Zucchini Boats

Slice the zucchini in half lengthwise.
Using a spoon, scoop out the pulp, leaving a boat/shell of the zucchini.
Place the boats inside a baking dish.

Now for the fun part:
Create a pulp mixture. Simply mix the zucchini pulp with whatever you want to cook inside the boats. We love to mix cooked ground sausage, cooked quinoa, and diced tomatoes.

Once combined, place the mixture back inside the boat. Extra can be placed around the boats.
Bake at 350 for about 30 minutes.

Other good combinations to add to the zucchini pulp:
Sauteed onions, cooked ground beef, diced tomatoes
Cooked and crumbled bacon and sour cream
Cooked and shredded chicken and cooked brown rice

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Sauteed Seasonal Veggies

Chopped seasonal veggies (radish, summer squash, winter squash, greens, kohlrabi, sweet potato, okra, broccoli, cauliflower)
coconut oil or olive oil
minced garlic (optional)
chopped onions (optional)

Heat oil in pan over medium heat. Add garlic or onions (if desired) and chopped veggies. Cook until desired tenderness. Season with salt and pepper.

 

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

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

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

Egg and Vegetable Frittata

6-12 eggs
vegetables (onions, peppers, squash, kale, collards, spinach or whatever you have on hand)
oil or lard
milk or cottage cheese (optional)
cooked sausage, bacon, ground beef, etc (optional)

Preheat oven to 350
Heat oil in skillet. I prefer an iron skillet because I can transfer it directly to the oven to bake the quiche. If you don’t have an iron skillet, use what you have, but keep in mind you will need to transfer everything to an oven dish.

Saute the vegetables in the oil. While the veggies are cooking, in a separate bowl, whisk the eggs. Add milk and cottage cheese to the eggs, if desired. These will make the quiche “fluffier” and will make more (if you have kids who are going to gobble it up). The number of eggs you need will depend on whether or not you add milk or cottage cheese. You can also add grated cheese to this mixture.

Once your veggies are cooked, make sure there is still a little oil in the pan. Add the cooked meat and toss. Pour the egg mixture into the hot oiled skillet on top of the veggies and meat. Turn the temperature to low and allow the egg mixture to set for a moment.

Next, place your skillet in the oven and allow the quiche to finish cooking for about 20 minutes. Depending on the amount you have made, it may take a little longer. Generally the veggies and meats rise to the top of the quiche.

OPTIONAL PERSONALIZED MUFFIN METHOD
Pour the egg mixture into the muffin pan, then add the veggies and meats to each muffin.

14908279_1177756202269966_3652462827717308046_n 16508579_1277532678958984_2748586928616002953_n

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

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!

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

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.

facebooktwittergoogle_plusredditpinterestlinkedinmailby feather