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July Recipe

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Zucchini-Squash "Spaghetti"

 
Summertime is the best time of year to take advantage of locally grown, seasonal produce.  It’s also a great time of year to visit your local farmers markets with your kids – they will be amazed by the variety of fresh fruits and vegetables they see there!  Because zucchini and yellow squash are now in abundant supply, what better way to get kids excited about eating these vegetables than to turn them into “spaghetti”! 



Zucchini –Squash “Spaghetti”
(Makes 4 servings)

Ingredients:
  • 2 large zucchini
  • 2 large yellow summer squash
  • 1 tbsp. unsalted butter
  • ½ tsp. garlic powder
  • 1 tbsp. all purpose flour
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 2/3 cup almond coconut milk
  • Parmesan cheese
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Instructions:
1. Thoroughly wash zucchini and squash and towel dry.
2.  Using a box grater or grater/zester(see below)*, grate each (unpeeled) zucchini and squash by starting at the long end and running the zucchini and squash completely through the grater to the other end, to create long “spaghetti”- like strips.
3. Place grated zucchini and squash in a colander and combine with salt.  This will draw out excess water from the zucchini and squash.  Cover with paper towels and wait 15 minutes or longer.  Squeeze any excess water from zucchini with paper towels.
4. Melt butter over Medium heat and add garlic powder.
5. Add flour and whisk quickly for 2-3 minutes.
6. Reduce heat to Low and slowly stir in almond coconut milk and whisk for approximately 5 minutes or until mixture thickens.
7. Add grated zucchini and squash, and pepper, and combine gently with milk/flour mixture using tongs.
8. Cook over Medium heat for 5-7 minutes.
9. Remove from heat and sprinkle with parmesan cheese while still hot.
*For kids to be able to safely help out making this "spaghetti" (without risk of cutting their little fingers), I would suggest finding a "zester"-type of tool (which can also be used for grating) such as the one in this photo.

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 ©2012 Kids Heart Felt Health Inc.


AUGUST RECIPES - ROASTED TOMATO GRILLED CHEESE, BASIL PESTO, WATERMELON PEACH SLUSHIE

SEPTEMBER RECIPE - OATMEAL CINNAMON RAISIN PANCAKE MUFFINS

OCTOBER RECIPES - WHOLE WHEAT PIZZAS, QUICK VEGGIE TOMATO SAUCE, CHIA SEED JELLO

DECEMBER RECIPES - MINTY BEAN BROWNIES, CHOCOLATE COVERED PRETZELS

FEBRUARY RECIPE - BEETROOT CUPCAKES

MARCH RECIPE - QUINOA FRUIT SALAD

MAY RECIPE - WHOLE GRAIN AMARANTH "POP" STAR BARS

JUNE RECIPE - ORANGE CHOCOLATE BANANA POPS