Doin' Some Cookin'... Zucchini Pizza

A healthier pizza?! Sign me up!!

I'm going to be honest. This does not satisfy a pizza craving, especially a specific craving for Pizza Hut's buttery pan pizza crust but it definitely is a tasty and healthier Game Day option. This recipe is simple making it a perfect weeknight dinner without all the guilt and carbs. Winning!

Zucchini Pizza

Makes 1 Serving

Stars of the Show:

• 1 zucchini, cut in half lengthwise
• 1/2 cup marinara sauce
• 1 tbsp parmesan reggiano cheese
• 1/4 cup shredded mozzarella cheese
• 3 oz pepperoni

And Action:

Preheat oven to 425 degrees. Pat zucchini dry with a paper towel. Lightly coat a baking sheet with nonstick spray. Lay zucchini down and spread marinara sauce on top. Sprinkle with the cheeses and top with pepperoni. Bake for 5-8 minutes. Enjoy!

Doin' Some Cookin'... Zucchini Noodles Aglio et Olio

To even compare this dish to one of my favorite Italian pastas is a real stretch. Pasta tossed in a garlicky spicy red pepper flake oil, nothing beats it's taste or simplicity.

Instead, these zucchini "noodles" make a nice side dish or light lunch option. I'm also convinced that I need to purchase a spiralizer now because I didn't have the guilt I normally feel after polishing off a bowl of traditional noodles agilo et olio. Feels good to load up on veggies.

P.S. - Make sure you dry your zucchini noodles or you'll end up with watery zucchini. Wish I would have read that tidbit before hand. Still delicious though.

I had this a side dish with some crispy halibut for dinner which made for an easy week night meal.

For more Paleo recipes check out the book, Well Fed: Paleo Recipes for People Who Love to Eat. That is where this recipe originally comes from.

Zucchini Noodles Aglio et Olio

Adapted From: PopSugar Fitness

Makes 2 Servings

Stars of the Show:

• 1/2 tsp coconut oil
• sea salt, to taste
• 1 tbsp almond flour
• 4 large zucchinis, julienned with a peeler - I don't have a fancy gadget and had to cut them with a knife. 
• 1 tbsp olive oil
• garlic powder, to taste
• 1/2 tsp red pepper flakes
• dried parsley, to taste
• 1/4 tsp ground black pepper

And Action:

Heat a large skillet over medium-high heat, about 2 minutes. Add the coconut oil and once melted add the almond flour and sea salt.

Stir often with a wooden spoon, until toasty brown, about 1 1/2 minutes. Remove crumbs from the pan and set aside as a garnish.

In the skillet add the zucchini and sauté for two minutes. Turn heat to low.

Add olive oil, garlic, and red pepper flakes, stir to coat well.

Turn off the heat and add parsley, salt, and black pepper. Sprinkle with almond flour crumbs before serving. Enjoy!

Doin' Some Cookin'... Fish Tacos with Sautéed Zucchini

These fish tacos are nothing like restaurant-style. These are minimalist tacos and a diet friendly dinner for those trying to watch their waistlines. No addition of sour cream and the fish is not batter fried. The fish is pan fried with a simple bed of sliced avocado on a corn tortilla and served with a side of sauteed zucchini. The chili powder and cayenne pepper give this a fiery bite to help boost flavor but please note it may be too spicy for the little ones. 

Fish Tacos with Sautéed Zucchini

Adapted From: Every Day with Rachael Ray

Makes 2 Servings

Stars of the Show:

• 1/2 lb halibut
• juice of 1 lime
• 2 zucchini, cubed
• cilantro, to taste
• sea salt, to taste
• 4 corn tortillas
• chili powder, to taste
• cayenne pepper, to taste
• 1 tbsp olive oil
• 1 avocado, sliced

And Action:

Preheat oven to 225 degrees. Place the halibut in a small bowl and drizzle with 1/2 of the lime juice. Cover and refrigerate for 15 minutes.

In a small skillet, heat the olive oil over medium high heat. Add the zucchini and season with salt. Once browned drizzle with the other half of the lime juice and cilantro.

Spread the tortillas on a baking sheet and heat in the oven for 10 minutes.

Season the halibut with the chili powder, cayenne pepper, and salt. Heat olive oil in a large skillet over medium heat and cook the fish, 4 minutes each side. Break the fish into bite sized pieces. Arrange the tortillas with sliced avocado and top with the fish. Serve with the sauteed zucchini. Enjoy!

Doin' Some Cooking... Spicy Zucchini Sticks

Making veggies taste good without all the fat. Before you roll your eyes, hear me out. Same fried taste but healthier since these Spicy Zucchini Sticks are baked in the oven creating that crunch on the outside and buttery finish on the inside. 

While most people consider "fried" zucchini an appetizer I can actually make a meal out of these. In fact, a serving size is almost too much for me. 

This recipe is also diet friendly for the 30-Day Meal Plan. I'm on day 17 of 30 and have dropped 4.3 lbs with diet alone. 

Spicy Zucchini Sticks

From: Little Bit of Everything

Makes 2 Servings

Stars of the Show:

• 2 zucchini, cut into 1/2" rings
• 1 egg white + 1 egg
• 1/4 cup all purpose flour
• 1/2 cup panko breadcrumbs
• 1/4 tsp cumin
• 1/4 tsp chipotle chili powder
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp salt
• olive oil

And Action:

Preheat oven to 400 degrees.

Place the zucchini rings on a layer of paper towels and generously sprinkle with salt, set aside. This process helps draw the moisture out.

In a medium bowl, mix flour, panko breadcrumbs, cumin, chipotle chili powder, garlic power, and black pepper. 

In another bowl, whip the egg white and whole egg with 1/8 cup water.

Take a paper towel and pat the tops of the zucchini until the moisture has been removed.

Generously oil a baking sheet with the olive oil, about 3 tbsp. 

Drop a few slices of zucchini in the egg mixture and then into the flour mixture. 

Place the zucchini in a single layer, repeat until all zucchini have gone through the egg/flour mixtures.

Bake uncovered for 15 minutes, flip the zucchini, and bake another 15 minutes. 

Remove from oven, sprinkle with salt, and let cool slightly. Serve with marinara or ranch. Enjoy!