Whole30 Classic Squash Casserole
Savor the wholesome, comforting flavors of the *Whole30 Classic Squash Casserole*, a deliciously healthy spin on a timeless dish. Packed with nutrient-rich yellow squash, zucchini, and caramelized onions, this dairy-free and gluten-free recipe is elevated with creamy coconut milk and savory nutritional yeast for a delectable twist. Almond flour gives the casserole a satisfying texture, while fresh thyme and a touch of crushed red pepper flakes provide an aromatic finish. Perfect for meal prepping or serving at dinner gatherings, this casserole is compatible with Whole30 and paleo diets, making it an excellent option for those seeking clean, vibrant flavors without compromise. Simple to assemble and baked to perfection, it’s a comforting side or star-worthy main that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 medium yellow squash
- 2 medium zucchini
- 1 large yellow onion
- 3 garlic cloves
- 1 large egg
- 1 cup coconut milk
- 0.25 cup almond flour
- 0.25 cup nutritional yeast
- 1 teaspoon fresh thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with a tablespoon of olive oil.
Wash and thinly slice both the yellow squash and zucchini into rounds, approximately 1/4-inch thick.
Peel and finely chop the yellow onion. Also, mince the garlic cloves.
In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Add the chopped onion and sauté for about 5 minutes or until it becomes translucent.
Add the minced garlic to the skillet and stir continually for another 30 seconds until fragrant.
Add the sliced yellow squash and zucchini to the skillet, and sauté for an additional 5 minutes. Stir occasionally until they're slightly tender but not fully cooked.
In a small mixing bowl, whisk together the egg, coconut milk, almond flour, nutritional yeast, thyme, sea salt, black pepper, and crushed red pepper flakes until well combined.
Transfer the sautéed vegetables into the greased baking dish, spreading them evenly.
Pour the coconut milk mixture over the vegetables, ensuring the mix is as even as possible across the surface.
Place the casserole in the oven and bake for 25-30 minutes, or until the top is lightly golden and the mixture is set.
Remove the casserole from the oven and let it cool for at least 5 minutes before serving.
Serve warm and enjoy your Whole30 Classic Squash Casserole!
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 6221 mg | 270% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 62.9 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 288 mg | 22% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2380 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
