Tag Archives: Zucchini

Zucchini Pappardelle with Avocado sauce and Mushrooms

Lunch and Light Meals, , , , , , , , , , , , ,

Zucchini Pappardelle with avocado nut sauce and mushrooms

This is a light, healthy, lunch that gives you a lot of vegetables in one meal. Is made more substantial through the avocado sauce, and given a little bite through the chilli, which you can leave off if you are not a chilli fan. It is enough for 2 people, but for bigger eaters you might like to add an additional zucchini.

Ingredients

  • 2 zucchinis (1 per person)
  • 50g soft nuts (Brazil, almonds, walnuts, cashew or a mix)
  • 2 avocados
  • juice of half a lemon
  • handful mint leaves
  • 50ml olive oil
  • sea salt
  • freshly ground pepper
  • 150g mushrooms
  • chilli flakes
  • coconut oil to cook

Directions

  1. Using a flat peeler or grater shave slices of the zucchini (courgette) to make the pasta
  2. Slice the mushrooms into 1-2mm slices
  3. Take a blender jar or food processor bowl. Add the nuts and blend for 15-20 seconds to chop the nuts roughly.
  4. Cut open the avocados and remove the pits. Scoop out the flesh and add it to the blender. Add the lemon juice, mint leaves, olive oil, a pinch of sea salt and a few grinds of freshly ground black pepper.
  5. Blend the mix to a smooth mix. There might still be some nut chunks, and that is ok. It adds texture.
  6. Pan fry the mushrooms in a pan with a little coconut oil, sea salt and freshly ground pepper for 2-3 minutes until softened. Remove from the pan.
  7. in the same pa, heat a little more coconut oil, add the zucchini pasta and quickly pan fry for about 2 minutes. You are only trying to soften and warm them through, not to cook them until golden. 
  8. Pile the zucchini pasta onto 2 plates. Top with half the avocado mix on each plate. Top with the mushroom mix. Garnish with some chili flakes, freshly ground black pepper and some olive oil. 

Music to go with it…
Listen on Spotify: Gin Wigmore – Gravel & Wine

Pumpkin Zucchini Omelette with Lamb and Spinach

Lunch and Light Meals, , , , , , , ,

Pumpkin Zucchini Omelette with Lamb and Spinach

Lunch does not have to be boring, but it also does not have to take an hour to cook. This pumpkin and zucchini omelette is sweet and delicious, but won’t take you all morning to prepare. We paired it with lamb tenderloins and a salad of spinach leaves to complete the meal.

Ingredients

  • 3 eggs
  • Salt and Freshly Ground Black Pepper
  • 1 tsp dried herbs like oregano, thyme, rosemary
  • 50 ml coconut milk
  • 1 onion, sliced
  • 3 Garlic cloves, sliced
  • 100 gr pumpkin, cut into small cubes
  • 1/2 large Zucchini (courgette), cut into small cubes
  • 3 mushrooms, sliced
  • Handful of fresh mint leaves
  • Large handful baby spinach
  • Splash of good quality red wine vinegar
  • Splash of olive oil
  • 1 x 250 gr lamb tenderloin

Directions

  1. Beat the eggs with salt, pepper, dried herbs and coconut milk. Set aside.
  2. Chop up the pumpkin, onion, garlic, mushrooms, zucchini.
  3. Heat a little coconut oil in a oven proof frying pan and fry the chopped vegetables for a few minutes until they are getting soft.
  4. Add the egg mixture and cook until it starts to set.
  5. Transfer the pan to a preheated oven and grill for around 5 minutes or until the top start to brown.
  6. Take the pan from the oven and let cool off a little.
  7. Garnish with a few mint leaves and sprinkle with olive oil
  8. Season the lamb and fry for 2 minutes on both side for medium – rare. Let the meat rest for 10 minutes, slice and serve with the omelette

Music to go with it…
Listen on Spotify: Gregory Isaacs – Night Nurse

Stuffed Courgettes with Minced Lamb

Lunch and Light Meals, , , , , , , , , ,

Stuffed courgette with lamb mince

While this recipe reads like a side dish, if you use large enough courgettes, it can also be the main dish. Add a simple lettuce for a full meal.

Ingredients

  • 1 green courgette (zucchini)
  • 1 yellow courgette (zucchini)
  • 1 red onion, chopped
  • 2 garlic cloves, chopped finely
  • 2 slices parma ham, chopped
  • 500g minced lamb
  • 100g mushrooms, chopped
  • 1 red chilli, finely chopped, seeds discarded.
  • 1/2 Tbsp Lebanese seven spice powder
  • salt and pepper
  • handful of fresh mint
  • handful of fresh oregano
  • handful of pine nuts
  • coconut oil

Directions

  1. Scoop the meat of the courgette. Place it into a tea towel and squeeze out the excess moisture. 
  2. Heat a frying pan with a little coconut oil. Fry the onion and garlic over a moderate heat until it is golden brown and fragrant. 
  3. Add the parma ham and cook for a couple of minutes until crispy. 
  4. Add the minced lamb to the pan and cook it until it is all brown – about 5 minutes. 
  5. Add the mushrooms and chopped courgette meat (removed from the courgettes) to the pan and cook them through – about 5 minutes. 
  6. Add the Lebanese seven spice powder, salt and pepper to the pan and cook for a couple of minutes until fragrant. 
  7. Fill the courgettes with the mince mixture, top with the pine nuts, and place on an oven tray, and cook in the oven at 180 degrees C for 8-10 minutes until the courgettes have softened.
  8. Garnish the filled courgettes with the pine nuts, fresh herbs and a little freshly ground black pepper.
  9. Serve with a simple salad to make a complete meal. 

Music to go with it…
Listen on Spotify: Damien Jurado – Brothers and Sisters of the Eternal Son