Versatile veggies, summer squash are tasty sautéed, broiled, grilled, stuffed, used as a pizza topping or even as a replacement for pasta noodles.
Add excitement to your veggie routine by trying these tasty squash recipes. They’re so delicious you’ll think there’s no way they could be healthy! But, these veggies are actually a good Paleo-friendly, low-carb source of fiber, vitamins A, C and K, and potassium. Buy organic squash as they’re one of the Dirty Dozen high pesticide crops.
Simple Sautéed Summer Squash
This recipe is delicious topped with raw milk cheddar or Parmesan cheese.
1 TB butter/ghee or coconut oil
2 large or 3 medium zucchini and/or yellow squash, sliced into 1/2 inch rounds
1 tsp garlic powder (or 1 fresh garlic clove minced)
- Preheat a 12-inch skillet over medium heat.
- Once the skillet is hot, add butter/ghee/oil 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.
Yields 12 fritters
1 LB zucchini, shredded
1 tsp fine sea salt
2 scallions, minced
2 eggs, lightly beaten
1 clove garlic, minced
1/4 tsp pepper
1/4 cup almond flour
4 TB butter/ghee
- Toss the zucchini with salt and let sit for 10 minutes.
- Next, squeeze the liquid out of the zucchini and dry thoroughly with paper towels.
- Combine all of the ingredients listed above except the butter and form into 12 even-sized fritters.
- Preheat a 12-inch nonstick skillet. Add half the butter/ghee and half the fritters.
- Use a spatula to press the fritters flat into the skillet.
- Sauté until golden, about 4 minutes a side. Repeat with the remaining fritters.
- Serve with Spicy Whipped Feta.
Spicy Whipped Feta
Yields 2 Cups
1 LB feta cheese, crumbled (about 4 cups)
1/3 cup extra virgin olive/avocado oil
1 TB lemon juice
1/2 tsp cayenne powder
1/4 tsp pepper
- Start by running the feta under cold water to prevent the dish from being too salty.
- Add all of the ingredients to a food processor and blend until smooth, about 30 seconds.
- Transfer to an airtight container and refrigerate until firm, about 2 hours (up to 2 days).
- Sprinkle with additional cayenne before serving.
Cheesy 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 pasta.
2 TB butter/ghee
1 red onion, diced
2 LB grass-fed ground beef
4 garlic cloves, minced
2 tsp dried oregano
2 tsp dried basil
1/2 tsp cayenne
1/2 tsp sea salt
1 15-oz can diced tomatoes
6 oz 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 well and heat until warmed throughout.
- In a 9×13 baking dish, place a layer of sliced zucchini, ricotta and 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.