Lower-Carb Healthy Vegetable Casserole

Ingredients

• 2 tablespoons extra-virgin olive oil , divided
• 1 cup chopped onion
• 2 teaspoons taco seasoning
• 1 package frozen riced cauliflower , 16 ounce
• 2 large eggs
• 3 tablespoons heavy cream
• 0.5 cups shredded pepper Jack cheese , divided
• 0.5 medium zucchini , sliced
• 0.5 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

1. 1

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

2. 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.

3. 3

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

4. 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.

5. 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.

6. 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.