This guest post is from one of my favorite bloggers, Cara at Health, Home, & Happiness. Cara is one of those rare, work-at-home, single mothers of young children. She likes to keep things simple, so her recipes are always easy and perfect for busy moms. Thank you, Cara!
Marguerite lived in the red farmhouse next door the entire time I was growing up. She and her husband Bob were well into their 70s by the time I was born, and yet every year they grew summer squash, pumpkins, green beans, and corn on their 5 acre property, which they sold from a garage under their house that they converted into a farm stand. This recipe is from Marguerite, and is my favorite way to eat the abundance of zucchini available each summer.
This dish is delicious to bring to potlucks, or to serve as a side for any dinner.
Marguerite’s Zucchini Casserole [Gluten Free, GAPS Friendly]
Zucchini Casserole: The Players
- 5 cups Zucchini, washed and cubed (not peeled)
- 1 Onion, Yellow, chopped
- 4 Tbsp. Butter (from grass-fed cows)
- 1 cup Cheddar Cheese, grated
- 1/2 tsp. Sea salt (where to buy real salt)
- 1/4 tsp. Black pepper
- 2 Eggs, slightly beaten (from pastured hens)
Zucchini Casserole: The How-To
To cube zucchini, cut in half lengthwise and then cut each half into 2-3 strips. Cut those strips into cubes.
Heat a skillet over medium-high heat and add 1/4 cup of water. Add cubed zucchini and cook for about 5 minutes, stirring occasionally, until the zucchini is bright green and slightly tender when pierced with a fork. Remove zucchini and set aside to cool.
Dump water from skillet, and melt butter over medium heat, add chopped onion and cook until onion is translucent, starting to brown, and soft, about 10 minutes, stirring occasionally. Remove from heat.
Mix eggs, salt and pepper, cheese, onions, butter, and zucchini.
Butter a casserole dish or pie plate and dump zucchini mixture in. Top with an optional 1 cup of bread crumbs mixed with another 2 tablespoons of melted butter if desired.
Bake at 350 degrees for 30 minutes, or until set and golden brown on the outside, serve warm or room temperature. Keep any left overs (I doubt you’ll have any!) covered in the fridge.
Cara blogs primarily about grain free food for families, with some natural health information as well. She has meal plans for those following a grain free diet, and a best selling GAPS Intro e-book, What can I Eat Now? 30 days on the GAPS Introduction Diet.
Latest posts by Kristen Michaelis (see all)
- Fight Back Friday April 18th - April 17, 2014
- Fight Back Friday April 11th - April 10, 2014
- How to Green the World’s Deserts: Reversing Desertification with Grass-fed Cows - April 8, 2014