Zucchini Pizza {gluten free and paleo}
Creamy Coconut Asparagus Soup
Zesty Lemon Dressing
Salmon Cakes
Steak Fajitas {paleo, diary & gluten free}
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- 1 1/2 of grass fed beef
- 5 zucchini
- 1 cup of shredded cheese
- 1/4 cup uncured pepperoni
- 1/2 cup red sauce
- handful basil
- sea salt
If you know me, you know my other weakness besides cookies is pizza! Although, now I will be eating more pizza than ever with this delicious recipe! The combination of pizza flavors and fresh crunch of the zucchini made this a favorite at all my gatherings and my kid asked for more!!!!
Every time I make this recipe, the house smells like fresh pizza is cooking! My mouth is salivating as I type this. I love making food that is all in one a vegetable and protein, making it a complete meal! It is a satisfying meal and when it looks so esthetically pleasing, I am more inclined to eat it.
I have seen stuffed peppers and zucchini with rice or quinoa but I was craving pizza and wanted to use the scrawny zucchinis forgotten in my fridge. Turns out they were the perfect bite size, hand held food for this pizza creation. My niece, who is a college student, sent me a picture of zucchini stuffed with vegetables and chicken, that she made for dinner and I have to say it made my day! Love that she is into yummy healthy food! This is for you beautiful Chrissy!
I used red sauce on half and my homemade pesto on the rest! Recipe below.
- 1½ lbs. of ground grass fed beef
- 5 zucchinis
- 1 cup of shredded cheese
- ¼ cup uncured pepperoni
- ½ cup red sauce
- 1 tablespoon Italian spice
- handful basil
- sea salt to taste
- Preheat oven to 350. In a frying pan cook meat with chopped fresh basil, and Italian spices.
- Cut zucchini in half and scoop/scrape out pulp till you have it hollow. Leave flesh at each end. DRAIN the juice from meat. Chop pepperoni and add to cooked meat. Mix red sauce into meat and scoop into zucchini. I add a little dab on top too.
- If using the FreeDiet Pesto add ½ cup pesto to meat and serve with a dollop more on top.
- Sprinkle cheese on top and bake for 20 minutes in a 350 oven.
- 1 cup cashews
- ¾ cup olive oil
- 2 handfuls of basil
- ½ cup spinach or kale (frozen works)
- juice of 2 large lemon
- 4 steamed garlic cloves
- 1½ tsp. pink Himalayan sea salt to taste
- In a food processor add all ingredients and pulse. If using Vita Mix careful not to puree it.
- You can add few tablespoons water to help blend as you pulse if needed.
- It will keep in fridge for a week or you can freeze it.
Amy’s “family marinara” is one of the red sauces I use in a pinch that does not have any added sugar.
With a Spoonful of Pizzalicous Health,
Dawn
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