You likely know how much I love to find new uses for zucchini. I am quite happy to add this Zucchini Gouda Bake to the list that I can share with you. It’s great as a side dish for a dinner menu, a feature item for brunch, a delicious make ahead breakfast for your week, or a vegetarian main. Filled with zucchini and spinach, it’s got some nice veggie nutrients going on. Then, you’ve got the gooey gouda plus the flavors of garlic, shallots, and tarragon for an absolute winner.
What You Need to Make Zucchini Gouda Bake (Without Baking Mix)
Equipment
- Cutting Board
- Chef’s Knife
- Mandolin – Optional
- Large Sauté Pan or Skillet
- Rubber Scraper – Or other stirring utensil
- Measuring Cups
- Measuring Spoons
- Large Mixing Bowl
- Whisk
- 8×8-inch Casserole Dish
- Nonstick Cooking Spray
Ingredients
- Avocado Oil
- Zucchini – If I can’t find a medium sized one, I usually just grab 2 small ones instead. I suggest using a mandolin for even, efficient slicing. Just don’t forget to use the hand guard and / or a kevlar glove.
- Shallots
- Minced Garlic – You can mince your own if you like. I buy mine pre-minced.
- Baby Spinach
- Eggs – I use jumbo eggs.
- Unsweetened Almond Milk – You could alternatively use another milk of your choice or heavy cream.
- Almond Flour
- Baking Powder
- Xanthan Gum
- Ground Black Pepper
- Gouda Cheese (Shredded)
- Fresh Tarragon (Chopped) – If you need to use dried, I suggest rehydrating it in some water for about 15 – 20 minutes and then draining off the water.
Getting Started with Making Zucchini Gouda Bake (Without Baking Mix)
Dish and Vegetable Prep
To get started we’ll preheat the oven to 375°F and coat an 8×8-inch casserole dish with nonstick cooking spray.
To prep our vegetables, we’ll slice 1 medium Zucchini into ⅛ – inch rounds and 2 medium shallots into ¼ – inch slices. If you’re mincing your own garlic, you’ll need 1 large clove of it or 1 teaspoon. I tend towards a heaping teaspoon. Time permitting, you can also do a rough chop on your Baby Spinach. It’s fine either way. You can set all of those aside for the moment.
Cooking the Vegetables
Next, we’ll heat 2 tablespoons of Avocado Oil in a large skillet over medium-high heat and add in the sliced Zucchini. You’ll cook it until soft, about 4 to 6 minutes. Then we’ll add in the 2 sliced Shallots and 1 teaspoon of minced Garlic. You’ll continue cooking and stirring frequently until fragrant (about 30-60 seconds).
Now we’ll turn the heat down to low and add 5 ounces of Baby Spinach, cover it, and allow it to wilt for about 2 minutes. Then, we can stir, re-cover it, and let it stand until completely wilted (about 5 minutes). Finally, we’ll remove the veggie mixture from the heat, uncover it, and allow it to cool for at least 10 minutes.
Making the Egg Mixture
In a large mixing bowl, you’ll whisk 6 Eggs and ¼ cup Unsweetened Almond Milk until smooth. Then we’ll keep whisking while we add in ¾ cup of Almond Flour, ½ tablespoon of Baking Powder, ½ teaspoon of Xanthan Gum, and ¼ teaspoon of Ground Black Pepper. You need to combine thoroughly until the Xanthan Gum is completely incorporated. Lastly we can stir in 1 ½ cups of shredded Gouda and ¼ cup of chopped Fresh Tarragon.
Assembling and Baking the Zucchini Gouda Bake
Now, we’ll pour the egg mixture into the prepared dish and top it with the vegetables, pressing them into the batter.
You’ll bake the dish at 375°F for 20 – 25 minutes or until the casserole is puffed and the edges are beginning to set. We;ll want to check the center for doneness and return it to the oven for an additional 5 minutes if needed. A toothpick inserted in the center should come away without any runny egg mixture on it.
We’ll allow it to cool and serve it slightly warm or at room temperature.
Related Recipes
Are you feeling like some more zucchini? Check out these recipes:
- Grilled Zucchini and Andouille Skewers
- Saucy Zucchini Biscuit Bake (Dairy Free)
- Sautéed Chicken and Zucchini Skillet
- Chilled Zucchini Cubanelle Soup
- Easy Roasted Zucchini
Perhaps you’d like something in the vein of egg bakes? You many want to try one of these:
- Crustless Broccoli and Blue Cheese Quiche
- Keto Florentine Breakfast Strata
- Keto Ham and Cheese Breakfast Strata
Zucchini Gouda Bake
Ingredients
- 1 Zucchini Medium size. Sliced into 1/8-inch rounds.
- 2 Shallots Medium size. Sliced 1/4 inch thick.
- 1 teaspoon Garlic Minced. 1 large clove.
- 2 tablespoons Avocado Oil
- 5 ounces Baby Spinach
- 6 Eggs Jumbo
- ¼ cup Unsweetened Almond Milk
- ¾ cup Almond Flour
- ½ tablespoon Baking Powder
- ½ teaspoon Xanthan Gum
- ¼ teaspoon Ground Black Pepper
- 1 ½ cups Gouda Cheese Shredded
- ¼ cup Fresh Tarragon Chopped
Instructions
- Preheat oven to 375°F. Liberally coat an 8×8-inch casserole dish with nonstick cooking spray.
- Slice 1 Zucchini (medium) into ⅛ – inch rounds. Slice 2 Shallots (medium) into ¼ – inch thick slices. Mince 1 teaspoon Garlic (if not using pre-minced).1 Zucchini, 2 Shallots, 1 teaspoon Garlic
- Heat 2 tablespoons Avocado Oil in a large skillet over medium-high heat. Add sliced Zucchini and cook until soft, 4 to 6 minutes. Add sliced Shallots and minced Garlic. Cook, stirring frequently, until fragrant (about 30-60 seconds). Turn the heat down to low and add 5 ounces Baby Spinach. Cover and allow it to wilt for about 2 minutes. Stir, recover, and let stand until completely wilted (about 5 minutes). Remove from the heat, uncover, and allow the mixture to cool for at least 10 minutes.1 Zucchini, 2 Shallots, 1 teaspoon Garlic, 2 tablespoons Avocado Oil, 5 ounces Baby Spinach
- In a large mixing bowl, whisk 6 Eggs and ¼ cup Unsweetened Almond Milk until smooth. Then whisk in 3/4 cup Almond Flour, ½ tablespoon Baking Powder, ½ teaspoon Xanthan Gum, and ¼ teaspoon Ground Black Pepper. Combine thoroughly until the Xanthan Gum is completely incorporated.6 Eggs, ¼ cup Unsweetened Almond Milk, 3/4 cup Almond Flour, ½ tablespoon Baking Powder, ½ teaspoon Xanthan Gum, ¼ teaspoon Ground Black Pepper
- Stir in 1 ½ cups Gouda Cheese (shredded) and ¼ cup Fresh Tarragon (chopped).1 ½ cups Gouda Cheese, ¼ cup Fresh Tarragon
- Pour the egg mixture into the prepared dish and top with the vegetables, pressing them into the batter.
- Bake at 375°F for 20 – 25 minutes or until the casserole is puffed and the edges are beginning to set. Check the center for doneness and return to the oven for an additional 5 minutes if needed. Toothpick inserted in the center should come away without runny egg mixture. Allow to cool. Serve slightly warm or at room temperature.
Equipment
- Rubber Scraper Or other stirring utensil
- Measuring Cups
- Measuring Spoons
- Large Mixing Bowl
- Whisk
- Nonstick Cooking Spray
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