Yellow Squash and Zucchini Casserole Gluten Free
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Yellow Squash and Zucchini Casserole Gluten Free calories by ingredient
Introduction
Gluten Free and almost Fat Free. No added sugar. Each serving is worth "6" Weight Watchers SmartPoints. Gluten Free and almost Fat Free. No added sugar. Each serving is worth "6" Weight Watchers SmartPoints.Number of Servings: 8
Ingredients
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6-8 cup Squash - Yellow and Zucchini
1 medium Onion, chopped
6 large Eggs
1.33 c Almond Flour
1/4 cup plus 1 t. Coconut Flour
1 T Smoked Paprika
1 tsp Turmeric, ground
1.5 tsp non-aluminum Baking powder
2 good sprays Spectrum Coconut Spray Oil
Celtic sea salt and pepper to taste
Directions
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.