2 lb. ground beef
2 lb. summer squash, shredded and boiled until soft; drained
1 can chopped mushrooms, drained
1 Tbsp chopped garlic
1 Tbsp minced onion
1 Tbsp + 1 tsp seasoned salt
Dash of salt and pepper to taste (opt.)
1/4 c. Walden Farms mayonnaise or similar (0 cal/carb/fat)
2 pc. Bob's Red Mill low-carb bread or similar (5g carbs/slice), crumbed
20 chopped black olives (or more, if desired)
Preheat oven to 350 degrees. Grease a 10x6 baking dish.
Brown ground beef with garlic, onion, salt, pepper, and mushrooms. Drain.
Cool beef and squash prior to remaining steps.
Blend beef mixture and squash in large bowl.
Add eggs, mayo, and bread crumbs, and mix thoroughly.
Spread into casserole dish. Top with chopped black olives.
Bake at 350 for 1 hour.
- Per serving
- Total Fat
- Net Carbohydrates