• 3 lbs. yellow squash (zucchini optional)

Slice summer squash (1/4-1/2" coins or you can dice) and arrange in a 9x13" baking dish. 

• 1 egg
• 2 tsp. minced garlic
• 3/4 cup half and half

Scramble the egg and garlic with the half and half in a bowl. Set aside.

• 2 1/2 Tbsp. coconut oil, melted
• 3/4 tsp. mineral salt
• 1/2 tsp. black pepper
• 2 1/2 cups shredded cheddar (you can reduce the amount if desired)
• 1 sliced white onion (chop if you prefer small pieces) - optional
• 1/2 tsp. paprika

Place all the remaining filling ingredients in the baking dish and mix with the squash, spreading evenly into the baking dish. Pour egg mix over the squash/cheese.

Topping

• 2 Tbsp. melted butter
• 1/2 cup pork rind crumbs, crushed (measure after crushing)
• 1/4 cup nutritional yeast
• 1/4 cup Parmesan cheese
• 1/4 tsp. paprika
• 1/4 tsp. garlic powder

Combine the topping ingredients in a bowl and spread evenly on top of the casserole.

Bake for 30 minutes at 350°.

You can freeze this before baking. Just take out of the freezer the night before you want to serve and thaw in the refrigerator.

 enJOY!