BBQ Summer Squash Tex-Mex Casserole

About

This vegetarian side dish is delicious during the summertime on your patio. Included in this Keto casserole are thin slices of yellow squash (also called summer squash at the grocery store). The squash is coated in a blend of Tex-Mex inspired spices before getting layered in a baking dish. The casserole filling is your typical style, but it’s accompanied by a drizzle of buttery barbecue sauce glaze. Just a touch of barbecue sauce adds richness and Keto-friendly sweetness to your dish. Of course, no casserole is complete without a hefty layer of bubbling cheese on top. Use a Mexican cheese blend or create your own blend by combining equal amounts of cheddar and jack cheeses.

The Difference Between Yellow Squash and Zucchini

What’s the difference between summer squash and winter squash? Aside from the seasons they’re grown in, both types of squash have a few differences and uses in the keto diet. Yellow squash (summer squash) has a softer skin and more tender fruit than zucchini (winter squash). Yellow squash tends to be more flavorful as well. This is why yellow squash is best for simply slicing and cooking with your favorite Keto fats for an easy, low-carb side dish. Zucchini, on the other hand, has a heartier skin and fruit. This is why you see spiralized noodles or ‘zoodles’ made from zucchini instead of its yellow counterpart. A simple rule of thumb: yellow squash is great for easy side dishes and zucchini is better for creating innovative keto meals or snacks.

What To Eat With This Side Dish

The BBQ Summer Squash Tex-Mex Casserole is perfect for pairing with a vegetarian or pescetarian summertime meal. Keep the casserole hot alongside a cold, refreshing salad. For pescetarians, try any of Carb Managers Tex-Mex, fajita, or taco-inspired fish and shellfish recipes. The recipe library has a plethora of choices, from cod, to flounder, to skewered shrimp. This casserole makes a healthy accompaniment to any Carb Manager surf n’ turf style meals as well.

Ingredients

9 ounce summer squash, raw
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cumin, ground
⅛ teaspoon cayenne
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
¼ teaspoon oregano, dried
½ tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon barbeque sauce (bbq), store bought
¼ cup heavy cream
¼ cup almond milk, plain or original, unsweetened
2 large raw egg
¼ cup, grated mexican blend cheese

Instructions

Preheat your oven to 350 degrees. Thin-slice your summer or yellow squash in toss the slices in a large mixing bowl. Toss in the salt, pepper, cumin, cayenne, garlic powder, onion powder, oregano, and olive oil until the squash is coated in all the spices. Layer the slices into 3 rows in a 7×5 glass baking dish, slightly overlapping each other.
Melt the butter and whisk it together with the barbecue sauce. Drizzle this over the top of layered squash. In a mixing bowl, whisk together the heavy cream, almond milk, and eggs. You can do this in the first bowl you used to season the squash so the cream filling picks up any leftover spices in the bowl. Pour the mixture into your baking dish.
Sprinkle the cheese over the top of your casserole and wrap the dish in aluminum foil. Bake in your oven for 25 minutes. Then, remove the foil and increase the oven temperature to 375 degrees. Bake for an additional 20-25 minutes until the cheese is golden brown. After cooling, slice into 1 slice per serving.