It’s summer and the zucchini are coming in! Of course I forage for them as I do not have room in my garden for growing large zucchini plants. I did try that last year and I got one zucchini before the plants faded away. Very disappointing. However, my local real food market, Rita’s Real Food in Bayport, is selling large zucchini for $1.50 per pound. That’s a bargain!
If you are lucky enough to grow zucchini, I’m sure you are wondering what to do with them all! This is a great recipe for making a wonderful and fun snack for kids and adults that is SCD/GAPS friendly, especially in the early stages of the diet. Zucchini is one of the first vegetables to eat on these diets as it is so easy to digest when it is peeled and deseeded. For another great zucchini recipe check out my Coconut Zucchini Muffins!
Zucchini or courgette is full of vitamins A, C and folate. It has moderate amounts of choline, vitamin K and trace amounts of the B vitamins. It is also full of potassium with some phosphorus, calcium and magnesium and trace minerals. There is a healthy 2:1 ratio of Omega 3 to 6. It’s a winner!
5 – 6 pounds zucchini squash (organic if possible)
10 eggs (pastured if possible)
1 cup coconut flour
2 -3 teaspoons sea salt
Butter, coconut oil or ghee for cooking
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