Zucchini and Sun-Dried Tomato Casserole and Meal Plan May 30-June 3

Hope those of you here in the United States enjoyed a wonderful long weekend. I know we did…but it goes by so fast!

Here is another version of the squash casserole I made the other day. I can’t decide, honestly, whether I like this one better than the previous one – but they were both satisfying and delicious. This one had a lovely combination of sweetness from the sun-dried tomatoes and freshness from the herbs. It took some considerable self-control not to eat the entire casserole in one sitting. I even enjoyed some of the leftovers for breakfast. (Of course, I’m a big fan of just about any tasty leftovers for breakfast!)

This week’s meal plan is somewhat short, and not quite as organized as usual. We’re eating a lot of what’s already on hand – we have some meat in the freezer, a lot of swiss chard that I pulled from the garden today, and the pantry holds quite a few goodies. In addition, we have activities that aren’t allowing for much in the way of dinner preparation time. So while I’ve written down a few things, it’s mostly a chance for me to wing it a bit.


Breakfast: Teff and Millet Pancakes (I thought they were pretty tasty, but the family didn’t agree. Still trying to come up with a whole grain pancake recipe that everyone else likes!), fruit smoothies

Dinner: Shepherd’s Pie (made with slow-cooked shredded lamb shoulder), Sauteed Swiss Chard (without onion, but with a bit of carrot and celery)

Also making hard-boiled eggs and beef jerky for the coming week


Breakfast: leftover pancakes with nut butter, 1/2 banana, and maple syrup

Lunch: leftover shepherd’s pie, swiss chard

Dinner: grilled chicken on salad


Breakfast: gluten-free cornflakes with almond milk, raspberries, hard-boiled egg

Lunch: grilled chicken with salad

Dinner: Quinoa pizza with spinach or swiss chard


Breakfast: green smoothie with spinach, pineapple, and mint

Lunch: leftover pizza

Dinner: Lettuce wraps (made with turkey, and omitting oyster sauce, using gluten-free soy sauce)


Breakfast: gluten-free cornflakes with almond milk, banana, hard-boiled egg

Lunch: leftovers or egg or tuna salad sandwich with gluten-free bread, baby carrots, celery sticks

Dinner: the husband might be in charge of this one for the kids, as I have a soccer game during dinner time

Snacks include baby carrots, oranges, Tanka bars, and brown rice cakes


Alright, I’ve kept you long enough. Here’s the zucchini and sun-dried tomato casserole!

Zucchini and Sun-Dried Tomato Casserole

2 T olive oil

4 c sliced zucchini

1 t chopped fresh sage

1 T chopped fresh parsley

½ t chopped fresh thyme leaves

½ c soaked and chopped sun-dried tomatoes

½ t smoked paprika

Salt and pepper to taste

1 T ghee or olive oil

¼ c almond flour

½ c cheddar cheese alternative (I used Daiya)

Preheat the oven to 350 degrees. Grease a casserole dish and set aside.

Heat a skillet to medium heat. Add olive oil and swirl to coat. Saute zucchini for about 8-10 minutes, or until softened. Add herbs and sun-dried tomatoes and continue to sauté for another minute. Season with salt and pepper to taste. Using a paper towel, squeeze the excess juice from the vegetables (otherwise, you’ll end up with a wetter casserole than you desire) Transfer the vegetables to the casserole dish. Top with Daiya cheese.

Melt the ghee in a small microwaveable bowl for 30-45 seconds. Combine ghee and almond flour along with a pinch of salt in a bowl. Blend together with a spoon until crumbly. Spread over the Daiya evenly.

Bake uncovered for 25-30 minutes.

This meal plan post is linked to Gluten-Free Menu Swap over at Celiacs In The House.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.


Filed under Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Meal Plans, Side Dishes, Vegetables, Vegetarian

18 responses to “Zucchini and Sun-Dried Tomato Casserole and Meal Plan May 30-June 3

  1. Looks and sounds great, Alta! I just made a casserole with sun-dried tomatoes that we really enjoyed. Just need to make it again and take photos. 😉 I know some folks make quinoa pancakes. Although they are not truly a grain, maybe since your family enjoys your quinoa pizza so much, that might work. Hope you have a good week … it’s a short work week! 🙂


  2. That looks great (and I’m totally going to try out your Shepherd’s pie recipe). My kids (who are only 3 and 4) are down to only liking a handful of recipes so I think it’s time to mix things up.

  3. gfhomemaker

    In my opinion, you just can’t go wrong with zucchini and tomatoes. This looks great.

  4. ATXglutenfree

    Yummy, love the flavor combos of the squash casserole!

  5. Pingback: Gluten-Free Menu Swap/Menu Plan Monday What’s in season? | Celiacs in the House

  6. This looks amazing, Alta! I have so many tomatoes in my garden right now that I am going to make my own sun-dried ones this week. What a wonderful way to use them up! Love this recipe. I totally had to laugh. I try all kinds of healthy pancakes and waffles all of the time. I always think that they are amazing. The rest of the family does NOT always agree. LOL

  7. Kim Belongia

    Kim – how do you make your own sun dried tomatoes? Would love the recipe to use the tomatoes in the garden!

  8. that looks delicious! I don’t know how to make my own sun-dried tomatoes, but i get away with a pretty similar, just as delicious slow-dried tomatoes using the oven! It’s even better with cherry tomatoes, really intense sweet and savourines (:


  9. The casserole sounds awesome! I love the ingredients…thanks for the recipe 🙂

  10. Both of your casserole recipes sound fantastic! That whole menu you listed is just full of healthy, inspiring ideas. It looks like you love to cook with fresh veggies and herbs. Are you a fan of Spiceman’s FM 1410 garden in Dallas?

  11. tastyeatsathome

    Artizone, you know, I’ve heard so many good things about Spiceman’s FM 1410, and have never been there. It’s kind of out of my way – I usually visit the Chestnut Square Market in McKinney.

  12. I have the hardest time finding fresh sage! This recipe looks delish though!!
    Sorry the pancakes weren’t a hit. I find there are lots of grain recipes I love that my hubby isn’t as fond of!

  13. tastyeatsathome

    thehealthyapron – wish you lived near me, because my sage is overtaking my garden! I just cut a BUNCH (like enough to fill a large mixing bowl) and dried it so I could keep the overgrowth down. It’s lovely though!

  14. This is a great recipe to save for the upcoming season for summer squash. This looks delicious!

  15. Alta, we actually deliver fresh food from Dallas artisans like Spiceman’s FM 1410. If you’re interested in tasting his produce, see if your home or office is in our delivery area ZIP code list at http://www.artizone.com/Zone/Help/FAQ#where. If not, I’d be happy to put in a request for your ZIP code to be in the next expansion area.

  16. I have not had a casserole in soooooooo long. I just might have to crack open some Daiya for this!

  17. Got a recipe that makes you famous? The Dallas Observer, along with Taste of Dallas, wants to make YOU a culinary master for a day! Send us your most inventive recipe & photo of the dish to blueribbonrecipe@dallasobserver.com to enter The City of Ate Blue Ribbon Recipe Contest. Hurry, deadline for submissions is June 10th!

  18. Pingback: Adopt a Gluten-Free Blogger: The Round Up « ♥ Z's Cup of Tea

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