Gotta Love Me Some Zucchini

I love late August early September. The backyard garden is bulging with produce. One of my favorite growing plants is zucchini. I think it is because they are easy to grow, hard to kill, and produce fruit with little effort. I’m not much of a gardener but I do put get my hands dirty. Donna K. visited the Red Mountain Resort in Utah this summer and brought back this recipe.

Raw Zucchini Alfredo

8 – 1 cup servings

• 1 cup raw unsalted Cashew nuts, chopped
• ¾ cup water
• ¼ cup Pine nuts
• ½ teaspoon thyme
• ½ tablespoon lemon juice
• ½ teaspoon salt
• 1 ½ cloves garlic
• 8 cups zucchini

Blend all ingredients except zucchini in a high power blender until smooth and starts to warm up from blender, about 5 minutes to make the Alfredo sauce.

Cut top and bottom off of zucchini. Using the julienne blade on a mandolin cut zucchini length wise to create noodles. Pour sauce over individual portions.

Since zucchini are prolific I wanted to share this recipe from Paulette W. These are one of our family’s favorites year round.

Zucchini Fritters

• 5 medium zucchini, shredded (4 cups) with box grater or food processor
• 2 teaspoons sea salt
• 1/4 cup coconut flour (I used almond flour)
• 1 egg, beaten
• 1/2 teaspoon baking soda
• 1/4 teaspoon cayenne pepper, optional (but yummy) and 1 teaspoon black pepper
• coconut oil or ghee for cooking

Shred zucchini and put into large bowl. Sprinkle with the sea salt and toss well. Walk away for 10 min. Scoop up a generous handful of zucchini and squeeze the living daylights out of them. You want the zucchini dry – nobody likes soggy fritters. Place in a different bowl. Add flour, egg, pepper, and baking soda. Stir to combine Heat a large skillet over med-high heat. Melt a spoonful of oil or ghee in the pan. Pack a 1/4 cup of zucchini mixture out onto the pan and flatten until you get a patty. You can cook 4-5 patties at a time. Cook each side for 3-5 min or until brown. Cool on a cooling rack so they don’t get soggy.

Enjoy!

Coach Nancy