Zucchini and yellow or “crookneck” squash are high in fiber, vitamins A, C and K and potassium. Summer squash are versatile veggies that are tasty sautéed, broiled, grilled, stuffed, made into Zucchini Fritters with Spicy Whipped Feta, used as a pizza topping or even as a replacement for pasta noodles. Zucchini noodles or “zoodles” are easy to make using a vegetable spiralizer. Always buy “organic” with summer squash as they’re part of the Dirty Dozen crops containing the highest amount of pesticides.
Simple Sautéed Summer Squash
This recipe is delicious topped with raw milk cheddar or Parmesan cheese.
1 tablespoon butter or coconut oil
2 large or 3 medium zucchini and/or yellow squash, sliced into 1/2 inch rounds
1 teaspoon garlic powder (or 1 fresh garlic clove minced)
- Preheat a 12-inch skillet over medium heat. Once the skillet is hot, add butter and swirl the skillet to coat it evenly. Add zucchini in a single layer. Sprinkle with garlic powder and any other desired seasonings.
- Sauté for 3 minutes per side or until fork tender and golden brown. Sprinkle with sea salt before serving.
Cheesy Grass-Fed Beef & Zucchini Lasagna
This recipe is a great way to get creative with your veggies and add nutrients. Vegetables such as zucchini, spaghetti squash, and eggplant are great alternatives to highly refined, processed pastas.
2 tablespoons butter
1 red onion, diced
2 pounds grass-fed ground beef
4 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon cayenne
1/2 teaspoon sea salt
1 15-ounce can diced tomatoes
6 ounces tomato paste
6 zucchini, thinly sliced
1 cup ricotta cheese
1 cup raw milk Parmesan, grated
- Preheat oven to 350 degrees.
- Preheat a 12-inch skillet over medium heat. Add butter and onions. Sauté until golden, about 5 minutes.
- Add beef and brown, about 4 minutes per side.
- Add garlic, dry ingredients, diced tomatoes and tomato paste. Stir until combined and heat until warmed throughout.
- In a 9×13 baking dish, place a layer of sliced zucchini, ricotta cheese and then ladle on a thick layer of the meat mixture. Repeat, layering zucchini, ricotta and the meat mixture.
- Cover tightly with foil and bake for 30 minutes. Top with freshly grated Parmesan before serving.
Would you like to lose weight, reduce inflammation, improve sleep, increase energy and feel better on a daily basis? Contact Certified Nutritionist and Kitchen Coach, Cate Ritter, to improve your health now!