Preheat the oven to 425 degrees F (220 degrees C).
Melt butter in a medium iron skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add zucchini and cook until tender, about 3 minutes. Season with salt and black pepper.
Whisk eggs, cream, and nutmeg in a bowl. Pour over zucchini mixture and sprinkle with Gouda cheese.
Place iron skillet in the preheated oven and bake until golden and set, 15 to 20 minutes.
Place zucchini and onion in well-buttered
Combine zucchini with coconut oil and butter in a medium skillet over medium heat. Add Parmesan cheese, chili powder, salt, and cayenne pepper. Stir until cheese melts.
Reduce heat to low and add eggs; stir quickly until fully mixed in. Increase heat back to medium and cook, stirring and flipping occasionally, until edges of the hash are lightly browned, about 15 minutes.
Slice zucchini about a 1/4 inch
Slice zucchini about a 1/4 inch
ightly yellow in color. Add zucchini and saute for 4 minutes
For the keto bread: Preheat the oven to
edium low. Add celery and zucchini and lightly saute until just
Reduce heat to medium. Add zucchini and chanterelle mushrooms. Cook and
reate long, thin slices of zucchini, avoiding the seedy center. Lay
mandolin to cut the zucchini into strips, about 1 cm
EEDS FROM 2 VERY LARGE ZUCCHINI, SLICE AND DICE INTO SMALL
Melt ghee in a skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in sausage and grated cauliflower; cook for 3 minutes more. Add zucchini and cook until tender, about 3 minutes.
Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.
Add the tomatoes, basil, and zucchini to the egg mixture. Mix
nd vinegar. Stir in garlic, zucchini, and broccoli.
Mix everything
Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
Combine lime zest, lime juice, paprika, salt, and pepper in a bowl.
Place zucchini slices in a single layer on the prepared baking sheet. Spray with cooking spray and sprinkle lime mixture on top.
Bake in the preheated oven until golden and crispy, 45 to 60 minutes.
Peel zucchini and remove seeds from center.
Cut into chunks and place in a large kettle.
Add sugar and pineapple juice. Bring to a boil and simmer for 20 minutes.
Pack into clean jars for canning.
Place filled jars in a canner of boiling water and process for 20 minutes.
Use in recipes calling for pineapple.
Steam the zucchini and eggplant until tender.
n large bowl; stir in zucchini and pineapple.
Combine flour
ine to use in your recipes.Tip: For best results, do