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Recipe: Green shakshuka
Green shakshuka is a tasty variation to the traditional tomato-based Middle Eastern breakfast dish. It is a great way to get a few serves of vegetables during the first half of the day. The beauty of green shakshuka is that you can use any green vegetables and herbs you have in hand. In that sense, it’s a lot more customisable than the original version, in my opinion. This recipe is gluten-free and low-carb. It can be made dairy free by omitting the cheese or using a plant-based one. Serve it with your choice of bread. I used some outstanding gluten-free pita from Nonie’s Food.
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Recipe: Roasted zucchini hummus
Roasted zucchini hummus is another alternative recipe for those looking for a lower carb version than the traditional one made with chickpeas. It’s a great way to use up surplus zucchini. Similar to the cauliflower hummus I posted a while ago, this recipe is gluten-free, vegan, keto and low-carb. As a bonus, this roasted zucchini hummus is also low in FODMAPs. You can eat enjoy roasted zucchini hummus as a dip or as a proper meal with optional toppings (there’s a list of suggestions below). This recipe is lower in protein than the traditional chickpea-based version, so make sure you are eating some protein with it.
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Recipe: Vegan zucchini soup with corn and coriander
Another soup for me to use up one of my least favourite vegetables: zucchini. This time I came up with a vegan zucchini soup with corn and coriander based on the flavour of Peruvian green tamales. As with my zucchini and leek soup, this one is vegan (therefore automatically dairy-free), gluten-free and low in calories. It is also low in protein so I recommend adding some protein or eating it as a side dish.
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Recipe: Vegan zucchini and leek soup
I have a confession to make: I don’t like zucchini. I can eat it, but it’s not my favourite vegetable. I find it has to be either roasted or sautéed in olive oil for me to like it. This vegan zucchini and leek soup has enough flavour to make me actually want to eat zucchini all day long. This soup is vegan (therefore automatically dairy-free), gluten-free and low in calories. It is also low in protein so I recommend adding some protein or eating it as a side dish. If you’re not vegan, feel free to add some grated hard cheese such as Parmesan or Pecorino for added flavour.
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Recipe: Spiced roasted pumpkin and zucchini soup
Pumpkin is one of my favourite ingredients for soup because it’s versatile, cheap and easy to work with. This spiced roasted pumpkin and zucchini soup is a perfect example of a simple and economical dinner you can make on a weeknight. This soup is naturally gluten-free and can be made vegan if you use dairy-free yoghurt and vegetable stock. Add a source of protein (e.g. boiled eggs, lentils or chickpeas) to round off the meal.
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Recipe: Zucchini & carrot brownies
Wondering how you can consume 5 serves of vegetables? Do you want to sneak more veggies into your kids’ diet? Although these zucchini & carrot brownies are a once-in-a-while treat, they are a certainly a healthier alternative to regular dessert. The texture of these brownies is on the soft, cake-y side due to the coconut flour. If you prefer denser brownies, keep your eyes peeled for upcoming recipes.
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Recipe: Zucchini and roasted garlic soup
For those who know Mafalda (or some Spanish) here is the perfect strip for this post. Soup in summer. Enough said. Zucchini and roasted garlic soup Yield: 6-8 servings Ingredients 1 garlic head, unpeeled 2 tablespoons ghee or butter 1 leek (white part only) 6 medium zucchini 6 cups beef, chicken or vegetable broth 3 teaspoons rosemary salt (or 2 teaspoons dried rosemary + 1 teaspoon salt) Directions Wrap garlic head in foil and roast at 175°C for about 2 hours. You can do this ahead and keep wrapped in the fridge. Chop the leek. Peel and chop the zucchinis. Heat ghee in a pot at medium-high temperature, add leek…
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Recipe: Crustless bacon & zucchini quiche
Another egg-based breakfast recipe featuring Trunkey’s products. This time it was the turn of everyone’s favourite: bacon. I used a mix of nitrate-free smoked and plain bacon, feel free to use your favourite. Crustless bacon & zucchini quiche Yield: 8 – 10 servings Ingredients 3 tablespoons ghee or butter 500g good quality bacon (preferrable nitrate-free) 4 medium zucchini 1 small bunch of dark leafy greens (I used beetroot leaves) 16 eggs salt and pepper Directions Preheat oven to 180°C. Grate zucchini, place on a sieve or colander and press to get rid of as much water as possible. Wash and spin dry dark leafy greens, chop them coarsly. Chop bacon…
