Lower-Carb Healthy Vegetable Casserole

Looking to lower your carbs? Though not strictly keto, this grain-free, tasty combo of veggies will light up your table and your taste buds! If your family doesn't care for heat, simply use less taco seasoning and Monterey Jack cheese.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 126 Calories

Ingredients

• 2 large eggs
• 1 cup chopped onion
• 3 tablespoons heavy cream
• salt and freshly ground black pepper to taste
• 4 slices lime
• 2 tablespoons extra-virgin olive oil, divided
• ½ medium zucchini, sliced
• 4 sprigs cilantro
• ½ cup shredded pepper Jack cheese, divided
• 2 teaspoons taco seasoning
• 1 (16 ounce) package frozen riced cauliflower, thawed and drained
• ½ medium yellow squash, sliced
• 2 medium Roma tomatoes, sliced and drained

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Oil a 7x10-inch, 2-quart baking dish.

Step 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.

Step 3

Remove from heat and stir in riced cauliflower. Pour mixture into the prepared baking dish.

Step 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.

Step 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.

Step 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.