Blogg Recipe For Zucchini Recipes Recipe For Hand

ZUCCHINI RICE PILAF

Steps:

• In a large skillet, saute basil in butter for 2 minutes. Add water and bouillon; bring to a boil. Stir in rice and carrot. Reduce heat; cover and simmer for 10 minutes. , Add zucchini; cover and simmer until rice is tender, about 5 minutes longer.

ZUCCHINI TORTILLAS: LOW-CARB, KETO-FRIENDLY AND HEALTHY

Steps:

• Preheat the oven to 350°F.
• Prepare a baking sheet, covering it with a layer of parchment paper. Lightly oil the parchment with olive oil to prevent your tortillas from sticking. Set the tray aside.
• Wash the zucchinis, and with the skins still on, use a box grater to shred the zucchini finely. Squeeze the grated zucchini to extract the zucchini juice. Wrap the zucchini in a clean, dry dishtowel and squeeze out as much excess water as you can. Sprinkling a little salt can help draw the water out of the zucchini further. Discard the zucchini water, and press the grated zucchini into a measuring cup to the 1 c. mark.
• In a large-sized mixing bowl, add your zucchini, beaten egg, oregano, grated mozzarella cheese (or arrowroot flour if paleo), coconut flour, and garlic salt or sea salt.
• Gently mix all of the ingredients with a wooden spoon, then use your hands to knead the batter into your tortilla dough. The fiber from coconut flour will reduce the moisture, and the dough should be moist but not runny. If your zucchini batter is too runny, add 1 extra Tbsp of coconut flour until you reach the right consistency.
• Scoop ~3 Tbsp of your dough and place onto a cast-iron tortilla press. Squeeze to flatten the dough.
• Repeat until you form 6 medium-sized tortillas, and place your grated zucchini tortillas on the lined baking sheet.
• Bake the low-carb tortillas for 20-30 mins or until the shells begin to brown around the edges and hold together.
• Place your taco shells on a wire rack to cool and cover them with a dishtowel to keep them moist.
• Serve and enjoy your Keto zucchini tortillas with the fillings of your choice!

BUCATINI WITH SHAVED ZUCCHINI, BACON AND PECORINO

Steps:

• Preheat the oven to 350 degrees F.
• Lay the slices of bacon on a wire rack set over a baking sheet. Cook until crisp, 15 to 20 minutes. Set aside until cool enough to handle while you prepare the pasta.
• Bring a large pot of salted water to a boil.
• Shave the zucchini into thin ribbons with a vegetable peeler or mandolin. (Or slice into a thin julienne with a knife.) Place the ribbons of zucchini in a large bowl and season lightly with salt and a few grinds of freshly ground black pepper. Add the grated cheese and toss to combine. Crumble the bacon into the bowl.
• Cook the pasta until just tender, 8 to 10 minutes. Drain the pasta, reserving about 1/4 cup of the pasta water. Immediately transfer the pasta to the bowl with the zucchini along with the reserved pasta water. Mix well and add the basil. Season with salt and pepper.
• Divide the pasta among the plates and top with more cheese.

ZUCCHINI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
• In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese.
• Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.

BREADED AND BAKED ZUCCHINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix mustard and Italian dressing together in a bowl. Place bread crumbs in a separate bowl. Dip zucchini slices in the mustard mixture; coat with bread crumbs. Arrange coated zucchini in a casserole dish.
• Bake in the preheated oven until soft, about 30 minutes.