Squash Casserole and Sausage Zucchini Fritters

Hi friends! I’m over on youTube sharing two recipes to help you use up all that summer squash!

I’m making my Aunt Jody’s squash casserole, which I’ve adapted to be lower in carbs, and I’m sharing the sausage zucchini fritters I’ve been making all summer. These two recipes have helped me lose almost 30 pounds this summer;-)

Let me know if you make either of these, and also share your recipes with me if you have something different, especially low carb, to make with squash and zucchini!

 

I’ll put the recipes here as well, but be sure to watch the videos to see exactly how I make them!

 

SQUASH CASSEROLE (low-carb version)

2 pounds yellow squash – cut in 1/4″ slices or cubed
water (enough to almost cover squash in pot)
salt (dash)
1 cup chopped onion
1/4 cup butter
1 egg (beaten)
1 cup shredded cheese of your choice (I used colby-jack and cheddar)
2/3 cup mayonnaise
seasonings to taste (I used Pennsylvania Pepper and 1/4 teaspoon salt)

Topping:
1 cup fine almond flour
1 cup butter

Preheat oven to 350º

Combine squash, water and salt in a medium pot and bring to a boil. Cover, then reduce heat to simmer about 10 – 15 minutes or until squash is tender.

Sauté onion in butter until crisp-tender (about 3-4 minutes).

Combine vegetables, egg, cheese, mayo and spices then spoon into a greased baking dish.

Melt 1 cup of butter in bowl then mix in 1 cup of almond flour. Spoon over top of casserole.

Bake at 350º for about 30 minutes or until bubbly.

SAUSAGE ZUCCHINI FRITTERS

2 Medium zucchini
1 medium onion, chopped
4 eggs, beaten
3/4 cup fine Almond Flour
2 teaspoons garlic powder
2 teaspoons onion powder
3 teaspoons dried rosemary
3 teaspoons Pennsylvania Pepper (link below)
1 cup parmesan (grated or dry)
1 cup grated cheddar/colby-jack cheese
1 pound ground sausage

Preheat oven to 400º

Grate the zucchini into a colander set inside a larger bowl then sprinkle with a 1/4 teaspoon sea salt and let sit a few minutes as liquid drains out.

Place “dry” zucchini onto a cheesecloth or feed sack towel. Wrap edges and twist to squeeze out all the liquid. Once dry, add zucchini to a large bowl.

Add the remaining ingredients and mix together. (It will be sticky.)

Cover a large cookie sheet with parchment paper.

Using a tablespoon or ice cream scoop, carve out equal amounts of the mixture for patties and place on parchment paper. This should make 24.

Bake at 400º for about 30 minutes or until tops are brown.

**These are great made with Italian seasonings instead of the listed seasonings and Italian sausage served with marinara.

**These can also be made without the sausage.

I’ll be joining Inspire Me Tuesday