It's time to welcome summer with a delicious seasonal vegetable! Zucchini has not had enough spotlight in the GP diet, possibly due to the seeds located in the middle of this delicate squash. However, there is a way around that, literally. All it takes is a vegetable peeler, one that you would use to peel those skins off the potato. With this simple tool, you can create edible zucchini "ribbons."
Makes 4-6 servings
4-5 medium zucchini
1 tbsp olive oil or melted coconut oil
1 tsp dried herbs such as oregano, thyme, tarragon or Herbs de Provence.
1/2 tsp himalayan sea salt
*1/4 - 1/2 cup vegetable or chicken broth (optional for sauce)
Preheat oven to 375. Wash zucchini and begin by chopping off the rough end. Peel dark, outside layer first and discard. Next, peel long, thin ribbons and stop when seeds begin to appear. Continue to work around until all that is left is the seeded, middle part. Once each one is finished, place ribbons in a small baking dish. Drizzle with olive or coconut oil and mix in seasonings, cover with foil and allow to cook for 30 minutes, softly stirring halfway through. The zucchini will release its own juices and create steam that seals in the flavors.
*Excellent as a side dish but can also be made into a smooth, creamy sauce. Just add broth, a little at a time, in blender until desired consistency is achieved. This is a wonderful addition to pasta, rice, baked potato, on fish/chicken or even on it's own. Freeze any leftover in ice cube trays to save and add to soups for a rainy day.
As with any new food, remember to try in small amounts at first and slowly incorporate into your diet.