Zucchini Scramble…or Bake

Posted by on Sep 13, 2012 in Dinner Tonight | 0 comments

Zucchini Scramble…or Bake

As part of my clean eating challenge, I decided to get creative with the GIANT zucchini in our fridge. I ended up with such a big batch of my mixture that I cooking it two ways. I’ll half the recipe below so you can choose one method or the other. The results were great and I am excited to take it for my lunch tomorrow. My husband said it tasted like stuffing. In fact, you could add sausage for an even more convincing imitator.

You need:

  • 2.5 cups Zucchini – shredded, salted and drained
  • 1/2 Red onion – minced
  • 3 cloves of Garlic – minced
  • 2 tablespoons butter – soft or melted
  • 1 egg
  • 1/2 cup ground almond (you could use regular flour)
  • Spices – I used ~1/2tsp each of dry mustard, paprika, cayenne pepper, nutmeg, bay leaves, ground pepper, rosemary. You could use “Old Bay” instead

The most labour intensive part is draining the zucchini. I shredded the whole giant thing and shook on lots of salt. After 10-15 minutes I drained it by putting it in a tea towel and squeezing it out (with a large amount I had to do this several times).

Combine zucchini, onion, garlic, butter and egg in a bowl. Add in ground almonds and spices and mix well.

To cook SCRAMBLE: heat coconut oil in pan. Add mixture and let sizzle for 10 minutes, stir as needed until it has all browned.
To cook BAKED PIE: grease pie plate with coconut oil, press in zucchini mix and bake at 350 for 25 mins then broil for 5 minutes.

Serve with fresh salsa. Yum!!! Honestly, whether you are eating clean or not, this is worth a try!

This recipe was modified from one I found on the all recipes site: http://allrecipes.com/Recipe/Connies-Zucchini-Crab-Cakes/Detail.aspx?ms=1&prop25=91837711&prop26=DailyDish&prop27=2012-08-27&prop28=DailyRecipe&prop29=FullRecipe&me=1

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