60 Autoimmune Protocol Zucchini Recipes

I decided that I really NEED to get back to blogging on a regular basis.

And what better way to start again with a roundup of recipes from some of the amazing AIP bloggers out there.

Because it is the height of zucchini season right now, I decided that a round up of some of the best AIP-friendly zucchini recipes would be appropriate.  All these recipes are autoimmune friendly, and are a delicious way to use up the glut of zucchini…

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Breakfast

Image by A Squirrel In The Kitchen

Image by A Squirrel In The Kitchen

Breakfast Hash Casserole – by A Squirrel In The Kitchen

Sunrise Hash – by Enjoying This Journey

Awesome Zucchini and Bacon Sautee – by Joanna Frankham

Appetizers And Snacks

Image by Sustainable Dish

Image by Sustainable Dish

Zucchini Pinwheels With Prosciutto And Basil – By Sustainable Dish

Roasted Garlic Zucchini – by Taste And See

Salty Zucchini Chips – by Life Made Full (make sure any additional spices you add are AIP compliant.  You could also add herbs)

Autoimmune Paleo Friendly Crackers – by Kaiku Lifestyle

Avo-Lemon-Dill-Dip – by The Paleo Partridge

Chicken And Zucchini Poppers – by One Lovely Life (omit the pepper and cumin if strict AIP)

Paleo Egg Rolls – by Forest And Fauna

Soups and Stews

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Zucchini Soup – by me

Silky Gingered Zucchini Soup – by Clothes Make The Girl (omit the black pepper if strict AIP)

Fragrant Herb and Chicken Soup – by Comfort Bites

Creamy Zucchini Mushroom Soup – by Paleo Leap (replace the ghee with coconut oil or another AIP compliant fat and omit the black pepper if strict AIP)

Paleo Chicken Noodle Soup – by How We Flourish

Roasted Garlic and Zucchini Soup – by In Sonnet’s Kitchen (omit the black pepper and optional diced tomato for strict AIP)

Main Course Dishes

image by Comfort Bites

image by Comfort Bites

Ginger Chicken With Courgette Noodles – by Comfort Bites

Garlic Shrimp Zucchini Pasta – by Sweet Potatoes and Social Change

Mason Jar Instant “Ramen” Noodles – by Strictly Delicious

Asian Pad-Thai Noodle Bowl – from Beyond The Bite (omit the sesame oil for strict AIP)

Turkey and Zucchini Lasagna with Sweet Potato Noodles – by He Won’t Know It’s Paleo

Bacon Zucchini Mushroom Stir-fry – by Paleo Magazine

Salmon Primavera – by Phoenix Helix

Stir-Fried Minced Pork With Bamboo Shoots and Zucchini – by Provincial Paleo

Bolognese Sauce With Chicken Livers And Zoodles – by Healing Family Eats

Zucchini Noodles With Scallops And Bacon – by Meatified (omit the black pepper if strict AIP)

Bolognese Sauce With Chicken Livers And Zoodles – Healing Family Eats

Pulled Pork And Zoodles – by Comfort Bites

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Pork Belly Ramen – by me

Chicken Piccata With Zucchini Noodles – by Strictly Delicious

Autoimmune Protocol Meatloaf – by Autoimmune Paleo

Zucchini Canoes – by Petra8Paleo

Zucchini Love Boats – by Slightly Lost Girl

Scallops With Bacon, Courgetti And Lime – by Comfort Bites

Salmon Cakes – by The Paleo Partridge

Hot Crispy Pork Belly With Zucchini Coins – by Petra8paleo

Hidden Liver Meatballs – by Provincial Paleo

Spanakopita Pie – by Petra8paleo

Zucchini Burger – by Enjoying This Journey

Sides

Image by Phoenix Helix

Image by Phoenix Helix

Melted Zucchini and Onions – by Phoenix Helix

Marvellous Minted Zucchini And Broccoli Rice – by Joanna Frankham

Zucchini Spaghetti – by Empowered Sustenance

Bacon-Basil Zucchini “Pasta” by The Paleo Mom (omit the optional walnuts for strict AIP)

Lemon Parsley Grilled Zucchini – by Against All Grain (omit the ground pepper if strict AIP)

Minted Zucchini – by The Paleo Mom

Marinated Summer Vegetables – by Don’t Eat The Spatula

Marinated Garlic Zucchini –  by Life Made Full (Make sure the Herbs de Provence are AIP compliant)

