Summer Squash Casserole

Let’s face it, I love picking vegetables from the garden! However, when I turn around and see that I am 5 zucchini deep because I haven’t used any in a couple days, it’s nice to have an awesome casserole that can use LOTS of squash, taste amazing, and be a little different from the typical grilled version. This is a recipe that I created a couple years back but didn’t realize it wasn’t on the new blog until I went looking for my own recipe yesterday! I made sure to get it on the new site just in time for all your squash needs. ;)

Paleo Zucchini and Squash Casserole


  • 2 large zucchini, thinly sliced into rounds(2lbs)
  • 3-4 crook neck yellow squash, thinly sliced into rounds (2lbs)
  • 3 eggs
  • 1/4 cup coconut milk
  • 1 onion
  • 1 garlic clove
  • 1 1/2 Tbsp butter
  • 2 Tbsp olive oil
  • 1 1/2 tsp salt
  • 1 tsp fresh thyme leaves
Topping: (“buttered bread crumbs”)
  • 1 cup almond flour
  • 2-3 Tbsp butter
  • 1/8 tsp nutmeg
  • pinch of salt
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter. Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat.
Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid. Combine the eggs and coconut milk in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. While the casserole is baking, melt 1 Tbsp butter in a small bowl and add almond flour. Add a pinch of salt and grate some fresh nutmeg. Use a fork to make a mealy texture. Remove casserole from oven and sprinkle with buttered almond flour and return to the oven. Bake until golden brown, 12 minutes plus 3 minutes under the broiler. Maker sure to watch it closely because it can burn before you know it if you aren’t careful!

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