The Zucchini Experiment

21 Jul

This summer I am lucky enough to reap all the benefits of my mom’s garden. She’s planted zucchini, organic heirloom tomatoes, parsley, dill, cucumbers, sorrel, green beans and snap peas. Right now I have two large zucchinis sitting in my fridge.

Because I don’t like for fresh produce to go to waste, I challenged myself to make zucchini in a new way. The results below…

Grilled Coconut Zucchini

Grilled Coconut Zucchini

Grilled Coconut Zucchini

1/2 large zucchini sliced long ways into 4 pieces
1 TBS raw organic coconut butter
1/2 lemon
1 tsp chili flakes
Drizzle of toasted sesame oil

Spread coconut butter over zucchini with butter knife, like how you would spread butter on a sandwich. Cover both sides. Squeeze juice of the lemon over the zucchini, cover both sides. Sprinkle chili flakes over both sides (you can add more or less depending on how much spice you want). Drizzle a few drops of oil onto each side.

Grill for about 5 minutes, flip and grill for 5 more minutes. Grilling time will depend on the heat of your grill and thickness of zucchini.

Ground Rules Status Check :: Day 31
• Schedule my workouts in my calendar and do them as intended — done
• Log my food & liquid intake — done
• Log workouts — n/a
• Post on this blog — done

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