Zucchini & Squash Casserole

8 Servings


1.5 pounds zucchini,

sliced into 1/4 inch


1.5 pounds summer

squash, sliced into 1/4

inch rounds

3 Tbsp butter

1 medium red onion,


2 eggs, beaten

8 ounces sour cream 

5 ounces shredded extra

sharp cheddar

2 ounces shredded


1 cup mayo with olive oil

(lowest carb/home made)

2 teaspoon dried thyme

2 ounces grated parmesan


  1. Pre-heat oven to 350*F.
  2. In a pan or skillet sauteé butter, squash, zucchini and onions. Cook until liquid evaporates. Approximately 6 minutes.
  3. Transfer to colander to drain while you prepare the cheese mixture.
  4. In a bowl combine the following: eggs, sour cream, shredded cheeses, mayo, dried thyme and black pepper to taste.
  5. Give it a good stir to combine.
  6. Fold in the zucchini and squash mixture. Fold well to make sure it is all well combined. 
  7. Spray / grease your baking dish.
  8. Pour zucchini and squash mixture into dish.
  9. In a separate bowl prepare the topping by mixing together: parmesan cheese and garlic powder.
  10. Sprinkle the topping on and bake for 15 to 20 minutes or until top is golden brown

Tips / Suggestions

  • It is that simple! 
  • Serve this with my Simple Chicken or Pork Chops. SOOO YUMM!


Keto With Lee

Zucchini & Squash Casserole

Nutrition Facts


** Please note: These Macros are estimates according to the ingredients I used. ***