Zucchini zucchini zucchini! What a wonderful vegetable (well, botanically speaking, it’s a fruit – crazy right?!).
It is sooo versatile (think zoodles) and with this fresh veggie in season (that you can eat raw or cooked), I have just been getting so into it lately! I’ve made a zucchini loaf and then there was my gluten-free zucchini choc cake so surprise surprise but I’ve got another zucchini recipe for you today!!
This one, however, came about because I had a zucchini that I didn’t want to go to waste. I always google around for ideas tweaking recipes I find to fit my low carb healthy fat needs so I usually have to play around with the recipe for a while to get it to work…but this one was a winner on the first go! AND, It was, quite literally so fast to make…like 10 minutes and I was done. I love that!
I partnered it up with some sour cream and tomatoes but you could most definitely cook other veggies or some roast beef or lamb but these little suckers are filling – I’ve just eaten three…ok, maybe four…and I’m stuffed!
Make sure though, when picking zucchinis (aka summer squashes), that you choose organic. These aren’t in the top of the Dirty Dozen EWG list but they are on the list. To remember this, just think of any veggie that has a thin skin, is likely to have pesticides (etc) seep through to the flesh or inside of the fruit or vegetable (so avocados are safe because of their thick skin). Also, I always like to eat the skin of many fruits and veggies so it is safer because you often can’t wash those pesticides away.
This one’s super quick and easy to make…wait a second, that seems to be a trend of my cooking style ha ha!
Please let me know if you try this one, what you ate them with and whether you loved them as much as I did, especially in this summer weather.
Leave any comments below :).
With love (and healthy fats), Bianca x