Zucchini kasharole recipe

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This is an incredibly easy and tasty casserole that can be made ahead and enjoyed anytime (especially when prep time is in short supply). Avoid peeling zucchini because the skin contains an incredible amount of the antioxidants lutein, zeaxanthin and betacryptoxanthin. The onions and garlic not only complement the lovely summer squash, but also contain organosulfur compounds that aid in detoxification.

  • Yield: 8 Servings


  • 1½ tbsp coconut oil, divided
  • 2 cups chopped onions
  • ½ tsp pink rock or gray sea salt, more for the sautéed zucchini
  • 2 cloves garlic, minced
  • 4 cups sliced zucchini, in ½-inch-thick half moons
  • 1 cup sliced green or black olives
  • 1 Tbsp dried basil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp ground turmeric
  • 3 large organic eggs
  • ½ cup organic coconut milk
  • 1 cup kasha (toasted buckwheat groats) or cooked quinoa
Optional Booster
  • ½ cup sliced oil-packed sun-dried tomatoes or ¼ cup if not packed in oil
How to Make It
  1. Preheat the oven to 375°F. Grease a 11-by-7-inch baking dish with coconut oil.
  2. Heat 1 tablespoon coconut oil over medium heat in a large, heavy skillet. Add the onions and cook, stirring, until tender, about 5 minutes.
  3. Add the garlic and salt, and cook, stirring, until fragrant, 30 seconds to 1 minute.
  4. Add the zucchini, olives, basil, thyme, rosemary and turmeric, and sun-dried tomatoes if using. Cook, stirring often, until the zucchini is tender but not mushy, about 10 minutes. Season to taste with salt, and remove the pan from the heat.
  5. Beat the eggs and coconut milk in a large bowl. Stir in the zucchini mixture and kasha or quinoa. Mix well, and then transfer to the baking dish.
  6. Bake for 30 minutes or until set. Serve hot, warm or at room temperature.

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