Zucchini Cornbread Casserole

Ingredients:

• 2 medium zucchinis, grated
• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup unsweetened cornmeal (you can find keto-friendly cornmeal or use a substitute)
• 1/4 cup melted butter or olive oil
• 3 large eggs
• 1/2 cup shredded cheddar cheese (optional)
• 1/4 cup sour cream
• 1 tbsp baking powder
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/4 cup finely chopped green onions (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch casserole dish or similar-sized baking dish.
2. Prepare Zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This step is important to avoid a soggy casserole.
3. Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, keto-friendly cornmeal, baking powder, garlic powder, onion powder, salt, and pepper.
4. Mix Wet Ingredients: In another bowl, whisk together the eggs, melted butter (or oil), sour cream, and green onions (if using).
5. Combine: Add the grated zucchini to the wet ingredients and mix well. Then, slowly fold in the dry ingredients until fully combined. Stir in the shredded cheddar cheese if desired.
6. Bake: Pour the mixture into your prepared casserole dish and spread it out evenly. Bake for about 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Serve: Let it cool for a few minutes before cutting into squares. Serve warm and enjoy!