Kristy's Kitchen

Ingredients: 1 medium zucchini, peeled and chopped 1/4 cup fresh squeeze lemon juice 1/4 cup tahini  1 Tbsp. extra virgin olive oil  1 tsp. cumin 1/2 tsp. sea salt 1/4 tsp. fresh ground black pepper 2 cloves garlic, chopped Instructions: Place the lemon juice and tahini in a food processor and blend for about 30 seconds or until well combined and creamy. You may need to scrape the sides once or twice to get the ingredients to fully combine. Add the zucchini, olive oil, cumin, sea salt, black pepper and garlic and blend until smooth. You may need to scrape the sides once or twice.  Transfer the hummus to a medium sized bowl and place in the refrigerator for at least 30 minutes.  Recipe from http://www.paleocupboard.com/zucchini-hummus.html  

Ingredients: 3 eggs  1 cup vegetable oil  1 cup brown sugar  1/2 cup sugar  1 teaspoon vanilla  2 cups zucchini squash, finely shredded 3 cups flour  1 teaspoon baking soda  1/4 teaspoon baking powder  2 teaspoons cinnamon  1 teaspoon salt  Instructions: Preheat oven to 325. In a large mixing bowl beat eggs, then add oil, brown and granulated sugar, vanilla and zucchini; mix well. Set aside. In a medium mixing bowl sift together flour, baking soda, baking powder, cinnamon and salt. Gently combine egg mixture with flour mixture. Add nuts at this time if desired. Divide evenly between two loaf pans, coated with nonstick vegetable spray. Bake for 1 hour. Remove from oven. Adapted from meals.com

Ingredients: 2 TBSP Kerrygold butter 1 zucchini, cut into thin strips Salt Pepper 2 bacon strips, cooked and chopped  4 oz. mushrooms, chopped Parmesan cheese, shredded Instructions: Heat the butter in a skillet over medium high heat. Add the zucchini strips and sprinkle with salt and pepper. Cook until "zoodles" soften a bit. Add mushrooms and bacon, and stir until flavors are mixed. Sprinkle with parmesan cheese and serve. Serves 2, as a side dish

Ingredients: 3 medium yellow squash (can also use zucchini)  1 scallions, chopped 1 tablespoon extra virgin olive oil  Mix of salt, pepper, onion powder and garlic powder to taste (I use Camp Seasoning from  http://thebutchershop.com/ )  Instructions:  Cut the ends off of the squash, peel and slice into "noodles" with mandolin or spiral slicer. Heat 1 TBSP EVOO over medium high heat. Add the scallion and stir fry for about 1 minute. Add the "squoodles" and sprinkle with seasoning. Stir until heated through.

Ingredients: 1 medium zucchini, peeled and chopped 1/4 cup fresh squeeze lemon juice 1/4 cup tahini  1 Tbsp.  extra virgin olive oil   1 tsp. cumin 1/2 tsp.  sea salt 1/4 tsp. fresh ground black pepper 2 cloves garlic, chopped Instructions: Place the lemon juice and tahini in a  food processor  and blend for about 30 seconds or until well combined and creamy. You may need to scrape the sides once or twice to get the ingredients to fully combine. Add the zucchini, olive oil, cumin,  sea salt , black pepper and garlic and blend until smooth. You may need to scrape the sides once or twice.  Transfer the hummus to a medium sized bowl and place in the refrigerator for at least 30 minutes.  Recipe from  http://www.paleocupboard.com/zucchini-hummus.html