Zucchini 3 Ways

1. Zucchini Pizza Boats 

We have the healthified solution to your pizza cravings! These zucchini pizza boats deliver that mouth-watering melted cheese and tomato combo, sans the white bread and grease. Of course once in a while we all indulge in that tantalizing slice; but for the remaining times our cravings get the best of us, this is a tovita-approved go-to. Top it with your favorite spices to enhance the flavor (and to get an extra antioxidant boost!). 

Ingredients (serves 10):

  •  5 large zucchini
  •  1 cup tomato sauce
  • 1 cup shaved mozzarella cheese to sprinkle on each
  • Pepper to taste

Directions:

  1.  Preheat the oven to 350 degrees
  2. Cut each zucchini in half the long way
  3.  Gently spoon out the seeds in the middle to create a space for fillings
  4. Fill the space with tomato sauce and cheese (or whatever toppings you choose!)
  5.  On a lined and greased baking sheet, place the prepped zucchini halves and bake for 20 minutes until tender

2. Zucchini Noodle Pad Thai

If you don't already have a vegetti maker, a vegetable slicer will do the trick. This recipe simply proves that taste doesn't need to be sacrificed to healthify a dish. You'll feel a a lot better after a bowl of this versus that pad thai takeout.

Ingredients (serves 2):

  •   2 whole eggs
  •  ½ cup roasted peanuts, crushed
  •  ½ tbsp. peanut oil (or oil of choice)
  • 1 garlic clove, minced
  •  1 tbsp chopped cilantro (and whole cilantro leaves to garnish)
  • 2 medium zucchinis, spiralized or shaved
  •  1 cup bean sprouts
  • 4 oz mushrooms such as shiitaki, stems removed and halved

For the sauce:

  • 2 tbsp fresh ginger, minced
  • 3 tbsp almond or peanut butter
  •  1 tablespoon chili-garlic sauce
  • 1 tablespoon fish sauce
  •  1 lime, juiced

Directions:

  1. Using spiralizer or vegetable slicer, create long noodles out of zucchini
  2. Fry eggs and set aside
  3. Over medium heat, add the oil of choice and sauté on mushrooms, garlic, and bean sprouts
  4. Add the rest of ingredients for the sauce and stir
  5.  Add the zucchini noodles to the sauté pan and stir them around combining all ingredients
  6. Add eggs, chopped peanuts, and whole cilantro leaves on top to garnish and serve hot

*Option to add tofu, shrimp, or chicken

3. Shaved Zucchini Salad

Light, refreshing, and perfect for your summer dinner parties. This salad takes no time to prepare and is guaranteed to impress your guests. You're welcome! 

Ingredients (serves 6):

  • 2 lbs medium zucchini, peeled into ribbons using vegetable slicer
  • ¼ cup pine nuts, toasted
  •  ½ cup coarsely chopped basil
  •  small wedge parmesan cheese, shaved into strips
  • 1/4 cup of extra virgin olive oil 
  • 2 tbsp fresh lime juice
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  •  ¼ tsp dried crushed red pepper

Directions:

  1.  Whisk oil, lemon juice, salt, pepper, red pepper into small bowl and blend. Set dressing aside
  2. Using vegetable peeler, slice zucchini into ribbons working from top to bottom of each zucchini. Place ribbons in bowl
  3. Add basil, pine nuts and dressing to bowl, toss to coat evenly
  4. Garnish with parmesan strips