Zucchini Cottage Cheese Flatbread

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What's best about this flatbread recipe is that it proves how quick and easy it is to make a healthy, grain-free bread. This version has ample minerals and protein, thanks to the eggs, zucchini, and cottage cheese. Great as a side or sandwich vehicle, it's delicious simply on its own or with a bit of ghee and sea salt on top.

This recipe yields 2 servings

Ingredients 

INGREDIENTS

  • 16 oz cottage cheese
  • 2 eggs
  • 1 cup grated and strained zucchini
  • 1 pinch of salt
  • ⅓ cup cilantro
  • ⅓ cup of dill
  • 460 grams cottage cheese
  • 2 eggs
  • 152 grams grated and strained zucchini
  • 1 pinch of salt
  • 34 grams cilantro
  • 34 grams dill

Directions

  1. Preheat the oven to 350. Grate zucchini and then place in a cheesecloth or kitchen towel and squeeze out as much excess liquid as possible. In a blender or food processor, add the cottage cheese, eggs, zucchini, salt, cilantro, and dill. Blend mixture until smooth. 

  2. Cover a large baking tray with parchment paper. Spread out the mixture, making it resemble a large pizza-like crust. Bake for 25-30 minutes or until the edges are golden brown. Remove from the oven and let cool before removing the flatbread from the parchment paper. Once cooled, cut the flatbread down the middle making two large pieces. Enjoy!

Tips

*These flatbreads are perfect for making breakfast and lunch wraps, soft-shell tacos, and even substituting for pizza crust.

 

Chimichurri Sauce

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Chimichurri is a versatile sauce traditional in Argentinian cuisine. It has a tangy, garlicky flavor that livens up meat dishes, tacos, and even roasted vegetables. You can really dial up the heat by adding hot red peppers or even jalapeño. For our family meals, I keep it mild with just a hint of dried red pepper flakes. 

This recipe yields 6 servings

INGREDIENTS

  • ⅓ cup Primal Kitchen Organic Extra Virgin Olive Oil
  • 2 tablespoons apple cider vinegar
  • ½ cup parsley
  • ¼ cup cilantro
  • ¼ cup chopped red onion
  • ¾ teaspoon dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon ground black pepper
  • 3 cloves garlic
  • 80 ml Primal Kitchen Organic Extra Virgin Olive Oil
  • 2 tablespoons apple cider vinegar
  • 64 g parsley
  • 32 g cilantro
  • 32 g chopped red onion
  • ¾ teaspoon dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon ground black pepper
  • 3 cloves garlic

Directions

  1. Place all the ingredients in a small food processor and pulse until well combined. 

Tips

**Make sure you don’t over process the mixture. Chimichurri is meant to be a little bit chunky to really bring out the flavor. 

 
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Moroccan Kabobs

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A Moroccan-inspired spice blend, chermoula, lends these easy veggie kabobs an exotic kick. They’re a great summer barbecue side dish but we grill them year-round. Top them with this light and tangy Tzatziki Sauce for a colorful meal reminiscent of the Mediterranean.

This recipe yields 5 kabobs

INGREDIENTS


  • For Chermoula Marinade:
  • ½ cup cilantro
  • ½ cup parsley
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons ginger
  • 1-1/2 teaspoons sea salt

  •  For Kabobs:
  • ½ red pepper
  • ½ yellow pepper
  • ½ orange pepper
  • ½ red onion
  • 2 zucchinis
  • Cherry tomatoes

  • For Chermoula Marinade:
  • 64 g cilantro
  • 64 g parsley
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons ginger
  • 1-1/2 teaspoons sea salt

  •  For Kabobs:
  • ½ red pepper
  • ½ yellow pepper
  • ½ orange pepper
  • ½ red onion
  • 2 zucchinis
  • Cherry tomatoes

 Directions

  1. Put all marinade ingredients into a small food processor bowl and use the small chop blade to blend. Process for about 30 seconds or until ingredients become runny.

  2. Cut peppers and onions into square shapes and zucchinis into rounds.

  3. Place all veggies in a bowl with marinade. Incorporate well and then let sit. 

  4. Arrange vegetables to assemble the kabobs on a tray.

  5. Feed the kabob through each vegetable.

  6. Turn grill on medium heat.

  7. Grill kabobs for 10 minutes, slightly turning them every few minutes.

Tips

**Divide up vegetable pieces for each skewer ahead of time to ensure equal numbers and sizes. 
**If you are using wooden skewers make sure to soak them in water for 30 minutes before grilling so they don’t burn off.
**If you use metal skewers make sure you have an oven or grill mitt handy to help you rotate the vegetables because they will get very hot.

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