25+ Delicious Holiday Zucchini Recipes Perfect for Every Occasion

The holiday season is synonymous with indulgent foods, but that doesn’t mean you have to sacrifice your health goals.

If you’re following a Paleo lifestyle, there’s no need to miss out on festive meals. Zucchini, one of the most versatile vegetables, can easily be incorporated into your holiday dishes.

Whether you’re hosting a family dinner, attending a potluck, or simply looking for healthy yet delicious meal ideas, zucchini can shine as the star ingredient in a variety of holiday recipes.

In this blog article, we’ll explore over 25+ holiday Paleo zucchini recipes that are not only gluten-free and dairy-free but also bursting with flavor.

From savory side dishes to satisfying mains and even sweet treats, zucchini adds a refreshing twist to your holiday spread.

These recipes are perfect for those seeking nourishing, low-carb alternatives without compromising on taste.

Get ready to inspire your holiday cooking with these Paleo zucchini creations that will wow your guests and keep you on track with your healthy eating goals!

25+ Delicious Holiday Zucchini Recipes Perfect for Every Occasion

Zucchini is more than just a versatile vegetable; it’s a true gem for Paleo holiday cooking.

Whether you prefer it roasted, sautéed, spiralized, or even baked, zucchini lends itself beautifully to both savory and sweet dishes.

These 25+ holiday Paleo zucchini recipes offer a variety of flavors and textures to suit every palate, from light and healthy sides to hearty main dishes and indulgent desserts.

By incorporating these recipes into your holiday celebrations, you can enjoy all the festive cheer without straying from your wellness routine.

With these creative ideas, you’ll be able to serve up delicious meals that not only nourish the body but also delight the taste buds.

So, embrace the versatility of zucchini this holiday season, and let these recipes inspire you to create meals that everyone will love – all while staying true to your Paleo lifestyle!

Paleo Zucchini Fritters

These Paleo zucchini fritters are a perfect addition to any holiday spread. Made with shredded zucchini, almond flour, and a blend of fresh herbs, they’re crispy on the outside and tender on the inside. Free from gluten and dairy, these fritters are a flavorful treat that can be enjoyed as an appetizer or side dish. A simple dipping sauce, like a dairy-free ranch, can elevate the dish further.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup green onions, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
2. In a large bowl, combine the zucchini, almond flour, coconut flour, egg, garlic, green onions, parsley, salt, and pepper. Mix well until a dough-like consistency forms.
3. Heat olive oil in a skillet over medium heat.
4. Scoop out tablespoon-sized portions of the zucchini mixture and flatten them slightly into patties. Fry in batches, cooking for 2-3 minutes on each side or until golden and crispy.
5. Remove from the pan and place on a paper towel to drain excess oil.

The zucchini fritters are light yet satisfying, offering a delightful crunch with every bite. Perfectly seasoned, they pair well with a tangy dipping sauce. Whether served at a holiday dinner or as a snack, these fritters are sure to impress. Their crispy texture and savory flavor bring comfort to any festive occasion, making them a standout addition to your paleo menu.

Paleo Zucchini Noodles with Pesto

This dish offers a refreshing and light alternative to traditional pasta. With spiralized zucchini noodles coated in a creamy and herby pesto, it’s a quick and healthy dish that can be served as a side or main during the holidays. The pesto made with fresh basil, garlic, and olive oil complements the delicate zucchini perfectly.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 cup fresh basil
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Spiralize the zucchinis to create noodles and set aside.
2. In a food processor, combine the basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Pulse until smooth, scraping down the sides as necessary.
3. Pour the pesto sauce over the zucchini noodles and toss until evenly coated. If desired, sprinkle nutritional yeast for a cheesy flavor.
4. Serve immediately, or refrigerate for up to an hour to let the flavors meld.

The zucchini noodles provide a refreshing and light base for the bold and fresh pesto. This dish is a perfect way to enjoy a guilt-free, flavorful holiday meal. The pesto is rich and creamy, balancing the mild taste of the zucchini with its bold herbal notes. A great way to indulge in a healthy, paleo-friendly version of traditional pasta, it can easily become a holiday favorite.

