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?"
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 :)
- 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 each: paprika, dried onion, garlic powder
- 1/4 tsp red pepper flakes
- 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!