Scalloped Squash Casserole with Ham

I have been slowly trying to trudge myself back to eating right after my trip back home and to prepare myself for my upcoming trip to Morocco hopefully next month. I am meeting my husbands brothers and sisters and their families for the first time since we have been married and of course wish to look my best. This has meant back to the gym regularly and protein protein protein! Last night I tried a new recipe from a low carb cookbook called Scalloped Squash Casserole with Ham. So quick so easy and amazing. I paired it with a carrot and radish salad with fresh garlic herb goat cheese. High in protein and low carb just the way I like it!

Scalloped Squash Casserole with Ham
Serves 8 (I halved the recipe when I made it but here is the full size)

Cheese filling
15 oz light ricotta cheese
3 cups low fat shredded mozzarella, divided
2 large eggs
1/4 tsp minced garlic
2 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp pepper

Casserole
non stick cooking spray
1.5 lbs of yellow squash, very thinly sliced
salt and pepper
1/2 cup thinly sliced onion (I was out so I used onion powder)
1lb cooked diced sliced baked ham or a ham steak cubed.

1. Mix the cheese ingredients together leaving 1 cup of the mozzarella out to top the casserole.
2. preheat oven to 350 and spray your 13x9 baking dish.
3. layer the bottom of the dish with yellow squash, salt and pepper, 1/2 the onion, 1/2 the cheese mixture and 1/2 the ham. repeat and top with the remaining 1 cup of mozzarella.
4. Bake for 50-60 min and then let rest 5min before serving.

Left overs for lunch today!