Zucchini And Caremelized Turmeric – by Petra8Paleo

Zucchini Fettuccine With Rosemary Butternut Creme Sauce – by In Sonnet’s Kitchen

Smoked Salmon Salad With Zucchini Noodles – by A Squirrel In The Kitchen

Zucchini Noodles With Nut And Seed Free Pesto – by Kaiku Lifestyle (omit the optional black pepper for Strict AIP)

Garlic Rosemary Zoodles – by Enjoying This Journey

Roasted Vegetables – by Joanna Frankham

Broiled Zucchini – by Nom Nom Paleo (omit black pepper and ghee for strict AIP)

Shaved Zucchini and Mint Salad – by Eat Drink Paleo (omit the black pepper and optional parmesan for strict AIP)

Treats, Baking and Deserts

Image by For Eat's Sake

Image by For Eat’s Sake

Zucchini Bread – from For Eat’s Sake

Banana Zucchini Bread/Cake/Muffins – by The Saffron Girl (omit the optional cardamom for strict AIP)

Carob Zucchini Milkshake – by Rias Recipes

Zucchini Bread – by For Eat’s Sake

Other

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Cauliflower and Zucchini “Cheese” – by me

AIP/Paleo Zucchini “Cheese” With Fresh Parsley – by A Squirrel In The Kitchen

Zucchini Cheese – by Gutsy By Nature

AIP Zucchini Pesto Sauce – by Sweet Potatoes And Social Change

Wow that is a lot of recipes! Now are you going to tell me that you do not know how to use all the zuchs from your garden?

AIP Waldorf Salad – Nut Free

A Waldorf salad is usually made from celery, apples and walnuts, dressed with mayonnaise.

Because neither nuts or mayonnaise are allowed on the stricter version of the Autoimmune Protocol, I decided to modify the recipe so that it did not contain either of these ingredients.  I added cucumber and radishes to provide a bit of extra crunch, and in place of the mayonnaise, I used some of my homemade coconut milk yogurt.  This made it tangy and refreshing, and much lighter.  It also added some gut-friendly probiotics.

I served the salad on a bed of baby greens.

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This recipe was one of the side dishes that I served with my AIP BBQ Ribs that I made the other day.

AIP Waldorf Salad

serves 2

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  • 1 stick celery – diced
  • 1 granny smith apple – cored and diced
  • ½ cucumber – diced
  • 5 radishes – each cut into ½” chunks
  • ¼ cup coconut milk yogurt
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley – chopped
  • sea salt to taste
  • Baby spring greens to serve

Mix together the coconut milk yogurt, lemon juice and parsley.  Season to taste with sea salt.

Chop the celery, apple, cucumber and radishes into ½” chunks.

Mix the vegetables with the coconut yogurt dressing.

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Serve the salad on a bed of baby greens.

Shared at: The Gathering Spot, Handmade Tuesdays, Tell Em Tuesday, Fat Tuesday, Tasty Tuesdays, Waste Not Want Not Wednesday, Allergy Free Wednesdays, Gluten Free Wednesday, AIP Paleo Recipe RoundtableFull Plate Thursday, Gluten Free FridaysReal Food Fridays, Lets Get Real Fridays

Avocado-Nana Raspberry Parfait

Avocado in desserts?  Why not!

In this parfait, the avocado provides a smooth rich creamyness, while the banana sweetens it.

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It is simply a smooth avocado and banana puree layered with fresh raspberries and topped with a little coconut cream and a few more fresh raspberries.

Tasty, delicious and very good for you!

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This dessert is sugar, dairy and egg free, is raw and 100% AIP.  .

Avocado-Nana Raspberry Parfait

makes 3


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Peel and remove the stone from the avocado and place it in a food processor.  Add the peeled banana, yoghurt, honey and collagen (if using).

Process on high until the mixture is smooth and creamy.

Layer the avocado mixture in glasses or jars with the raspberries, topping with some coconut cream and a few more raspberries.

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Chill in the fridge for at least 30 minutes before serving.

Shared at:  Mostly Homemade Mondays, Thank Goodness It’s Monday

Rutabaga Hashbrowns

These hashbrowns are very quick to make and are wonderful for breakfast when served alongside other “breakfast foods” such as bacon or sausage patties.

