The other evening, as I was preparing dinner, I thought about using up some of the zucchini that I had. Why not layer it, sort of like scalloped potatoes I thought? Hmmm, almond flour might be nice in between the layers of zucchini as would the sweet walla walla onions I had.
Sometimes I take photos of my creations just in case they are blog worthy. So as I was taking a photo of this finished dish, Tom tried a bite of it. He said: "Hey Al, this really tastes like ricotta cheese.....it isn't ricotta is it? What is this?" Being vegan, he was thrilled to have something taste like cheese. I didn't think it was a ricotta imitator, but you can be the judge. Either way, it was very delicious and the two of us finished it off that night.
I use a 9-inch deep dish pie plate to bake this, but I think any type of casserole dish would work. You may need more zucchini and other ingredients if your pan size is quite a bit larger. I use Greek seasoning from Penzeys Spices. Here are the ingredients if you would like to try and make it yourself: salt, oregano, garlic, lemon peel, Tellicherry black pepper, marjoram.
2 medium zucchini, sliced
1 large walla walla onion, cut into crescent moons
blanched almond flour
extra virgin olive oil
Greek seasoning or Italian seasoning
Preheat your oven to 375 degrees F.
Start by adding about 1 tablespoon of olive oil to the bottom of your baking dish (I use a 9-inch pie plate). Then add a layer of zucchini. Next add a few onions. Then sprinkle with a little Herbamare (not too much) and Greek seasoning. Then add about 3 to 4 tablespoons blanched almond flour.
Repeat by starting with a layer of zucchini again. Continue until you are out of ingredients. End with a layer of zucchini. Top with a few tablespoons blanched almond flour, Herbamare, and a drizzle of olive oil.
Bake uncovered for about 45 minutes. *Or until the desired doneness of the zucchini.