Lower-Carb Healthy Vegetable Casserole

Name: Lower-Carb Healthy Vegetable Casserole
Total time: 55
Yield: 8
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; ½ cup shredded pepper Jack cheese, divided; ½ medium zucchini, sliced; ½ 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

Recipe by Bibi from allrecipes.com

Dinner 55 Mins.

Ingredients

8 servings

•

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
•

½ cup shredded pepper Jack cheese, divided

•

½ medium zucchini, sliced
•

½ 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

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Oil a 7x10-inch, 2-quart baking dish.
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.
Remove from heat and stir in riced cauliflower. Pour mixture into the prepared baking dish.
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.
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.
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.