Even though I’ve been out of academia for a few years, when August rolls around I still feel like I should be prepping for the new school year. Part of this prep would always include gearing up for more rushed weeknight dinners which is where this turmeric zucchini bowl (and most of the recipes I share in August) come in to play. Minimal ingredients, quick to make- a perfect compliment to faster weeknight dinners. Turmeric provides the backdrop for a beautiful, creamy sauce that works well with many different vegetables but zucchini is one of my favorites.Print
For those days when you need a healthy but full of flavor recipe in a hurry, these zucchini bowls are ready in about 20 minutes and are perfect served over quick cooking quinoa.
- 2 teaspoons olive oil
- 1 medium shallot (minced)
- 1 clove garlic (minced)
- 1 medium zucchini (diced)
- 1/2 cup white beans (drained and rinsed if using canned)
- 2 tablespoons tomato paste
- 1 teaspoons turmeric
- 1/2 teaspoon chili powder
- 2/3 to 1 cup unsweetened almond milk
- 1/4 cup minced flat-leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Parsley (for serving)
- Almonds (for serving)
- 2 cups cooked quinoa (for serving)
- Heat olive oil in a medium skillet over medium heat. Add the shallots and cook until fragrant and tender, 4 to 5 minutes. Stir in the garlic and cook for a minute more. Add the zucchini and conitnue to cook for another 3 to 4 minutes, just to start the zucchini softening. Add in white beans, tomato paste, turmeric, chili powder, and almond milk. Stir until well combined. Bring to a boil, reduce to a simmer, and let cook until the sauce has thickened slightly, 4 to 5 minutes.
- Stir in the parsley, salt, and pepper. Taste and adjust seasoning as desired. Serve over quinoa with a sprinkle of parsley and almonds.
Tips and Tricks: The creamy sauce would also work well with coconut milk if you do not have almond milk on hand.
Nutrition: See the information.
- Calories: 345
- Sugar: 7
- Sodium: 522.9
- Fat: 9
- Carbohydrates: 54.9
- Fiber: 10.7
- Protein: 14.5
- Cholesterol: 0
I would typically pair the flavors of this zucchini bowl with coconut but I like the bit of nuttiness that comes with using the almond milk. You can easily use full-fat coconut milk and to add a special touch, top the bowls with toasted coconut flakes.
Winter Varation: While it will add a bit of time to the overall cooking time, small cubes of butternut squash or sweet potato are a perfect swap for the zucchini.
Legumes: I used navy beans for the white beans in the recipe but chickpeas or a bigger cannelinni bean would be nice as well.
Spices: One of my favorite spices to pair with turmeric is smoked paprika. Replace the chili powder with 1 teaspoon of sweet smoked paprika.
If you’re kitchen is like mine right now, you’re looking for so many ways to use up a massive amount of zucchini. This zucchini bowl is a great start and a litle healthier then all that zucchini bread you might be thinking about making. Beyond this recipe, a few other ways to use up zucchini in a savory fashion include: