Tag Archives: zucchini

Summer Squash Bake

It is zucchini season. Finding delicious ways to eat this vegetable is quite easy. It’s subtle sweetness and versatile texture lend it to be delicious eaten raw or cooked. This recipe for “Summer Squash Bake” is currently my favorite way to eat zucchini, but some other options include: sauteed with onions and spinach, in a green curry, made into flax crackers, or puree into soups (adds a nice viscosity without cream).

 

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Zucchini Bread

This bread is gluten free, dairy free, and egg free.  It is only slightly sweet, just how I like it, and is given flavor from the buckwheat, almond, flax, zucchini, and apple butter that are included in the dough.  It is excellent toasted, topped with almond butter, grass fed butter, jam, or a little pesto.

2 c. grated zucchini, lightly pressed with a paper towel to remove some moisture
1/4 c. coconut oil, melted
1/4 c. apple butter
1 T. gelatin dissolved into 1/4 c. water
1 T. molasses
1/2 c. buckwheat flour
1/4 c. coconut flour
1/4 c. flax seed meal
1/4 c. arrowroot powder
1/4 c. almond flour
1 tsp sea salt
1/2 tsp baking soda
1/2 tsp baking powder

Preheat oven to 350 degrees Fahrenheit.  Grease a loaf pan with a little bit of coconut oil.  In a medium sized mixing bowl, combine wet ingredients first: zucchini, apple butter, coconut oil, dissolved gelatin, and molasses.  Mix to thoroughly combine.  Now, add all other ingredients, the dry ones.  Stir until dough is mixed and well incorporated, the dough will be quite thick, this is what you want because as the zucchini bakes, it will release moisture.  Press dough into the greased pan and smooth out the top.  Bake for 47-50 minutes.  You must let it cool completely before cutting.  If you cut into it too soon, it will be very gooey, so best to bake a day in advance.

Christmas in July Chicken Coconut Curry

aka Red Curry and Green Vegetables with Chicken and Coconut Milk

1 large zucchini, cut into 2 inch chunks
1 large onion, sliced into 1 inch chunks
4 stalks celery, sliced into 1 inch chunks
4 boneless, skinless chicken thighs cut into 1/2 inch chunks
1 can coconut milk
1 T. coconut oil
1/4 c. or 2 oz of red curry paste
2 cloves garlic, grated
1 inch ginger root, grated
sea salt

Heat a large sauce pan over medium heat.  Add coconut oil and onion with a pinch of sea salt.  Cook until the onion begins to turn translucent.  Add celery and a sprinkling of sea salt.  The idea is to add a touch of salt to each ingredient that is added to the hot pan, this is a chef technique that brings out the flavor in each food.  Add red curry paste and stir to coat vegetables.  Add a splash of water if the pan is too dry.  Add chicken, ginger, garlic, and a pinch of sea salt.  Stir to coat everything.  Let cook, stirring occasionally until chicken is about half way done, about 5 minutes.  Add zucchini and a touch of salt, stir gently and put lid on to cook for another 10 minutes.  Water should release from the zucchini as it cooks, so adding water is probably not necessary, but add a splash if pan is too dry.  Turn heat to low, add a can of coconut milk, stir it in and warm through, about 1 minute.

Roasted Zucchini

1 zucchini cut into 1/2 inch rounds
1 T. coconut oil
Sprinkling of Salt, Pepper, Garlic
A few pinches of rosemary

Preheat oven to 425 degrees Fahrenheit.  Place coconut oil on a baking sheet and place pan in oven for a minute to melt the oil.  Once the coconut oil is melted, remove pan and place zucchini into oil and toss to coat.  Spread rounds, flat side down on pan.  Sprinkle with Salt, Pepper, Garlic seasoning blend and rosemary.  As you sprinkle the rosemary, rub it between your fingers to break into smaller pieces and release some oils; this makes the rosemary more fragrant and delicious.  Bake for 16-18 minutes.  The zucchini is done when it is browned on the under side and fork tender.