This recipe is 100% AIP, and is egg and nightshade free.

The tapioca flour serves to bind these together, taking the place of the starch that is in traditional (potato) hashbrowns.

This recipe serves 1 person, but is very easy to scale up to however many servings you need.

Rutabaga Hashbrowns

Serves 1

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  • 1 cup grated rutabaga
  • 1 Tbsp tapioca flour
  • 1 Tbsp chopped fresh chives
  • sea salt to taste
  • 1 Tbsp fat of choice to cook (I used bacon fat)

Mix the grated rutabaga with the tapioca flour and chives.  Season to taste with sea salt.

Heat the fat in a large skillet over a medium-high heat.

Tip the rutabaga mixture into the fat and press down to make a flat pancake aprox. ¼ inch thick.

Allow the rutabaga too cook for about 5 minutes until the base is crisp and brown.

Carefully flip the rutabaga over, trying not to allow it to break.

Cook on the second side for 5 minutes until that side is also crisp and brown.

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Transfer to a serving plate and top with whatever else you are planning on serving.

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I served this with wilted baby-greens, caramelized onions and 2 homemade sausage patties.

Shared at Waste Not Want Not Wednesday

Shared at Allergy Free Wednesday

Shared at Gluten Free Wednesday

Shared at Paleo AIP Recipe Roundtable #68

Shared at Lets Get Real Friday

Shared at Gluten Free Fridays

Choco-Bananacado Mousse – AIP/Vegan/Raw

A chocolate craving the other night, and a need for some comfort food led me to develop the recipe for this mousse

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It actually does not contain any chocolate – I used carob instead.

This recipe is 100% AIP, it is also vegan and raw as it contains no eggs.

But despite this, it is just as satisfying and “chocolatey” as any chocolate mousse I have ever tried.  It is also very rich and filling.

Choco-Bananacado Mousse

Serves 2

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  • 1 ripe avocado
  • 1 ripe banana
  • 3 TBSP carob powder
  • ¼ vanilla powder
  • pinch of Himalayan salt
  • 1 TBSP coconut oil
  • 1 TBSP raw honey
  • 3 TBSP coconut cream (the thick layer at the top of a can of coconut milk)
  • Whipped coconut cream and fresh raspberries to garnish (optional)

This is a very easy recipe that takes only seconds to whip up…  perfect for when you need a “chocolate” fix in a hurry.

Peel the avocado and remove the pit.  Place the avocado flesh in a food processor with the banana, carob powder, vanilla powder, salt, coconut oil, coconut cream and honey.

Process on high for a minute or two until the mixture is smooth.

Transfer to two individual serving dishes or jars.

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This can be chilled in the fridge or consumed immediately.  Chilling in the fridge will result in a firm texture.

Serve garnished with whipped coconut cream and fresh fruit if you like.

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It is delicious eaten just as it is though.

Shared at Full Plate Thursday

Shared at Awesome Life Friday #11

Shared at Natural Family Friday

Shared at Gluten Free Friday

Shared at Simply Natural Saturdays

Shared at Mostly Homemade Monday

Shared at Fat Tuesday

Shared at Corn Free Everyday

Shared at Handmade Tuesday

Shared at Show and Share

Shared at Paleo AIP Recipe Roundtable #68

Shared at Pure Blog Love

Shared at Natural Family Friday

Shared at Foodie Friday

Tuna Salad – Paleo/AIP/Egg-Free

I made myself a super quick tuna salad for lunch the other day…

And when paired with a baked sweet potato (I used a white one) and some green salad leaves, it made a very tasty, very filling and quite economical lunch.

This recipe serves 2, so I saved half of it in the fridge for the next day.

It is both Paleo and AIP, and contains no eggs or mayonnaise, and because of this, it is lighter in texture and fresher in taste than a lot of tuna salads.

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AIP Tuna Salad

Serves 2

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  • 1 can of tuna in water (BPA free)
  • 1 lacto-fermented cucumber pickle – finely diced (if bought, read the ingredients to ensure that they do not contain nightshade spices)
  • ½ cup coconut milk yogurt (if bought, read the ingredients to ensure that it does not contain any gums such as carageenan or guar gum)
  • 1 stick celery – finely diced
  • 1 green onions – finely chopped
  • 2 TBSP capers – drained and coarsely chopped
  • 2 TBSP finely chopped flat-leaf parsley
  • sea salt or pink Himalayan salt to taste

Drain the water from the tuna and put it in a bowl.

