A scrumptious almond flour biscuit bottom is topped with roasted zucchini and red onion bathed in a kicky arrabbiata sauce. This Saucy Zucchini Biscuit Bake can serve a variety of roles–it’s an awesome dish for a dinner party side, a take-along to a potluck, or a vegetarian main. As a bonus, it also happens to be low carb, dairy free, and gluten free.
I’ve been on a zucchini kick as of late thanks to the inspiration of one of my readers. While I am always happy to go the easy route of simply seasoning and either roasting or sautéeing it (like in my Easy Roasted Zucchini), changing things up keeps food interesting. That’s exactly what this Saucy Zucchini Biscuit Bake does.
Although this recipe as written is for a casserole style dish in the interest of taking it to a party or serving it buffet style, I really like the idea of making it a plated presentation. It’s not really more work, but just requires baking the biscuits as individual patties and chopping the zucchini into larger chunks for a more distinct appearance. You would just put the biscuit patty on the plate, spoon the saucy zucchini on top and perhaps sprinkle it with a bit of parmesan cheese.
Either way, this dish is absolutely delicious. Pick whichever way you want to serve it and dive in.
The Biscuit Bottom Layer was inspired by: Dairy-Free Keto Biscuits with Almond Flour by Melanie Cooks.
What You Need to Make Saucy Zucchini Biscuit Bake
Equipment
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Fine Mesh Strainer or Sieve – For sifting the Almond Flour
- Fork or Whisk
- Rubber Scraper
- 9×13-inch Casserole Dish
- Parchment Paper
- Nonstick Cooking Spray
- Cooling Rack
- Cutting Board
- Chef’s Knife
- Mandolin – Optional for slicing the zucchini
- Zip Top Bag
- Heavy Duty Aluminum Foil
- Rimmed Baking Sheet – For roasting the zucchini and red onion
Ingredients
For the Biscuit Bottom:
- Almond Flour – I recommend sifting it with a fine mesh strainer or sieve.
- Baking Powder
- Garlic Powder
- Kosher Salt
- Ground Black Pepper
- Eggs – I use jumbo eggs.
- Butter Flavored Shortening – If you prefer, you could use butter or coconut oil.
For the Saucy Zucchini:
- Zucchini – I thinly slice them because that is what is easiest with my mandolin. However, you could also cut them into thicker half-moons or chunks if you prefer.
- Red Onion – You could use a white or yellow onion if that’s what you have. I just prefer the slightly more distinct flavor of red onions with the red sauce.
- Kosher Salt
- Ground Black Pepper
- Garlic Powder
- Onion Powder
- Avocado Oil – This is just for drizzling on the veggies before roasting.
- Rao’s Arrabbiata Sauce – I like the kick of the Arrabbiata, but you can swap this for Marinara if you prefer.
Getting Started with Making Saucy Zucchini Biscuit Bake
This recipe is one of those that is good for staging. You don’t have to, but if making this for a dinner party or potluck, I would suggest doing so if you have several other things to make.
Creating the Biscuit Bottom
Before we get started with making the Biscuit Bottom, we’ll preheat the oven to 425°F and line a 9×13-inch casserole dish with parchment paper. Then we’ll spray the parchment paper with nonstick cooking spray. While this may sound like overkill, I really want this Biscuit Bottom to come out in one piece to cool on a cooling rack.
Now, in a large mixing bowl, we’ll combine 3 cups of sifted Almond Flour, 1 tablespoon of Baking Powder, ¼ teaspoon of Garlic Powder, ¼ teaspoon of Kosher Salt, and ¼ teaspoon of Ground Black Pepper. We’ll whisk to combine.
Into the dry ingredients, we’ll stir in 3 Eggs (jumbo) and ½ cup of Butter Flavored Shortening (melted). You’ll want to mix it until you have a uniform batter. Then you can pour the batter onto the parchment paper in the prepared casserole dish.
You’ll bake this bottom at 425°F for 12 minutes.
Using the edges of the parchment paper to help, you’ll remove the biscuit bottom from the baking dish. For now, we’ll place it on a cooling rack and remove the parchment paper, allowing it to cool completely while we work on the rest of the dish.
Lori Note: You may be wondering why we’re not just leaving the Biscuit Bottom in the pan we baked it in. The reason is that I really want to give the bottom a chance to cool without any trapped moisture. We’re going to pour a whole bunch of sauce on top of this bottom layer, and I want it to maintain its structural integrity rather than just becoming soggy.
Cooking the Zucchini and Red Onion
While the Biscuit Bottom is cooling, we’ll work on the Zucchini and Red Onion. For this roasting, you’ll want to drop the oven temperature down to 400°F and line a rimmed baking sheet with heavy duty aluminum foil.
Next, we’ll thinly slice 3 pounds of Zucchini, and then halve and slice 1 Red Onion. For seasoning the veggies, we’ll toss them into a large zip top bag and sprinkle in 2 teaspoons of Kosher Salt, 1.5 teaspoons of Ground Black Pepper, 1.5 teaspoons of Garlic Powder, and 1.5 teaspoons of Onion Powder. I like to use a 2 gallon bag if it’s available. Now we’ll seal the bag and toss to coat the veggies.
Lori Note: If you are preparing these veggies in advance, you could pause at this point and stick them in the fridge. You can also pause after the roasting step.
Then you’ll want to drizzle in approximately 2 tablespoons of Avocado Oil, seal the bag, and shake it again. Once coated, you’ll spread the Zucchini and Red Onion out on the prepared baking sheet.
