We have really been enjoying the fresh foods that our summer gardens have to offer. One of my favorite vegetables this time of year is summer squash. Every year when I plant my squashes, I find myself anxiously watching for those first blooms to appear in anticipation of the goodness that will soon follow. Of course, as many of you know, when those squash plants start producing, it can sometimes get a little tricky finding new ways to cook with them.
A few years ago we had a friend visiting who was trying to stick to a low carb diet. I began hunting for recipes that were both flavorful as well as accommodating to our friend. I found a recipe that not only hit the spot, it allowed me to use up some of my summer squash. The best part about it....it's super quick and easy. You can't beat that!
Low Carb Squash Au Gratin
2 pounds yellow summer squash
4 Tablespoons butter
1 1/2 cups shredded cheese
1 cup sour cream
1/4 cup chopped onion (optional)
1/3 cup Parmesan cheese
Preheat the oven 350 degrees. Wash squash and cut into thin rounds. Bring a large pot of water to boil and cook squash until it is tender. Drain well. Mix in the remaining ingredients and place it in an oven safe casserole dish.
Bake for 20 to 30 minutes or until it is golden and bubbly.
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