Main Dishes, Zucchini

Easy Roasted Zucchini

INGREDIENTS:
4 medium zucchini, cut in half, then quartered lengthwise
3 large shallots, thinly sliced
4 cloves garlic, thinly sliced
1 cup chopped tomatoes
1 teaspoon dried oregano

FOR THE PARMESAN TOPPING:
1/2 cup raw almonds
2 tablespoons nutritional yeast

INSTRUCTIONS:
Preheat oven to 350 degrees F.

Combine zucchini, shallots and garlic in baking dish. Top with chopped tomatoes.

In a food processor, pulse almonds and nutritional yeast until the texture of grated Parmesan is achieved.

Sprinkle the zucchini mixture with oregano and desired amount of Nutritarian Parmesan. (Store leftover “Parmesan” in an airtight container in the refrigerator)

Cover the dish and bake for 15 minutes, then uncover and continue to bake for an additional 15 minutes or until tender.

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Main Dishes, Recipes, Wraps, Zucchini

Zucchini Bean Burrito

INGREDIENTS:

1 red onion, chopped
2 cloves garlic, chopped
1 green pablano chile, seeded and thinly sliced
1 medium tomato chopped
2 cups zucchini, chopped
3 cups cooked pinto beans or 2 (15 ounce) cans, no salt added
1 tablespoon chili powder
1 teaspoon ground cumin
2 tablespoons chopped cilantro
6 large napa cabbage leaves
3 cups shredded romaine lettuce or mixed greens
1 ripe avocado, sliced
1 cup salsa, low sodium or no salt added

INSTRUCTIONS:

Heat 1/8 cup water in a large skillet. Add onion, garlic and chile and water saute until tender, about 3 minutes. Add tomato and zucchini, cover and continue cooking for an additional 5 minutes or until zucchini is soft. Add beans, chili powder and cumin and stir to combine, adding 2-3 tablespoons water if needed. Cook for 10 minutes.

Using a potato masher or back of a spoon, thoroughly mash beans. Stir in cilantro.

Spread beans on napa cabbage leaves, top with lettuce, avocado and salsa and roll up.

Beans may also be served as a side dish or dip.

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