ZUCCHINI JUICE RECIPES

POST #788
Here are some zucchini juice recipes from 877MyJuicer.com

PINEAPPLE-ZUCCHINI JUICE
If you’re worried that you won’t like the taste of the zucchini, try this flavorful juice. The mild-mannered zucchini is masked by the bright pineapple and vibrant parsley. This is a perfect juice to have in hand while soaking up a few last sunny afternoons.

• 1 medium zucchini
• 1 handful spinach or romaine lettuce
• 1/2 cup parsley
• 2-4 stalks celery
• 1+ cup pineapple (the more you use, the sweeter the juice will be)

Feed all ingredients through your juicer. Sip and enjoy immediately!

CLASSIC GREEN JUICE WITH  A TWIST
Try adding a zucchini to this standard juice recipe (or try it with your own favorite mix) to use of some of that summer excess!

• 2 cups greens (preferably kale and spinach)
• 2 pears
• 1 cucumber
• 1 zucchini
• 1 inch peeled ginger
• lemon to taste

Juice as usual. Revel in the fact that you have one less zucchini to use. 

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NIBBLES – what I did with the leftovers

Last night, I made spaghetti with zucchini pasta and a tomato/onion/red bell pepper/almond sauce. My sauce came out thick, but I like it that way.

After dinner, I looked at the leftover sauce and just knew I was not oing to eat it this week.  I had a leftover zucchini so I sliced it on the mandonline and then put a spoonful of sauce on each slice and everything in the dehydrator overnight.  This morning, I was amazed at how small the zucchini slices had shrunk, but I was very pleased with the taste of these little bites. My room-mate says they taste like pizza.  Next time, though, I am going to slice the zucchini thicker.

WHAT TO DO WITH ZUCCHINI

I love zucchini! Don’t get me wrong! There is, however, a limit to how many times I can eat zucchini pasta in a 7 day period, and how many zucchinis I can put in green smoothies. Hence, I felt it necessary to explore new things to do with zucchini.

Here is a recipe for beanless zucchini based on something I found in Ani’s Raw Food Kitchen, by Ani Phyo.

BEAN-LESS ZUCCHINI-KALAMATA OLIVE HUMMUS
1/4 C sunflower seeds, soaked 6 hours
1 C zucchini, chopped
2 cloves garlic
juice of 1/4 lemon
1/8 C olive oil
1/4 C tahini
1/8 C kalamata olives, pitted and chopped
generous sprinkle cayenne pepper

Process all ingredients in a food processor until smooth hummus consistency.

This turned out pretty good. (I am not crazy about lemon, so I may eliminate it, or else only put a teaspoonful in next time)
It is a good dip for vegetables and it works well on my crackers, also.

I am imagining including red bell pepper the next time I make it.

I am also picturing how to dehydrate this if I  don’t  finish it in 2 or  3 days.

CABBAGE, CARROT, BEET, & ZUCCHINI RECIPES

CABBAGE SLAW (no mayo)
Cabbage – depending on how much you need
1/2 to 1 onion (to taste)
black pepper (to taste)
red pepper (to taste)
No Salt Spike (or other herb blend) to taste
Garlic powder (or fresh garlic) (to taste)

Finely slice cabbage (or process in food processor to desired texture – I like it slightly coarser than apple sauce)
Remove to a large bowl.
Add remaining ingredients and mix well.

COLESLAW WITH CASHEW MAYONNAISE
CASHEW MAYONNAISE
1 C cashews, soaked 1-2 hrs., drained
1/2 t paprika
2 cloves garlic
1 t onion powder
3 T lemon juice
1/4 C olive oil
2 T water, or as needed

Combine all ingredients in a blender or food processor and process to a creamy consistency.
Store in refrigerator for up to a week.

COLE SLAW
In a food processor, process to a fine texture (or chop finely)
1 lg. cabbage
1/2 lg. onion

Add cashew mayonnaise to taste.
Mix all ingredients thoroughly.

ZUCCHINI/CARROT/CABBAGE SLAW
1 med. zucchini, julienned
1 med. carrot, julienned
1 stalk celery, chopped
!/2 small head white or red Cabbage, finely chopped or finely processed in a food processor
DRESSING
1/2 cup olive oil
2 Tablespoons lemon juice
1 Teaspoon dijon mustard
salt and pepper to taste

Mix dressing ingredients well in a small bowl.
Toss chilled vegetables in a large bowl and mix in dressing.

ZUCCHINI PASTA
1 or more zucchini (or carrots, beets, or kohlrahbi)

Use a spiralizer to process zucchini into spaghetti-like strings.

BEET SALAD
1 – 2 lg. beets (or parsnips or turnips)
1 – 2 T apple cider vinegar, to taste
optional: 1 t extra virgin olive oil
garlic powder to taste

In a food processor, process beets to an “apple-sauce-like” texture.
Add remaining ingredients and mix well.