I just love yellow summer squash (the soft-skinned crookneck variety) and have cooked it a ton of different ways over the years. But honestly, this recipe is by far the best way I’ve ever eaten it. This is a recipe of a friend I used to work with years ago. Parmesan is not usually the cheese people put on yellow squash dishes, but I’m here to tell ya it is an OUTSTANDING combination added with the sweet caramelized onions. I just use the Parmesan in the green canister we all are familiar with, as a rule, for this dish. But you can use whole, grated Parmesan if you prefer. OK for Induction.
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6 yellow summer squash (medium, about 6″ long)
6 oz. yellow onion
1 Flax Sandwich Bun, crumbled (or other low-carb biscuit or bread)
1/2 c. grated Parmesan cheese
Dash of Salt and Pepper
3 T. butter
DIRECTIONS: Slice onion into thin slivers and saute in butter in no-stick skillet. Cook until they begin to brown, as the caramelizing is essential to the flavor of this dish. Turn off heat and let them cool.
Now grease a 9×13 glass casserole pan with butter. Slice the squash laterally/lengthwise into 1/4″ slices (or thinner if you want to speed this dish up a bit). This goes together in lasagna-type layers. First sprinkle 1-2 T.of the flax bun crumbs on the bottom of the pan. These will soak up moisture that bleeds out of the squash during cooking. Now place a single layer of squash slices in the pan. Jimmie them around, switching ends of slices so the pan is pretty much filled without gaps. Top with 1/4 of the browned onions. Next sprinkle 1-2 T. Parmesan cheese. Repeat these steps until all ingredients are used, ending with onion on top. Cover pan tightly with foil and bake 30-40 minutes at 350 º. Uncover, add 2-3 T. water if there is no moisture left in the bottom of the pan. Bake another 20-30 minutes (uncovered) or until squash feels tender when knife is stuck into it and onions on the top are toasty brown. Toast top in broiler if need be. You want the top layer of onion to be attractively toasted. This dish is a big hit every time I make it and it goes nicely with your holiday turkey dinners.
NUTRITIONAL INFO: Makes 6 servings, each containing:
10.35 g fat
9.88 g carbs, 3.0 g fiber, 6.88 NET CARBS
7.2 g protein
26 g sodium