Beef Spaghetti with Zucchini ‘Noodles’

ground beef
marinara or canned tomatoes
1/2 an onion
Italian seasonings such as basil and oregano
zucchini cut in strips lengthwise
salt and pepper

Cook ground beef and 1/2 onion then drain.
Add your favorite marinara or canned tomatoes and Italian spices. Let simmer.
In a separate pan, lightly saute the zucchini.

Serve the meat/marinara mixture over the cooked zucchini ‘noodles’. Salt and pepper to taste. beef-over-zucchini

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Zucchini Bread or Muffins

2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp cinnamon
1/4 cup coconut oil
1/2 cup raw honey
2 eggs
1 cup grated zucchini
1/2 cup nuts (optional)

Preheat oven to 350
In a large bowl, combine dry ingredients. In a medium bowl, whisk together oil, honey, and eggs. Blend the wet ingredients with the dry. Fold in the zucchini and nuts. Put mixture in 2 greased mini loaf pans or muffin pans. Bake bread for 50 to 60 minutes or muffins for 25-30 minutes. Let cool in pans for up to 1 hour.
We love to bake ahead and have these muffins for breakfast! Thank you to Whole Grains and More for sharing the recipe with us!

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Zucchini Enchiladas with cheese

2 medium or 1 large zucchini, shredded
1 cup ricotta or cottage cheese
1 small onion, chopped
2 cloves garlic, minced
1 cup mushrooms, chopped
2 cups cheddar cheese, grated
1 26 oz jar pasta or homemade spaghetti sauce
8 flour tortillas

Preheat oven to 350.
In a medium sized bowl, combine zucchini, cottage or ricotta cheese, onion, garlic, mushrooms, and 1 cup of the cheddar. Pour half of the pasta sauce into a 9×13 baking dish. Spoon the zucchini mixture into each tortilla. Roll each tortilla and place seam side down in the baking pan. Sprinkle remaining zucchini mixture (if any) on top. Pour the remaining pasta sauce on top and sprinkle with remaining cheese. Bake for 30 minutes.

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Vegetable Wrap

1-2 zucchini and 1-2 chopped yellow squash, chopped (any type of summer squashes will work)
1 clove of garlic, minced
1 onion, sliced
1 tomato, chopped (optional)
1 handful swiss chard or spinach (optional)
mayo (optional)

Sautee the squash and onion in oil until almost done. Add the chopped tomato. Cook 2 minutes.  Add swiss chard or spinach. Sautee a few more minutes, but not so long that the greens are mushy.  Voila! Put a spoonful of the veggies inside a wrap and enjoy. Add mayo, if desired.

You can also add cooked ground sausage or beef, if desired.
And for you cheese lovers, grate a little fresh parmesan into your wrap! Yum!

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