25+ Nourishing Sunday Paleo Zucchini Recipes to Healthy Weekend

Sundays are the perfect opportunity to enjoy wholesome, satisfying meals that set the tone for the week ahead.

Whether you’re looking for breakfast, brunch, lunch, or dinner, incorporating fresh vegetables like zucchini into your meals can bring a delightful and nutritious twist to your weekend.

Zucchini is a versatile and paleo-friendly ingredient that can be transformed into a myriad of recipes, making it an essential staple for healthy Sunday cooking.

In this blog article, we’re sharing 25+ mouthwatering paleo zucchini recipes that are ideal for Sunday gatherings, solo brunches, or a peaceful dinner with loved ones.

From zucchini noodles and frittatas to hearty skillet meals and savory soups, these recipes will inspire you to make the most out of your Sunday meals while staying true to your paleo lifestyle.

25+ Nourishing Sunday Paleo Zucchini Recipes to Healthy Weekend

Cooking with zucchini opens up a world of possibilities, especially when you’re following a paleo diet.

With its mild flavor and adaptability, zucchini is a perfect base or addition to a variety of dishes that suit breakfast, lunch, and dinner.

The 25+ paleo zucchini recipes outlined in this guide provide you with the inspiration and recipes needed to make your Sundays more enjoyable and nourishing.

Embrace the simplicity and health benefits that zucchini brings to your meals, and elevate your weekend dining with these tried-and-true recipes that are sure to impress and satisfy.

No matter what type of dish you’re craving, there’s a zucchini recipe in this collection to fulfill your Sunday cooking needs.

Zucchini Noodles with Pesto and Grilled Chicken

This refreshing and light dish is perfect for a healthy Sunday lunch or dinner. Using spiralized zucchini noodles paired with a homemade paleo pesto and grilled chicken, it offers a delightful blend of flavors and textures. This recipe is quick to prepare and ideal for those looking to enjoy a nutrient-dense, gluten-free meal.

Ingredients

• 3 medium zucchini, spiralized
• 2 chicken breasts, grilled and sliced
• 1/2 cup fresh basil leaves
• 1/3 cup pine nuts (or substitute with walnuts)
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic
• Juice of 1 lemon
• Salt and black pepper, to taste
• 1/4 cup cherry tomatoes, halved (optional)
• 1 tbsp grated nutritional yeast (optional, for a cheesy flavor)

Instructions

1. Prepare the pesto: In a food processor, combine the basil, pine nuts, garlic, lemon juice, and olive oil. Blend until smooth and season with salt and black pepper to taste. If desired, add nutritional yeast for a richer, umami flavor.
2. Cook the chicken: Season the chicken breasts with salt, pepper, and a touch of olive oil. Grill over medium-high heat for 6-8 minutes per side or until fully cooked. Slice into strips and set aside.
3. Cook the zucchini noodles: Heat a skillet over medium heat and lightly sauté the spiralized zucchini noodles for 2-3 minutes until just tender, making sure not to overcook them.
4. Combine and serve: Toss the zucchini noodles with the prepared pesto until evenly coated. Add the sliced grilled chicken and cherry tomatoes (if using) to the dish and gently mix. Serve immediately for the best texture.

Enjoy this dish with a side of fresh arugula or a simple mixed greens salad.

This zucchini noodle recipe is perfect for those seeking a satisfying, grain-free meal packed with healthy fats and lean protein. The homemade pesto adds a burst of flavor that complements the subtle sweetness of the zucchini, while the grilled chicken provides a satisfying protein boost. Whether for a casual weekend lunch or dinner, this dish is a refreshing take on classic pasta dishes with a paleo twist.

Stuffed Zucchini Boats with Ground Turkey and Avocado

These stuffed zucchini boats are loaded with flavorful, seasoned ground turkey and topped with creamy avocado for an irresistible combination. Ideal for anyone looking for a nutrient-rich, paleo-friendly dish that’s both filling and satisfying.

Ingredients

• 2 large zucchinis, halved lengthwise and seeds scooped out
• 1 lb ground turkey
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup red onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and black pepper, to taste
• 1 ripe avocado, diced
• Fresh cilantro, for garnish

Instructions

1. Prepare the zucchini boats: Preheat the oven to 400°F (200°C). Scoop out the seeds from the zucchini halves to create a well in the center of each. Place them on a baking tray lined with parchment paper.
2. Cook the filling: In a skillet over medium heat, add olive oil and sauté the red onion and garlic until fragrant. Add the ground turkey, paprika, and cumin, and season with salt and black pepper. Cook until the turkey is browned and cooked through, then stir in the chopped cherry tomatoes.
3. Stuff the zucchini: Spoon the turkey mixture evenly into the zucchini boats. Bake in the preheated oven for 15-20 minutes, or until the zucchini is tender and the filling is heated through.
4. Add avocado: Remove the zucchini boats from the oven and top with diced avocado. Sprinkle fresh cilantro over the top for added flavor and garnish.

