This wonderful versatile vegetable, the zucchini can be used to substitute starchy veggies, made into pies and bread and cakes, as well as baked, stuffed, steamed and stir fried.

Home grown stuffed zucchini

stuffed-zucchinilarge-zucchiniMaking stuffed Zucchini out of your home grown crop is a simple and quick meal.

Zucchinis are amazing.  They hide their abundance under huge leaves and while you are searching for a few small ones for dinner, they are pouring all their energy into massive marrows.

We found one last night and stuffed it!

Here is the recipe, which is easily modified to be SIBO friendly.  I should note now that we are doing our best to buy organic vegetables, unless they are stupidly expensive.

We wash everything in white vinegar and water – proportions?  Hmmm, a good splash of vinegar to a shallow sink of water. Apparently that removes some of the chemicals if they are not organically grown.  Comments anyone?

STUFFED ZUCCHINI INGREDIENTS

1 large zucchini (marrow). Ours was about 30 cms (1 foot long)

1 red pepper

1 carrot

1 green chilli

1 red onion (eliminate for SIBO)

2 cloves of garlic (eliminate for SIBO)

500 gms of organic beef mince

1 tin of chopped organic tomatoes

I sachet of tomato paste

1/2 tin of water or stock

1/2 tsp of oregano

Salt and pepper

Coconut oil

TOPPING

1 tomato

Grated parmesan cheese

OPTIONAL

Goats cheese, mushrooms, basil, bacon.

stuffed-zucchini-bakedMETHOD

  1. Either chop finely or put in a food processor the onions, garlic, carrot, red pepper, the optional ingredients and the chilli.
  2. Cook gently in a large tablespoon of coconut oil in a large pot until the carrots are softish.
  3. Either remove while you brown the beef mince or push it to one side and brown the mince in the other half of the pot.
  4. Combine everything when the mince is browned.
  5. Add salt and pepper, the tomato paste, the tin of chopped tomatoes and half a tin of water or stock.
  6. Cook for about 20 minutes on a medium heat, stirring to make sure it doesn’t stick.
  7. In the meantime, halve the zucchini and scoop out the flesh leaving about a 1 cm (1/4 inch of flesh).  We ditched the flesh as it was a bit pulpy, but you could add it into the mixture.
  8. When the beef mixture is cooked, scoop into the halves.
  9. Place in a roasting pan on baking paper and cook for 30 minutes at 180 degrees.
  10. Remove, top with sliced tomatoes and a generous cover of grated parmesan.
  11. Bake for a further ten minutes or until the parmesan is melted and browning.
  12. Leave to cool a little, slice and serve with a fresh green leaf salad (or the mango and pomegranate salad).

 

 

 

Zucchini and leek soup

This Zucchini and Leek Soup is just what you need on a cold night during the week, when you are tired and need something easy to make, tasty and well combined.

Well, perhaps if you have lashings of parmesan and yoghurt with it, forego eating any bread. Otherwise you can bulk it up with toasted seed bread and be sparing with the toppings. Just add more parsley. Either way, this is a simple dinner (or weekend lunch) meal and it will leave you feeling full but not bloated.

The fennel seed adds a lovely dimension to the flavours, especially if the seeds are freshly crushed and a light peppery pinot noir finishes it off beautifully.

Zucchini and Leek Soup

Serves 4. 15 minutes preparation time.

I large leek – finely sliced
5 zucchini – sliced
1 onion – chopped
4 cloves of garlic– crushed or finely chopped
I small green chilli – chopped
1/2 tsp of fennel seed – crushed
1 litre of vegetable stock
Italian parsley – finely chopped
Tzatziki or Greek yoghurt
Grated Parmesan
Salt and ground black pepper

Method
1. Put onions, leek, chilli and garlic in heavy bottomed pot with a little olive oil
2. Cook on a slow heat until lightly browned
3. Add zucchini and 1 litre of vegetable stock and a half tsp of ground black pepper and crushed fennel seed each
4. Bring to the boil and then reduce to simmer until zucchini is soft (20 minutes)
5. Put in blender briefly to create a coarse texture
6. Serve hot with a dollop of yoghurt or tzadziki and generous sprinkle of parsley and parmesan

Zucchini pie

zucchini pie

Pouring the parmesan, pumpkin and sunflower seed topping onto the half baked zucchini pie.

Zucchini pie is one of my favorite foods because it’s super easy, zucchinis are delicious and combine so well with cheese and they grow so well in a home veggie garden.  They are also the only green my little grandson will eat!

Zucchini Pie ingredients

4 large zucchini -grated
Fetta – large handful, crumbled
Fennel seeds – crushed, 2 pinches
½ red pepper – chopped
Parmesan cheese – 2 – 3 handfuls
1 celery stalk – finely chopped
3 rashers bacon – finely sliced (make sure it is organic, sugar and gluten free!)
Salt & pepper – to taste
2 eggs – well beaten
1 green chilli – finely chopped

Topping ingredients

Handful of parmesan cheese
Handful of pumpkin seeds
Handful of sunflower seeds
Sprinkle of chilli flakes (optional)
Mix well

Method

Combine all ingredients in a bowl and mix together.
Bake in a pre-heated oven (180 degrees) for approximately 25 minutes.
10 minutes before take out of the oven and cover the pie with the topping, return to oven.
Test with a skewer, if it comes out clean, its done!

Serve with a fresh green leaf salad, finely chopped tomatoes, drizzled with olive oil, lemon juice and salt and pepper. Toss well.