Paleo Zucchini and Sweet Potato Casserole

This Paleo zucchini and sweet potato casserole is a comforting and wholesome dish that’s perfect for holiday gatherings. The creamy coconut milk base brings a richness to the casserole, while the combination of zucchini and sweet potatoes offers a great balance of savory and sweet flavors. It’s a nutritious, satisfying side dish that’s sure to complement your holiday spread.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 medium sweet potatoes, peeled and thinly sliced
• 1/2 cup coconut milk
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 tbsp fresh thyme, chopped
• 1/4 cup almond flour (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the zucchini and sweet potatoes for 5-7 minutes until slightly tender.
3. In a separate bowl, whisk together coconut milk, garlic powder, onion powder, salt, pepper, and thyme.
4. Layer the zucchini and sweet potato slices in a greased baking dish, alternating between the two.
5. Pour the coconut milk mixture evenly over the vegetables and sprinkle almond flour on top.
6. Bake for 30-40 minutes or until the vegetables are tender and the top is golden brown.

The zucchini and sweet potato casserole offers a creamy, comforting taste with a slight sweetness from the potatoes and a savory richness from the coconut milk. The almond flour topping gives it a slight crunch that balances the creamy layers beneath. This dish is perfect for a holiday meal, providing a nutritious and indulgent side dish that will complement your main courses beautifully. It’s a warm, wholesome recipe that everyone can enjoy, regardless of dietary preferences.

Paleo Zucchini Stuffed with Ground Turkey

This hearty and flavorful Paleo zucchini recipe combines the mildness of zucchini with a savory ground turkey filling, perfect for a holiday meal. The turkey is seasoned with herbs and spices, then stuffed into zucchini halves, and roasted to perfection. It’s a great option for anyone looking for a low-carb, nutrient-packed dish that still feels indulgent.

Ingredients:

• 4 medium zucchinis, halved and hollowed out
• 1 lb ground turkey
• 1/4 cup diced onions
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp paprika
• 1/2 cup diced tomatoes
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the centers using a spoon to create boats. Set aside.
3. In a skillet, heat olive oil over medium heat. Add onions and garlic and sauté for 2-3 minutes until soft.
4. Add ground turkey to the skillet, breaking it apart with a spoon, and cook until browned.
5. Stir in the diced tomatoes, oregano, paprika, salt, and pepper. Cook for an additional 5 minutes.
6. Stuff the zucchini halves with the turkey mixture and place them in a baking dish.
7. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.

This stuffed zucchini is both satisfying and nutritious, offering a balanced combination of lean protein and vegetables. The turkey filling is flavorful and seasoned with herbs, while the zucchini adds a light, slightly sweet contrast. This dish is a fantastic holiday option that brings comfort without compromising on health, making it ideal for those following a Paleo lifestyle.

Paleo Zucchini and Bacon Salad

For a refreshing holiday side dish, this Paleo zucchini and bacon salad is a delightful option. The zucchini is thinly sliced and paired with crispy bacon, fresh herbs, and a tangy lemon vinaigrette. The combination of smoky bacon and the cool crunch of zucchini is a perfect complement to any holiday spread, and it’s quick and easy to prepare.

Ingredients:

• 4 medium zucchinis, thinly sliced
• 6 slices of bacon, cooked and crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy. Remove from the pan and crumble into small pieces.
2. In a large bowl, combine the zucchini, crumbled bacon, parsley, and mint.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
4. Pour the dressing over the zucchini mixture and toss to coat evenly.
5. Serve immediately or refrigerate for up to an hour for the flavors to meld.

The zucchini in this salad remains fresh and crisp, providing a perfect contrast to the richness of the bacon. The fresh herbs brighten the dish, and the lemon dressing ties everything together with a zesty punch. This salad is not only light and refreshing but also packed with flavor, making it a wonderful addition to any holiday meal. It’s a simple yet elegant way to incorporate Paleo-friendly ingredients into your festive menu.

Paleo Zucchini Muffins

These Paleo zucchini muffins are an excellent way to incorporate vegetables into your holiday baking while still enjoying a sweet treat. The muffins are moist and slightly spiced, with the zucchini adding a subtle texture and natural sweetness. Perfect for breakfast or a light dessert, these muffins are grain-free, dairy-free, and naturally sweetened.

Ingredients:

• 2 medium zucchinis, grated
• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Pinch of salt
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, coconut flour, cinnamon, baking soda, baking powder, and salt.
3. In another bowl, beat the eggs, maple syrup, and vanilla extract. Stir in the grated zucchini.
4. Add the wet ingredients to the dry ingredients and mix until well combined. If desired, fold in chopped walnuts.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.

