Baked Zucchini Casserole

The zucchini is still coming and the Walker ladies have come up with another wonderful gluten free dish. We use this recipe "Baked Zucchini Casserole" as a main dish, but it could also be a side dish. Mama and I have made several adjustments to the recipe and had a friend taste test it last week, so we got an outside opinion. All three of us gave the recipe a passing grade. Mama and I hope you do too.

"Baked Zucchini Casserole" has a texture that is similar to bread pudding, but of course it isn't sweet. This casserole dish we created has a different favor from than anything I've tasted before. The closest I can come to describing the taste of this dish is that it reminds me of a milder version of my aunt's homemade stuffing. Yes, I know you don't know what my aunt's stuffing taste like; but that's the best way I can figure out how to describe the taste, so you are just going to have to use your imagination. Better yet, make Bake Zucchini Casserole for yourself. If you can describe the taste better than I just did, please leave a comment.

If you are wondering why I use almond flour and flaxseed meal instead of some other gluten free flours, it is because I have both Celiac Disease and Diabetes and I need to use ingredients that will not raise my blood sugar levels too high while at the same time use gluten free ingredients. Both almond flour and flaxseed meal have a low glycemic index; which means they have little or no impact on my blood sugar levels. My local health food store sells both of these items and my local grocery store carries both items in its health food section. You also can find both items for sell online from Amazon.com, but you have to buy them in bulk.

Not only is this recipe healthy, but it tastes amazingly good, and it is so easy to make.

Baked Zucchini Casserole

2 cups of zucchini, grated
1/3 cup of almond flour
¼ cup of flaxseed meal
¾ cup of Veggie Shreds (or shredded cheddar cheese)
¼ cup of olive oil
1 green pepper, diced
2 eggs
½ teaspoon garlic powder
½ teaspoon oregano
salt & pepper to taste

Preheat oven to 350 degrees Fahrenheit.
Mix all ingredients together.
Pour into a greased casserole dish.
Bake 60 minutes or until brown around the edges.

Other gluten free & sugar free recipes by the Walker Ladies:
Zucchini-Carrot Bundt Cake
Sunflower Seeds Muffin
Sunflower Seeds Muffins