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July 15, 2013 / amberwoodterracechiro

Zucchini and Squash Casserole

photo (43)

I told you I was going to be a zucchini expert by the end of the week.  Well, I have made another 2 loaves of zucchini bread.  I made this zucchini and squash casserole, and I will post the zucchini lasagna I made soon! This casserole was an Emeril recipe that I doctored up Paleo style.  Didn’t take much substituting other than a small bit of cream and buttered bread crumbs on top.  I used a ton of zucchini and squash up which was a must because I pick up again tomorrow and they are starting to fly off my own zucchini plant!  Has anyone else heard that Emeril has gone paleo?  I wonder how that’s gonna work out….

*Lurong folks sub coconut oil for the butter

Paleo Zucchini and Squash Casserole

Ingredients:

2 large zucchini, thinly sliced into rounds(2lbs)

3-4 crook neck yellow squash, thinly sliced into rounds (2lbs)

3 eggs

1/4 cup coconut milk

1 onion

1 garlic clove

1 1/2 Tbsp butter

2 Tbsp olive oil

1 1/2 tsp salt

1 tsp fresh thyme leaves

Topping: (“buttered bread crumbs”)

1 cup almond flour

2-3 Tbsp butter

1/8 tsp nutmeg

pinch of salt

Directions:

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.

Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.

Combine the eggs and coconut milk in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. While the casserole is baking, melt 1  Tbsp butter in a small bowl and add almond flour.  Add a pinch of salt and grate some fresh nutmeg.  Use a fork to make a mealy texture.  Remove casserole from oven and sprinkle with buttered almond flour  and return to the oven. Bake until golden brown, 12 minutes plus 3 minutes under the broiler.  Maker sure to watch it closely because it can burn before you know it if you aren’t careful!

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2 Comments

Leave a Comment
  1. sugarbella777 / Jul 15 2013 12:36 pm

    Reblogged this on Tracy's Journey into Crossfit and commented:
    Looks amazing!

  2. Wanda Hall / Aug 22 2017 11:44 am

    I made it this morning. I did not have fresh nutmeg or thyme so I used dry. It tasted so good. I will definitely make this again!!

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