SQUASH CASSEROLE
Summer squash is so versatile but for some reason never got any of the hype that zucchini did, and I’m not sure why—you can still make it into noodles, cut it up and have it raw with Beet Hummus (here) or Ranch Dressing (here), just sauté it in some garlic for a delicious and easy vegetable option, or bake it in this delicious casserole. I love its mild flavor and easy-to-work-with texture. SERVES 4
PREP TIME: 15 minutes
COOK TIME: 50 minutes
½ tablespoon grass-fed butter, plus more for greasing
1 onion, sliced
2 garlic cloves, minced
4 eggs, whisked
1 tablespoon extra-virgin olive oil
2 tablespoons canned full-fat coconut milk
5 tablespoons almond flour, divided
Salt
Freshly ground black pepper
4 or 5 yellow squash, cut into thin coins
2 to 3 tablespoons sliced scallion, for garnish
- Preheat the oven to 350°F.
- In a medium sauté pan over medium heat, melt the butter. Cook the onion and garlic until the onion is slightly translucent, about 5 minutes.
- In a large bowl, mix together the eggs, olive oil, coconut milk, and 2½ tablespoons of almond flour. Season the mixture with salt and pepper.
- Add the squash to the mixture in batches (like you’re battering it). Butter an 8-by-12-inch baking dish, and layer the squash into it. Add some of the cooked onions and garlic, and repeat. Once you’ve finished battering the squash and it’s all in the baking dish, pour the remaining egg mixture over the top of the squash. Season again with a little more salt and pepper, then sprinkle the remaining 2½ tablespoons of almond flour on top and bake for 45 minutes, until lightly browned.
- Serve hot, garnished with the scallions.
VARIATION 1 SQUASH AND CARROT CASSEROLE: Add 1 cup grated carrots to the baking dish with the onion and garlic.
VARIATION 2 SQUASH MEDLEY CASSEROLE: Make this casserole with 2 yellow squash and 2 zucchini squash for a bit more color.
