Mamaghannouj

Ingredients

• 750 g. zucchini, grilled whole until softened and lightly charred on the outside
• 1/4 c. tahini
• Juice from 1 large lemon
• 1-2 garlic cloves (2 if you want your mama ghannouj to be extra garlicky)
• 1 tbsp. extra-virgin olive oil, plus extra for drizzling on top

Instructions

1. Cut the top and the bottom off of each zucchini and allow them to cool. Once cooled, cut them into large chunks.
2. Combine zucchini, tahini, lemon juice, garlic cloves, and olive oil in blender or food processor and blend until smooth. Transfer to a bowl and drizzle additional olive oil over the top, if desired. (I also like sprinkling mine with a little smoked paprika. It’s not traditional, but it’s delicious!) Serve with fresh veggies, pita bread or chips, or crackers.

Zucchini Pho Soup

INGREDIENTS

1. 2 litres good quality  stock 
2. 1 stick of cinnamon (or 1/4 teaspoon ground cinnamon)
3. 2 star anise
4. 4 whole cloves
5. Thumb sized piece of ginger, peeled and grated
6. 2 cloves of garlic, peeled and minced
7. Zest of 1 lime
8. 2 tablespoons fish sauce 
9. Handful of green beans, cut into small pieces
10. 1 zucchini, spiralized

Garnish

1. Handful of coriander (cilantro), finely chopped
2. Handful of cashews, chopped

DIRECTIONS

1. Place the stock, cinnamon, star anise, cloves, ginger, garlic, lime zest, fish sauce,  in a large pot. Heat on high until the mixture comes to a boil then turn down to simmer for 20 minutes. Remove the cinnamon stick, star anise, and cloves. Add in the sliced beans and cook for a further 2 minutes.
2. Divide the spiralized zucchini and soup among 4 bowls. Garnish with the chopped coriander, and cashews, 

Zucchini Fritters

Serves: 4

Ingredients:

• 400g zucchini
• ½ cup self-raising flour
• 2 eggs, whisked
• ¼ cup parmesan, finely grated
• ¼ cup crumbled feta cheese
• ¼ fresh parsley, chopped
• ¼ cup shallots or chives, chopped
• 4 teaspoons olive oil
• 2 tablespoons of fresh dill
• Salt and pepper to season
• Lemon wedges, for serving

Methods:

1. Grate zucchini into colander and squeeze out excess moisture with hands. Transfer to bowl.

2. Stir in self-raising flour, shallots or chives, whisked eggs, parmesan, feta and parsley. Combined well and season with salt and pepper.

3. . Heat two teaspoons of olive oil in frying pan over medium to high heat. Drop in two tablespoons of zucchini mixture and use the back of spoon to press into fritters.  Cook for two to three minute each side or until golden and cooked through. Transfer to paper towel lined plate.

4. Wipe pan down with paper towel and add remaining oil. Repeat with remaining mixture.

5. Garnish with dill and we recommend serving with lemon wedges.

Roasted Vegetable Soup

Healthy Roasted Vegetable Soup Recipe serves 4-6 

low fat, gluten free, clean eating friendly, vegan 

1 medium eggplant (~250g), washed, peeled if desired and cut into chunks*

3 large carrots, peeled and cut into chunks(~300g)

1 small leek, cut into chunks

2-3 large potatoes (~450g), washed, peeled if desired and cut into chunks 

~5 cloves of garlic**

1 cup mushrooms, washed and quartered (~100g)

2 medium zucchini (~250g) 

1 medium sweet potato (~150g)

2-3 tsp garlic salt (to taste)

pepper 

3-4 cups water 

Optional but recommended: Fresh basil and parsley, finely chopped

To serve: Fresh herbs and a dollop of greek yogurt/cream if desired

• Preheat your oven to 200C/395F 
• Place your veggies on a baking tray lined with baking paper and bake until they just start to soften and brown up (about 20-40 minutes) and then remove from the oven. If they're browning too fast, turn the heat down slightly and cover your veggies with foil. 

Stovetop Directions:

• Place your veggies into a large saucepan with 3-4 cups of water (just enough to cover everything). 
• Bring your soup mixture to the boil and add in your garlic salt, pepper and additional herbs if desired.
• Once your soup has come to the boil, turn it down to a simmer and allow to cook until your veggies are soft. 
• Once your veggies are soft, transfer your soup into a blender and blend until smooth. If needed, return your soup back to the pot to thicken and reduce to your desired thickness. 
• Serve immediately, sprinkled with some fresh herbs and a dollop of plain greek yogurt/cream if desired.
• The soup will keep in the fridge for up to a week or can be frozen in individual portions to eat later

Ham, Tomato and Zucchini Frittata

200g ham, chopped
2 small zucchinis, thinly sliced
200g cherry tomatoes, halved
8 eggs, lightly beaten
1/2 cup (80ml) milk
1 1/2 cups (110g) finely grated parmesan
sea salt and cracked black pepper
150g soft goat's cheese, crumbled



1. Preheat oven to 200C. Line a 20x30cm slive tin with non-stick baking paper. Add the ham, zucchini and tomato and toss to combine.
2. Place the egg, milk, parmesan, salt and pepper in a large bowl and whisk. Pour the egg mixture over the filling, sprinkle with goat's cheese and bake for 25-30 minutes or until golden and cooked through.
3. Allow to cool slightly and refrigerate until cold. Slice frittate into 6 pieces and weap.

Zucchini chips

Ingredients

• ¼ cup dry whole wheat breadcrumbs
• ¼ cup grated fresh Parmesan cheese
• ¼ teaspoon seasoned salt
• ¼ teaspoon garlic powder
• ⅛ teaspoon freshly ground black pepper
• ¼ cup unsweetened almond milk (you could also use skim milk)
• 2½ cups (1/4-inch-thick) slices zucchini
• Cooking spray

Instructions

1. Preheat oven to 425 degrees.
2. Combine first 5 ingredients in a medium bowl stirring with a whisk.
3. Place milk in a shallow bowl. Dip zucchini slices in milk and dredge in breadcrumb mixture.
4. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet.
5. Bake for 30 minutes or until browned and crisped.
6. Enjoy!