Tag Archives: zucchini

Paleo Zucchini Fritters

Paleo Zucchini Fritters - The Paleo Athlete | stupideasypaleo.com

These Paleo Zucchini Fritters are one of my most favorite veggie side dishes I’ve cooked up lately. The recipe’s one I adapted from Smitten Kitchen, a really cool—though not necessarily Paleo_blog. If you have a food processor with a shredding blade, this recipe becomes even faster to make but have no fear: I broke out my trusty box grater to do the job, and it worked like a charm.

I’m extra excited about these Paleo Zucchini Fritters because it’s one of the brand new recipes in my new ebook, The Paleo Athlete!

Ingredients for Paleo Zucchini Fritters:

 Directions for Paleo Zucchini Fritters:

  1. Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.Paleo Zucchini Fritters - The Paleo Athlete | stupideasypaleo.com
  2. Now it’s time to squeeze all the moisture out of the zucchini (nobody likes soggy fritters). Note: if you’re really salt sensitive, you may want to rinse the zucchini with water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl.Paleo Zucchini Fritters - The Paleo Athlete | stupideasypaleo.com
  3. Add the coconut flour, egg and pepper. Stir to combine.
  4. Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a 1/4 cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4 – 5 in a large skillet at one time.
  5. Cook each side for 3 – 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.
  6. Cool on a cooling rack so they don’t get soggy.

Paleo Zucchini Fritters - The Paleo Athlete | stupideasypaleo.com

Change it Up:

  • Add garlic powder or onion powder to the mix.
  • Sprinkle with freshly chopped chives or parsley.
  • Serve with a homemade dipping sauce like Lemony Chive Paleo Mayo.

Have you ever made zucchini fritters? What’d you think?

Paleo Zucchini Fritters - The Paleo Athlete | stupideasypaleo.com

Ratatouille a la Claudette

Ratatouille a la Claudette | stupideasypaleo.com This rainbow on a plate was inspired by a ratatouille made by my amazing friend Claudette, the owner of Cavegirl Confections (her granola and nut butters are HIGH quality and made with love…and she ships). We got together for dinner last week – with scallops, crab cakes, pork belly and lamb kofta with lemony herb sauce – and she made this as a side dish. It’s light and colorful and perfect for summer. Claudette’s not a big eggplant fan, so she left it out, but you could certainly add it if you’d like.

Like the creative genius that she is, she slices the peppers and tomato thin and uses a regular ol’ peeler to make the squash, zucchini and carrots into wide noodles.

Prep time: 10 min     Cook time:  8-10 min     Makes: 2-3 side-dish servings

Ingredients for Ratatouille a la Claudette

  • 2 carrots
  • 2 zucchini
  • 2 yellow summer squash
  • 1 large tomato
  • 1 bell pepper, any color
  • 1 Tablespoon fresh basil, chopped
  • 1 Tablespoon fresh flat leaf parsley, chopped
  • Large spoonful of ghee or your fat of choice
  • Salt and pepper to taste

Directions for Ratatouille a la Claudette

  1. Use a regular vegetable peeler to peel the carrots, zucchini and yellow squash into long slices. Seed and thinly slice the tomato and bell pepper. Roughly chop the basil and parsley.
  2. In a large skillet over medium heat, melt the ghee. Sauté the veggies (save the herbs for later) until they’re tender but not mushy, about 6-8 minutes. Turn off the heat, sprinkle in the herbs and season with salt and pepper to your liking.

Cold Zucchini Noodle Salad with Tomato and Olives

Cold Zucchini Noodle Salad with Tomato and Olives | stupideasypaleo.com Zucchini noodles are rad. I made this simple cold salad by tossing them with a drizzle of olive oil and white balsamic, then serving them with tomato and olives. With warmer weather upon us, this would be a great side dish for a BBQ or picnic lunch. If you want to be fancy, you could chop up the olives and tomato or add canned artichokes or even a few leaves of fresh basil.

