Gourds Around The World
Zucchini slices make the perfect sub for gluten-heavy noodles in this made-over dish, but did you know that this variety of summer squash (you read that right) goes by many names? In some parts of the world, it’s referred to as a courgette, and in other parts, like the UK, the mature fruit is called a marrow.
HOW TO USE IT
- Casserole-topped spuds. Spoon casserole over a baked sweet potato or Russet potato; sprinkle with avocado and cilantro.
- Make a bowl. Cook cauliflower rice with a bit of lime juice and salt. Spread cauli-rice in a bowl and top with enchilada casserole, shredded romaine, salsa, guacamole and a little bit of chopped pineapple or mango, if desired.
- Prep Time
- 3 tbsp avocado oil
- 3 tbsp chili powder blend
- ½ tsp each ground cumin and dried oregano
- ¼ tsp smoked paprika
- ¼ tsp sea salt + additional to taste
- ½ cup cold water
- 1 tbsp arrowroot starch
- 1 6-oz can unsalted tomato paste
- 1 cup low-sodium chicken broth
- 2 zucchini, trimmed
- ½ tsp sea salt + additional to taste
- 2 tbsp avocado oil
- 1 yellow onion, finely chopped
- 2 poblano peppers, seeded and diced
- 3 cloves garlic, minced
- 1¼ lb shredded cooked chicken (about 5 cups)
- Lime wedges, chopped avocado, radish slices, and fresh cilantro
1. Make sauce: In a medium skillet on medium, heat oil. Add chili powder, cumin, oregano, paprika and salt; cook, stirring constantly, until fragrant, about 1 minute. In a small bowl, whisk together water and arrowroot. To skillet, stir in tomato paste and broth, then whisk in arrowroot mixture; cook, whisking often, until sauce thickens, 2 to 3 minutes. Remove from heat. Season with additional salt, to taste. (NOTE: Make sauce up to 2 days ahead. Cool, cover and refrigerate. Warm before using.)
2. Make casserole: Using a mandoline, slice zucchini lengthwise into 1/16-inch- thick strips. Sprinkle with salt; lay strips onto cooling racks over a baking tray to drain.
3. In a large skillet on medium, heat oil. Add onion, sprinkle with additional salt, to taste, and cook, stirring occasionally, until tender, about 5 minutes. Add peppers and garlic; sprinkle with additional salt, to taste, and cook, stirring occasionally, until vegetables are tender, 2 to 3 minutes. Stir in chicken and 1 cup sauce; cook, stirring, just until warmed through, 1 to 2 minutes.
4. Preheat oven to 375ºF. Pat zucchini slices dry. To a 7 x 11-inch baking dish, add ½ cup sauce, spreading to coat the bottom. Top with a layer of zucchini, one-third of chicken mixture and ¼ cup sauce; repeat layers twice. Cover and bake for 20 minutes. Remove cover and continue baking until zucchini is tender and casserole is hot and bubbling, about 15 minutes more. Let cool at least 10 minutes before serving. Serve with optional toppings, if desired. Store leftovers in an airtight container and refrigerate for up to 4 days.
- Serving Size: 1/6 of recipe
- Calories: 334
- Carbohydrate Content: 15 g
- Cholesterol Content: 71 mg
- Fat Content: 19 g
- Fiber Content: 4 g
- Protein Content: 28 g
- Saturated Fat Content: 3 g
- Sodium Content: 463 mg
- Sugar Content: 6 g
- Monounsaturated Fat Content: 11 g
- Polyunsaturated Fat Content: 4 g