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

  Regular, with salt

  1 cup or 220g

• 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 with 1 tsp of butter. Remove sausage and set aside, reserving pan drippings.
2. Cook squash in pan drippings over medium heat until cooked through. Set aside.
3. Preheat oven to 350°F.
4. Reserve a third of the shredded cheese. In a bowl, mix all other ingredients together, including the sausage and squash.
5. Spread mixture into a 9×13 casserole dish. Top with the remaining 1/2 cup of shredded cheese. Bake for 30 minutes, or until bubbly and lightly browned.

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