Have fun improvising with this healthy zucchini casserole recipe. It’s an easy gluten-free and low-carb recipe to bring to a potluck and it only takes about 15 minutes to get it ready for the oven! Plus you can make it ahead so it’s great for summer entertaining too.
On Wednesday I asked on Facebook which you’d prefer to see here next, either peach and blueberry crisp or zucchini casserole. Hands down the votes for the zucchini casserole won. I guess the timing is right and I’m not the only one looking for something easy, delicious and healthy to make with all those zucchinis! While mine are growing in the garden, I have been stocking up at Healthy Living and the Shelburne Farmers’ Market.
I got my zucchini plant into the ground really late this year. It has six or so itty bitty zuchs on it and some more blossoms too. As soon as we get a touch of rain though, watch out! My cute little zucchinis will be the size of Judy T and I will be switching up ingredients for variations on this casserole. And in the meantime, there are plenty of local zucchinis around.
I mentioned earlier this week that my sister had made a casserole with the zucchinis I had brought home from the Farmers’ Market last weekend. Hers had feta and herbs in it and was delicious. I decided to use some of my favorite Alpine Cheddar, green salsa and corn tortillas for an easy Southwest version.
This is one of those recipes that I hope you’ll be inspired by but then you’ll make it your own and improvise however you want. It is pretty hard to mess it up. Feel free to add more salsa or more cheese. Or use yellow squash instead. Adding fresh corn cut off the cob or cilantro to this would be a no-brainer. If you aren’t a corn tortilla person you can leave them out, but I like the way they help absorb the moisture from the zucchini so the casserole isn’t watery. If you want to make this recipe primal-friendly skip them, no worries just serve it with a slotted spoon. Or to make it more substantial you could add in black beans or cooked shredded chicken. Thinning out some classic basil pesto and using that in place of the salsa would also be killer. Oh, man! The sky’s the limit!
Did you grow zucchini this year?
What’s your favorite way to use zucchini in the summer?
What variations do you think you’ll try with this recipe?
This Healthy Zucchini Casserole is an easy gluten-free and low-carb recipe to bring to a potluck and it only takes about 15 minutes to prep!
- 4 6-inch corn tortillas, cut into wedges
- 2 ½ pounds zucchini, cut into half moons
- 1 cup chopped green onions or scallions plus more for garnish
- ½ cup green salsa
- ½ teaspoon coarse kosher salt
- 6 ounces shredded cheddar or Cabot Alpine
- Preheat oven to 350 degrees F. Coat a 9 by 13-inch or similar sized baking dish with cooking spray.
- Spread half of the tortilla wedges in the bottom of the baking dish. Top with half of the zucchini, green onions, salsa and salt. Cover with half of the cheese. Repeat with another layer of tortillas, zucchini, green onion, salsa and salt. Refrigerate the remaining cheese for step three. Cover the casserole in foil.
- Bake until the zucchini is tender, 45 minutes to an hour. Remove foil and top with the remaining cheese and return to the oven. Bake until the cheese is melted, 7 to 10 minutes. Let casserole rest for about 20 minutes before serving garnised with more green onion.
Can be prepared through step 2 up to 8 hours in advance. Keep in refrigerator. Because it is cold, it will take about 1 hour to bake before topping with the cheese.
FROM THE ARCHIVES: