Keto Yellow Squash Casserole
This keto yellow squash casserole is mouth-wateringly delicious. It’s made with flavorful yellow squash, has a creamy, cheesy sauce, and a perfectly crunchy topping. You only need 10 minutes of prep and 8 easy ingredients to make this yummy dinner.
This gluten free squash casserole recipe is so delicious it really is the perfect side dish to almost any dinner. Tender yellow squash in a creamy sauce with a crispy topping? Perfection. It is good both hot or at room temperature making it ideal for family gatherings.
If you garden in the summer months, this recipe is a great way to use all your fresh yellow squash. This recipe typically would call for cream of chicken soup and cracker crumbs but I swap those out for a low carb homemade sauce and topping. It is just as good as the classic family favorite yellow squash casserole recipe!
If you love this yellow squash recipe, try my Keto Broccoli Casserole next!
Ingredients
- Yellow Squash – Yellow summer squash is obviously the main ingredient. If you have one that is big with big seeds you will want to remove them first.
- Green Onions – Green onions (aka scallions) add a lot of flavor to this dish. You can swap in a yellow onion or a sweet onion, if needed.
- Heavy Cream – Alternatively, you can use light cream or half and half.
- Egg – Egg works to thicken the sauce.
- Cheddar Cheese – Shredded cheddar cheese gives a lot of flavor. I like to use sharp cheddar cheese but mild cheddar or white cheddar works as well.
- Parmesan Cheese – Parmesan is used for the topping along with the pork rind crumbs to replace bread crumbs.
- Pork Rinds – Crushed pork rinds are the main ingredient in the topping and work well to replace breadcrumbs or Ritz crackers in gluten free recipes.
- Butter – I use salted butter but unsalted butter will work as well.
- Salt & Black Pepper – You can add these to your personal preference. If your pork rinds are salted you will use less than if you have unsalted pork rinds.
See quantities in the recipe card.
How To Make Keto Yellow Squash Casserole
Step One: Begin by preheating the oven to 400 degrees. Grease a large baking dish.
Step Two: Cook the chopped squash in a large skillet with water over medium heat to medium-high heat for 5 minutes.
Step Three: After cooking the fresh squash, drain it and add green onions to the skillet. Sautee then sprinkle with salt and pepper.
Step Four: Add the squash mixture to a greased casserole dish. Top with the egg beaten with cream.
Step Five: Sprinkle the squash in the casserole dish with 1 cup of cheddar cheese.
Step Six: Crush pork rinds and place in a bowl. Add parmesan cheese to the pork rinds and combine.
Step Seven: Add some melted butter to the pork rind mixture and stir.
Step Eight: Place the pork rind mixture on top of the squash. This is just like a buttery cracker topping!
Step Nine: Bake the southern squash casserole until the top is bubbly and golden brown, which is around 20 minutes.
Step Ten: Garnish with chopped green onions and serve. It is also great with a dollop of sour cream.
Variations
- Zucchini – You can mix or match zucchini with the yellow squash in this low carb gluten free casserole. Just don’t add more than 4 cups total of the veggies.
- Cheese – Either swap out the cheddar entirely or do a combination of various cheeses. Mozzarella cheese and colby jack are other good choices.
- Seasoning – Add some Italian seasoning to the pork rind mixture for some extra pizzazz. I would start with 1-2 teaspoons and go from there. Or add a sprinkle of cayenne pepper for a little heat.
- Bacon – Doesn’t everything taste better with a little bit of bacon?
- Chicken – Chop up some cooked grilled chicken breast and toss into the keto casserole. This is perfect if you want to add some meat to the mix.
Common Questions
Can I Make Squash Casserole Ahead of time?
Yes, you can make this casserole ahead of time. Bake the gluten free squash casserole recipe as directed then allow it to cool down completely. Once it’s cool, wrap it up with plastic wrap tightly, then place in the fridge. It will last 3-4 days in the refrigerator.
Additionally, you can freeze squash casserole, and it will last around 1-2 months. It’s just important to make sure it’s completely airtight and protected. Defrost by putting in the refrigerator the night before.
This is a fantastic freezer meal or perfect for meal prepping if you like to do that. Sometimes we will make a double casserole and freeze one for later.
