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Incredible Easy Zucchini Casserole Incredibly Healthy

This is EASY and so DELICIOUS!

ZucchiniCasserole 001ZucchiniCasserole 003

Ingredients:

Just what you see in the pics, plus a dash of sea salt.  That small can gives a tasty kick to the dish.

Saute and slightly brown minced garlic and sliced onions in coconut oil.  Season with a sprinke of sea salt.

Add zucchini – let sit on garlic onion mixture for a couple of minutes over medium heat – I do this to let GO mixture infuse and also makes it easy to scrape any brown bits from bottom of pan.

Mix everything in pan and cook on medium heat for about15 minutes

Empty the entire small can into pan.

I usually use only about 3/4 of the bottled sauce.

Mix again.

Add some water (or stock).

Cover, turn up heat, then simmer for at least 1 hour – sometimes I turn the heat low and let simmer for about 2 hours – the longer it cooks, the better the flavor – the flavor is even better the next day.

The seasoning in the can and the bottle should be enough but you can adjust with sea salt again.

After adding the water, I found a lone green pepper in the fridge so I sliced that thin and added that to the pan.

ZucchiniCasseroleGettingReadyZucchiniCasseroleGarlicOnions2ZucchiniCasseroleGarlicOnionsZucchiniZucchiniCasseroleRemainingCansZucchiniCasseroleRemainingCansWater

NOTE: I have cooked this same recipe using green beans (about a pound) in place of zucchini.  Both taste fantastic.

I must give credit to my mother-in-law who makes this with and without meat and both are excellent.   I am sure I have butchered her recipe – but so far, this is a casserole hubby and I enjoy any time with brown rice.

ZucchiniCasseroleFinish

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August 16, 2009 - Posted by | Recipes

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