Shredded Zucchini Salad with Coconut Water Vinegar

Servings: 2
Preparation Time: 20 minutes

Ingredients:

• 1/2 pound zucchini or summer squash, grated or shredded
• 1 tablespoon mint, chopped
• 1 tablespoon dill, chopped
• 1 green onion, sliced
• 1/2 lemon, juice and zest
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, finely chopped or grated
• 1 tablespoon coconut water vinegar
• 1 tablespoon raw honey
• salt and pepper to taste
• 1 tablespoon chopped nuts of choice, optional
• 1 tablespoon dried cranberries or raisins
• 1/4 cup feta or goat cheese, crumbled

Directions:

Shred zucchini and place in clean towel and squeeze dry.

Put zucchini, mint, dill, and green onions in a large bowl. In a small bowl, mix the lemon juice, zest, olive oil, garlic, vinegar, honey, salt, and pepper. Combine bowls, add nuts, cranberries, cheese, and lightly toss. If bolder flavors are desired, add more dill, mint, lemon, and garlic.

Chill in the fridge for several hours or overnight before serving, if desired, to allow flavors to optimize. It is just as tasty when served immediately.

Cheryl from Carbondale, IL, won $50 for this recipe and photo! Submit yours here!

Zucchini, Oat Bars

Servings: 6
Preparation Time: 60 minutes

Ingredients:

• 1 tablespoon flax seed
• 3 tablespoons water
• 2 cups oats
• 1 cup oat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1/4 cup pure maple syrup
• 1/4 cup Gold Label Virgin Coconut Oil
• 2 teaspoon vanilla
• 2 cups washed and shredded zucchini
• 1/2 cup raisins
• 1/2 cup pecans, chopped

Directions:

Mix flax and water at least 1 hour prior to starting.

Preheat oven to 350 degrees F.

Mix oats, flour, baking soda and powder, spices, and salt in medium-size mixing bowl.

In a large mixing bowl, add flax egg, syrup, oil, and vanilla. Blend well.

Add dry ingredients in 3 parts. Mix well.

Add zucchini to bowl and mix.

Add raisins and pecans and mix really well.

Spray baking sheet with Pam. Pour batter onto a sheet pan and press out and down with fingers.

Bake for 45 minutes.

Recipe and photo submitted by Megan, San Antonio, TX.

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Healthy, Grain-Free, Zucchini Crackers

Servings: 25-30 Crackers
Preparation Time: 45 minutes

Ingredients:

• 1/2 cup grated zucchini
• 2 eggs
• 3 tablespoons coconut oil
• 2 tablespoons coconut flour
• 2 tablespoons blanched almond meal/flour*
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda

Preheat oven to 350 degrees.

Process all ingredients together in food processor or blender until batter is smooth. Spread batter 1/4 inch thick on a parchment paper–lined cookie sheet.

Bake crackers for 15 minutes. Cut crackers into small squares and return to oven. Bake another 15–20 minutes. The crackers on the edges will finish baking first. Remove the outer crackers and continue to bake until all the crackers are crispy. Sprinkle crackers with sea salt and serve.

*To make your own almond meal/flour, grind almonds just until a moist meal consistency is reached. Be careful not to over blend.

Recipe and photo submitted by Tiffany, Junction City, OR.