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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 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 40 mins
Course Side Dish, Vegetable
Cuisine American
Servings 6 servings
Calories 113 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

2 WW SmartPoints
5.5 g Carbs
7 g Protein
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