Low Carb Sausage Squash Casserole

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  3 medium or 588g

• Sausage

  Beef, pork, chicken, skinless, smoked

  16 oz or 454g

• Mayonnaise-like dressing

  Regular, with salt

  1 cup or 235g

• Onion powder

  Spices

  ½ tsp or 1g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Butter

  Unsalted

  ¼ cup or 57g

• Cheddar cheese

  1 ½ cup, shredded or 169g

Directions

1. Slice squash. Remove sausage from casings (if not using ground) and cook in a saute pan in a little bit of the butter (about 1 tsp). Remove sausage from pan and set aside, reserving pan drippings.
2. Cook squash in pan drippings over medium heat until squash is cooked through. Set aside.
3. Preheat oven to 350°F.
4. Reserve a third of the shredded cheese and set aside. In a bowl, mix all other ingredients together, along with the sausage and squash.
5. Spread mixture into 9×13 casserole dish. Top the casserole with the remaining 1/2 cup of shredded cheese. Bake for 30 minutes, or until bubbly and lightly browned. Enjoy!

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