Whoever has grown their own zucchini in the garden are familiar with the problem – there can be easily an oversupply of these low GI (glycemic index) and very versatile Mediterranean vegetable. And you find them aplenty now in the shops and organic markets. If you have made already too many ratatouilles in your life you may like to try these two of my favorite vegan and super light recipes. They are great when its hot outside and easy to digest food is all you crave: A soup made in literally 10 minutes and some no-flour veggie spaghetti that are done in an equal short time especially if you call a spiralizer your own (get it here when in Dubai). There is a youtube video about how to make the spaghetti too, thanks to the awesome collaboration with Dubai Holding Wellness. We filmed this sequence at Madinat Jumeirah Resort in Dubai.
On another note: We are taking up our cooking classes here in Dubai very soon again. Stay tuned! I will be delighted to meet you in person and cook with you more healthy & delicious food.
In the meantime: Enjoy summer and stay healthy. xx Chef Gabi
ZUCCHINI SOUP
What to buy for 2 portions
300 g zucchini or rondini (round zucchini)
500 ml vegetable stock or water
Salt, pepper
4 sprigs fresh basil and ½ cup baby spinach
½ garlic clove
Topping: 1 tbsp walnuts or pistachios
¼ celery stick
¼ red bell pepper
½ tomato
1 tsp black cumin seeds
1 tbsp extra virgin olive oil
Photo courtesy Barbara Lutterbeck, who shot this for one of my cookbooks
How to Make it
Steam the zucchini for 3-5 minutes. Blend with water or vegetable stock, basil leaves, spinach and garlic. Season with salt and pepper.
Dice all the remaining vegetables and braise them in olive oil together with the crushed nuts and cumin seeds to serve on top of the soup.
Chef Gabi’s Tip
This smooth-textured low calorie soup has a delicious fresh taste, a chlorophyll and vitamin packed appetizer, lunch or dinner.
Green food nutrients support healthy blood and circulation. Iron, folic acid, vitamin C, vitamin B12, pyridoxine and protein are all vital for the formation and maintenance of adequate levels of hemoglobin and red blood cells. In addition, chlorophyll, vitamin K, and calcium are all involved in blood clot formation and breakdown.
Chlorophyll helps to gently cleanse the body, balance pH levels, promote good digestion and fight free radicals. Active enzymes help digestion, promote energy production and support metabolism. Antioxidants support the immune system, healthy aging and cardiovascular function.
The benefit of the regular intake of chlorophyll rich food is increased energy levels, improved digestion, enhanced mental acuity, and better looking hair, skin and nails.
ZUCCHINI SPAGHETTI
What to Buy for 2 portions
600 g zucchini
1 teaspoon olive oil
1 garlic clove
1 thyme sprig
salt and pepper to taste
Sauce:
1large red bell pepper
1 tomato
1 onion
½ Teaspoon arrowroot
How to Make it
Wash and clean the zucchini and slice it into spaghetti size strips using a mandolin slicer or vegetable spiral cutter.
In a large saucepan, heat one inch of water until it boils. Add in the garlic and the thyme with the zucchini. Toss for max 2 minutes. Season with salt and pepper and serve with sauces or cheese to your liking.
For the sauce steam all ingredients, blend with a little bit of water and pass through a fine sieve. Liquidize the arrowroot in 2 tablespoons cold water and add to the sauce, boil for a minute to bind the liquid gently. Season with salt and pepper.
Chef Gabi’s Tip
This is an amazing, surprising and truly worth trying recipe if you love dishes that require pasta– here is the low carb and quick to make alternative!
Another recipe using zucchini raw can be found here. Enjoy!
Talise Nutrition by Chef Gabi 