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.
This sounds amazing! Just picked up zucchini at the farmer’s market. Cannot wait to try this!
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!
Pamela Cohen says
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 says
that sounds GREAT ………..adding yellow squash is always what I like to do with a zucchini recipe…………..thanks!
Sounds like soul food to me!
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?
Stacey Nichols via Facebook says
Shane M Nichols
Natalie Zaranti via Facebook says
Tony Cotroneo via Facebook says
Vegetti the squash and serve as pasta
Lucy Deenin via Facebook says
Carmen Elena Escobar Rivera
Laura Wheeler via Facebook says
I just fry it in butter until it is golden. I could do other stuff with it, but I rarely have the time to bother.
Rachel Moore via Facebook says
Kriss Windwalker Erickson via Facebook says
Zucchini lemon cookies
Angela Butler via Facebook says
I spiral them kids love it
Christina Kalix says
Thank you so much for featuring this! I printed it years ago and made it many times; however we moved and I don’t know where I put the recipe ( i used to be organized)! This is a tasty way to prepare zucchini. I have a few at the moment and am off to make this for breakfast for a family of 5 now. Hope there are leftovers for later. Thanks again! For anyone new – make it, you can’t go wrong!! Mrs. Kalix, Sat Sept. 5, 2020.