Ingredients 4 large zucchini 2 tbsp. extra-virgin olive oil kosher salt Freshly ground black pepper 2 c. cherry tomatoes, halved 1 c. mozzarella balls, quartered if large 1/4 c. fresh basil leaves 2 tbsp. balsamic vinegar Directions Using a spiralizer or vegetable peeler, create zoodles (or thin strips) out of zucchini. Add zoodles to a large bowl, toss with olive oil […]
Ingredients 2 tablespoons coconut oil (or butter) 1 medium onion, coarsely chopped 2 cloves garlic, coarsely chopped 1 tablespoon ginger, peeled and grated or chopped ½ to 1 jalapeño, seeded and chopped 1 ½ teaspoons salt 2 teaspoons yellow curry powder 2 pounds zucchini or yellow squash, about 4 medium cut into chunks 4 cups chicken or vegetable stock ¼ cup cilantro- leaves and stems roughly chopped ¼ cup mint leaves, […]
Ingredients 2 1/2–3 lbs zucchini (3–4 large, 9-inch long- see notes) 16-18 slices, cut to 1/3 inch thick. olive oil, or spray olive oil salt and pepper Sauce: 2 teaspoons olive oil 1 onion 4–6 garlic cloves 1/4 teaspoon fennel seeds (optional) 1 1/2 lbs ground lamb, beef, turkey, or use a vegan substitute like Beyond meat, beyond beef crumbles, soy crumbles or chopped mushrooms […]
