You know those dishes that taste like comfort, family, Thanksgiving and home…  yet you wonder:  “If someone else ate at our family feast… would they think this is weird?”  
 
I’m hoping thinking I’m not the only one with a favorite dish like that.  And this is mine:
 
 
Every year, one of my favorite humans in the whole world makes this dish for the holidays:  my grandma.  & I could literally skip all of the turkey and potatoes and biscuits & everything else… and just eat this (okay, & maybe some stuffing).  
 
When my grandma or my mom (one of my other favorite humans) make this, it’s certainly not “paleo”.  It’s comfort food:  rich, savory, filling, and delicious;  but not exactly good for you.
So, on my most recent ‘Sunday recipe-testing day’, I set out to use up the zucchini in the fridge while trying to recreate one of my favorite dishes.  And, since I wanted to eat the entire thing, I’m pretty sure I succeeded.
 
I’d also like to mention that Dathan, who doesn’t have the same sentimental attachment to this recipe as I do (and could easily rule this out as a “weird” thing that my family eats), actually loved this too.  He asked for seconds, and for thirds.
So whether it’s Thanksgiving, brunch, a side dish with dinner, or a main dish with a little chicken or ground beef tossed in~  give this family comfort favorite of mine a try.  I don’t think you will be disappointed!
 
P.S.:  Please let me know what your favorite comfort food dishes are!  I’m always looking for new things to Paleo-fy  🙂

 

Print Recipe
5 from 1 vote

Zucchini Casserole (Paleo)

Servings: 4
Calories: 161kcal

Ingredients

  • 3 medium zucchini (mine were about 7" long)
  • 1/2 white onion finely chopped
  • 1 tsp minced garlic
  • 1 tbsp ghee (or fat of choice)
  • 1/3 cup almond flour
  • 1 tbsp coconut flour
  • 2 eggs
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried onion
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes

Instructions

  • Preheat the oven to 375ºF.
  • Cut the zucchini in half, then quarter lengthwise.  Chop into 1/2" pieces.  (This doesn't have to be perfect, since you will be smashing them up later!)  Finely chop the white onion.
  • In a large skillet over medium heat, sauté the zucchini, onion, and minced garlic in ghee until soft (about 15 minutes or more).
  • Transfer your softened veggies to a large bowl, and smash up the zucchini with a fork, or fancy mashing tool, until you have a "mash" consistency with some intact pieces.  (Not an exact science… just whatever texture looks most appealing to you)
  • Stir in the remaining ingredients (almond flour, coconut flour, eggs, and spices) until combined. 
  • Transfer your mixture to a greased 8" x 8" baking dish, cover with foil, and bake for 30 minutes.  Remove the foil, and bake for an additional 20-25 minutes, or until the top is golden brown and "set" or doesn't jiggle when you shake the dish.
  • Let cool for 5 minutes, then slice & serve hot!

Nutrition

Calories: 161kcal | Carbohydrates: 10g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 50mg | Fiber: 4g | Sugar: 5g | Iron: 1mg
Filed   side dishes, Whole 30