These muffins are a great balance of sweet and savory, with the zucchini adding moisture and a touch of earthiness to the batter. The cinnamon gives them a warm, cozy flavor, perfect for holiday mornings. The addition of maple syrup provides natural sweetness without the need for refined sugar. These muffins are a fantastic Paleo-friendly treat that can be enjoyed by all during the holiday season, making them an excellent option for breakfast or a festive snack.

Paleo Zucchini and Avocado Salad

This Paleo zucchini and avocado salad is a fresh and vibrant side dish that’s perfect for any holiday gathering. The combination of crisp zucchini, creamy avocado, and a zesty lemon dressing creates a light yet satisfying dish that balances both flavor and texture. It’s simple to prepare and can be made in minutes, making it ideal for busy holiday hosts.

Ingredients:

• 4 medium zucchinis, sliced into thin ribbons
• 2 ripe avocados, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Using a vegetable peeler or mandoline, slice the zucchinis into thin ribbons or rounds.
2. In a large bowl, gently toss the zucchini ribbons with diced avocado, red onion, and cilantro.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss gently to coat.
5. Serve immediately or refrigerate for up to an hour for the flavors to meld.

This salad is incredibly light and refreshing, with the creamy avocado perfectly complementing the crisp zucchini. The lemon dressing adds a bright, citrusy zing that enhances the natural flavors. Whether served as a side or a light starter, this salad offers a refreshing alternative to heavier holiday dishes, making it a great addition to any Paleo-friendly menu.

Paleo Zucchini and Chicken Skillet

This hearty and savory Paleo zucchini and chicken skillet is a one-pan wonder that’s perfect for a quick and delicious holiday meal. The tender chicken breast is cooked with zucchini and seasoned with fragrant herbs and spices, making this dish not only flavorful but also simple to prepare. It’s a great way to incorporate lean protein and vegetables into your festive meals.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 3 medium zucchinis, sliced into rounds
• 1/2 cup cherry tomatoes, halved
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chicken strips and cook until browned and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the onion and garlic, cooking for 2-3 minutes until softened.
3. Add the zucchini and cook for an additional 5 minutes until tender.
4. Stir in the cherry tomatoes, thyme, paprika, salt, and pepper, cooking for another 2 minutes.
5. Return the cooked chicken to the skillet and toss everything together until well combined and heated through.
6. Serve immediately, garnished with fresh herbs if desired.

This dish is a great balance of protein and vegetables, making it both satisfying and nutritious. The chicken is juicy and flavorful, while the zucchini soaks up all the savory spices. The addition of cherry tomatoes adds a pop of sweetness that complements the earthy flavors of the dish. This skillet meal is an easy, flavorful way to celebrate the holiday season with a Paleo twist.

Paleo Zucchini and Almond Flour Pancakes

These Paleo zucchini pancakes are a delicious and nutritious breakfast or brunch option for the holiday season. Packed with zucchini and made with almond flour, these pancakes are gluten-free, dairy-free, and full of wholesome ingredients. They are slightly savory with a soft texture, making them an excellent choice for anyone looking for a healthy holiday breakfast.

Ingredients:

• 2 medium zucchinis, grated
• 1 1/2 cups almond flour
• 2 large eggs
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk
• 1 tbsp coconut oil (for frying)

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel or cheesecloth to squeeze out the excess moisture.
2. In a large bowl, combine the grated zucchini, almond flour, eggs, cinnamon, baking powder, salt, and almond milk. Mix until smooth and well combined.
3. Heat coconut oil in a large skillet over medium heat.
4. Pour spoonfuls of batter onto the skillet, flattening slightly to form pancakes. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
5. Serve the pancakes warm with your favorite Paleo-friendly toppings, such as fresh berries or a drizzle of maple syrup.

These zucchini pancakes are light yet filling, offering a unique way to incorporate vegetables into your breakfast. The almond flour gives them a slightly nutty flavor, while the zucchini adds moisture without being overpowering. They are a great way to enjoy a wholesome holiday breakfast that fits within Paleo guidelines. With a variety of toppings, these pancakes can easily be tailored to suit any taste.

