What to Do with All that Zucchini

I love this time of year. The mornings are a little cooler with just a hint of the fall weather to come, and the produce is still abundant in the farmers' markets. My all-time favorite is a really juicy peach, (more on those another time!), but coming in second is the lowly zucchini. There are just so many things you can do with it and it doesn't even feel like you're eating veggies!

I am obsessed with my new Paderno Spiralizer and chances are if you stop by at dinner time I am using it - mostly making zoodles out of zucchini. I'm trying to cut back on grains and it's a great way to have spaghetti and meatballs without any carb guilt! You just saute the cute little zoodles in a little olive oil and salt and pepper (or you can get fancy and saute some diced onion and/or garlic along with red pepper flakes as well). You can eat them like this, add some shredded Parmesan Reggiano, or top with a plethora of sauces. Delicious!!

Chocolate Chip Paleo Zucchini Bread

This is another zucchini recipe I've fallen in love with. It can be a tasty and nutritious breakfast, snack, or dessert. I borrowed it from Erin at Well Plated. I appreciate the fact that something healthy also cures my chocolate cravings! Enjoy!

Click here for recipe.

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Marsha Gale, Personal Chef

Charlotte, NC

    434 - 942 - 2032

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