Finely dice the pickle, celery and onion.  Chop the parsley and capers.

Add all the ingredients to the bowl, and mix together gently.  Season to taste with salt.

This salad can be stored in the fridge for up to 48 hours.

Serve on baked sweet potatoes, with AIP-crackers, in an AIP-wrap or with celery sticks….  or you could just eat it out of the bowl with a spoon!

Shared at the Paleo AIP Recipe Roundup #66

Paleo Steak and Kidney Pie

How can a pie be paleo?  Easy, you make a grain-free pastry, and use it to top a rich steak and kidney stew.

I love the steak and kidney mixture because it is so rich and flavourful, but it is also a good way of getting extra organ meat into your diet.

I made this for dinner, and was insanely proud of how well it worked.

The crust actually resembled a proper pie crust, and was a good accompaniment to the steak and kidney.  This is gluten, egg and dairy free, and could be adapted to being 100% AIP friendly by replacing the ground flax meal with more coconut flour.

The flax meal makes this a stage 2 reintroduction recipe.  When reintroducing foods on the AIP, I recommend this guide.

I served this with cauliflower mashed potatoes and some sauteed ruby chard.

Paleo Steak and Kidney Pie

serves 6-8

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For the steak and kidney

  • 2lb beef kidney
  • 3lb round steak – cubed
  • 2 tbsp lard
  • 2 onions – chopped
  • 2 carrots – peeled and chopped
  • 2 stalks celery – chopped
  • 6oz mushrooms – sliced
  • 1 bay leaf
  • 1 sprig of thyme
  • 2 cups beef bone broth
  • sea salt and freshly ground black pepper to taste (omit the pepper if strict AIP)
  • 2 tbsp arrowroot powder

For the pastry

  • 1 cup tapioca flour
  • ¼ cup coconut flour
  • ½ cup ground flax meal (or extra coconut flour if strict AIP)
  • ¼ tsp baking soda
  • ½ tsp cream of tartar
  • 3 tbsp coconut oil
  • ½ tsp salt
  • scant ½ cup of boiling water

The first thing you need to do is to trim the beef kidney.  All the white parts in the cent are tough and gristly, and they need to be cut away from the darker kidney meat.  This can be quite a fiddly time consuming job, but is necessary.  I usually start by cutting the kidney into pieces:

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Then I cut away all the white parts leaving as much of the brown as I can.

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Once that is done, cube your steak and season it.

Melt 1 tbsp lard in a heavy skillet and add the steak a few pieces at a time.  Brown the meat evenly on all sides.  It is important not to over crowd the pan, so work in batches.

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Once all the steak is browned, add the kidney to the pan and brown that as well.

Now in a large stew-pot, melt the remaining tbsp of lard and add the onions, carrots, celery and mushrooms.  Cook over a medium heat for 10 minutes until the vegetables are browning slightly and starting to get tender.

Add the meat to the vegetables, toss in a bay leaf and thyme, and pour over the bone broth.  Season with sea salt and black pepper and allow the mixture to simmer for 1 – 1½ hours, by which time the meat should be tender.

Taste and season with more salt and pepper if needed.

Mix the arrowroot powder with a little cold water and add this to the pot.  Allow the mixture to simmer until thickened.

Place the meat mixture into a pie dish – I used a 9×9″ square one

Once this is done, you need to make the pastry:

Mix the tapioca flour with the coconut flour, ground flaxmeal (or extra coconut flour if AIP), and stir in the baking soda cream of tartar and salt.

Rub the coconut oil into the flour mixture.

Add the hot water and knead well.

Form into a ball and roll out to the size of the pie dish.  Place the pie crust over the top of the meat in the pie dish.

Bake the pie in a 200°C/400°F oven for 20-25 minutes until the top is browned and the filling is hot and bubbly.

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Serve at once.

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I served this with cauliflower mash and sauteed ruby chard.

Shared at Allergy Free Wednesday #111

Shared at Gluten Free Friday #88

Hidden Liver Meatloaf & Simple Gravy

I am trying to make an effort to include more organ meat/offal in our diets simply because it is so good for us.  It is also very cheap, and a great way to keep the grocery budget under control.

