Oh, carbs, how we love you, in spite of all the times you’ve done us wrong. As delicious as our relationship has been, though, it’s time to see a little less of each other. Boy, bye!
Meet zucchini—turns out this versatile vegetable is ready and waiting to hang out! With just a few simple recipes, you can have all the same fun you used to with carbs, but none of the regrets.
Crispy Zucchini Chips
Ingredients
2 zucchini
2 tsp olive or coconut oil, divided
2–3 tsp. salt and pepper or other seasonings, to taste
Instructions
1. Slice zucchini about ⅛” thick.
2. Lay chips out on a paper towel, let sit 20 minutes.
3. Pat dry any excess moisture.
4. In a large bowl, place zucchini, 1 tsp oil and seasonings. Lightly toss.
5. Rub all sides of a baking sheet with remaining 1 tsp oil or nonstick spray.
6. Bake at 230° F for 2½ hours, or until crisp.
Besides being completely delicious, these the chips are as versatile as your Netflix queue. Just swap out the seasonings for a whole new taste sensation – lemon pepper one day and the next, sprinkle on some taco seasoning for a nice alternative to a tortilla chip.
Brunch Perfect Zucchini Waffles
Ingredients
2 cups zucchini, grated
½ cup Vidalia onion, grated
2 eggs
½ cup mozzarella cheese
½ cup grated parmesan cheese
Instructions
1. Use a food processor to grate your zucchini and onion, or grate by hand.
2. Place the mixture in a clean tea towel or a few layered paper towels and squeeze hard to ring out as much water as possible.
3. In a mixing bowl, beat eggs with a fork and add cheese and zucchini mixture. Mix well.
4. Add by spoonsful to your prepared waffle iron and cook according to your manufacturer’s instructions.
5. Eat immediately or freeze for later. To reheat from frozen, just microwave for 30 seconds to 1 minute, or toast in a 350° F oven for 10 minutes for a crispier texture.
This grain-free recipe means you can even introduce it to your gluten-free buddies!
Zucchini Tortilla Shells
https://www.instagram.com/p/BYjCFpchPcB/?tagged=zucchinitortillas
Ingredients
3 small zucchini, grated (about 4 cups)
3/4 C almond flour
1/2 C parmesan cheese, grated
1 garlic clove, finely minced
1 egg
1/2 tsp sea salt
fresh pepper
Instructions
1. Preheat oven to 350° F.
2. Place the grated zucchini in a strainer and press down gently with a clean tea towel to get rid of excess water.
3. Combine zucchini and all the ingredients in a large bowl and mix well.
4. Line 2 baking sheets with parchment paper, and drop zucchini mix by the spoonful, 4 tacos per sheet. Press down evenly to get a thin round.
5. Bake at 350° F for 20 minutes. Let cool slightly before peeling off the parchment.
The flavor of the shell works well with just about any filling from fried chicken to bulgogi. Corn tortillas will be a fling of your past.
Baked Zucchini Fries
Ingredients
1 medium zucchini
⅔ c whole wheat pastry flour (or all-purpose)
1 large egg
¾ cup whole wheat panko bread crumbs
¾ tsp paprika
½ tsp salt
½ tsp ground pepper
Olive oil cooking spray
Instructions
1. Preheat the oven to 425° F. Line a large baking sheet with foil and set a cooling rack on top of the baking sheet. Coat the cooling rack with cooking spray.
2. Cut zucchini into pieces that are 3 inches long and ¼-inch thick.
3. Prepare breading. Spoon flour into a medium bowl, whisk egg in a second bowl, and combine breadcrumbs, paprika, salt and pepper in a third bowl.
4. Working with several zucchini pieces at a time, dredge the zucchini in the flour, shaking off the excess. Dip zucchini in egg, then roll in the bread crumb mixture, covering completely.
5. Transfer the coated zucchini pieces to the rack, in a single layer. Repeat with remaining zucchini pieces, then lightly coat the zucchini with cooking spray.
6. Bake until the zucchini is tender and the breading is browned and crisp, about 15 minutes. Serve immediately.
Though these fries also play nicely with ketchup, a change-up like this may inspire you to swap out your fry toppings, too. Try a buffalo-blue cheese sauce or a creamy curry mayo.
When cutting extra carbs out of your life, pizza might be the hardest thing to say goodbye to, but surprisingly, zucchini can make a fantastic, foldable pizza crust ready to top with all your favorites.
Zucchini Pizza Crust
Ingredients
4 cups shredded or spiralized zucchini (roughly 2 large zucchinis)
1/2 cup shredded mozzarella cheese
1/3 cup gluten-free all-purpose flour
1 cloves garlic, pressed or minced
1 teaspoon dried oregano
1 teaspoon basil
1 egg beaten
1 1/2 teaspoon salt, divided
Instructions
1. Preheat oven to broil 550° F with a pizza stone or cookie sheet warming inside.
2. In a large bowl, toss the zucchini with one teaspoon of coarse salt and set aside for 15 minutes, then squeeze out as much excess moisture from the zucchini as you can.
3. Place the zucchini back into the bowl and add the cheese, flour, garlic, oregano, basil, eggs, and remaining 1/2 teaspoon salt. Mix everything together with your hands.
4. Tear off a piece of parchment at least 12″ in diameter. Spread the zucchini mixture into a 10″ circle about 1/4″ thick and pinch up the edges slightly. Transfer the crust on the parchment paper onto the heated pizza stone in the oven. Bake for eight to 10 minutes or until the crust starts to brown. Remove the crust from the oven
5. Top the crust with two to three tablespoons of prepared pizza sauce, 3/4 cup of your favorite toppings, and 2 tablespoons of parmesan cheese. Add salt and pepper and season to taste.
6. Lower the heat to 400° F and place the pizza back in the oven for another eight to 10 minutes.
7. Remove from the oven for the last time, sprinkle with additional parmesan and chopped herbs. Allow the pizza to cool for a few minutes before slicing and serving.
Don’t be afraid to ditch those carbs! When you see all the yummy foods you can still enjoy just by subbing in zucchini, you’ll be running for the farmer’s market faster than a Tinder date runs through the small talk.
