Zucchini - 3 ways

by Collette White | July 3, 2017

Good Morning Happy Wednesday! I hope this finds you all well. I don’t know what is happening in my Kitchen and Office but popping by into your inboxes two times in a week with recipes is a little crazy … I am just going to run with it though whilst I have my Cooking Mojo on … my housework and folding can wait, right?

So Monday it was ‘Zucchini – 3 ways’ today, it is JELLIES – 3 ways! I am now stocking the gorgeous, Natural, Australian, Grass Fed Gelatin from Nutra Organics and of course I had to have a play on the weekend, this kids did not complain at all!

I started off by testing out the Coconut Water and OJ Jellies that have been on here since 2014, as I knew this recipe worked! I then had a play with some other flavours. These two were the kids favourites.

I hope you love them as much as my family does …. and YAY for a treat like this that is jam packed full of goodness!

Curried Zucchini

Ingredients

3 heaped tblspns coconut oil

2 heaped tspns curry powder

3 large zucchini – roughly diced

good pinch salt

¼ tspn rapadura or coconut sugar

Method

Heat a large fry pan and add the coconut oil.

Once the coconut oil is melted, add the curry powder and stir with a wooden spoon for 30 seconds.

Add the zucchini, salt and rapadura and stir over a medium-high heat for 5-8 minutes (this will just depend on the heat of your stove top), until the zucchini just starts to soften. Don’t over cook them!

Serve as is for a side dish or you could add it to some cooked wild rice and pistachios for a delicious warm salad.

Mini Zucchini Pizza

Ingredients

3 large zucchini – sliced approx. 1cm circles

3 tblspns tomato paste

salami or ham

cheese

Method

Preheat oven to 190c and line a large tray with baking paper.

Place the cut zucchini circles onto the tray and bake in preheated oven for 10 minutes.

Remove from oven and turn each piece over (careful they get quite hot so I use a fork or a butter knife for this).

On top of each piece of zucchini, add ¼ tspn tomato paste, a piece of salami or ham or both and a slice of cheese.

Pop them back into the oven for 12 minutes, or, until the cheese is all melted and golden.

Notes

  • I know it seems a small amount of tomato paste on each slice but once the toppings are added the tomato paste spreads right out
  • I can not give exact amounts of salami, ham and cheese as this all depends on how big your zucchini is and how many circle pieces you get out of it
  • My son, Master 6 ½ who “dislikes” zucchini immensely, LOVES these and asks for them most afternoons after school

Zucchini, Mushroom and Garlic ‘Pasta’

Ingredients

6 rashers of bacon – roughly sliced (optional)

3 cloves of garlic – grated or crushed

1 tspn oil of choice

4 large zucchini – spiralized

3 large carrots – spiralized

12 button mushrooms – roughly diced

good pinch salt and pepper

Method

Prepare the vegetables and set them aside.

Place the oil, bacon and garlic into a LARGE from pan or wok and stir over a medium heat for 1-2 minutes. The aim is to get the tasty fat coming out of the bacon without burning the bacon or garlic.

Add the zucchini, carrots, mushrooms, salt and pepper and stir fry until the vegetables are all just starting to cook. Do not over cook them or they will turn to mush.

Serve immediately as is or with a cooked and sliced chicken breast or steak on top (like my hubby likes!)

Notes

  • If you aren’t dairy intolerant you could add butter or a little cream or sour cream to this OR you could add a little coconut cream
  • I know that the amount of spiralized vegetables looks massive but they do wilt down a fair bit and remember that I am feeding a hungry family of six!
  • If you don’t have a spiralizer you can still make this, simply dice the vegetables and cook them a little longer, it will still be delicious

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,