Carmen’s Post – Zucchini Casserole

A thoughtful friend brought me lunch the other day.  One of the items that delighted my palate was a Zucchini Casserole.  Being a farm girl and growing up in the Midwest, I thought I had experienced ALL possible casseroles AND all zucchini recipes.  To my surprise, that was not true.  I searched the internet for a recipe that seemed similar to my friend’s.  I share it with you after giving it a test drive on my family and making a few healthy modifications to the recipe found online.  Let me know if you give it a try and how it turned out for you.  This dish makes a great side dish and might possibly be even better the next day.

Preheat oven to 350 degrees

Grease 9×13 baking dish lightly with olive oil

Mix all ingredients in a bowl

Bake until golden brown and a toothpick inserted in the center comes out clean.  Approx 45-50 minutes

4 cups grated zucchini, squeezed dry with a towel (or paper towels)

1 cup flour

1 1/2 tsp baking soda

3 large egg whites, beaten

1 large egg, beaten

1 tbsp olive oil

1/8 cup nutritional yeast

1 tsp salt and black pepper  (I use slightly less of the salt)