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