Produce of the day #1 Zucchini

I’m starting off the produce of the day challenge with the vegetable, zucchini.  I decided to go with this first because my good friend dropped off a big bag of freshly picked zucchini from his garden! That is the way to my heart!

Looking almost exactly like a cucumber but contains less water, zucchini can be used in so many ways! They have very few calories but are packed full of antioxidants, constipation fighting fibers, omega 3-fatty acids (yay good fats), potassium and more. Here are some recipes to incorporate this magical food into your body.

Zucchini Chips:

  • Organic zucchini (3)
  • Olive oil
  • Sea Salt

  1. Preheat oven to 235 degrees
  2. Slice the zucchini thin and evenly (works best with a mandolin).
  3. Place between two paper towels and cover with a baking sheet. Press down to allow the zucchini to release extra moisture.
  4. Toss zucchini in a bowl with 1-2 tbsp. olive oil and 1 tsp. salt.
  5. Place on a baking sheet lined with parchment paper.
  6. Bake for 2 hours. Eat and enjoy this healthy chip!



  • 2 large eggplants
  • 2 medium yellow onions
  • 3 medium bell peppers
  • 6 to 8 medium zucchini
  • 4 large tomatoes
  • 1 1/2 to 2 tablespoons olive oil
  • 3 to 4 cloves garlic, minced
  • 1 bay leaf
  • 3 to 4 sprigs thyme
  • 1/4 cup loosely packed basil, sliced into ribbons
  • Extra basil for garnishing
  • Sea salt and pepper

  1. Chop eggplant into bite sized pieces and put into a bowl with 1 tbsp. sea salt.
  2. Chop onion, pepper, zucchini and tomatoes into bite sized pieces and place into separate bowls.
  3. In a large pot add 1 tbsp. olive oil and saute onions until brown (10 minutes) on medium/high. Add peppers and cook for another 5 minutes until soft. transfer to a clean bowl.
  4. Add another tbsp. of oil to the pot and cook zucchini for 5 minutes. Transfer to the onions and peppers bowl.
  5. Rinse the egg plant and squeeze to remove moisture. Then place 2 tbsp. of ol=il to the pot and saute for about 10 minutes, until translucent.  Add to the vegetable bowl.
  6. Saute garlic with another tbsp. of oil and then add tomatoes, bay leaf, and thyme.
  7. Add everything back into the pot, bring to a simmer then reduce to low heat. It can sit for 20 minutes to 2 hours.
  8. Remove bay leaf and thyme. Add basil and serve!

Chocolate Zucchini Muffins

  • 1/2 cup oat flour
  • 1/2 cup almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 2 lg. eggs
  • 1/2 cup plain greek yogurt
  • 1/4 cup coconut palm sugar
  • 1/4 cup pure honey
  • 1/3 cup unsweetened applesauce
  • 2 tbsp. vanilla
  • 1 cup grated zucchini
  • 1/2 cup 70% dark chocolate chips

  1. Preheat oven to 350 degrees
  2. Combine the two flours, cocoa, baking powder, baking soda, salt, and chocolate chips in a large bowl.
  3. In a separate bowl, beat the eggs until they become slightly fluffy. Next whisk in the yogurt, honey, coconut sugar, applesauce, and vanilla. Mix until well and then add the grated zucchini.
  4. Stir the wet and dry mix until thoroughly combined. Be careful not to overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling until they’re about 3/4 of the way full. Top with additional chocolate chips, if desired.
  6. Bake for 17-19 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the centre comes out clean.
  7. Yummy!


Published by


I love healthy foods and and working to be the best I can possibly be in all aspects of my's not all...but I'm up for the challenge!

Leave a Reply