Grain-Free Zucchini Potato Bake

Name: Grain-Free Zucchini Potato Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: About 4 to 5 tablespoons extra virgin olive oil, more or less to taste; 2 zucchini, sliced in rounds (about ¼ inch in thickness; yellow squash also works); 1 to 2 tsp favorite seasoning mix, such as Seasonello herbal salt, Beau Monde seasoning, Italian seasoning, Garlic Gold, to taste; 1 large onion (sweet, yellow, or white), sliced in thin crescents; 2/3 cup blanched almond flour (not almond meal); 2 large potatoes, thinly sliced

Shirley Braden

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If you’ve been waiting for the gluten-free Zucchini Potato Bake recipe, today is finally the day. But first I want to share some other thoughts.

Whenever there’s a break in posts here at gfe, something has usually happened in my life or the world, or both. Well, we all know that a lot is happening in our world right now. And most of it goes well beyond food and gluten-free living.

I started my site in December 2008. In the beginning, I wrote from my heart and mostly shared whatever I wanted to share—addressing “controversial” topics related to health and/or the gluten-free community numerous times over the years. And I felt supported by gfe readers in doing so.

However, a good while ago a reader left a comment stating that one reason that she appreciated my site was that I didn’t share a lot of personal details. The comment was meant as a positive but it made me think about how things had changed over the years on gfe. I realized that I had pulled back a lot. For numerous reasons.

However, now more than ever, I feel that it’s important to use our voices, to speak up, and to do our part to demand equality for all in any way that we possibly can. The need for social justice is real. Understatement.

And it all feels personal. Or it should. At least, I think so. We are talking about looking out for each other. We are talking about love. Essentially, we are talking about humanity.

We are struggling to survive this pandemic and heal the wounds that we have created as a country, and it’s going to take all of us doing our part to make both happen.

Important: If you believe that I should stick to sharing recipes only and plan to stop reading gfe; there’s no need to announce that here. I sincerely wish you the best.

The nourishment and enjoyment of food—even during this time—remains a constant source of comfort. I am thankful for that. There’s no doubt that food plays a critical role in keeping us all going. And keep going we need to—to do the important work, the very tough work, that needs to be done.

Today’s recipe is the Zucchini Potato Bake recipe that I promised earlier. I’ve been making this recipe on a weekly basis of late and we never tire of it. If you enjoy zucchini, potatoes, and onions, this is a recipe that you’ll likely want to add to your repertoire as well.

Three of the vegetables that we have been consistently receiving in our produce deliveries are zucchini, onions, and potatoes. (FYI: Use affiliate code COOKWME-XD6MDE to get 25% off your first box if you want to try Misfits Market.)

We’re also growing zucchini in our garden. As you can see, we’re a long way off from harvesting any zucchini but we’re enjoying the daily blossoms and one day in the not-too-distant future we’ll have plenty.

This Zucchini Potato Bake will be one of the primary ways we enjoy our zucchini. The recipe is an adaptation of the simple Zucchini Bake from Ali of Nourishing Meals, which I’ve loved since the very first time I made it. I even turned it into another family favorite, Cheesy Chicken Zucchini Bake. So, it was a really easy decision to switch up Ali’s original recipe to include potatoes and make a few more easy changes.

The onions in combination with the olive oil, almond flour, and seasoning really make this dish special—the combo gives the recipe a cheesy mouth feel, despite the fact that the recipe includes no dairy. In addition to potatoes, I actually added extra layers of onions because they are just so wonderful in this recipe. We especially love the onion pieces on the edges that get caramelized during baking!

I’ve made this recipe so often that I don’t even measure the ingredients any longer. I just drizzle or sprinkle olive oil, seasoning, and almond flour over the other ingredients in the layering order until it looks like I’ve added the right amount. And that method works just fine. I love enjoying a little bowl of this casserole right after it comes out of the oven—even if it’s not meal time.

This recipe is also one that you can easily double or triple if you’re feeding a larger group and have zucchini, potatoes, and/or onions that need to be used. Of course, you will probably need to increase your baking time if you add a lot more to the baking dish.

My dear friend Johnna of In Johnna’s Kitchen used yellow squash from her garden to make this recipe. I tried that and we enjoyed it just as much as the zucchini version! So if you have yellow squash you need to use, this recipe is a great way to do so.

I hope this recipe becomes a go-to recipe in your house like it is in ours. It always goes quickly!

Worthwhile Reading and/or Watching

~ A White Woman, Racism, and a Poodle

~ 155^th Anniversary of Juneteenth

~ Easy Mango Ice Cream

~ Gluten-Free Creamy Sausage Enchiladas

~ Healthy Desserts for Juneteenth Celebrations

~ Lesson of a Lifetime

~ My Vanishing Country

~ New Grain-Free and Allergy-Friendly Products Added to Legit Line! (this is not an affiliate link)

~ What They Don’t Tell You About Surviving COVID-19

~ Yes, Wearing Masks Helps. Here’s Why.

Zucchini Potato Bake Recipe

Yield: 6 servings