When we met, the hubs was quite the gourmet chef making amazing dishes like Taco Bell drive-through delight, and Subway sandwich on a paper plate. It’s no wonder he stole my heart! After all, it certainly wasn’t his motorcycle that did me in. I wasn’t sure if he’d ever live up to that once we got married, but somehow he still manages to blow me away by continually expanding his kitchen skills. Recently he pondered my food sensitivities, gluten-free circumstance, and passion for Italian food. Then and he whipped up an Italian Zucchini Bake that the entire family drools over! Yes, we’ve had it three times in two weeks!
All joking aside though, ladies, this man can cook! I love his fearless attitude in the kitchen. He tries new things constantly, and although some are disasters, 99% of the time I request the recipe again, and again, and again! This Italian Zucchini Bake is no exception to that 99%!
Italian Zucchini Pasta Substitute
One of the things we work with our clients on is incorporating more veggies into their lives by substituting veggies for all sorts of different things. Do you need a bun for that grass-fed beef patty? Use some giant lettuce leaves! Do you want some chicken fried rice? Use cauliflower instead! Do you love pasta as much as I do but can’t eat gluten? Try some naturally gluten-free zoodles, or zucchini spears in this case! If you need help incorporating more veggies, check out our veggies most recipes on our Recipes page.
Are you already living a veggies most life? We’d love to hear about some of your favorite recipes in the comments. Or, if you’re craving something special, but you aren’t sure how to create a veggies most recipe for it, let us know, and we can add it to our menu! Now, for the part you’ve waited for: the recipe!
An Italian recipe without the pasta? Absolutely! This delicious zucchini bake is perfect for "veggies most" families as a dinner option. Don't forget to add a protein side.
- 6 zucchini quartered lengthwise
- 1 large purple onion diced
- 1 cup grape tomatoes halved
- 5 cloves fresh garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Himalayan salt to taste
- 3 tablespoons avocado oil
- 2 tablespoon chopped fresh parsley leaves
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Preheat oven to 350 degrees F. Coat a baking dish with sprayable avocado oil; set aside.
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Dice onion and set aside.
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In a small bowl, combine thyme, oregano, basil, garlic powder, and salt, to taste.
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Place zucchini, onion, tomato, and garlic into prepared baking dish. Drizzle with avocado oil and sprinkle with seasoning mixture. Toss everything to coat. Place into oven and bake until tender, about 25 minutes.
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Serve immediately, garnished with parsley, if desired.
Perfect for our clients following our premium nutrition plan. As a dinner, fill your plate up 75% with this veggies most dish, and add 25% protein like grilled chicken or salmon.