Prep time: 30 min     Cook time: 0 min    Makes: ~5 cups

Ingredients for Cold Zucchini Noodle Salad with Tomato and Olives

  • 5 medium zucchini
  • ~2 teaspoons sea salt
  • 1 Tablespoon olive oil
  • 1 Tablespoon white balsamic vinegar
  • 1 cup cherry tomatoes, whole or chopped
  • 1 cup pitted black olives (I like kalamata), whole or chopped

Directions Cold Zucchini Noodle Salad with Tomato and Olives

  1. Peel zucchini with a julienne peeler (like this one), sprinkle evenly with salt (I mix it by hand to make sure it’s evenly distributed), and place in a colander to drain for about 20 min. The salt pulls moisture out of the zucchini, making a more tender noodle. Put the colander in the sink because it’ll leak all over the countertop if you don’t.
  2. Rinse thoroughly with water to wash away the excess salt and squeeze to remove the extra moisture.
  3. Drizzle the noodles with olive oil and white balsamic vinegar. Toss to combine.
  4. Add the tomato and olives. Stir in or leave on top…it’s up to you!

Italian Sausage Ragout

Italian Sausage Ragout | stupideasypaleo.com Italian Sausage Ragout | stupideasypaleo.com

I’m all about one-pot cooking because it’s simple and easy with minimal clean-up. Agree?

Originally I intended to make chili, and then this recipe took on a complete mind of its own. Sometimes I do that and the results are often great (and once in a while, completely awful). What I ended up with was neither a stew nor a soup nor was it chili…it doesn’t have the right ingredients to call it that. The best approximation I’ve got is that it’s a very, very hearty meat sauce that’s chock full of veggies. No matter. If you’re looking for one-pot cooking, well, your wish is my command.

Prep time: 5 min     Cook time: 30 min    Makes6+ cups

Ingredients for Italian Sausage Ragout 

  • 2 Italian sausages (read labels carefully, if no clean options available, sub lean ground pork)
  • 1 lb (500 g) lean ground turkey breast (or beef)
  • 2 small zucchini, sliced into quarters
  • 1 large onion, sliced
  • 1 large tomato, diced
  • 15 oz can fire-roasted diced tomatoes
  • 1 cup prepared pasta sauce (again, read labels)
  • 1/2 cup sliced green or black olives
  • 1 sweet potato, peeled and diced (optional)
  • 1 Tbsp Penzey’s Italian Sausage Seasoning (sub: 1/2 tsp black pepper, 2 tsp ground fennel, 1/2 tsp salt)
  • Coconut oil or fat of choice

Directions for Italian Sausage Ragout 

  1. In a large pot over medium-high heat, sauté the turkey breast and Italian sausage which has been removed from the casing until cooked through. Drain any excess fat and move the meat to a separate bowl for the time being.
  2. Prepare the veggies: quarter and slice the zucchini, slice the onion and dice the tomato. Slice the olives and peel / dice the sweet potato.
  3. In the same pot over medium-high heat, add a spoonful of your fat of choice. Add the onion and zucchini and sauté until softened but not browned, about 5 minutes.
  4. Add the remaining ingredients – tomato, fire-roasted diced tomatoes, pasta sauce, olives, sweet potato and spices.
  5. Bring to a boil then reduce to a simmer, partially covered for about 20 minutes or until the sweet potato is tender.
  6. Tasty over roasted spaghetti squash or just on its own!

Paleo Noodle Bowl

Paleo Noodle Bowl | stupideasypaleo.com

After a brief hiatus – traveling back to the States and returning to reality – I’m back with a tasty new recipe. This meal was inspired by 1) Patton Oswalt’s stand up comedy routine on KFC’s “eating my lunch in a single bowl”  and 2) every noodle dish that you miss when you eat Paleo. Zucchini noodles form the base of the bowl…wait, what’s that? No julienne peeler? Try kelp noodles, use a spiralizer or test your patience at julienne by hand instead (or honestly, just make the veggie / shrimp combo and eat that because it’s TASTY).

Almond butter, coconut aminos and fish sauce combine to make the creamy, umami-powered sauce in this comfort dish. For my friends living abroad: I just spent 3 weeks in the UK and realize that ingredients like coconut aminos are harder to find than Nessie or a prancing unicorn. You could substitute something like gluten-free tamari instead. Also, if shrimp isn’t your thing, substitute any cooked protein. The quantities listed below made about 6 cups of veggies + shrimp and another 2-3 cups of zucchini noodles.

