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…



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


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


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


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



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?

Zucchini Soup

I made this soup for lunch because I had several leftover zucchini that needed using up.

It was delicious – creamy, smooth and very satisfying.  And even though it contains 8 cloves of garlic it doesn’t really have a pronounced garlic flavour.

Zucchini Soup

Serves 6


1 tbsp oil or fat (I used coconut oil)

1 onion – finely chopped

2 sticks of celery – chopped

8 cloves of garlic – crushed

3 zucchini – chopped

leaves from 4-5 sprigs of fresh thyme (or 1/2 tsp dried thyme)

4 cups of bone broth

1 can of coconut milk

salt to taste

Heat the oil in a large pan over a medium heat, and add the onion and celery.  Cook gently for a few minutes to develop the flavours and soften the veggies slightly.  Then add in the garlic.  Cook for a few more minutes before tipping in the chopped zucchini.  Add the thyme and the bone broth, taste and season as necessary.

Simmer gently for 20-30 minutes until the vegetables are all tender.

Add the coconut milk and puree with a stick blender.

Re-taste and adjust the seasonings as necessary.


This soup is good hot or cold.

Zucchini Hummus

I love hummus, but seeing as it is made from chickpeas (which are a legume), it is most decidedly not Paleo…

There are a large amount of Paleo Cauliflower “Hummus” recipes out there, but I don’t have any cauliflower right now, so needed to come up with an alternative dip for the lunch-boxes….  but I did know that I wanted a “hummus” to dip the eggplant chips in.

After rummaging in the fridge for a while, I came up with some zucchini….

And a plan formed….

This recipe contains tahini (sesame seeds) which is an AIP stage 2 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Zucchini “Hummus”

serves 6


2 large zucchini – peeled and roughly chopped (no need to chop finely, this is going in the food processor!)

1/4 cup lemon juice

1/2 cup tahini

1 tbsp extra virgin olive oil

2 tsp cumin

4 cloves of garlic

1 tsp sea salt

freshly ground black pepper to taste

This recipe takes seconds to make.  All you are going to do is dump all the ingredients in the food processor and pulse it until it forms a creamy dip.

Check the seasoning and add more salt or pepper as needed, then transfer to a serving dish and chill until required.



Surprisingly, this actually does taste like hummus (I suspect it is the combination of tahini and cumin).  It is also pleasantly thick.  And because the zucchini were peeled, it even looks like hummus.

I just KNOW it will taste fabulous with those eggplant chips.

And of course being a dip, it will encourage the kids to eat more veggies as well…

Don’t just keep this as a lunch-box filler though.  This can be used anytime you want a dip for veggies or chips.  I also suspect that it is thick enough that it could make a good filling for a wrap or sandwich as well.  And of course it would be fabulous as an appetizer or snack…

And of course it is a great way to use up a glut of zucchini!

Pork Ragu with Zoodles

Pork Ragu with Zoodles

serves 6

Pork Ragu with Zoodles

Pork Ragu with Zoodles

This was last nights dinner and it was very tasty  The sauce was rich, meaty and delicious and full of texture.  The zoodles had the right amount of body to cope with the chunky sauce without being overwhelmed.  It did take a long time to cook (almost the entire afternoon), but the results were worth it.  The pork and bacon I use is wonderful stuff that I buy from Spragg’s Meat Shop.  About once every 2 months we order half a pig from them and we usually pick it up at the Calgary Farmers Market.  In fact, we have one half-pig on order to be picked up tomorrow.

Because this contains nightshade spices and tomatoes, this is an AIP stage 4 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.


2.5lb boneless pastured pork butt

8oz pastured bacon

1 large carrot – diced

2 stalks celery – diced

1 onion – diced

4 cloves garlic (crushed)

1 28oz can crushed tomatoes

2 cups bone broth

1 cup red wine

1 tsp red chilli flakes (optional – if you don’t like spicy stuff leave it out)

1 tsp paprika

1/2 tsp fennel seeds

1/4 tsp nutmeg

1 tsp dried basil

1 tsp dried oregano

1 tsp dried thyme

unrefined sea salt and freshly ground black pepper to taste


Cut the pork into 1″ cubes.  Heat a heavy pot to a fairly high heat and brown the cubes of pork in batches.  Don’t dump the entire lot in the pan or they will not brown.  As each batch is browned, remove them and add more.  This may produce a lot of smoke, so keep your fan on or your smoke alarm will go off (Guess how I know this?).

Once the pork is all browned, add the bacon to the pan, reduce the heat to medium so that the bacon does not burn before all the lovely bacon fat has rendered out.  Once the bacon is nicely crisp and there is a decent amount of bacon-fat goodness in the pan add all your veggies and the garlic.  Cook until slightly softened but not browned – it will take 3-5 minutes.

Add the wine to deglaze the pan and scrape the base to remove any stuck on meat juices and good stuff.

Add the pork , the tomatoes, bone broth (not sure what variety I used – I suspect it was chicken.  I need to start labeling my containers of bone broth!), all the spices and the herbs.  Stir well and bring to a simmer.   Cover and allow to cook, stirring occasionally for at least 3 hours, maybe more if you have time.

Remove the lid and allow to reduce until thick and delicious.  This may take upwards of another hour.

Now you need to shred as many of the pork pieces as you can find – if you are finding that your pork is not shredding well, or is too tough, cook it for another hour until it is tender enough to pull into small shreds.

And that is the ragu made.  You can now leave it in the covered pan while you make your zoodles.  It will keep plenty warm enough.



serves 6

Zoodles are basically zucchini noodles.


6 zucchini (It is pretty much 1 per person)

unrefined sea salt

oil to sautee


Cut the zucchini lengthwise into very thin slices – as thin as you can manage.  I had to use a knife because I don’t own a mandoline (one is on my wishlist of kitchen gadgets).  Then cut each slice into thin noodles lengthwise.  Sprinkle the zoodles that you have just made with a little salt – not too much, just enough to season them a little.

Heat a little oil (I used coconut oil but you can use whatever you fancy) in a wok and add the zoodles.  Toss for a few minutes in the hot oil until they are tender-crisp but not coloured.

Serve topped with the ragu you made earlier.

This was an absolutely delicious ragu, one I will most definately be making again.  And that amount just nicely fed our family of 6…  this is all that was left.