This week I wanted to pass off a few of the Paleo diet recipes I have come to know and love. For topping, combine pecans, almond flour, oat fiber, sweetener and cinnamon in a bowl then cut in butter until crumbly. I made this with extra zucchini we needed to use up, but had to improvise with the topping and use essentially all almond flour – no other nuts no oat fiber etc. My husband’s father is a retired master chef who was so skeptical when I told him what I was making that he LAUGHED at me!! I served this to my family who were also skeptical, but they were also surprised at how good it tasted. A small amount of apple cider may give a better flavor or you could use an apple flavoring which may be harder to find. This was incredibly authentic, I wouldn’t have guessed the zucchini replaced the apples. I don’t think this is the exact recipe I tried but I have done a mock apple crisp with zucchini and it was fabulous! Low Carb Yum is a participant in the following affiliate programs: Amazon Services LLC Associates Program, LC Foods Affiliate Program, and the Thrive Market Affiliate Program.
Get your greens first thing in the AM with a salad that features your favorite breakfast foods.
Using the wide julienne blade of a mandolin, shred the zucchini lengthwise into noodle-like strips. With the zucchini laying flat on your cutting board, and holding the stem end with one hand, run the peeler from one end to the other pressing somewhat firmly. It had been picked from our garden and it just continued to sit while I cooked all the other summer vegetables. It yielded about 6 cups of peeled and sliced zucchini; just enough to fill the bottom of my 9 x 9-in. You could do this with a very sharp knife by cutting the zucchini lengthwise into very thin slabs, then cut each slab into thin strips.
I bought the peeler at Bed Bath & Beyond, but they are available at a lot of places online. You don’t have to jump through hoops to eat this way, you just need to be creative and open-minded. This week, we have been busy preparing for hurricane Irene which is forecast to hit Connecticut this weekend.
I only wish I had broiled after it was done so that the topping would firm up, but that may be different with the topping recipe as written. Sprinkle the zucchini with salt and pepper.2Chop the onion finely and cook it in 1 tablespoon olive oil until soft.
Keep turning and peeling the zucchini until you've reached the seeds at the center then stop when you've reached any larger seeds. Although we live a little inland, we aren’t far from the shore and they are predicting some heavy rain and storm surge. Since I have a jar of powdered xylitol that is getting close to the expiration date, I used that as the sweetener in the topping. Add the ground turkey and fry, stirring from time to time and breaking the lumps, until nicely browned.
Add salt, pepper, paprika powder and the tomato paste, stir thoroughly and let cook for 1 or 2 minutes.
Pour the tomato cans into the pan, add the oregano and thyme and let the sauce cook for about 10 minutes on low heat. Continue with a few tablespoons of the tomato-meat sauce, then a few tablespoons of the cream cheese mixture, then some zucchini slices again. Sprinkle the rest of the cheese on top and cook for about 30 minutes or until golden brown.5Serve with green salad and some bread.
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