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Zucchini Egg Nests

December 31st, 2019 by Debbie Martilotta

Ingredients

  • 3 large zucchini or 4 small, to yield 6 cups spiralized
  • 1 tsp salt, more to taste
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp ground black pepper plus more to taste
  • Coconut oil, for greasing
  • 6 Farm Fresh eggs
  • Optional: Crushed red pepper, spices, fresh herbs like dill, cilantro, parsley for garnish

Instructions

  • Use a vegetable peeler or a spiralizer to slice the zucchini into noodles.
  • Place in a colander over a bowl and toss with sea salt until evenly coated.
  • Let the zucchini noodles sit for 20 minutes so they can sweat.
  • Preheat oven to 400 degrees F, and use coconut oil to generously grease a 6-cup jumbo muffin tin or 6 ramekins that are at least 3.5 inches in diameter.
  • Use your hands to squeeze the zucchini noodles to release as much moisture as possible.
  • Place in a bowl and add garlic powder, onion powder, and ground black pepper.
  • Carefully separate the egg whites from the yolk. The easiest way to do this is to crack an egg into your hand over a bowl, then pass the egg yolk from one hand to another until the whites drip down between your fingers into the bowl.
  • Place the yolks on a plate, and add the whites to the zucchini noodles and mix together.
  • Divide the zucchini noodles into the prepared muffin tin cups or ramekins. Create a nest and leave an indent in the center.
  • Carefully place a yolk in the center of each zucchini nest.
  • Sprinkle with more salt and pepper.
  • Bake for 15-20 minutes until the yolks are cooked to your liking.

courtesy of What Great Grandma Ate

Roasted Zucchini, Squash, Onions, and Tomatoes

August 14th, 2019 by Debbie Martilotta

Ingredients

  • 2 small zucchini (1 lb), cut into 1/2-inch thick slices
  • 2 small yellow squash (1 lb), cut into 1/2-inch thick slices
  • 1 med onion, cut into 1″ thick squares
  • 14 oz cherry or small Campari tomatoes, sliced in halve
  • 3 Tbsp olive oil
  • 4 cloves garlic, minced (1 1/2 Tbsp)
  • 1 1/4 tsp Italian seasoning (or your favorite dried or fresh herbs)
  • Salt and freshly ground black pepper
  • 1/2 cup finely shredded organic Parmesan cheese
  • Fresh or dried parsley, for garnish (optional)

Instructions

  1. Preheat oven to 400 degrees.
  2. Line an 18 by 13 inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
  3. In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 – 10 minutes to allow flavors to infuse into oil).
  4. Place zucchini, squash, onions, and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
  5. Pour onto the prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each.
  6. Roast in preheated oven 25 – 30 minutes until veggies are tender and Parmesan is golden brown.
  7. Garnish with parsley if desired and serve warm.

Recipe source: Cooking Classy