August is the time of the year for Zucchini. Healthy and delicious, zucchini is more versatile than you would think! By way of “Chocolate Covered Katie” we would like to share a couple healthy zucchini recipes. Zucchini has many benefits – they are low in calories, the peel is a good source of dietary fiber (a probiotic) and they are a good source of potassium, carotenoids, vitamins C, E and K and have no saturated fats or cholesterol.
Up first, a “Zucchini Tortilla Wrap” it makes 2 burritos
- 4 medium zucchini, sliced into coins
- High-quality olive oil (Be sure to store olive oil in a dark container. It loses health benefits when exposed to light)
- 3-4 tsp minced garlic
- salt and pepper to taste
- add beans or other veggies (optional)
- 2 warm tortillas
Heat a pan over high heat for about a minute before putting anything in. Add the oil, quickly followed by the garlic, zucchini and salt (pepper if desired). Try not to stir too often. Once the zucchini has turned translucent, remove from the pan and place in the middle of the tortillas. Roll up and enjoy!
Or try “Raw Chocolate Cream Pie” for a no-bake dessert
- heaping 1/2 cup coconut meat (about 110g)
- 1 1/2 cups raw zucchini (250g) (For a pie with a more traditional “coconut cream pie” taste, or if you don’t want the green color, omit the zucchini and add that much more coconut meat.)
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1/4 cup cacao or cocoa powder
- stevia or sweetener of choice, to taste
- Optional 2 tbsp coconut oil, for a richer taste
- Optional for a mint chocolate chip pie, add a few drops pure peppermint extract
Mix all the ingredients together and blend very well. If you’re using a Magic Bullet, you might want to blend the zucchini a little first so it doesn’t stay chunky. Transfer your mixture to a pie crust (or pie pan, for a crustless pie) and freeze. If you freeze it more than a few hours, thaw before eating.