Ingredients for Paleo Noodle Bowl

  • 4 medium-sized zucchini
  • Sea salt
  • 1 lb (500 g) raw shrimp
  • 1/2 of a small green cabbage
  • 1/2 of a white onion
  • 1 carrot
  • 3 green onions
  • 4 oz. shiitake mushrooms
  • 1/2 cup snow peas
  • 1/4 cup smooth almond butter
  • 3 Tablespoons coconut aminos
  • 1 teaspoon fish sauce
  • Coconut oil
  • Cilantro for garnish, optional

Directions for Paleo Noodle Bowl

1. Make the zucchini noodles by using a julienne peeler or spiralizer. Put noodles into a strainer and sprinkle generously with salt. Let the noodles sit for at least 20 minutes until they soften and water drains out. [Science nerd alert: You've created a hypertonic environment with the salt which pulls water out of the plant cells via osmosis.] Rinse the noodles well and squeeze gently to remove the excess moisture. Set aside.

2. Meanwhile, peel and devein the shrimp if needed.

3. Prep the veggies: slice all the veggies into pieces of roughly the same thickness.

4. In a large skillet over medium-high heat: add the coconut oil and when it’s hot, sauté all the veggies until softened but still a bit crisp, about 5 minutes.

5. Add the shrimp and cook until pink, about 2 minutes.

6. Add the almond butter, coconut aminos and fish sauce to the pan. Stir until the almond butter is well incorporated.

7. Plate the zucchini noodles on the bottom (I like them uncooked but you could heat them through) and the shrimp / veggies on top. Garnish with cilantro.

8. Delight in the fact that you’re eating your lunch from a single bowl. Yeah!

Green Eggs & Bacon | stupideasypaleo.com

“I do not like them, Sam-I-Am!” or so says the main character in Dr. Seuss’s famous book. My friend and training partner Trish took me to a popular Encinitas eatery recently and swore that their green egg scramble was amazing…and it was!

It did happen to contain pesto (which traditionally contains parmesan cheese) and feta, so it wasn’t technically Paleo-friendly for me, as I don’t eat dairy. Intrigued by all the flavors, I decided to make a version that’s dairy-free and every bit as tasty. The extra pesto can be made and stored for other dishes (or even frozen in an ice cube tray). The quantities in this recipe served two very hungry people, but you could adjust accordingly. (Note: I, for once, did NOT use my iPhone for these pictures…learning how to use the big-girl camera slowly but surely!! Aren’t you proud?!)

Ingredients for Green Eggs & Bacon

For the Pesto

  • 2 cups (packed) fresh basil leaves
  • 3 cloves garlic, crushed
  • 1/3 cup pine nuts
  • 1/2 cup olive oil
  • Salt and pepper to taste

For the Eggs

  • 6 eggs
  • 1/4 cup pesto
  • 1/2 cup frozen spinach
  • 1/2 cup zucchini, cut into julienne matchsticks
  • 2 green onions
  • Avocado
  • 1-2 Tablespoons full-fat coconut milk, optional

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Directions for Green Eggs & Bacon

1. In a food processor, combine basil, garlic and pine nuts. Grind down until everything is chopped finely.

2. Add the olive oil and process until smooth. Add salt and pepper to taste.

3. Prepare the veggies: microwave the spinach and squeeze out the excess moisture. Julienne the zucchini and cut into matchsticks (I cheated and have a special julienne peeler which I absolutely love!). Slice the green onions thinly (whites and about half of the green tops).

4. Crack eggs into a medium bowl and add coconut milk (if desired). Whisk until smooth.

5. In a large skillet, add 1 tbsp of your fat of choice (ghee, coconut oil, lard, etc).

6. Quickly cook the zucchini and green onion until soft, ~1-2 minutes.

7. Add spinach and eggs and scramble the eggs until firm.

8. Stir in the pesto.

9. Top with avocado, serve with a side of good quality bacon.