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Cooking Steps

1. In small skillet cook ground beef with Italian sausage seasoning. Drain and set aside.
2. Slice large zucchini in half lengthwise and scoop out the inside.
3. In small bowl, mix, parmesan cheese, red sauce, black olives, tomatoes, pizza seasoning.
4. Add ground beef mixture to cheese mixture and fill zucchini boats.
5. Top with mozzarella cheese and bake at 400°F for 20 minutes.
6. Garnish with a little more sauce and a few sprinkles of the parmesan cheese blend.
7. If you are proper you can eat with a knife & fork. If not, use your hands!

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Serves 1

20

This is a Dairy Recipe

Ingredients

• 1 Large Zucchini
• 6 oz. Grass Fed Ground Beef
• 1/2 tsp. Penzey's Italian Sausage Seasoning
• 1/4 c. Parmesan/Asiago/Fontina Cheese Blend
• 1/3 c. + 2 Tbsp. Organic Red Sauce
• 2 Tbsp. Black Olives, chopped
• 1/4. c. Sun Dried Tomatoes, chopped (not oil packed)
• 1/2 tsp. Penzey's Pizza Seasoning
• Mozzarella Cheese

Cooking Steps

1. Preheat oven to 350.
2. Combine all ingredients in a large bowl.
3. Pour into a greased 9×9 baking pan.
4. Bake 25-30 minutes or until a toothpick comes out clean.

This actually makes 16 nice sized brownies.
I picked a few zucchini this morning, so this was a great way to use it.
I was skeptical that this would bake firm enough without any almond flour, but it turned out great. Really moist.

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Serves 5

30 minutes

This is a Non-Dairy Recipe

Ingredients

• 1 cup almond butter
• 1 1/2 cup grated zucchini
• 1/3 cup raw honey
• 1 egg
• 1 tsp vanilla
• 1 tsp baking soda
• i tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1 cup dark chocolate chunks

Paleo Zucchini Bread

Paleo Zucchini Bread

4 large eggs, room temp & separated
2 medium zucchini, grated
1/2 cup almond butter
1 cup almond meal
1 tsp salt
2 tablespoons honey
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 tsp cloves
1 tsp baking powder

Preheat oven to 325°

Grease a loaf pan, line the sides of the pan with parchment paper and grease that too ( I used foil, fresh out of parchment paper!)

Beat the egg yolks until they have lightened to a lemony-yellow color (about 2 minutes). Add zucchini, almond butter, almond meal, salt, honey, spices & baking powder, mix until well blended.

In a separate, clean bowl with clean beaters whip the egg whites until stiff peaks form. This works best with a metal bowl, room temperature egg whites.

Take a big spoonful of the beaten egg whites and mix well into the zucchini mixture. Fold the zucchini mixture into the egg whites until no more streaks of white appear.

Pour the batter into the pan and bake for 45-50 minutes until browned and puffy on top and firm in the center. Let cool in the pan for 10 minutes before removing from pan to cool on a wire rack.

“Spaghetti” in Creamy Tomato Sauce

by Everyday Paleo on Monday, May 30, 2011 at 11:42pm

We had such an awesome time this weekend spending time with my sister and her family, hanging out in San Francisco, and playing, relaxing and just being. It was such a needed weekend of rest and we all came home rejuvenated and revived. John and I headed straight for the gym when we got home for a much needed workout and when we got home the entire family pitched in and made our Memorial Day dinner. It’s kind of chilly and cloudy so we did not do the typical barbecue, but instead cooked up what was in the fridge and together created an amazingly tasty and easy dish. Here’s what the family had to say about dinner.

Coby (age 15): Um, it was… I don’t know; a satisfying meal to come home to after a long time away from home.

Jaden (age 7): AWESOME!!!

Rowan (age 3): Good.

John (getting old): I thought it was a great meal to come home to after traveling all weekend and having to eat out. I liked how the zucchini was sliced thin and noodle like!

Me (not as old as John): Super freaking tasty and I love that we all pitched in.

Sausage “Spaghetti in Creamy Tomato Sauce

1.25 lbs mild Italian pork sausage, diced (we used the precooked sausage from US Wellness Meats– I’ll be there June featured chef so be sure to check their site and mine for my recipes using their amazing products!) YOU can use whatever meat you like – ground beef, sausage, chicken, beef – whatever you have on hand.

3 small leeks, diced

½ red onion, diced

1 red bell pepper, sliced thin

1 – 14oz can of artichoke hearts packed in water, cut into quarters

1 tablespoon coconut oil

5 zucchini squash, sliced thin like noodles (We sliced our zucchini thin with a mandolin slicer and then used a knife to slice the thin noodle strips into “spaghetti” like noodles. You can also make it easier on yourself and use a julienne slicer.

Sauce

1 – 14.5 oz can of organic diced tomatoes

2 tablespoons coconut cream concentrate from Tropical Traditions (or sub with coconut milk, or grass fed heavy whipping cream)

1 teaspoon crushed garlic

2 tablespoons fresh rosemary, minced

Black pepper and sea salt to taste

In a large skillet or wok heat the coconut oil. If you are using raw meat, brown the meat in the coconut oil and add the onion, leeks, and bell peppers. If you are using pre-cooked sausages like we did, cook the onions, leeks and bell peppers first in the coconut oil until tender and then add the meat and cook for another 3-4 minutes or until the sausage is warmed through. In a small sauce pan mix together the can of diced tomatoes with the juice with the coconut cream concentrate. Bring to a simmer and add the remaining sauce ingredients and mix well. To the meat and veggies add the zucchini and artichokes and pour the sauce over. Mix well and cook for another 5-6 minutes, just until the zucchini al dente – do not over cook or they will turn to mush! Serves 5.

Enjoy!

Ingredients

• 6 zucchini
• 2 teaspoons salt
• 3 tablespoons margarine
• 1 clove garlic, minced (optional)
• salt and black pepper to taste
• 1/4 cup grated Parmesan cheese

Directions

1. Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.
2. Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
3. Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.