Zucchini Casserole (Paleo)

You know those dishes that taste like comfort, family, Thanksgiving and home...  yet you wonder:  "If someone else ate at our family feast... would they think this is weird?"  

I'm hoping thinking I'm not the only one with a favorite dish like that.  And this is mine:

Every year, one of my favorite humans in the whole world makes this dish for the holidays:  my grandma.  & I could literally skip all of the turkey and potatoes and biscuits & everything else... and just eat this (okay, & maybe some stuffing).  

When my grandma or my mom (one of my other favorite humans) make this, it's certainly not "paleo".  It's comfort food:  rich, savory, filling, and delicious;  but not exactly good for you.

So, on my most recent 'Sunday recipe-testing day', I set out to use up the zucchini in the fridge while trying to recreate one of my favorite dishes.  And, since I wanted to eat the entire thing, I'm pretty sure I succeeded.

I'd also like to mention that Dathan, who doesn't have the same sentimental attachment to this recipe as I do (and could easily rule this out as a "weird" thing that my family eats), actually loved this too.  He asked for seconds, and for thirds.

So whether it's Thanksgiving, brunch, a side dish with dinner, or a main dish with a little chicken or ground beef tossed in~  give this family comfort favorite of mine a try.  I don't think you will be disappointed!

P.S.:  Please let me know what your favorite comfort food dishes are!  I'm always looking for new things to Paleo-fy  :)

Ingredients:

• 3 medium zucchini (mine were about 7" long)
• 1/2 white onion, finely chopped
• 1 tsp minced garlic
• 1 Tbsp ghee (or fat of choice)
• 1/3 cup almond flour
• 1 Tbsp coconut flour
• 2 eggs
• 1 tsp black pepper
• 1/2 tsp each:  paprika, dried onion, garlic powder
• 1/4 tsp red pepper flakes

Directions:

1. Preheat the oven to 375ºF.
2. Cut the zucchini in half, then quarter lengthwise.  Chop into 1/2" pieces.  (This doesn't have to be perfect, since you will be smashing them up later!)  Finely chop the white onion.
3. In a large skillet over medium heat, sauté the zucchini, onion, and minced garlic in ghee until soft (about 15 minutes or more).
4. Transfer your softened veggies to a large bowl, and smash up the zucchini with a fork, or fancy mashing tool, until you have a "mash" consistency with some intact pieces.  (Not an exact science... just whatever texture looks most appealing to you)
5. Stir in the remaining ingredients (almond flour, coconut flour, eggs, and spices) until combined.  
6. Transfer your mixture to a greased 8" x 8" baking dish, cover with foil, and bake for 30 minutes.  Remove the foil, and bake for an additional 20-25 minutes, or until the top is golden brown and "set" or doesn't jiggle when you shake the dish.
7. Let cool for 5 minutes, then slice & serve hot!