Do y’all ever crave dishes that make you feel like it’s Thanksgiving? No? Just me? I’m not even ashamed to say that I start craving Thanksgiving in July. I especially start craving casseroles like this ridiculously amazing and entirely delicious healthy zucchini corn casserole.

Okay, that’s not even true.

What really happens is that I start craving turkey, dressing, mac and cheese, and the most unhealthy green bean casserole you could imagine.

But if I gave in to all those cravings every time I had them (which is often), I would weigh seven hundred pounds and all of my gym efforts would be meaningless.

So instead I have to come up with delicious flavorful dishes that remind me of Thanksgiving without all the guilt. Except I never feel guilty on Thanksgiving, but that’s beside the point.

Everyone knows Thanksgiving is a time for casseroles, too, so coming up with healthy Thanksgiving dishes means I get to come up with so many casseroles… like this drool worthy zucchini corn casserole.

Here’s how it happened. I wanted a grain free casserole, but I wanted a casserole that had a bread-y texture. I wanted something that had garlic and herb flavors that resembled dressing, but that wasn’t so heavy. Basically I wanted something that had the comfort food feel without the weight.

I also wanted to incorporate corn because we just absolutely love corn. I decided that if zucchini can be used in bread, then it could be used in my casserole. I added corn to the bowl because it’s just along for the ride.

Then I added almond meal to give that bread-y texture I was searching for.

The rest of it was just logistics and playing.

I used a couple of eggs to hold it together, and then I added all the Thanksgiving flavors I could think of. Okay, not all of them because it would be weird if a zucchini casserole had nutmeg.

You feel me?

I also added mozzarella cheese to the mixture, and topped the casserole with parmesan cheese. That is not a must, so if you are dairy free, you can substitute the mozzarella for goat cheese or you own favorite dairy free option!

Whatever you do, jus promise you’ll finish with a slice of pie.

Because Thanksgiving.

Zucchini Corn Casserole

Created by LauraCrawford on August 10, 2017

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Here's what you need:

4 c zucchini, chopped in food processor and strained
1 medium red onion, chopped
1 c frozen corn
2 eggs
1 tsp. dried sage
2 tbsp. minced garlic
1 tsp. salt
1/2 tsp. black pepper
1 c almond meal, divided in half
1 c shredded mozzarella
1/2 c grated parmesan cheese.

Here's what you do:

Preheat oven to 375F.
If zucchini is not already chopped, place in food processor and chop for approximately 30 seconds. You can chop onion this way as well.
After zucchini is chopped, make sure it is strained well to get rid of excess water. You can do this in either a cheese cloth or nut milk bag, or you can simply ring it out in a paper towel!
Combine strained zucchini, onion, corn, and eggs in a medium bowl. Stir in salt, garlic, sage, and pepper.
Gently mix in mozzarella cheese and half of almond meal.
Bake uncovered for approximately 25 minutes.
While casserole is baking, combine remaining almond meal and parmesan cheese in a small bowl.
After 25 minutes, remover casserole and top with almond meal and parmesan mixture. Return to oven for another 10 minutes.
If desired, switch to broil for the last five minutes to get that nice golden brown top!
Remove from oven and let cool for 5 minutes.
Enjoy!