Lo Carb Scalloped Summer Squash

Winter is a great time for scalloped potatoes, but scalloped vegetables from the squash family can be just as good, and they can be lo carb.



2 Summer squash (zucchini also works well, just make sure it is a lo carb veggie) sliced

1/2 small onion sliced thin

1/2 Cup heavy cream

1 Tablespoon unsalted butter

3/4 Cup Pepper Jack cheese (Colby Jack also works well)

1 g Xanthan Gum



  1. Preheat oven to 400 F
  2. Grease a small casserole (about 6’ x 6”)
  3. Season the squash and onion as desired (I use Nature’s Seasons as an all around substitute for salt)
  4. Layer 1/3 of the squash and onion in the bottom of the casserole.  Top with 1/3 of the cheese.
  5. Repeat two additional times
  6. Melt the butter in the heavy cream in the microwave.
  7. Add the Xanthan Gum to the cream mixture and whisk until smooth
  8. Pour over the contents of the casserole
  9. Bake at 400 F about 40 minutes or until the veggies are tender and the cheese sauce is melted and lightly toasted
  10. Enjoy!



A nice substitute for scalloped potatoes that comes in at about 1-2 g of carb per serving.



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