I have been getting A LOT of zucchini’s lately from a friends garden, so thought I would link up a few recipes I have been using to wade through these monsters.
Zucchini Lasagna is a huge favorite of ours. It is more of a weekend or company dish due to the prep time, but it is DEFINITELY worth the effort. Any guests I have made it for always ask when they can come over for the next round.
I have now tested pre-cooking and freezing batches with great success. I have done both full batches or just cutting them up into single servings. Great for a work lunch or in my case when the hubby is off on another trip.
Be sure to degorge your zucchini especially if you plan on freezing, and I don’t use the center seed sections on the super large squash. This is not a dairy free recipe I am afraid, but a great gluten free low carb dish.
An easy one pot dish that is dairy free is Zucchini Ribbon Goulash. This can be made in about 30 minutes or less, provides plenty of leftovers, and a great way to sneak in veggies for picky kids (or significant others..).
Pancakes & Fritters
Grated zucchini pancakes/fritters are quick, versatile and easy as a dinner side or even breakfast.
For 1-2 servings, I scramble one egg, 1-2 teaspoons coconut oil, combine with a cup of grated and well squeezed/drained zucchini, add a dash of salt and then sprinkle enough coconut flour in just to bring it together. Cook like a small pancake in ghee, butter or coconut oil. In the batter you can add various herbs, spices, onions, scallions, whatever flavors you like.
I top them with a bit of butter myself, but you can use salsa, diced tomatoes, or if you do dairy goat cheese, greek yogurt sauce with herbs, sour cream and so on.
I used grated zucchini and almond butter to make these paleo muffins the other day and they came out great.
These are really filling with the nut butter, great addition to say a hike or travel where you want a portable higher fat snack.
Baking at high altitude and grain free has been a serious challenge for me, but for some reason my almond butter concoctions have worked better then anything. Who knew almond butter equals light and fluffy baked goodness?! I currently have several of these in my freezer, will have to see how they hold up when thawed.
Grating and freezing zucchini is pretty much the only long term storage I have found that works for these guys. I have tried slicing, blanching and freezing but all I end up with is mush in the end.
I clean and grate my raw zucchinis, skipping the center sections for the large pithy guys (peel on optional). I then squeeze the shredded zuchs REALLY well using a tea towel. I measure it out in one and two cup servings and wrap in wax paper. Place on a cookie sheet in the freezer until solid, then I place in labeled gallon freezer bags. I use these mostly for pancakes/fritters, but that new muffin recipe is likely to come around a time or two.
Hopefully that gives you an idea or two if you are battling the summer zucchini overload. If you have any additional ideas for paleo or primal recipes please add to the comments!!