Low Carb Summer Squash Salsa Recipes

SUMMER SQUASH SALSA

Summer Squash Salsa image

Provided by Food Network

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

2 cups cubed jicama
1 cup cubed yellow squash
1 cup cubed zucchini
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
1 minced habanero pepper, optional
1 small minced jalapeño pepper
1 teaspoon kosher salt
Juice from 1 lemon

Steps:

Add the jicama, yellow squash, zucchini, cilantro, red onion, habanero and jalapeno to a large bowl. Whisk together the salt and lemon juice in a small bowl until thoroughly combined. Add to the salsa and mix thoroughly.

LOW CARB SQUASH CASSEROLE

Low Carb Squash Casserole image

I made this for Thanksgiving and know one even knew we were watching our carbs. My kids think it tastes like the Boston Market version.

Provided by katmoore65

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb yellow squash (2-3 med)
1/2 onion, chopped
1 garlic clove, minced
1/2 cup mayonnaise
1 cup shredded cheese
1 egg
nature's seasoning

Steps:

Steam squash onion and garlic.
In food processor mix Mayo, cheese and egg.
Add squash, natures seasoning and blend.
Pour into a greased quart sized casserole dish.
Top with additional shredded cheese.
Bake at 350 for 40 minute.

Nutrition Facts : Calories 163.9, Fat 12.1, SaturatedFat 4.2, Cholesterol 48.1, Sodium 337.6, Carbohydrate 8.9, Fiber 0.7, Sugar 3, Protein 5.7

LOW CARB YELLOW SQUASH CASSEROLE

Low Carb Yellow Squash Casserole image

This recipe was created to use up a large amount of squash we were given. We modified an existing recipe, swapping almonds for crackers and whole cream for milk. It satisfies my husband's diet and tastes great!

Provided by Tigray

Categories Side Dish Vegetables Squash Summer Squash

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 teaspoon butter
1 small onion, chopped
2 cloves garlic, minced
4 cups peeled and cubed yellow squash
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup finely chopped raw almonds
1 cup shredded Colby-Monterey Jack cheese, divided
½ cup heavy whipping cream
2 eggs
⅓ cup coarsely chopped roasted, salted almonds

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.
Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.
Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 6.7 g, Cholesterol 84.6 mg, Fat 19.6 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 8.6 g, Sodium 418.8 mg, Sugar 1 g

LOW CARB SUMMER SQUASH CASSEROLE

Low Carb Summer Squash Casserole image

A vegetable casserole made with summer squash, red bell peppers, and creamy corn. Plus, it's low-carb and diabetic friendly! This recipe is adapted from one appearing in life.com newsletter.

Provided by Glitterik

Categories Onions

Time 45m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs summer squash, sliced (yellow or green)
3 bell peppers, seeded and chopped
1 onion, large, chopped
2 tablespoons canola oil
1 (15 ounce) can creamed corn
1 tablespoon artificial sweetener, granulated (no calorie)
1/4 cup cornmeal
1/8 teaspoon salt and pepper (to taste) (optional)
1 jalapeno, minced (optional)

Steps:

1. Preheat the oven to 350 degrees F. Steam the fresh squash until very tender on top of the stove for aobut 10 minutes in 1/4 cup of water, or in the microwave, and drain.
2. Mash or puree the squash in a food processor, and in a large skillet saute the bell pepper and onion in the oil until tender. Mix the pureed squash, onion mixture, corn, sweetener and cornmeal, and add the salt and pepper (if desired).
3. Place the mixture in a 2-quart casserole dish coated with nonstick cooking spray, and bake for 30 minutes, or until it is bubbly and thoroughly heated, and serve.

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