Spaghetti Squash Tacos

http://lemonsandbasil.com/vegetarian-spaghetti-squash-tacos/
A Mexican favorite with a bit of a twist, replace the traditional shredded pork or chicken with seasoned spaghetti squash, black beans, Greek yogurt and all your other favorite toppings!
Author: Kaylee Pauley (Recipe adapted from Smitten Kitchen Cookbook.)
Serves: 4

Ingredients:
1 medium spaghetti squash
1 tbsp freshly squeezed lemon juice
½ tbsp chili powder
½ tsp ground cumin
½ tsp ground coriander
½ tsp sea salt
Sixteen 6-inch corn tortillas
1 can organic black beans, rinsed and drained
1 cup Greek yogurt (substitute guacamole to make this vegan)
1 cup cherry tomatoes, finely diced
1 avocado, chopped
chopped cilantro
favorite salsa

Instructions:

1. Preheat oven to 375 degrees and spray pan with coconut oil cooking spray. Cut the squash in half lengthwise, scoop out the seeds and roast the halves facedown on baking pan for 35-40 minutes or until flesh is soft.
2. Once the squash is cooked, remove and allow to cool 5 minutes, then scrap the flesh with a fork to loosen and separate the strands. Add strands of flesh to bowl and discard skins.
3. In a separate bowl, combine chili powder, cumin, coriander, and salt, whisk in lemon juice and pour over squash strands. Gently toss to mix seasonings throughout, taste and adjust seasonings accordingly.
4. Heat a dry skillet over medium heat and warm tortillas one at a time until slightly blistered on each side, about 30-45 seconds per side.
5. To assemble the tacos, transfer warmed tortillas to platter and add spoonful of black beans, scoop of seasoned squash, dollop of Greek yogurt, finely chopped tomatoes and avocados, then sprinkling with chopped cilantro.
6. Add salsa, hot sauce or any other desired garnishes and serve. Or more importantly, EAT!

ZUCCHINI "PASTA" WITH TOMATO SAUCE

http://chefsavvy.com/recipes/zucchini-pasta-with-tomato-sauce/

Gluten Free Zucchini “Pasta” mixed with a quick and easy tomato sauce! A healthy meal that can be made in under 30 minutes.

Serves: 4

Ingredients:

4 zucchinis (about 4 cups), cut into thin noodles with a vegetable slicer
1 T extra virgin olive oil
½ c onion, chopped
4 cloves garlic, minced
1½ c crushed tomatoes
⅛ t dried oregano
⅛ t red pepper flakes
salt and pepper to taste
1 T basil, chopped

Parmesan cheese, for garnish if desired

Directions:

1. Place zucchini noodles in a colander and sprinkle with salt. Allow the zucchini noodles to drain. Toss and squeeze out any extra moisture. Set aside.
2. Heat oil to a large saucepan. 
3. Add onion and cook for 2-3 minutes until tender.
4. Add garlic and cook an additional minute.
5. Add crushed tomatoes, oregano and red pepper flakes. Bring to a light simmer and cook for 10 minutes.
6. Add zucchini noodles to the sauce and cook for 2-3 minutes or until tender.
7. Stir in basil and Parmesan cheese.
8. Season with salt and pepper if desired. Serve immediately.

NOTE:

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

Gluten Free & Grain-Free Zucchini Nut Bread

Gluten Free & Grain-Free Zucchini Nut Bread
Ingredients:
4 large eggs – separated
2 med. or 1 lg. zucchini – grated on the large holes of a box grater – about 2 cups
1 1/2 cups almond flour
2 tbsp ground flaxseed
3 tbsp coconut flakes
½ c almond butter, raw, unsalted, creamy
1 scant tsp salt
2 T agave or honey
3-5 packets stevia
1 1/4 t cinnamon
¼ t (heaping) nutmeg
1 lg. pinch ground ginger
1 pinch ground cloves
1 t aluminum-free gluten-free baking powder
1 t vanilla
optional: 1 T cacao powder (or cocoa powder)
optional: ½ c walnuts – chopped
1 t cream of tartar

Directions:

1. Preheat oven to 325* f. Line long sides of a 5 x 9 loaf pan with parchment paper and grease or use cooking spray.
2. In lg. mixing bowl beat the egg yolks until light yellow (~2 minutes). Add everything (except the optional walnuts, cream of tartar, and egg whites) and mix until well blended.
3. If using walnuts, add to batter and stir in using a spoon.
4. In a clean bowl whip the egg whites and cream of tartar until stiff peaks form.
5. With spoon, add egg white mix into the zucchini mixture. Fold until no more streaks of white appear.
6. Pour into the prepared pan and cook for 45–50 minutes until browned and puffy on top and firm in the center. Let cool in the pan for about 10 minutes. Remove bread from pan, discard parchment and allow the loaf to finish cooling on a rack.

Balsamic Grilled Zucchini

Balsamic Grilled Zucchini
Serves 4
http://allrecipes.com/Recipe/Balsamic-Grilled-Zucchini/Detail.aspx

Ingredients
2 zucchinis, quartered lengthwise
2 T olive oil
1/2 t garlic powder
1 t Italian seasoning
1 pinch salt
2 T balsamic vinegar

Directions

1. Preheat grill for medium-low heat and lightly oil the grate
2. Brush zucchini with olive oil. Sprinkle with seasoning.
3. Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 min. more.
4. Serve immediately.
5. Optional method: combine all ingredients, place in a zippered bag, and marinate for up to an hour. Grill as described.