This Week’s Veggies Feast
Need help figuring out what to do with all that zucchini? Read on for ideas!
Paleo Chocolate Zucchini Bread
- 1¼ cups blanched almond flour (not almond meal)
- ¼ cup cacao powder
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 2 large eggs
- 2 tablespoons coconut oil, room temperature
- ¼ cup honey
- ¼ teaspoon vanilla stevia
- ¾ cup zucchini, grated
1. In a food processor combine almond flour and cacao powder
2. Pulse in salt and baking soda
3. Pulse in eggs, coconut oil, honey, and stevia
4. Briefly pulse in zucchini
5. Transfer batter to a greased 6.5 x 4 inch medium loaf pan, dusted with almond flour
6. Bake at 350° for 35-40 minutes
7. Cool for 2 hours
Source: Elena’s Pantry
Carrot Zucchini Ribbons
- 2 large carrots, peeled
- 3 large zucchini, peeled
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons minced fresh basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 lime, juiced
- Cut carrots and zucchini into thin
ribbons with a mandoline slicer.
- In a large skillet, melt butter over medium-high
- Add garlic and cook for 2 minutes.
- Add carrot ribbons. Toss in zucchini ribbons, salt, pepper, basil and
- Cook for 6 to 10 minutes.
Recipe courtesy of The Deen Brothers
Source: Adapted from the Food Network
Zucchini Basil Soup
- 1 medium onion, diced
- 2 tablespoons olive oil
- 4 garlic cloves
- 1 ½ pounds sliced zucchini ( about 3 med-large zucchini)
- 2 cups water or veggie stock
- ¾ tsp salt, more to taste
- cracked pepper to taste
- ½ tsp white vinegar
- 1 cup fresh basil leaves, packed, plus more for garnish ( or sub fresh mint, or cilantro)
- garnish: plain yogurt or sour cream ( optional)
- In a medium pot, heat oil over med-high heat. Add onion and saute for 2-3 minutes until just tender.
- Add chopped garlic, turn heat to medium low, and continue sauteeing for 3-4 minutes, until garlic is fragrant and golden.
- Add sliced zucchini and water ( or stock), salt and pepper.
- Bring to a simmer over high heat, cover, turn heat down to med-low, and simmer 15 minutes, giving a stir halfway through.
- After 15 minutes check to see that zucchini is translucent and fork tender.
- Blend in batches until very smooth,adding the fresh basil directly into the blender with the soup–being careful to cover blender lid with a kitchen towel, holding down firmly, to prevent a blender explosion. See note.
- Return to the pot. Stir in vinegar, adjust salt if necessary.
- Serve in bowls, garnish with basil ribbons. For extra richness add a swirl of plain yogurt, or sour cream,
- NOTE: Always be careful blending hot soup in a blender, fill only halfway full and start on lowest speed, increasing gradually. Hold lid down as hard as you can with a kitchen towel.
Source: Feasting at Home
- 1 ½ lbs zucchini- grilled or roasted
- 2-3 Cloves garlic
- ⅛ C lemon juice- plus more to taste
- ¼ C tahini ( sesame paste)
- ½ tsp kosther salt, more to taste
- ½ tsp cracked pepper
- ¼ C or more fresh herbs ( optional) flat leaf parsley, mint or both
- 1 T olive oil- Garnish ( optional)
- Cut zucchini into ½ inch thick strips, brush with a little olive oil and grill on medium heat until charred and tender. Place in foil for a few minutes to let them steam and get more tender. (Alternately zucchini may be roasted in the oven until tender. If you have very large zucchini with thick skin, you can half it lengthwise, roast in the oven and then scoop out the flesh, leaving the skin out, if necessary)
- Place the grilled zucchini along with the rest of the ingredients ( except the oil) in a food processor, and puree until relatively smooth. If you roasted the zucchini you could try adding a little smoked paprika to give it a little smokiness if you like. Serve it in a bowl, making a little circular “well” using a spoon, and drizzle a little olive oil in the well. Serve either warm or chilled.
Source: Feasting at Home