Recipe Courtesy of Dr. Josh AxeEverybody loves pizza, and according to statistics, the number of pizzas ordered and delivered every year totals in the billions. The problem, however, is that no one actually loves how they feel after they’ve eaten pizza.There are a number of culprits for that queasy, bloated feeling you likely feel after a slice (or three). For starters, the traditional pizza crust is made from highly-processed wheat. And this isn’t just a problem for celiacs. Even those with a gluten sensitivity can experience adverse effects from wheat consumption, including digestive problems, brain fog or skin rashes. If that wasn’t bad enough, that stretchy, melty mozzarella that everyone craves is likely full of hormones, antibiotics and other non-appetizing chemicals that factory-farmed cows are given on a daily basis.Now for the good news: This recipe will satisfy every pizza craving without any of the negative side effects and genetically modified ingredients. The nutrition benefits of zucchini are numerous, and goat’s milk provides and easier to digest and more nutritious alternative to traditional dairy. Add in some roasted tomatoes and Vitamin K and Vitamin A-rich arugula, and this is a quick and easy dinner or snack that you can feel good about eating.
Looking for a low-carb alternative to the traditional slider? These sliders can be made with turkey or chicken. Swap out buns for thick slices of zucchini.This recipe provided by My Wellness Solutions.
Along with tomatoes and mozzarella, zucchini is another popular summer ingredient, and this recipe combines them all. Make these savory zucchini cakes from all of the abundant squash, and then stack them up with tomatoes, mozzarella, and basil for a delicious dinner.
Lasagna is a family favorite, and this recipe uses garden fresh zucchini to make it a light and delicious dish. This is a great gluten-free recipe and is perfect for when you're craving Italian. You can also add sautéed zucchini or other fresh garden vegetables into your meat sauce for even more nutrition.Click here to see more recipes on Cindy's Table
One morning, I literally took this out of the oven about 15 minutes before I had to leave for work. It was too hot to slice, so I just wrapped it in foil and dish towels to transport it to work.
Once I got to work, one of the attorneys asked what I had. I told her it was quiche and when I said it had corn and green chiles in it, I think in the back of her head, she was like "Um, no thanks!" But she skipped breakfast. I told her if she didn't like it I wouldn’t be offended.
See all quiche recipes.
Growing up, my grandfather would grow zucchini in his backyard, so one dish that automatically transports me to those summer visits with him is zucchini pancakes. Like my grandfather's recipe for meatballs, the key to these zucchini pancakes is knowing when the batter "feels" right — the ratio of shredded zucchini to flour to eggs is based much more on texture then on an exact measurement of ingredients. If you're using three zucchini, start with two eggs and a quarter cup of flour, then add from there until the mixture is just bound together.
Try this Turkish recipe for zucchini pancakes from chef Galip Ozbek of Savann Restaurant located in New York City's Upper West Side. They're full of minty flavor and a snap to prepare. The feta is optional, but it does add a nice salty tang to the batter.