Zucchini Casserole

by Elise Schwartz | May 9, 2011 4:14 PM

Still getting used to having fresh organic produce so early in the year.  Living in a warmer climate definitely has its benefits!  This side dish is great with grilled chicken.

Zucchini Casserole
Serves 6

2 tsp coconut oil
2 medium organic green zucchini, sliced into 1/2″ pieces
4 organic scallions, thinly sliced
4 cloves garlic, minced
1 tsp dried marjoram
1 tsp sea salt
1/2 tsp fresh black pepper
2 medium organic yellow zucchini, sliced into 1/2″ pieces
1/2 cup fresh dill, chopped
1/4 cup fresh flat-leaf parsley, chopped
5 free-range eggs, lightly beaten
5 egg whites, lightly beaten
1 organic tomato, thinly sliced
2 ounces organic feta cheese, crumbled

1.)  Preheat oven to 325 degrees F.  Heat 1 teaspoon coconut oil in a large skillet over Medium heat. Add green zucchini, half of the scallions, half of the garlic, 1 teaspoon marjoram, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper.  Saute until zucchini has softened and starts to brown, about 7 minutes.  Transfer to a large bowl and set aside.

2.)  Repeat process with yellow zucchini and remaining coconut oil, scallions, garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Transfer to bowl with cooked green zucchini; let sit until cooled.  Drain and discard any liquid.

3.)  Add dill, parsley, and eggs to zucchini, stirring to combine.  Pour into a 9-inch casserole dish.  Cover with tomato slices.  Sprinkle with feta crumbles.  Bake until set, about 1 hour.  Serve hot or at room temperature.

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