Summer Squash Casserole
Prep time
Cook time
Total time
Easy vegetable casserole of tender, yellow summer squash & herbs baked in a cheesy sauce and topped with almond flour crumble. Perfect side dish.
Serves: 8
  • 5 yellow squash
  • ½ white onion
  • 1 tbsp olive oil
  • 2 sprigs of fresh thyme
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup parmesan cheese
  • ½ cup heavy whipping cream
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 stick of butter, room temperature
  • 1 cup of almond flour
  • 1 tsp paprika (optional)
  • Salt and Pepper
  1. Preheat your oven to 350.
  2. Slice your squash and onion and set out your thyme.
  3. Add the squash, onion, and thyme to a skillet with a little olive oil and salt and pepper. You do not need to remove the thyme leaves from the stem.
  4. Cover and sauté on medium heat for approximately 15 minutes, until the onion is translucent and the squash is tender, stirring frequently.
  5. Remove the thyme stems from the skillet and drain off any water or oil still in the pan.
  6. In a small bowl, combine almond flour and softened butter with a fork or your hands until it turns into a paste.
  7. In a large bowl, combine cooked squash and onion mixture, cheddar cheese, mozzarella cheese, parmesan cheese, heavy whipping cream, egg, garlic powder, onion powder, and cayenne pepper. Stir well to combine.
  8. Pour into a baking dish.
  9. Top with dollops of the almond paste and a sprinkle of paprika.
  10. Bake for approximately 40 minutes, until the top is golden brown and bubbly.
  11. Let it cool and then slice and serve.
Nutrition Information
Calories: 412 Fat: 36 Carbohydrates: 10 Sugar: 3 Sodium: 405 Protein: 16
Recipe by The Eat More Food Project at