Zucchini "Pasta" in Tomato Sauce

Zucchini "pasta" is one of my favourite go-to dishes since giving up grains.  It's quick, easy and delicious - and chock full 'o veggies.  This is the basic recipe... but you can add so much to make it even more delicious.  My suggestions would be: maybe some meatballs or ground beef, red peppers (mmm, or roasted red peppers for enhanced flavour), mushrooms, bacon... all of this stuff would definitely taste awesome in this dish.  So, without further ado... here we go.

Ingredients:

• 2-3 zucchini (made enough for dinner + lunch for 1 person)
• tomato sauce (I happen to have homemade stuff in mason jars - use whatever you like!)
• 2-3 cloves garlic, minced
• 1-2 tbsp olive oil
• salt, pepper, other spices to taste
• parmesan cheese (optional)

Method:

1. Start by shredding your zucchini.  I use my mandoline to make it easier, and for uniform "noodles" - you can use a knife if you prefer/have the patience.  The trick is to only shred up to the seeds, and discard the core.  It doesn't cook very well in this recipe.  (If you can use it in another recipe, by all means, do so!)

2. Next, add some olive oil to your pan, on medium heat, and add your minced garlic to the pan.  When it starts to sizzle (but before it starts to burn), add your zucchini.   Add your spices and stir until the zucchini is softened.  If you're adding in other vegetables (red peppers, mushrooms, etc), now's the time to add them.

3. Once the zucchini is soft, add in your tomato sauce.   Allow the sauce to cook down a bit, as per your normal cooking directions.  My sauce has already been cooked, so I just let it heat through and reduce a bit, maybe 5-10 min.





4.  Once you're satisfied with the consistency of the sauce, remove from heat and serve.  Top with parmesan cheese, and you have yourself a delicious meal!


Have you tried this? Made any modifications?  Leave a comment and let me know what you think!

Zucchini Sweet Potato Fritters

I LOVE Pinterest! I'm pretty sure I use Pinterest nearly every night to inspire my dinner creations... and I'm glad to know that I've in turn inspired lots of other people's dinners through my Primal Living board!
This recipe is a riff on something I found on Pinterest - Zucchini Fritters by AlexandraCooks.com. As soon as I saw these, I knew I wanted to try them... but I thought I'd make them a little more primal friendly, and see if I could make them using only ingredients in the house.  I cut the amounts too, because it was only me eating dinner, and I didn't think they would reheat very well at work, where we only have a microwave.

Fritters:
- 1 zucchini, grated
- 1/4 of a sweet potato, grated
- sea salt
- pinch of almond flour
- 1 egg
- sage, oregano, (or your choice of spices) salt & pepper to taste
- zest of 1/2 lemon
- 1/4 cup red onion
- 1 tbsp butter

Tzaziki:
- 1/2 cup Greek yogurt
- 1 tbsp finely chopped red onion
- salt to taste
- squeeze of lemon juice

Method:

1. Grate your zucchini and sweet potato (I used a mandoline) and place in a colander.  Add salt to draw out the moisture.  The original recipe asks you to allow the vegetables to drain for 30 minutes, but I found that even after that time, they were still retaining A LOT of moisture.  What I did was grabbed the vegetables in my hands and squeezed them out, repeatedly.  After most of the liquid was squeezed out, I pressed it between sheets of paper towels 3-4 times, to draw out additional liquid.  I added the almond flour (seriously, just a little sprinkle) and let the veggies sit in the colander while I mixed the tzaziki.

2. To make the tzaziki, add all the items to a bowl and mix well.  Taste to make sure the salt is okay, then chill in the refrigerator until the fritters are done.

3.  Add the egg, spices and lemon zest to a bowl and whisk.  Once incorporated, add the vegetable mixture, plus the red onion.  Stir it all together.

4. In a large frying pan, melt the butter and form three (if you followed my measurements) circles from the batter.  Flatten them with a spoon, because they won't spread very much naturally.
I had it set to medium-high heat (around 6 on the dial) and wait for them to brown.  It may take a little longer than you expect, but check them every couple of minutes.  I think mine ended up taking at least 7-10 minutes on each side.

5. Once they're cooked, serve with a side of the tzaziki, and enjoy!

Grilled Vegetable Quinoa Salad

This recipe is an adaption from one I discovered on Pinterest. Please feel free to alter it as you wish!

 Grilled Vegetable Quinoa Salad


Ingredients: 

1 cup uncooked quinoa
2 cups water
seasoning to taste*

1 zucchini, chopped
2 carrots, chopped
1 bunch asparagus, chopped
2 tablespoons olive oil

1.5 cups spinach, chopped
1/3 cup toasted almonds, chopped
1 cup chickpeas, drained
seasoning to taste**

Directions: 

In a saucepan, combine rinsed quinoa and water. *I used about a tablespoon of Epicure's chicken broth powder, whereas the original recipe calls for one cup water and one cup carrot juice. Bring to a boil and let simmer with a lid until the liquid is absorbed, about 15 minutes.

Meanwhile, combine the carrots, asparagus, and zucchini in a pan with olive oil over medium heat. Cook just until they begin to soften (or however you like your vegetables cooked!), about 7 minutes.

In a large serving bowl, combine your quinoa, grilled vegetables, chickpeas, spinach, and almonds. **I added a salt-free garlic powder mix, along with lots of fresh black pepper.

This can be served both hot or cold, but keep in an airtight container in the fridge for 2-3 days.