Spiralized Summer Squash Casserole with Gluten Free Breadcrumbs - 7g Carbs, 2g Fiber, 5g Sugar
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
2 medium zucchini
2 medium yellow squash
3 Tbsp extra virgin olive oil
Salt and pepper
2 Tbsp grated Parmesan cheese
> For the breadcrumbs
2 Tbsp almond meal
1/8 tsp dried oregano flakes
1/8 tsp dried basil flakes
1/8 tsp dried parsley flakes
1/8 tsp garlic powder
Salt and pepper, to taste
1 tsp water
Preheat the oven to 350 degrees.
Place a medium skillet over medium heat and coat with cooking spray. Meanwhile, in a small bowl, combine all of the ingredients but the water for the breadcrumbs and mix together. Add in the water and use your hands to form a dough – it should end up in a ball. Crumble the dough ball into the heated skillet and continually break up with a wooden spoon. Cook for 2-3 minutes or until breadcrumbs break up, harden and become "toasted." Set aside in a bowl.
Slice the zucchinis and yellow squashes halfway through lengthwise, careful not to pierce through the center. Spiralize on Blade A to yield chip-slices.
Grease a baking dish with cooking spray. Lay the zucchini in an even layer. Top with yellow squash. Top with zucchini. Top with yellow squash. Then, top with zucchini. Keep going until all your squash is used. Sprinkle over with the prepared breadcrumbs. Drizzle over with olive oil and season with salt and pepper.
Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil and immediately sprinkle with Parmesan cheese. Serve.
Nutrition per Serving: 108 Calories, 9g Fat, 1g Saturated Fat, 7g Carbs, 2g Fiber, 5g Sugars, 3g Protein, 16mg Sodium
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