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Zucchini Gouda Bake - Overhead In a casserole dish next to Savory Drop Biscuits

Zucchini Gouda Bake

Elevate your dinner party game with this scrumptious Zucchini Gouda Bake! This tasty dish showcases vibrant zucchini, creamy gouda, savory shallots, and an aromatic touch of fresh tarragon. It’s simple and sophisticated, making it the perfect addition to your menu.
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Course: Breakfast, Brunch, Main Course, Side Dish
Cuisine: American
Keyword: Brunch, Casserole, Gluten-Free, Keto, Side Dish, Sugar Free, Vegetables, Vegetarian, Zucchini
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 316kcal

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 8x8-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

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Nutrition

Nutrition Facts
Zucchini Gouda Bake
Amount per Serving
Calories
316
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
173
mg
58
%
Sodium
 
523
mg
23
%
Potassium
 
334
mg
10
%
Carbohydrates
 
7
g
2
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
19
g
38
%
Vitamin A
 
2206
IU
44
%
Vitamin C
 
11
mg
13
%
Calcium
 
447
mg
45
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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