The Versatility of Zucchini


Zucchini is one of the most versatile veggies there is. It can easily be thrown in the pan while sautéing a quick dinner, baked for the perfect side for lunch, air fried to make zucchini chips, blended into a morning smoothie, and even added as a healthy addition to a sweet chocolate cake. It is a great low-carb addition to many different recipes. Here are some of our favorites!

Keto Taco Zucchini Boats

INGREDIENTS

 

  • Zucchini
  • pound Ground beef
  • 1/2 cup Bell Peppersmixed Red & Yellow, finely diced
  • tablespoon Chili Powder
  • teaspoons Cumin
  • 1/2 teaspoon Salt
  • 1/4 cup Water
  • ounces Cheddar cheeseshredded
  • 1/2 cup Salsa

INSTRUCTIONS

 

  1. Preheat oven to 400°F
  2. Prepare your zucchini by trimming off the stem end. To do this I just gently round the end of the zucchini with a knife, removing the stem. Then cut each zucchini in half lengthwise. Use a measuring spoon (teaspoon) to hollow out the zucchini forming a boat.
  3. Place the zucchini boats in a greased baking dish and sprinkle a small amount of salt over them.
  4. In a skillet over medium high heat brown the ground beef.
  5. Add bell peppers, chili powder, cumin, salt, and ¼ cup of water to the ground beef. Continue to cook until vegetables are softened, and water has been absorbed.
  6. Once the beef mixture is ready fill each zucchini boat with the beef and vegetable mixture.
  7. Top the zucchini boats with cheddar cheese.
  8. Bake for 20 minutes or until zucchini has softened and cheese is melted.
  9. Pour salsa over boats before serving.

Source: https://www.homemadeinterest.com/tex-mex-zucchini-boats-with-10-minute-salsa/

Learn more about the benefits of going Keto here.

Baked Zucchini with Mozzarella

INGREDIENTS

 

  • 2 medium sized or about 5 small zucchinis
  • Lawry's Seasoning Salt
  • 2 Cups shredded mozzarella cheese 

INSTRUCTIONS

 

  1. Slice zucchini into ¼ - ½ inch pieces.
  2. Place flat onto a large cookie sheet.
  3. Sprinkle with seasoning salt.
  4. Bake 350 for about 10-15 minutes or until crisp tender.
  5. Remove from oven and sprinkle the zucchini with cheese.
  6. Turn the oven to broil
  7. Place the cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Watch carefully.
  8. Remove and watch them disappear.

Source: https://www.yourhomebasedmom.com/baked-zucchini-with-mozarella/ 

Low-Carb Chocolate Zucchini Muffins

INGREDIENTS

 

  • 1/2 cup coconut flour
  • 3/4 tsp baking soda
  • 2 tbsp cocoa powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 large eggs
  • 1/2 cup swerve sweetener
  • 2 tsp vanilla extract
  • 1 tbsp oil
  • 1 medium zucchini, grated
  • 2 tbsp heavy cream
  • 1/3 cup Lily’s chocolate baking chips

INSTRUCTIONS

 

  1. Preheat the oven to 350°F
  2. Line a 12-cup muffin tin with 9 cupcake liners and spray the inside of the liners with cooking spray
  3. In a medium bowl, combine the coconut flour, baking soda, cocoa powder, salt, cinnamon, sweetener, and nutmeg.
  4. In a separate bowl, combine the eggs, vanilla, oil, and zucchini.
  5. Add the wet ingredients to the dry and stir until combined.  Fold in the chocolate chips.
  6. Spoon the batter into the muffin tins and bake for 30 minutes or until a toothpick comes out clean. 
  7. Remove from oven and let cool in the pan.

Source: https://powerskinny.com/low-carb-chocolate-zucchini-muffins/

- By Kamryn Sirios, Dreissig Apparel Inc. Marketing Intern

*PLEASE KEEP IN MIND THAT KAMRYN IS NOT AN EXPERT, AND THESE ARE SUGGESTIONS BASED ON RESEARCH. PLEASE TAKE THESE SUGGESTIONS WITH A GRAIN OF SALT AND AT YOUR OWN DISCRETION.*

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