Zucchini Breakfast Casserole

(Photo by Carmen Cavanaugh)

I tried to make gluten-free zucchini pancakes this morning and it was a fail. George suggested taking the batter and baking it in a casserole dish. It was good and came out a pretty golden brown.


  • 2 medium zucchini
  • 1/2 onion
  • 1 egg (more would have been fine)
  • 2 T arrowroot powder
  • 1/4 cup (more or less) grated cheese
  • butter

Grate the zucchini and onion. Add the eggs and arrowroot powder and beat it all together with a fork until everything is well combined. Pour into a small buttered casserole dish and bake at 350 till done (this one took about 30 minutes).  Sprinkle with the grated cheese of your choosing towards the end.

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