Gluten-Free Zucchini Casserole


This weekend brought about a lot of reflection. Taking my little cousin out on Saturday, educating her on bar etiquette, taking care of her, and passing along my party girl wisdom. It really just solidified how much I have changed and how done I am with that stage of my life. My advice: be young and stupid. Approaching my 30’s looking through my 20’s, I am thankful I had that wild party phase done and out of the way. I feel I am ready now. Ready for life. For love. For family. For goal getting. I feel more settled. And I feel like I will not have a mid-life crisis, I got that shit out of my system. Be young. Have fun.

Yesterday I spent with my best friend. Doing her laundry. Cooking lunch. Cleaning out the fridge. Editing papers. It was all very adult like. Standing in the kitchen with my best friend, prepping food, listening to 90’s R & B, laughing and catching up, I fell in love with this moment. The older I get the more I celebrate the small. Especially this. This transformation. The simplicity of our day. The women we have become. The way our relationship has grown and evolved through fun times and break-ups and challenges. We are always there for each other. This moment in the kitchen is the now us. Helping her study for grad school. Lifting each other up. I am so thankful for these moments.

And while we are in the kitchen she requests a zucchini lasagna. The zucchini were smaller and I like to add a lot of color and different veggies in a dish, so I just started chopping things up and combining different flavors. Put it in a pan and made a casserole of sorts. So then we could sit together and enjoy a meal together. Such a small, special, magical, perfect moment. This is me now. How thankful I am for the transformation.

A Zucchini Vegetable CasseroleĀ 

  • 3 small zucchini, thinly sliced
  • 1 sweet potato, cubed
  • 1/2 red onion, thinly sliced
  • 1 tbsp minced garlic
  • 2 cups spinach
  • 1 pint of mushrooms, thinly sliced
  • 1/2 lb. ground beef
  • 1/2 lb. spicy sausage
  • 2 cups tomato sauce
  • salt and pepper to taste
  • 3 slices of bacon
  • 2 oz. hot cheese (optional)

How to Make it Happen: Brown sausage and ground beef together. Strain. Add mushrooms and tomato sauce. Allow to cook.

In a separate skillet saute the onion and garlic with the sweet potatoes. Season with garlic salt. Allow the sweet potatoes to only become slightly tender (soft) to the touch.

Crisp bacon.

Prep and cut all the veggies.

In a pan layer the spinach. Toss with a little olive oil, salt and pepper. Layer strips of zucchini next. Season again. I added cayenne to this layer. Sprinkle the sweet potatoes next. The meat goes next. Spread out the bacon. Lay down the cheese. Bake at 350 for 30 to 40 minutes. Enjoy!

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