These zucchini boats make for a balanced, nutrient-rich dish, providing lean protein, healthy fats, and plenty of vitamins and minerals. They’re perfect for a paleo-friendly meal that doesn’t compromise on flavor.

This recipe is perfect for Sundays when you want a hearty dish with minimal effort. The creamy avocado on top adds a refreshing touch that balances the savory ground turkey filling. It’s a comforting, healthy alternative to traditional stuffed dishes and will leave you feeling satisfied and energized.

Zucchini Fritters with Lemon Herb Dipping Sauce

These paleo-friendly zucchini fritters are crispy on the outside and tender on the inside, making them an ideal appetizer or side dish for any Sunday gathering. Paired with a zesty lemon herb dipping sauce, they’re perfect for those who enjoy light but flavorful snacks.

Ingredients

• 2 medium zucchinis, grated and excess moisture squeezed out
• 1/4 cup almond flour
• 2 eggs, beaten
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• Olive oil, for frying

Lemon Herb Dipping Sauce

• 1/2 cup full-fat coconut yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill
• 1 tbsp chopped chives
• Salt and black pepper, to taste

Instructions

1. Make the fritter batter: In a large bowl, combine the grated zucchini, almond flour, beaten eggs, parsley, green onions, garlic powder, salt, and black pepper. Mix well until all the ingredients are evenly distributed.
2. Form and cook the fritters: Heat a skillet over medium-high heat and add a bit of olive oil. Scoop about 2 tablespoons of the mixture and press it into a patty shape. Cook the fritters for 3-4 minutes on each side, or until golden and crispy. Repeat with the remaining batter.
3. Prepare the dipping sauce: In a small bowl, mix together the coconut yogurt, lemon juice, dill, and chives. Season with salt and black pepper to taste.
4. Serve: Serve the fritters warm with the lemon herb dipping sauce on the side.

These fritters are an excellent way to enjoy the fresh taste of zucchini in a crispy, satisfying format. They are ideal for a brunch or as an appetizer at a Sunday gathering, offering a delightful blend of herbs and the tangy lemony dip that complements their rich flavors.

Enjoy these fritters with a light salad or serve them as part of a larger spread for an impressive, paleo-friendly feast. Their unique combination of textures and flavors makes them a crowd-pleaser and a fun way to use zucchini in a new, creative way.

Zucchini and Sweet Potato Hash

This hearty and colorful hash is a great way to start a Sunday morning or enjoy as a light lunch. Combining the earthy flavors of zucchini with the natural sweetness of sweet potatoes, it’s a paleo-friendly, nutrient-packed dish that’s both satisfying and delicious.

Ingredients

• 2 medium zucchinis, diced
• 1 large sweet potato, peeled and diced
• 1/2 red bell pepper, diced
• 1/4 cup yellow onion, chopped
• 2 tbsp coconut oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and black pepper, to taste
• 2 large eggs (optional, for serving)
• Fresh cilantro, for garnish

Instructions

1. Prepare the ingredients: Heat the coconut oil in a large skillet over medium heat. Add the chopped onion, red bell pepper, and sweet potato to the skillet. Sauté for 5-7 minutes or until the sweet potato starts to soften.
2. Add zucchini and season: Add the diced zucchini to the skillet and season the mixture with smoked paprika, ground cumin, salt, and black pepper. Continue cooking for another 8-10 minutes, stirring occasionally until all the vegetables are tender and slightly crispy.
3. Cook the eggs (optional): If desired, make room in the skillet and crack the eggs directly into it. Cover and cook for 3-4 minutes, or until the whites are set but the yolks remain runny. Alternatively, cook the eggs separately and place them on top of the hash before serving.
4. Serve and garnish: Transfer the hash to plates and garnish with fresh cilantro. Serve immediately for a vibrant and hearty meal.

This zucchini and sweet potato hash is an excellent way to incorporate a range of vegetables into your diet while enjoying rich, savory flavors. The combination of sweet potatoes and zucchini provides a balanced mix of textures, and the smoked paprika adds a smoky undertone that perfectly complements the dish.

Perfect for a relaxed Sunday brunch or as a light weekday dinner, this recipe is not only filling but also loaded with vitamins and healthy carbohydrates. It’s easy to customize by adding your favorite spices or a side of avocado for a more complete meal.

Zucchini and Cauliflower Rice Stir-Fry

A versatile and quick-to-make dish, this zucchini and cauliflower rice stir-fry is great for a Sunday lunch or dinner. Light yet satisfying, it’s full of fresh vegetables and can be customized with your choice of protein or added seasonings for extra flavor.

