It is easy. It is healthful. It is breakfast, lunch, and/or dinner! It is my zucchini casserole!
I found this PIN on Pinterest and knew I needed to give this zucchini recipe a try. It worked out great last night, as I had everything that I needed sitting in the fridge waiting to be part of this dinner. So with a few of my usual modifications, I whipped this brilliant dish together in no time.
The house smelled soooo good as I waited for the casserole to finish cooking. When I pulled it out of the oven it was easy to admire the bubbly goodness of the dish. I have to admit, waiting for it to cool was almost maddening though, it smelled THAT good!
Most importantly, there is the flavor. Make sure you use organic, ripe tomatoes! Sliced and cooked over the top like this, they add a huge amount of natural sweetness to the savory casserole. The nuttiness of the gluten-free, almond crust pairs just beautifully with the bright, acidic lemon juice and herb-crusted, browned zucchini.
I just finished a BIG bowl of the leftovers. OMG, It was so tasty, I am temped to eat more!
You have to try this one soon! I just know you are going to love it!
Almond Meal Crust
- 1 1/2 c almond meal
- 1/4 c EVOO
- 1/2 t salt
- 1/2 t baking soda
- 1 T water
- Sprinkle chipotle pepper flakes and a super tiny bit of stevia before cooking, optional
Preheat oven to 350 degrees F.
Grease a casserole dish.
Mix together all ingredients into a medium bowl. Press the mixture into the bottom of the casserole dish. Bake for about 20 minutes. Remove from the oven and let cool.
- 2 # zucchini, sliced. You could also use yellow squash here.
- 1 T EVOO
- 4 cloves garlic, crushed
- chipotle pepper flakes, to taste
- 1 t marjoram
- salt and pepper, to taste
- sprinkle of dill
- 8 eggs, mixed well
- 1 bunch green onions, chopped
- 2 c baby kale mix, chopped (I use the organic mix from Sam’s – baby kale, spinach, beet greens, carrots)
- 2 T lemon juice or squeeze a 1/2 of a fresh lemon
- 1/2-3/4 c mix of feta and parmasean OR nutritional yeast flakes
- 2 tomatoes, sliced
- 1 t dried oregano
Make the Almond Meal Crust.
As the crust is baking, begin to make the casserole.
Add the EVOO and some chipotle pepper flakes to a skillet and warm over med-low heat. Add the sliced zucchini. Sprinkle the top of the zucchini with salt, pepper, dried marjoram and dill. Crush 1/2 of the garlic over the top. Flip when the the first side has browned just a bit. Crush the last 1/2 of the garlic over the top of the zucchini. Cook until browned. Set aside and cool.
In a medium bowl, stir the eggs and the green onions together. Add the chopped kale mix and stir well.
Add about 1/2 of the cooked zucchini on top of the almond meal crust. Pour 1/2 of the egg/veg mix over the top. Sprinkle with all of the cheese or nutritional yeast flakes. Sprinkle with the lemon juice. Top with the last of the zucchini and egg mix. Place the tomato slices on top and sprinkle with the dried oregano.
Bake for 40-45 minutes at 350, or until the casserole is cooked to your liking. If you want it a little more brown on top, turn up the heat to vari-broil low (or just low broil) and cook for 2-3 minutes, until you like the color!
Remove from the oven and let cool for 5 minutes. Slice and serve!