About the Recipe
🥗 How to Serve It
• As a protein-rich side with grilled chicken or salmon
• With a simple arugula salad + olive oil
• For brunch with sourdough toast or fruit
• Cold leftovers are amazing (and blood-sugar friendly)
Ingredients
🥒 Ingredients (Serves 6–8)
6–8 small zucchini, thinly sliced
1 cup sharp cheddar cheese, freshly grated
(or raw cheddar / grass-fed for extra nutrients)
4 pasture-raised eggs, lightly beaten
¾ cup breadcrumbs
Upgrade: sourdough breadcrumbs or almond flour
3 Tbsp fresh parsley, finely chopped
Sea salt & cracked black pepper, to taste
3 Tbsp grass-fed butter, cut into small pieces
Optional Million Dollar Boosts
1 small clove garlic, minced
¼ tsp turmeric + pinch black pepper (anti-inflammatory)
2 Tbsp grated parmesan for extra depth
1–2 Tbsp chia seeds for fiber + minerals
Preparation
🔥 Instructions
Preheat oven to 350°F. Lightly butter a 9×13 casserole dish.
Layer zucchini slices evenly across the dish.
Sprinkle cheddar cheese over the zucchini.
In a bowl, whisk together eggs, breadcrumbs, parsley, salt, and pepper
(add garlic or spices here if using).
Pour egg mixture evenly over the zucchini.
Dot with butter across the top.
Bake 35–45 minutes, until golden and a toothpick inserted in the center comes out clean.
Rest 5–10 minutes before serving.