Yellow Squash and Zucchini Casserole Gluten Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6-8 cup Squash - Yellow and Zucchini 1 medium Onion, chopped6 large Eggs 1.33 c Almond Flour1/4 cup plus 1 t. Coconut Flour 1 T Smoked Paprika1 tsp Turmeric, ground 1.5 tsp non-aluminum Baking powder 2 good sprays Spectrum Coconut Spray OilCeltic sea salt and pepper to taste
Preheat oven to 400 degrees. Spray 9x13 baking dish with coconut spray oil.
Shred zucchini and squash. Add onions.
In separate bowl, mix eggs, baking powder, turmeric, salt, pepper, and paprika. Add squash mix and stir.
Add almond flour, mix.
Add coconut flour, mix.
Spread evenly into baking dish.
Bake for 45 minutes.
Optional: Instead of baking in dish, pan fry into pancakes, using oil or butter. Adjust nutritional points as needed.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user FRENCHPETAL.
Shred zucchini and squash. Add onions.
In separate bowl, mix eggs, baking powder, turmeric, salt, pepper, and paprika. Add squash mix and stir.
Add almond flour, mix.
Add coconut flour, mix.
Spread evenly into baking dish.
Bake for 45 minutes.
Optional: Instead of baking in dish, pan fry into pancakes, using oil or butter. Adjust nutritional points as needed.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user FRENCHPETAL.
Nutritional Info Amount Per Serving
- Calories: 225.9
- Total Fat: 14.3 g
- Cholesterol: 139.5 mg
- Sodium: 306.2 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 8.5 g
- Protein: 12.2 g
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