- Tex-Mex Keto Squash Casserole

$- 2 medium zucchinis, sliced - 2 medium yellow squash, sliced - 1 cup diced bell peppers (red, green, or yellow) - 1 small onion, diced - 2 cloves garlic, minced - 1 cup shredded cheddar cheese - 3 large eggs - 1/4 cup heavy cream - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Fresh cilantro or parsley for garnish I love using fresh ingredients for flavor. Zucchini and yellow squash bring a nice texture. Bell peppers add sweetness and color. Onions and garlic give a great aroma. For the dairy, I choose sharp cheddar cheese. It melts well and adds a rich taste. The eggs and heavy cream create a fluffy base for the casserole. This combination makes each bite creamy and satisfying. Spices are key in this dish. Ground cumin adds warmth and depth. Smoked paprika gives a hint of smokiness. Chili powder brings heat without being overpowering. Salt and black pepper enhance all the flavors. Finally, I like to top it with fresh cilantro or parsley for a bright finish. This recipe is easy and fun to make. You can find the full recipe with step-by-step instructions to guide you. Enjoy the process of cooking this tasty Tex-Mex Keto squash casserole! - Preheat your oven to 375°F (190°C). - In a large skillet, add a splash of olive oil. Sauté the onions and garlic until they become translucent, which takes about 3-4 minutes. - Add diced bell peppers to the skillet and cook for 2-3 minutes until they soften. - Next, stir in the sliced zucchinis and yellow squash. Cook them until just tender, which is about 5-6 minutes. - In a large bowl, whisk together the eggs and heavy cream. - Add the diced tomatoes, ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix well. - Now, fold in the sautéed vegetables and half of the shredded cheddar cheese. - Transfer the mixture into a greased 9x13 inch casserole dish. Spread it evenly. - Top the casserole with the remaining cheddar cheese. - Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. - After baking, remove from the oven and let it cool slightly. You can garnish with fresh cilantro or parsley before serving. For the complete recipe, check out the Full Recipe section. To get the best texture, don't overcook your vegetables. They should stay a bit firm. This keeps the casserole from getting mushy. After baking, let the casserole cool slightly before serving. This helps the layers set and makes slicing easier. I love to pair this dish with creamy avocado or tangy sour cream. Both add a nice flavor boost. A fresh side salad makes the meal more filling and balanced. It also adds a crisp contrast to the warm casserole. For those who want a dairy-free version, try using plant-based cheese. It melts well and tastes great. If you need a vegan option, substitute the eggs with flax or chia seeds mixed with water. This keeps the texture while making it plant-based. {{image_2}} You can change the Tex-Mex Keto squash casserole to fit your taste. Let's explore some fun options. You can add more veggies for extra flavor and nutrition. - Incorporate spinach or kale for added nutrients. - Use mushrooms for a heartier casserole. They bring a nice texture and earthy taste. Want to make it more filling? Add some protein. - Add cooked ground beef or turkey for added protein. This makes the dish very hearty. - Mix in black beans for a vegetarian protein option. They add fiber and flavor. If you love heat, you can adjust the spice levels. - Increase chili powder for a spicier dish. This will kick up the flavor. - Add jalapeños for an extra kick. They bring a fresh and zesty taste. For the full recipe, check out the link provided. Enjoy personalizing your casserole! Keep any leftover Tex-Mex Keto Squash Casserole in an airtight container. It stays fresh in the fridge for up to 3 days. If you want to store it longer, freeze it. It can last in the freezer for up to 2 months. This way, you can enjoy it later without losing flavor. For the best taste, reheat the casserole in the oven. Set the oven to 350°F (175°C). Bake until it is warm all the way through. If you need a quick option, microwave individual portions. This method saves time and is simple. Always label your containers with dates. This helps you track how fresh your food is. Once you thaw the casserole, avoid refreezing it. This step keeps the texture and taste at their best. Enjoying your meal is easier when you follow these simple tips. You can find the full recipe to get started on this delicious dish. Yes, you can prepare it the night before and bake before serving. I often do this for busy weeks. Just cover the dish and store it in the fridge. When you’re ready, pop it in the oven. This makes meal prep easy and fun! Yes, all ingredients listed are gluten-free. I check labels to ensure they meet this need. This makes the casserole a great choice for those with gluten sensitivities. It’s nice to serve a dish everyone can enjoy without worry. Ensure the vegetables used are low in carbs and check any additional ingredients for carb content. Zucchini and squash are perfect for this. Always read labels on any extras like sauces or toppings. Keeping it low-carb is easy with the right choices. A fresh garden salad or low-carb tortillas complement the dish nicely. I love to add some avocado or sour cream on the side. These sides enhance the flavors and make the meal complete and satisfying. You can also explore other side options to find your favorite pairings. For those interested in making this dish, refer to the Full Recipe for all the details! This blog covered a tasty Tex-Mex Keto Squash Casserole. We reviewed the fresh veggies, dairy, and spices needed. I shared step-by-step instructions for perfect results. Use my tips for texture and tasty sides to elevate your meal. You can modify this recipe to fit your diet or add extra veggies for more nutrients. Remember, enjoy leftovers and store them well. Try this casserole, and you’ll love it. Simple ingredients and easy steps make it a winner!$

Savor the flavors of this Tex-Mex Keto Squash Casserole that’s perfect for your next meal! Packed with zucchini, yellow squash, and a blend of spices, this delicious dish is easy to prepare and baked to perfection with a cheesy topping. Ideal for those following a keto lifestyle, this casserole serves up to 6 and only takes about 40 minutes to make. Click through for the full recipe and enjoy a healthy twist on classic Tex-Mex flavors!

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Ingredients

2 medium zucchinis, sliced

2 medium yellow squash, sliced

1 cup diced bell peppers (red, green, or yellow)

1 small onion, diced

2 cloves garlic, minced

1 cup shredded cheddar cheese

1 cup diced tomatoes (canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

3 large eggs

1/4 cup heavy cream

Fresh cilantro or parsley for garnish

Instructions

Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, add a splash of olive oil. Sauté the onions and garlic until they become translucent, about 3-4 minutes.

Add the diced bell peppers to the skillet and cook for an additional 2-3 minutes until slightly softened.

Stir in the sliced zucchinis and yellow squash, cooking until just tender, approximately 5-6 minutes.

In a large mixing bowl, whisk together the eggs and heavy cream. Add the diced tomatoes, ground cumin, smoked paprika, chili powder, salt, and black pepper, mixing well.

Incorporate the sautéed vegetable mixture into the egg mixture, followed by half of the shredded cheddar cheese. Stir until well combined.

Transfer the mixture into a greased 9x13 inch casserole dish and spread it evenly.

Top the casserole with the remaining cheddar cheese.

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

Once done, remove from the oven and let it cool slightly. Garnish with fresh cilantro or parsley before serving.

Prep Time, Total Time, Servings: 15 min | 40 min | 6 servings