I have been reading a lot lately on IPMG about people grinding up liver and hiding it in other foods, usually because either they don’t like the taste, or to hide the “yuck” factor so that kids will eat it.  I am lucky in that my kids will willingly eat liver, and Hubby and I both love it, but sometimes it is nice to have a change.

I was already planning on making one of Hubby’s favourite meals – Meatloaf, so I decided that I could add the liver to that.

Here is a warning – when you grind liver in the food processor it goes very sloppy.  I just mixed that sloppy, wet mess into my regular meatloaf recipe.  It made the mixture a little wetter than normal, but it cooked up OK.

The liver in the meatloaf along with the ground beef, pork and bacon was delicious!  It really enhanced the flavour, although I don’t think it was really “Hidden”.  I could tell from the flavour that it was in there, but that could be because I left the liver just a little bit chunky instead of blending it until it was smooth.

This recipe is a stage 2 reintroduction because it contains flaxmeal (stage 2 reintroduction) and black pepper (stage 1 reintroduction).  When reintroducing foods on the AIP, I recommend this guide.

To make this recipe 100% AIP compliant simply leave out the flaxmeal and black pepper.

Hidden Liver Meatloaf

Makes 2 – each serves 4

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  • 1lb ground beef
  • 1lb ground pork
  • 1lb beef liver
  • 6 rashers of bacon
  • 2 sticks of celery
  • 2 carrots
  • 1 large onion
  • 2 tbsp fat of choice (I used some bacon fat in this, but you could use coconut oil, tallow or lard)
  • 4 cloves of garlic
  • 2 tbsp fresh parsley – chopped
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt and freshly ground black pepper (omit the pepper if sensitive to it or strict AIP)
  • 2 tbsp coconut aminos
  • ¼ cup flax seed meal (omit if strict AIP)

The first thing you do is to dice up all the veggies.  I chop them in the food processor until coarsely chopped.  Don’t let them get to a puree though.

Melt the fat in a skillet and add the chopped veggies, and cook over a medium heat until tender and starting to brown.  Now add the garlic and herbs.  Season well with salt and pepper.

While the veggies are cooking grind up the liver in the food processor.  As I mentioned earlier, it will get very sloppy.  I left mine just a little chunky.

Transfer the liver to a mixing bowl along with the ground pork and beef, and use the food processor to grind up the bacon.  If you try to do this with the liver, the liver will be over-ground before the bacon is ground up small enough.

Add the bacon to the mixing bowl along with the veggies.  Season well with salt, pepper, coconut aminos and fish sauce.  Stir in the flax seed meal if using it.  It can easily be left out if you want to make this recipe AIP, but it does help the meatloaf to firm up, and it thickens the mixture a little.

Mix the ingredients together – I find this is easiest with my hands.  Then transfer the mixture to 2 large loaf tins.

Preheat the oven to 190°C/375°F.  Cook the meatloaves in the oven for 1 – 1½hours until cooked through.  Check the temperature using a meat thermometer if you are not sure.  You want the internal temperature to be 70°C (160°F).

Take the meatloaf out of the oven and allow to rest for a few minutes while you make the gravy.

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As far as I am concerned, good meatloaf NEEDS gravy!  As well as the gravy (recipe below), I also served mashed rutabaga and sauteed kale with this.

Simple Gravy

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  • 2 onions  – diced
  • 2 tbsp fat of choice – I used some leftover bacon fat
  • 1 cup good bone broth
  • Any pan juices or drippings from the meat (I used the juice out of the meatloaf)
  • salt and freshly ground black pepper to taste (omit the pepper if sensitive to it or strict AIP)
  • 1 tbsp coconut aminos
  • 1 – 2 tsp tapioca flour –  optional

Take the onions and cook them over a medium heat in the fat until they are very soft and caremelized.  Don’t stint on the browning as this is what gives colour to the gravy.

Once the onions are browned to your satisfaction, add the bone broth and any meat juices you have available, season well with salt and freshly ground black pepper and add the coconut aminos.  Simmer for 5 minutes, then blend with an imersion blender.  The blended onions help to thicken the gravy as well as adding flavour.  If you feel it needs a little extra thickening, add the tapioca flour, mix well and simmer for a couple of minutes.

Serve at once.

This gravy is great to serve with any meats – you don’t even need the pan juices if you don’t have any.