A delicious and a fun use for zucchini.
Cinnamon and Nutmeg Zucchini “Applesauce”
Ingredients:
1 med zucchini, peeled and chopped
2 tbsp honey
1 teaspoon lemon juice
1 teaspoon ground cinnamon
⅛ teaspoon grated nutmeg
1 pinch sea salt
1 med zucchini, peeled and chopped
2 tbsp honey
1 teaspoon lemon juice
1 teaspoon ground cinnamon
⅛ teaspoon grated nutmeg
1 pinch sea salt
Directions:
The night before you want to make this (or up to 3 days in advance), add the peeled and chopped zucchini to a food processor and process until it forms a chunky paste (see photo below). Cover the zucchini and store it in the fridge until you’re ready to make the “applesauce” so the juices seep out. Transfer the zucchini (with the liquid that has seeped out) and all other ingredients to a small saucepan. Bring to a boil over medium heat, then turn heat down to low and simmer (uncovered) until the zucchini is tender and the juices are mostly evaporated, about 15 minutes, stirring frequently.
The night before you want to make this (or up to 3 days in advance), add the peeled and chopped zucchini to a food processor and process until it forms a chunky paste (see photo below). Cover the zucchini and store it in the fridge until you’re ready to make the “applesauce” so the juices seep out. Transfer the zucchini (with the liquid that has seeped out) and all other ingredients to a small saucepan. Bring to a boil over medium heat, then turn heat down to low and simmer (uncovered) until the zucchini is tender and the juices are mostly evaporated, about 15 minutes, stirring frequently.
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