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.
Made it tonight. I added minced garlic, chicken and topped with home made bacon bits after I took it out of the oven. I also used 1/4 cup of frying Magic and only 1/4 cup of pork rinds. It was delicious. Me and my husband enjoyed it. My 9 year old didn’t like the squash and my 5 year old ate it all but said he didn’t like it lol. I’ll definitely make it again for me and my hubby.
The best recipe! Making it again tonight. I used both summer & zucchini. I sliced an onion and pepper thin to add. Used BBQ flavored pork rinds. So good.
This was delicious! But it doesn’t serve 6. I doubled it, and ended up with 8 servings. I also substituted gluten free Panko bread crumbs because I didn’t have pork rinds. It increased the carbs a bit, but still delicious. Will definitely make this again!
Delightful creamy flavor!
I did some editing to make this my own and to use things I had on hand including a ton of squash and zucchini. I added another 2 cups of squash, a quarter of a sweet Vidalia onion in with the green onions along with a dash of granulated garlic and substituted Beanitos Cheddar Puffs for the pork rinds. Didn’t change anything else and it came out wonderfully! Golden brown on top and creamy squash casserole underneath. I think ill use sharp white English cheddar on top next time just to add another layer of YUM!
This was so yummy! I don’t particularly love pork rinds, but it was the perfect substitute for bread crumbs! My new favorite recipe!
This was so good! The nutrition provideed, is that per serving or for the whole thing?
For one serving.
Made this last night using squash my neighbor gave me. It was DELICIOUS! I used a yellow onion instead of green onions, since that’s what I had on hand. My stepfather couldn’t stop raving about it.
Oh wow so yummy! I added some steamed broccoli I had left over from breakfast casserole.
I just made this! It was delicious! I added a couple of tablespoons of almond flour to the pork rind topping. I WILL be making this again and again! Yum!
I was thinking of doing the same thing. Glad to see it Turned out well.
I made it tonight and it was delicious! My husband said it was the best squash casserole he ever had. My problem will be not eating all the leftovers at once! 🙂
What size or weight would 1 serving be? I’m on a counting calorie and entering nutrition information diet, so thanks for the nutrition information. When you list the kcalories are those the same as regular calories? Thank you for your assistance.
I’m sorry I don’t have that information. If you have a kitchen scale you can weigh your casserole dish empty and after baking this to find that out. And yes, those are regular calories.
Add 1/2 a lb of browned breakfast sausage and WOW this recipe is amazing. I browned the sausage first to give it plenty of time to drain as much as possible while I prepared the rest of this recipe to the letter. Loved it!
I made this last night it was great!!! My husband loved it!!!
I love this recipe. I do tweak it because I like sautéed onion better than green onion. So I sauté the chopped onion in butter then add in the squash and water. I follow the recipe as is the rest of the way.
I was wondering if this would freeze well?
I’ve been waiting for someone to make a low carb version of squash casserole! Growing up in the south, this has been a favorite food of mine for so long! I’m so excited to try this recipe!
It seems like you left out the part where you mix the sautéed green onions with the cooked squash. I followed the exact recipe and had to sprinkle the cooked onions on top of the pork rind mixture.
Hi, Connie. Step 3 says to drain the squash then add the green onions to the skillet. You also sprinkle some green onions over the top of the casserole for garnish in step 11.
I’m making this tonight and can’t wait to try it!