Here’s a delicious hack if you ever need to cook for someone who doesn’t eat oil.
Use almond meal instead.
I’ve been adding almond meal (almond flour) rather than cracked wheat (bulgur wheat) to my tabbouleh for years.
I love how it adds the creamy richness.
But recently I’ve been playing around with it in other creations.
This zucchini number has been one of my faves of late.
If you want more of a side salad skip the protein.
But if you’re after a whole meal in a bowl the protein will keep you satisfied for hours.
Zucchini & Almond Bowls
Zucchini & Almond Bowls
- 500 g zucchini (courgettes)
- 1 bunch flat leaf parsley mint or basil
- 4 tablespoons lime or lemon juice
- 6 tablespoons almond meal almond flour
- 300-400 g cooked protein see below for ideas
- handful roast almonds or other nuts
Grate zucchini using a food processor or box grater. Pick parsley / basil / mint leaves and discard stems or finely chop the leaves and stems and use everything.
Place zucchini in a large bowl. Add the herbs, citrus juice, almond meal, cooked protein and a big pinch of salt. Toss to combine well. Taste and season as needed with more salt, lemon or almond meal.
Divide zucchini mixture between two bowls and sprinkle over almonds / nuts.
Variations & Substitutions for Zucchini & Almond Bowls
short on time – use commercial shredded cabbage or grated carrots.
vegetarian – cooked chickpeas, cooked white beans, diced firm tofu (tossed with 1/2 teaspoon ground cumin and sea salt flakes), boiled eggs, cooked lentils, falafels.
different protein ideas – canned boiled or poached eggs, cooked chicken, sausages, chickpeas, crumbled feta, goats cheese, shaved parmesan, sardines, canned tuna, canned salmon, smoked chicken, smoked trout, smoked salmon and leftover cooked meat.
nut-free – replace almond meal with a few tablespoons extra virgin olive oil and some grated parmesan.
more substantial (carb lovers) – croutons, wraps, pita, hummus.
more substantial (low carb) – more protein, avocado, more nuts.
different vegetables – any grated or shredded veg like carrots, cabbage, fennel, cauliflower, broccoli or even salad leaves, shredded ice berg lettuce.
Waste Avoidance Strategy
zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.
parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.
mint – best to use for another meal. leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil.
basil – make basil oil by packing washed and dried leaves in a clean jar and covering with extra virgin olive oil. Or you can freeze the leaves, they’ll wilt but will still be delicious.
lemon / lime – whole lemon / lime will keep wrapped in a plastic bag in the fridge for months.
almond meal (almond flour) / roast almonds or other nuts – keep it in the pantry
protein – uncooked protein can usually be frozen. Once cooked best to use for another meal.
Problem Solving Guide
bland – more salt! More lemon. Or add in a flavour bomb.
too dry – a drizzle of extra virgin olive oil will help.
Better when freshly made. Leftovers will keep in the fridge for 1-2 weeks. Don’t freeze.