The dishes keep getting uglier and uglier. I very loosely followed the recipe on Carolyn's blog http://primaltightwad.blogspot.com/2013/08/zucchini-meeny-miny-moe.html, substituting butter for coconut oil and sweetening with coconut milk instead of stevia. In the interest of time, I kept the skin and the seeds in the mix as well. I did not quite achieve the mashed texture, but with a little bit of cinnamon and Holy Land's Ras El-Hanout blend (per Carolyn's recommendation), this ended up being a great late breakfast.
Yay!!! Most of the food that I make and enjoy is quite ugly, which is why I don't put photos on my blog. I have been eating the mashed zucchini on workday mornings and savoring every bite. I usually start it the night before, cooking one side of the slices for 15 minutes or so, then turning off the heat and leaving it covered overnight. In the morning, I flip them while they're still cold, then cook them for another 15 minutes or so while I'm getting ready for work. I kind of like zucchini seeds in the final dish (ratatouille, mashed, etc.), as long as they aren't too woody. The dish is good with toasted pumpkin seeds, too.
ReplyDeleteC