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Saucy Zucchini Biscuit Bake plated

Saucy Zucchini Biscuit Bake (Dairy Free)

Made with a scrumptious almond flour biscuit bottom and topped with roasted zucchini and red onion bathed in a kicky arrabbiata sauce, this Saucy Zucchini Biscuit Bake is 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.
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Course: Main Course, Side Dish
Cuisine: American
Keyword: Casserole, Dairy-Free, Gluten-Free, Keto, Side Dish, Vegetables, Vegetarian, Zucchini
Prep Time: 30 minutes
Cook Time: 1 hour 7 minutes
Total Time: 1 hour 37 minutes
Servings: 12
Calories: 338kcal

Ingredients

For the Biscuit Bottom:

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 9x13-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.
    Biscuit Bottom cooling on a rack for the Saucy Zucchini Biscuit Bake

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
    Slices of zucchini on a cutting board with a mandolin slicer
  • 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
    Sliced zucchini and red onion in a zip top bag with seasoning sprinkled on top of them
  • Bake at 400°F for 20 minutes. Toss with a spatula and put them back in the oven for another 20 minutes.
    Sliced zucchini and red onion on a sheet pan ready to roast

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.
    Saucy Zucchini Biscuit Bake in an aluminum half sheet pan ready to bake
  • Place the casserole dish in the oven and bake at 350° for 15 minutes, giving the sauce time to get hot.
  • Serve warm.
    Saucy Zucchini Biscuit Bake plated, showing cross-section

Equipment

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.

Your Own Recipe Notes

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Nutrition

Nutrition Facts
Saucy Zucchini Biscuit Bake (Dairy Free)
Amount per Serving
Calories
338
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Cholesterol
 
41
mg
14
%
Sodium
 
743
mg
32
%
Potassium
 
491
mg
14
%
Carbohydrates
 
14
g
5
%
Fiber
 
5
g
21
%
Sugar
 
6
g
7
%
Protein
 
10
g
20
%
Vitamin A
 
288
IU
6
%
Vitamin C
 
21
mg
25
%
Calcium
 
155
mg
16
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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