Paleo Zucchini and Shrimp Stir Fry

This Paleo zucchini and shrimp stir fry is a vibrant and flavorful dish that’s perfect for a quick holiday meal. The tender shrimp and crisp zucchini are sautéed together with a medley of vegetables and a savory Paleo-friendly sauce, creating a dish that is both delicious and nutritious. It’s an excellent option for anyone looking for a low-carb, high-protein meal during the holiday season.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 medium zucchinis, sliced into half-moons
• 1 bell pepper, sliced
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add sesame oil and sauté the onion, garlic, and ginger for 2 minutes until fragrant.
3. Add the bell pepper and zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the coconut aminos, salt, and pepper. Return the shrimp to the skillet and toss everything together until well combined and heated through.
5. Garnish with fresh cilantro and serve immediately.

This stir fry is light yet satisfying, with the sweetness of the shrimp complementing the crisp zucchini and other vegetables. The coconut aminos give it a delicious umami flavor, making it a perfect Paleo-friendly option for any holiday table. The dish is quick to prepare, making it an ideal meal for a busy holiday season. This flavorful stir fry will surely become a favorite go-to recipe for healthy, tasty meals.

Paleo Zucchini and Sweet Potato Fritters

These Paleo zucchini and sweet potato fritters are crispy on the outside, tender on the inside, and full of flavor. The combination of zucchini, sweet potatoes, and fresh herbs makes for a delicious, nutrient-packed treat that’s perfect as a side dish or snack during the holidays. They’re gluten-free, dairy-free, and easily customizable with your favorite spices.

Ingredients:

• 2 medium zucchinis, grated
• 1 medium sweet potato, grated
• 1/4 cup almond flour
• 1 egg
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp turmeric
• Salt and pepper to taste
• 2 tbsp coconut oil (for frying)

Instructions:

1. Grate the zucchinis and sweet potato, then place them in a clean kitchen towel or cheesecloth to squeeze out excess moisture.
2. In a large bowl, combine the grated zucchini, grated sweet potato, almond flour, egg, garlic powder, paprika, turmeric, salt, and pepper. Mix well until the mixture is firm enough to hold together.
3. Heat coconut oil in a skillet over medium heat.
4. Scoop spoonfuls of the mixture into the skillet and flatten slightly to form fritters. Cook for 3-4 minutes on each side, or until golden brown and crispy.
5. Remove the fritters from the skillet and place them on a paper towel to drain excess oil. Serve warm.

These fritters are packed with flavor and provide a great combination of nutrients from the zucchini and sweet potato. The crispy texture on the outside and soft interior make them an irresistible snack or side dish. The spices add a warm, savory depth to the fritters, and they pair wonderfully with a simple dipping sauce or served alongside your holiday meal. They’re a fantastic Paleo alternative to traditional fritters that are sure to impress guests.

Paleo Zucchini Noodles with Pesto

This Paleo zucchini noodle dish with pesto is a light, fresh, and flavorful holiday meal that’s both satisfying and healthy. The zucchini noodles are a great substitute for traditional pasta, while the rich, nutty pesto sauce adds a burst of flavor. It’s an easy, quick recipe that’s perfect for a holiday dinner or a light lunch option.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup olive oil
• 2 cloves garlic
• 1 tbsp nutritional yeast (optional for a cheesy flavor)
• Salt and pepper to taste

Instructions:

1. To make the pesto, combine the basil, pine nuts, olive oil, garlic, nutritional yeast (if using), salt, and pepper in a food processor. Process until smooth, scraping down the sides as needed.
2. In a large skillet, heat a small amount of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they are tender but still firm.
3. Toss the zucchini noodles with the prepared pesto, ensuring that all the noodles are coated evenly.
4. Serve immediately, garnished with additional pine nuts or basil if desired.

These zucchini noodles with pesto are a wonderful light alternative to traditional pasta, making them a perfect dish for a Paleo-friendly holiday meal. The zucchini noodles are tender yet slightly crunchy, providing the perfect texture to pair with the creamy, garlicky pesto sauce. This dish is not only healthy but also incredibly flavorful, and it’s an excellent way to enjoy a holiday meal without the heaviness of traditional pasta. It’s quick to prepare, making it a great option for a busy holiday season.

Paleo Zucchini and Bacon Frittata

This Paleo zucchini and bacon frittata is a savory, protein-packed breakfast or brunch dish that brings together the flavors of crispy bacon, tender zucchini, and fluffy eggs. Perfect for a holiday morning, this frittata is easy to prepare and can be made ahead, allowing you to focus on enjoying your festive celebrations without the stress of last-minute cooking.

