This is such a great old fashioned squash casserole!

If you like zucchini, but it gets boring for you the same old way. Or, if you are a fan of comfort food in the form of casseroles, like your Mom or Grandma used to make, here’s one that is healthy, delicious and comforting.

Casserole is great leftover for lunch too! Love me some leftover casserole!  This casserole is meat free, so feel free to use it as a side dish. I like to make pork tenderloin, chicken or bun free burgers to go with it.

Squash Casserole

Ingredients:

1 1/2 lbs. of sliced zucchini (this is about 3 to 4 medium, depending on the size)

1/3 Cup of Good Olive Oil or Melted Ghee

2 Eggs

1/2 Cup of Mayo (I use Avocado Oil Mayo like this)

1/2 Cup of sliced green onions

1 Orange Bell Pepper, diced

1/2 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper

Topping:

1/2 Cup of  Pecans

2 Tablespoons of Goat Cheese (optional) Omit for SCD or substitute with a SCD Legal Cheese. There is a free PDF guide at the top of my home page you can download and print for free.

1 Tablespoon of Garlic Infused Olive Oil

1 Teaspoon of Dried Chives

1 Teaspoon of Dried Parsley

1/4 Teaspoon of Black Pepper

1/8 Teaspoon of Sea Salt

Directions:

Preheat your oven to 350°F.

Grease a 12″ x 8 1/2″ Casserole dish.

To make the casserole filling:

Bring 2 inches of salted water to a boil in a large frying pan with a lid. When the water comes to a boil, add the sliced zucchini and cook for 8 to 10 minutes until tender. Drain the cooked zucchini into a colander. Allow it to sit and drain for ten minutes in the colander. You don’t want a soggy casserole. Meanwhile, whisk together in a large bowl, the olive oil, eggs, mayonnaise, salt and pepper until well combined. Whisk in the scallions and orange bell pepper. Pat the drained zucchini with paper towel to remove any excess water. Then, stir the zucchini into the egg mixture. Pour the zucchini mixture into your greased baking casserole.

Now, make the topping.

Finely chop the pecans, or alternatively pulse in a food processor. I like this handy mini Ninja Express one for this job. It has made my life so much easier, and I don’t have to clean the big food processor. This goes right in the dishwasher! Add in the salt, pepper, chives and parsley, and mix thoroughly. Sprinkle the crumb topping evenly over the casserole. Now, if you are using goat cheese, which is very delicious in this recipe if you tolerate it, sprinkle small pieces of goat cheese over the crumb topping.

Place the casserole into your preheated oven, and bake for 50 to 60 minutes, until the top is golden brown and the casserole is bubbly.

This casserole can be prepped up to a day ahead and baked from the refrigerator. You will need to increase your baking time by ten minutes.

Enjoy!

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