Now we’ll roast the vegetables at 400°F for 20 minutes, toss them with a spatula, and put them back in the oven for another 20 minutes. Once they are cooked, you can either cool them and refrigerate them until you’re ready to assemble the dish. If you’re finishing the casserole right away, you can transfer them to a large mixing bowl.
Assembling the Saucy Zucchini Biscuit Bake
When you’re ready to assemble and bake this casserole, you’ll want to set the oven temperature to 350°F.
In a large mixing bowl, combine the roasted Zucchini and Red Onion with 24 ounces of Rao’s Arrabbiata Sauce. Using a rubber scraper or other stirring utensil, you’ll stir until all of the vegetables are coated.
Finally, you’ll spray a 9 x 13-inch casserole dish with nonstick cooking spray. Then we’ll flip the Biscuit Bottom back over into the bottom of the prepared dish. Now we’ll spoon the Saucy Zucchini Mixture on top.
Finishing and Serving the Bake
To finish off this Saucy Zucchini Biscuit Bake, we’ll place the casserole dish in the oven and bake it at 350°F for 15 minutes, giving the sauce time to get hot. Serve warm and perhaps with a sprinkle of parmesan cheese.
Related Recipes
Looking for some more zucchini? You might want to check out these recipes:
Saucy Zucchini Biscuit Bake (Dairy Free)
Ingredients
For the Biscuit Bottom:
- 3 cups Almond Flour
- 1 tablespoon Baking Powder
- ½ teaspoon Garlic Powder
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Ground Black Pepper
- 3 Eggs Jumbo
- ½ cup Butter Flavored Shortening Melted
For the Saucy Zucchini:
- 3 pounds Zucchini Thinly Sliced
- 1 Red Onion Halved and Thinly Sliced
- 2 teaspoons Kosher Salt
- 1.5 teaspoons Ground Black Pepper
- 1.5 teaspoons Garlic Powder
- 1.5 teaspoons Onion Powder
- 2 tablespoons Avocado Oil
- 24 ounces Rao’s Arrabbiata Sauce You can swap this for Marinara if you prefer.
Instructions
For the Biscuit Bottom:
- Preheat the oven to 425°F. Line a 9×13-inch casserole dish with parchment paper and spray it with nonstick cooking spray.
- In a large mixing bowl combine 3 cups Almond Flour (sifted), 1 tablespoon Baking Powder ½ teaspoon Garlic Powder, ¼ teaspoon Kosher Salt, ¼ teaspoon Ground Black Pepper. Whisk to combine.3 cups Almond Flour, 1 tablespoon Baking Powder, ½ teaspoon Garlic Powder, ¼ teaspoon Kosher Salt, ¼ teaspoon Ground Black Pepper
- Stir in 3 Eggs and ½ cup Butter Flavored Shortening (melted). Mix until you have a uniform batter.3 Eggs, ½ cup Butter Flavored Shortening
- Pour the batter onto the parchment paper in the prepared casserole dish. Bake at 425°F for 12 minutes.
- Use the edges of the parchment paper to help you remove the biscuit bottom from the baking dish. Place it on a cooling rack and remove the parchment paper. Allow it to cool completely before assembling the rest of the dish.
For the Zucchini and Onion:
- Preheat the oven to 400°F and line a rimmed baking sheet with heavy duty aluminum foil.
- Slice 3 pounds Zucchini. Halve and then slice 1 Red Onion. Use a mandolin if you have one for a more consistent thickness.3 pounds Zucchini, 1 Red Onion
- Toss the Zucchini and Red Onion slices into a large zip top bag (2-gallon size if you have one).
- Sprinkle in 2 teaspoons Kosher Salt, 1.5 teaspoons Ground Black Pepper, 1.5 teaspoons Garlic Powder, and 1.5 teaspoons Onion Powder. Seal the bag and toss to coat. Drizzle in approximately 2 tablespoons Avocado Oil. Seal and shake the bag again. Once coated, spread the Zucchini and Red Onion out on the prepared baking sheet.2 teaspoons Kosher Salt, 1.5 teaspoons Ground Black Pepper, 1.5 teaspoons Garlic Powder, 1.5 teaspoons Onion Powder, 2 tablespoons Avocado Oil
- Bake at 400°F for 20 minutes. Toss with a spatula and put them back in the oven for another 20 minutes.
Assembling the Bake:
- Drop the oven temperature to 350°F
- Once cooked, place the cooked vegetables in a large mixing bowl with 24 ounces Rao’s Arrabbiata Sauce. Stir to coat.24 ounces Rao’s Arrabbiata Sauce
- Spray a 9 x 13-inch casserole dish with nonstick cooking spray. Flip the Biscuit Bottom back over into the bottom of the prepared dish. Spoon the Saucy Zucchini Mixture on top.
- Place the casserole dish in the oven and bake at 350° for 15 minutes, giving the sauce time to get hot.
- Serve warm.
Equipment
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Fine Mesh Strainer or Sieve For sifting the Almond Flour
- Fork or Whisk
- Parchment Paper
- Nonstick Cooking Spray
- Mandolin Optional for slicing the zucchini
- Zip Top Bag
- Heavy Duty Aluminum Foil
Notes
- Alternative Meat Twist on Recipe
- If you would like to turn this into a non-vegetarian dish, add 1 pound of cooked Italian Sausage (either pork or chicken) to the Saucy Zucchini Mixture before topping the biscuit layer.
- Flavor Addition to Biscuit Layer
- You may want to consider adding 2 tablespoons of Nutritional Yeast to the Almond Flour Biscuit layer for a fun flavor addition.
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