Ingredients:

• 6 large eggs
• 2 medium zucchinis, thinly sliced
• 4 slices of bacon, chopped
• 1/2 onion, diced
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, cook the bacon over medium heat until crispy. Remove the bacon from the pan and set aside, leaving a little bacon fat in the skillet.
3. In the same skillet, heat olive oil over medium heat and sauté the diced onion and zucchini until soft, about 5 minutes.
4. In a bowl, whisk the eggs with garlic powder, dried thyme, salt, and pepper.
5. Pour the egg mixture into the skillet with the zucchini and onion, stirring gently to distribute the vegetables evenly.
6. Sprinkle the cooked bacon on top and transfer the skillet to the oven. Bake for 12-15 minutes or until the frittata is set and lightly golden on top.
7. Allow the frittata to cool slightly before slicing and serving.

This frittata is a great way to incorporate vegetables into your holiday brunch while still keeping it rich and satisfying. The smoky bacon and savory thyme perfectly complement the tender zucchini, while the eggs bring everything together. It’s a simple yet elegant dish that can be made ahead and is a great addition to any Paleo-friendly holiday spread.

Paleo Zucchini and Cauliflower Rice Stir Fry

This Paleo zucchini and cauliflower rice stir fry is a light, veggie-packed dish that’s perfect for anyone looking for a healthy side or main dish during the holiday season. The cauliflower rice serves as a low-carb, grain-free base, while the zucchini and vegetables add freshness and crunch. Tossed in a savory coconut aminos sauce, this stir fry is an easy, flavorful option that’s both Paleo-friendly and satisfying.

Ingredients:

• 2 medium zucchinis, chopped
• 1 small head of cauliflower, grated into rice-sized pieces
• 1/2 bell pepper, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. To make the cauliflower rice, grate the cauliflower using a box grater or pulse it in a food processor until it resembles rice grains.
2. Heat olive oil and sesame oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper, and sauté for 2-3 minutes until softened.
3. Add the zucchini and cook for another 3-4 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
4. Stir in the cauliflower rice and cook for 5-7 minutes, until it softens and begins to brown slightly. Add the coconut aminos, salt, and pepper, and toss everything together.
5. Remove from heat and garnish with fresh cilantro before serving.

This stir fry is a delicious and healthy way to enjoy zucchini and cauliflower during the holiday season. The cauliflower rice gives the dish a hearty texture without the carbs, while the zucchini and other vegetables add a delightful crunch. The coconut aminos provide a savory, slightly sweet flavor that complements the vegetables beautifully. This dish is versatile enough to serve as a side or as a main meal and is a great option for anyone following a Paleo lifestyle.

Paleo Zucchini and Carrot Casserole

This Paleo zucchini and carrot casserole is a comforting and flavorful dish that’s perfect for holiday gatherings. The zucchini and carrots are baked in a creamy, dairy-free sauce, creating a rich and satisfying side dish that everyone will love. The crispy topping adds a wonderful texture to the dish, making it the perfect accompaniment to any Paleo holiday meal.

Ingredients:

• 3 medium zucchinis, sliced
• 2 medium carrots, thinly sliced
• 1/2 cup full-fat coconut milk
• 2 eggs
• 1/2 tsp garlic powder
• 1/4 tsp ground nutmeg
• 1/4 tsp paprika
• 1/2 cup almond flour
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the coconut milk, eggs, garlic powder, nutmeg, paprika, salt, and pepper.
3. In a baking dish, layer the sliced zucchini and carrots.
4. Pour the coconut milk mixture over the vegetables, making sure they are evenly coated.
5. In a small bowl, mix the almond flour with olive oil to create a crumbly topping. Sprinkle the almond flour mixture over the top of the casserole.
6. Bake for 25-30 minutes or until the vegetables are tender and the topping is golden and crispy.
7. Let the casserole cool for a few minutes before serving.

This casserole is a great option for holiday dinners, offering a creamy, savory side dish without any dairy. The combination of zucchini and carrots adds both color and flavor to the dish, while the almond flour topping gives it a satisfying crunch. It’s an easy and comforting way to enjoy vegetables during the holiday season while sticking to your Paleo lifestyle.

Note: More recipes​ are coming soon!