We’re going nose-to-tail with our zucchini today! I saw these charmingly small organic zucchini at Whole Foods, and was inspired to cook them without trimming the ends off, chopping them up, or turning them into noodles. Sometimes, we just have to let zucchini be! It’s a beautiful vegetable, and when it’s browned like this and braised until tender, you can eat the whole entire thing.
Yield: 2-4 side dish servings
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
1 tablespoon ghee or coconut oil
4-6 zucchini (the smaller the better), halved lengthwise
1 shallot, minced
1/2 teaspoon cumin
1/2 teaspoon paprika
A pinch or two of cayenne pepper
Salt and freshly ground black pepper to taste
1 tablespoon sherry vinegar (or substitute white or red wine vinegar)
1/2 cup chicken or vegetable stock
Chopped fresh cilantro, for serving
When the zucchini are nicely browned, flip them over. Sprinkle the shallots into the pan, trying to get most of them in the nooks between the zucchini as opposed to on top. Sprinkle on the cumin, paprika, cayenne, salt, pepper, and vinegar. Pour the chicken stock into the pan, and transfer the pan to the oven. Roast for about 10 minutes, or until the zucchini is tender when pierced with a fork and most, but not all, of the liquid has evaporated. Spoon the shallots and sauce on top of the zucchini, top with cilantro, and serve hot or warm.
Want more Whole30 tips & recipes? Come back for a new post everyday this month, and check out these previous posts:
- Orange Ginger Squash Soup (Whole30 Day 1)
- Creole Hash & Eggs (Whole30 Day 2)
- 5 Essential Paleo Flavor Boosters (Whole30 Day 3)
- Chicken Meatballs with Garlic Kale Marinara (Whole30 Day 4)
- Cooking with Coconut Oil Review + Pork Chops with Apple Compote (Whole30 Day 5)
This post contains affiliate links. If you make a purchase on Amazon after clicking one of my links, I receive a small commission (the price you pay is not affected). Thank you so much for supporting my site!