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Marguerite’s Zucchini Casserole

Zucchini Casserole Serving

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]

Serves 4

Zucchini Casserole: The Players

Zucchini Casserole Instructions Gluten Free GAPS

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.

Meet Cara

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.

Marguerite's Zucchini Casserole

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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.
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6 Responses to Marguerite’s Zucchini Casserole
  1. Elizabeth
    September 12, 2013 | 11:51 am

    This sounds amazing! Just picked up zucchini at the farmer’s market. Cannot wait to try this!

  2. Jane
    September 14, 2013 | 3:05 pm

    I picked 8 large zucchini from the garden this morning. Not to mention the 4 from a few days ago and the 6 I already shredded and froze. I’m so excited to try this because I am done with zucchini bread, muffins and zucchini slaw. Can’t wait to try this!

  3. Pamela Cohen
    September 15, 2013 | 11:54 am

    This week I tried a recipe that can use yellow crookneck and zucchini together much like this dish is put together. The addition was a stuffing or cracker topping w/ butter. I made my own stuffing and seasoned it, used the traditional celery and onions and have enjoyed this Thanksgiving flavored dish this week.
    I’m going to share another zucchini casserole recipe on my blog. Food is so much more bonding than blogging about politics…;-} I’m happy for sites like this encouraging healthy foods.

    • nancy bauer
      September 15, 2013 | 9:35 pm

      that sounds GREAT ………..adding yellow squash is always what I like to do with a zucchini recipe…………..thanks!

  4. Debra
    September 15, 2013 | 2:23 pm

    Sounds like soul food to me!

  5. alice
    September 29, 2013 | 6:37 pm

    I made this with “early squash” which I have never had before, but seems to be a “firmer” cousin to zucchini and summer squash. Mine did not come out NEARLY as cheesy and moist as the picture above. I wonder if the lack of water content or something made a difference?

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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