • Salt & Black Pepper
  • Tomatoes – 2 medium fresh tomatoes
  • Egg Substitute – I used Egg Beaters, but you can use any brand
  • Evaporated Milk – I used Fat Free because it has less fat, less calories, and more protein vs. whole evaporated milk

Step 1: Preheat Oven to 350 Degrees & Heat Oil in Large Skillet

This is pretty self-explanatory!

So, preheat the oven to 350 degrees Fahrenheit.

While your oven is heating up, add your olive oil to a large skillet on the stove top and set on medium heat.

Note: The larger the skillet the quicker you will cook your ingredients.

Step 2: Add Squash, Onion, & Garlic

Then saute the squash, onion & garlic in the heated skillet for 5 minutes.

After that, add your fresh parsley, salt & pepper and heat through by mixing with a wooden spatula.

Step 3: Layer Squash Mixture & Tomatoes

Using a casserole baking dish, alternate layering your squash mixture and then your sliced tomatoes, each in an even layer.

I try to have my sliced tomatoes as the last layer on the top.

Layer ingredients in a rectangular baking dish

Step 4: Combine Egg Substitute with Evaporated Milk

In a large bowl, blend your egg substitute well with the evaporated milk.

Then, pour this mixture over the layered squash & tomato casserole.

Step 5: Bake For 20 To 25 Minutes

Be sure to check the casserole after baking for 20 to 25 minutes to make sure that the custard is set.

In my case, it took longer than 25 minutes.

Then, remove from the oven and let it cool slightly before serving. 

Recipe Tips

This recipe says to bake for 20 to 25 minutes.

BUT, it took mine 50 minutes before it cooked through.

Just make sure to keep checking it after the 20 to 25 minutes, as all ovens are different.

It turned out really good!

Of course you really need to like squash and tomatoes to like this recipe because that is the bulk of the ingredients.

Keto Squash Casserole Recipe - 2 WW SmartPoints

Additions and Substitutions

However, if you’d like more ingredients to your side dish or to even make it a main dish you can add:

  • Parmesan Cheese, Cheddar Cheese, your favorite type of cheese, or a blend of cheeses
  • Green Onions (as a topping)
  • Italian Seasoning
  • Onion Powder
  • Ground Beef (to make it a main dish)
  • Diced Bell Pepper
  • For a golden brown, crispy topping, blend bread crumbs, crushed ritz crackers, (these will increase your carb count) or a crushed pork rind mixture with some melted butter and spread on top of the casserole before baking

And here are swaps you can make:

  • Swap out yellow squash for fresh zucchini squash to make it a zucchini casserole. You can use green or yellow zucchini (golden)
  • Substitute sour cream, heavy whipping cream, or regular heavy cream instead of the evaporated milk
  • Swap garlic powder for the minced garlic

When I make this easy recipe again, I will probably add more egg substitute to it to make it more of a frittata type dish.

The amount of egg that the recipe calls for is a sufficient amount, but I would have liked the squash-to-tomato-to-egg ratio to have been more equal.

Keto Squash Casserole Recipe - 2 WW SmartPoints

But mmmm, it had my taste buds jumping for joy!

Keto Squash Casserole Recipe - 2 WW SmartPoints

Storing Leftovers

After the casserole has cooled to room temperature, place any leftovers in an airtight container with a tight lid and place in the refrigerator .

This casserole will keep in the refrigerator for 3 to 4 days.

So next time you’re in the mood for a healthy, delicious low carb side dish, with good protein (this recipe has 7 grams of protein per serving), try out this Squash Casserole recipe.

Healthy side dish recipe

You’ll definitely go for seconds!

Keto Squash Casserole Recipe - 2 WW SmartPoints

Keto Squash Casserole Recipe

Squash Tomato Cassoulet

Keto Squash Casserole Recipe

Housewives of Frederick County
A healthy, delicious way to take advantage of the bounty of yellow squash while it's in season. Great for Weight Watchers, Diabetics, Keto and Low Carb.
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Course Side Dish, Vegetable
Cuisine American
Servings 6 servings
Calories 113 kcal


  • 1 tbsp Olive oil
  • 6 Yellow squash, small, sliced
  • 1 Onion, medium, minced
  • 2 cloves Garlic, minced
  • 2 tbsp Parsley, chopped
  • Salt & Pepper to taste
  • 2 Tomatoes, medium, sliced
  • 1 cup Egg substitute
  • 1 cup Evaporated fat-free milk


  • Preheat the oven to 350 degrees.
  • Heat the oil in a large skillet over medium heat. Add squash, onion, and garlic, and saute for 5 minutes. Add parsley, salt and pepper.
  • Layer squash mixture and tomatoes in a casserole dish. Combine egg substitute with evaporated milk, blending well and pour over vegetables. Bake for 20 to 25 minutes or until custard is set. Remove from oven, and let cool slightly before serving.


2 WW SmartPoints
5.5 g Carbs
7 g Protein
Keyword casserole, cassoulet, diabetes recipe, egg substitute, keto, keto recipe, low carb, low carb recipe, points plus value, ppv, squash, squash casserole, tomato, weight watchers, weight watchers smartpoints, ww, ww side dish, ww smartpoints, yellow squash

For more delicious casserole recipes (I’m a big fan of casseroles), click on over to:

Egg Roll Casserole

Chicken Green Chile Enchilada Casserole

Easy Keto Squash Casserole: Low Carb & Delicious!
Keto Squash Casserole Recipe
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