How Do You Reheat Yellow Squash Casserole?
Make sure that the gluten free summer squash casserole is defrosted if you had frozen it. Then you can place it in the oven at 375 degrees F. for 10-15 minutes. You just want it to be hot, and then you can serve it. Additionally, you can heat it in the microwave. I prefer to cover it with a paper towel, so it doesn’t pop all over the microwave. Start with 30-second intervals for smaller serving sizes. This is perfect for a quick and easy lunch idea too.
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Yellow Squash Casserole Recipe
Ingredients
- 4 cups yellow squash chopped
- 1/2 cup green onion chopped
- 1 egg
- 1/2 cup heavy whipping cream
- 1 cup shredded cheddar cheese
- 2 tbsp melted butter
- 1/2 cup pork rind crumbs
- 1/4 cup Parmesan cheese
- salt and pepper to taste
- freshly chopped green onions for garnish
Instructions
- Preheat the oven to 400 degrees.
- Place the chopped squash into a skillet with a couple tablespoons of water over medium-high heat, and cook for 5 minutes.
- Drain the squash, and add the green onion to the skillet. Saute for a minute, and add salt and pepper to taste.
- Place the squash mixture in a well-greased 9×9 baking dish.
- Mix together the beaten egg and ½ cup of heavy whipping cream, and pour this mixture over the squash in the casserole dish.
- Top the squash with 1 cup of shredded cheddar cheese.
- Crush up about 2 oz of pork rinds to create 1/2 cup of crumbs.
- Pour ¼ c of parmesan cheese into the bowl with the pork rinds, and stir to combine completely.
- Add the melted butter into the bowl with the pork rind mixture, and stir to combine.
- Sprinkle the pork rinds crumbs over the top of the squash casserole.
- Bake for 20 minutes until browned and bubbly. Top with freshly chopped green onions for garnish.
Nutrition
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Originally Published July 24, 2019. Revised and Republished October 10, 2025.
Can I make this a day ahead and not bake til following day? Thanks – it’s soooo yummy!
Yes, but I would keep the topping separate and add it right before baking.
Needed a good recipe for my bumper crop of yellow and hook neck squash. I was blown away, it was so good. Sadly I ate way more than one serving. Definitely a keeper
This squash casserole is amazing!! It is hard to stop eating, could have eaten the whole recipe!!! Will make again very very soon!! Thank you, this will be a staple recipe for me! Sharing this one!
!!
This casserole is delicious! I sautéed the squash & onion in butter until some browning occurred on the squash, instead of plain water & it added so much flavor. I didn’t have pork rinds, so I subbed panto crumbs instead. Definitely a keeper! Thank you!
Had my first squash casserole taste 4 days ago at work potluck and fell in love. I needed to make it for my hubby. Found this easy peasy recipe and ta-da!! It was amazing!! We use pork rind panko Italian, so I used that instead. I also added in some chopped rotisserie chicken left overs. OMG! I even goofed on the topping and it STILL was fantastic!! Hubby and I barely and left any!! Thank you for your site! Gonna try the cinnamon rolls next. My hubs is super sugar sensitive so Keto recipes are working great for both of us and I’m down 20 lbs and my goal is in sight!!!
So delicious! New favorite! The pork rinds in the recipe was a fabulous zero carb topping. My husband and I could have eaten the whole casseroles in one sitting but restrained ourselves to save for tomorrow.
How many eggs? Didn’t see in the recipe ingredients…
1 egg. I just checked and it is on the list 🙂 Enjoy!
I made this tonight for just me. I am keto and decided to do the entire recipe (almost exactly) for 6 servings to freeze some for later. 4 things I did:
1). I used an air fryer (it’s a Cattleman Cuisine and does EVERYTHING, even bakes) but put aluminum on for 10 minutes then 10 minutes off @ 400 degrees.
2.) Used a shallot instead because it was all I had
3.) Used half zucchini and half yellow squash.
4.) Blotted the top with paper towels because it was too greasy and next time I will use less butter if any.
Results? FANTASTIC!! Will make again and again! Thanks for a great recipe, I don’t know why, but never had squash this way and I am a good cook.