Ways with Organic Zucchini and Organic Carrots
Organic zucchini and carrots are good together! Their contrasting colors attract, their flavors are polarized, one mild, the other sweet and more assertive. Their textures differ as well, zucchini, soft, carrots firm and dense. Best of all, both are readily gluten-free, available, economical, provide healthy nutrients, and rarely cause allergic reactions or digestive problems. Yay! Let’s make some tasty, healthy organic dishes.
Breakfast is always a good place to start, and a healthy muffin is a pleasant way to start the day. This muffin is Gluten-free and can be made Vegan by using a vegan egg substitute and coconut oil in place of eggs and butter.
Organic Zucchini and Carrot Muffins
1 cup almond flour
¼ cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon grated nutmeg
3 organic eggs
¼ cup raw honey
1 teaspoon vanilla extract
1/3 cup melted organic butter or ghee, or coconut oil
¾ cup shredded organic zucchini
¾ cup shredded organic carrots
½ cup pecans or walnuts, chopped (optional)
Preheat oven to 300 degrees.
Use paper muffin cups or gréase a 12 cup muffin tin with oil
Mix dry ingredients in a bowl: almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
Blend eggs, honey, vanilla, and butter or oil.
Add to the dry mixture and stir, gently, until no lumps remain.
Fold shredded zucchini and carrots into the mixture.,
Stir in nuts (if using).
Fill the muffin cups with the mixture, approximately half full.
Bake for 25-30 minutes.
Enjoy your morning!
Soup’s on for lunch. A bowl of light, creamy comfort, with chicken, zucchini and carrots are on the menu.
Organic Zucchini, Carrot, Creamy Chicken Soup
4 cups chicken broth*
1 organic leek, or large spring onion, washed and chopped
1 large clove of organic garlic, minced
4 tablespoons organic butter
2 teaspoons potato or cornstarch or flour of choice for thickening
2-3 sprigs fresh tarragon, chopped *
2 organic carrots, sliced
1 medium organic zucchini, cut in half and then in quarters and sliced
3/4 cup organic cream or half and half
grated peel of ½ organic lemon (optional)
juice of a ½ organic lemon (optional)
cooked chicken meat
Saute the leek and garlic in butter. Add the potato starch and blend. Then whisk in the broth and cook until slightly thickened.
Add the chopped tarragon, carrots and zucchini to the broth. Cover lightly and simmer until veggies are just done.
Whisk in cream and adjust seasoning with salt, pepper or other spices desired**
Add lemon zest and juice if using.
- Try adding some chopped organic kale for a heartier flavored soup.
*Can use commercial organic or make your own: Place a chicken carcass that still has some méat on the bones, in a slow cooker or dutch oven,. Cover about half of it in water. Add aromatics, celery, carrots, onions, leeks, parsley, thyme (or any herb), salt and pepper. Cover and cook, 4 hours in the slow cooker or 2-3 in the dutch oven. Strain. Remove any chicken méat from the bones and add to soup before serving.
**Nutmeg, curry powder or turmeric are nice seasonings to add. Add when sauteeing the leek and garlic.
The next recipe was created when I had to make something for potluck dinner. Veggie Tacos were my first thought or stuffed zucchini, but I knew my hostess would have other dishes to occupy her oven, so I tried to plan a recipe that would take up minimal space. The Zucchini Veggie Taco Casserole recipe that foll0ws was the result and disappeared fast!
This recipe will feed 3-4. The measurements are approximate, as originally I made it for 16. I’m guessing. (My fave…no recipe recipes 🙂 )
Don’t be put off by the long list of ingredients. The only work to this recipe is chopping the veggies. The rest comes together quickly, and it’s like lasagne, once it’s made you can sit back and relax.
Remember, too, that you can use commercial salsa and taco seasoning if you don’t wish to measure or don’t have all the spices in your cupboard.
Vegetarian Organic Zucchini Taco Casserole
2 -3 organic zucchini
1 organic orange or sweet red Pepper
1 organic poblano Pepper
3 organic carrots
4 ounces organic mushrooms (préférably baby Bella)
1 organic onion
2 cloves organic garlic
¼ organic jalapeno (optional)
3 tablespoons olive oil
15 ounce can organic chopped tomatoes (or fresh, about 1 ½ cups) *
chili powder, about 1 tablespoon
cumin, 1 teaspoon
oregano, 1 teaspoon
salt and pepper
organic tortilla chips
Cheddar or Jack cheese, regular or Vegan
Preheat oven to 400. Grease a casserole dish with 9×11 or 10-inch square.
Slice zucchini in half and slice into half moons. Coarsely chop the peppers into pièces. Slice the carrots (cut in half if large in diameter, and slice same as zucchini).
Chop the onion and mushrooms. Mince the garlic and jalapeno if using.
Saute the zucchini, carrots, peppers, onions, and garlic in about 2 tablespoons olive oil until softened.
Season with cumin, oregano, chili powder, salt, and pepper. (or use taco seasoning to taste)
Add the mushrooms and cook down until liquid from mushrooms has evaporated.
Add the tomatoes (or commercial salsa), and some of the juice. Adjust seasoning with more spices if needed and a dash of hot sauce.
Pour into the casserole. Add a sprinkling of cheese. Top with crushed tortilla chips and a little more cheese.
Bake for about 30 minutes until hot and bubbly, chips are crisped, and cheese has melted.
Of course, if you’re a Carnivore-Paleo type, use ground beef, turkey or bison in place of the mushrooms.
Use it in a taco, or stuffing for peppers or zucchini.
Not in the mood for tacos, would you say no to pizza, pizza with a zucchini crust? Click here for the recipe.
I tweaked the recipe for the zucchini pizza crust and made a crispy zucchini cheesy bread substitute.
Jeanne’s Organic Zucchini Cheese Bread
1 organic zucchini, grated
1 cup shredded organic mozzarella or other good melting cheese
2 tablespoons grated Italian Blend Cheese
1 medium organic egg, beaten (or if your egg is very large, use about 3/4 of it)
1 tablespoon potato starch
1/2 teaspoon oregano or basil (dried or fresh)
1 tablespoon chopped garlic scapes, chives or 1/4 teaspoon garlic powder
Preheat oven to 425 and Preheat a pizza stone if you have one.
Put the grated zucchini into and wring out as much liquid as possible. The drier the zucchini, the more crispy the bread will be.
Place it in a bowl and mix in the other ingredients.
On a baking sheet or pizza paddle, place a piece of parchment and grease it with some oil. Spread the zucchini mixture into, approximately, a 9-10 inch round or rectangle if you prefer.
Transfer parchment to the pizza stone or place baking sheet in the oven. Bake for 15-20 minutes until browned and crispy and cheese is melted.
Break or cut into pieces and eat, garnish with tomatoes, basil or other veggies. It folds nicely too, so make it into a sandwich!