Low Carb Summer Squash Casserole Recipe

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Low Carb Summer Squash Casserole
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  1. 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. 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. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 713.53 Kcal (2987 kJ)
Calories from fat 265.53 Kcal
% Daily Value*
Total Fat 29.5g 45%
Sodium 346.05mg 14%
Potassium 2469.53mg 53%
Total Carbs 105.38g 35%
Sugars 44.8g 179%
Dietary Fiber 20.36g 81%
Protein 14g 28%
Vitamin C 547.6mg 913%
Vitamin A 8.9mg 296%
Iron 152.2mg 845%
Calcium 230.3mg 23%
Amount Per 100 g
Calories 44.11 Kcal (185 kJ)
Calories from fat 16.42 Kcal
% Daily Value*
Total Fat 1.82g 45%
Sodium 21.4mg 14%
Potassium 152.68mg 53%
Total Carbs 6.52g 35%
Sugars 2.77g 179%
Dietary Fiber 1.26g 81%
Protein 0.87g 28%
Vitamin C 33.9mg 913%
Vitamin A 0.5mg 296%
Iron 9.4mg 845%
Calcium 14.2mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.9
  • 19

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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