Guest guest Posted April 5, 2010 Report Share Posted April 5, 2010 I just adore casseroles. If you aren't tolerating the skins and seeds, please peel and deseed the zucchini. Cheesy Zucchini Casserole Recipe: Source: Kosher by Design Ingredients: 3 small zucchinis, unpeeled and thinly sliced (about 3 cups) (Grated would work great.) 2 cups freshly grated tolerated cheese 1 small onion, chopped 1 cup almond flour or SCD legal bread crumbs 2 Tbsp freshly grated shredded Parmesan cheese 4 eggs, lightly beaten ½ cup oil ½ tsp dried oregano (can sub fresh) salt and pepper, to taste Preparation: Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish. Combine zucchini, tolerated cheese, onion, almond flour/SCD bread crumbs, Parmesan, eggs, oil, oregano, salt, and pepper in a large bowl. Mix well. Spoon into the prepared baking dish and smooth top. Bake 40 minutes, or until golden brown. Adapted from: http://bit.ly/arBDxv Quote Link to comment Share on other sites More sharing options...
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