Lower-Carb Healthy Vegetable Casserole
Description
Try this low-carb, grain-free vegetable casserole that is full of squash, tomatoes, riced cauliflower, and cheese.
Ingredients
•
2 tablespoons extra-virgin olive oil, divided
•
1 cup chopped onion
•
2 teaspoons taco seasoning
•
1 (16 ounce) package frozen riced cauliflower, thawed and drained
•
2 large eggs
•
3 tablespoons heavy cream
•
1/2 cup shredded pepper Jack cheese, divided
•
1/2 medium zucchini, sliced
•
1/2 medium yellow squash, sliced
•
2 medium Roma tomatoes, sliced and drained
•
salt and freshly ground black pepper to taste
•
4 slices lime
•
4 sprigs cilantro
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Oil a 7x10-inch, 2-quart baking dish.
2
Warm 1 tablespoon olive oil in a skillet until it shimmers. Add onion and taco seasoning; cook and stir until onion begins to soften, 3 to 5 minutes.
3
Remove from heat and stir in riced cauliflower. Pour mixture into the prepared baking dish.
4
Stir together eggs and cream in a bowl until well blended; pour over the cauliflower mixture and gently work it in until it surrounds the cauliflower mixture. Sprinkle 1/4 cup grated pepper Jack cheese on top.
5
Place alternating slices of zucchini, yellow squash, and tomato on top of the cheese layer. Drizzle vegetables with remaining olive oil and season with salt and pepper.
6
Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/4 cup cheese on top of the vegetables and bake for 10 more minutes. Garnish with lime and cilantro.