Ingredients

• 2 medium zucchinis, sliced into half-moons
• 2 cups cauliflower rice
• 1 cup snap peas, trimmed
• 1/2 cup red bell pepper, sliced
• 1/4 cup scallions, chopped
• 2 tbsp coconut aminos (or substitute with tamari for a gluten-free option)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• Salt and black pepper, to taste
• Sesame seeds, for garnish (optional)

Instructions

1. Heat the skillet: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the garlic and ginger and sauté for 1 minute until fragrant.
2. Cook the vegetables: Add the zucchini slices, snap peas, and red bell pepper to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
3. Add the cauliflower rice: Stir in the cauliflower rice and cook for another 3-4 minutes, mixing well with the vegetables.
4. Season and finish: Add the coconut aminos and chopped scallions. Stir to combine and season with salt and black pepper as needed. Cook for another minute to let the flavors meld.
5. Serve: Transfer the stir-fry to plates and garnish with sesame seeds, if desired. Enjoy it on its own or serve with a side of grilled chicken or shrimp for a protein boost.

This stir-fry is a quick and flavorful dish that’s perfect for a busy Sunday or when you want a healthy, satisfying meal. The cauliflower rice provides a low-carb, nutritious base while the fresh vegetables add color and a crunch. The coconut aminos deliver a touch of umami, making every bite delightful and full of flavor.

With its simplicity and versatility, this dish is sure to become a go-to in your paleo recipe collection, allowing you to enjoy a balanced, nutrient-rich meal with minimal prep and cooking time.

Zucchini and Shrimp Skewers with Garlic Herb Marinade

For a light and elegant Sunday dinner, these zucchini and shrimp skewers are an excellent choice. Marinated in a garlic herb mixture, they deliver bold flavors and can be served with a side of grilled vegetables or a fresh salad.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions

1. Prepare the marinade: In a mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper.
2. Marinate the shrimp and zucchini: Add the shrimp and zucchini pieces to the marinade, tossing to coat. Let it sit for at least 15 minutes for the flavors to develop.
3. Assemble the skewers: Preheat the grill to medium-high heat. Thread the shrimp and zucchini pieces onto skewers, alternating between the two.
4. Grill the skewers: Place the skewers on the grill and cook for 2-3 minutes per side or until the shrimp turn pink and the zucchini is tender with slight grill marks.
5. Serve: Remove the skewers from the grill and serve with lemon wedges for a touch of brightness.

These shrimp and zucchini skewers offer a perfect combination of protein and vegetables, marinated to enhance their natural flavors. The garlic and herb marinade infuses the skewers with depth, making each bite full of freshness and tang.

They’re ideal for a Sunday evening meal when you want something simple but impressive. The lemon adds a zesty touch that pairs wonderfully with the shrimp, and the zucchini provides a satisfying bite. Perfectly balanced, these skewers are sure to be a hit.

Zucchini and Bacon Frittata

This zucchini and bacon frittata is a delicious way to start your Sunday with a protein-packed breakfast that’s full of flavor. The combination of crispy bacon, tender zucchini, and eggs makes for a well-rounded dish that’s perfect for brunch or a light dinner.

Ingredients

• 4 large eggs
• 1 cup zucchini, diced
• 4 slices of bacon, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup red onion, diced
• 2 tbsp olive oil
• Salt and black pepper, to taste

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C).
2. Cook the bacon: Heat a large, oven-safe skillet over medium heat and add the chopped bacon. Cook until crispy, then remove the bacon pieces and set aside, leaving the rendered fat in the pan.
3. Sauté the vegetables: Add the diced zucchini and red onion to the skillet and sauté for 3-4 minutes, or until the vegetables are tender. Stir in the cherry tomatoes and cook for another 2 minutes. Season with salt and black pepper.
4. Mix the eggs: In a bowl, whisk the eggs and season with a little more salt and pepper. Pour the eggs over the vegetables in the skillet.
5. Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the eggs are set and the top is golden brown.
6. Finish and serve: Remove from the oven, sprinkle with chopped fresh basil and the cooked bacon pieces. Slice and serve warm.

This zucchini and bacon frittata is a perfect dish to enjoy on a laid-back Sunday morning or early afternoon. The smoky, savory taste of bacon pairs beautifully with the fresh zucchini, while the eggs tie everything together in a fluffy, satisfying frittata.

The addition of cherry tomatoes and basil provides a touch of sweetness and freshness, making each bite delightful. Serve it with a simple side salad or some avocado slices for an extra boost of flavor and nutrition.

Zucchini Noodles with Pesto and Grilled Chicken

For a light and refreshing Sunday lunch, zucchini noodles tossed in a homemade pesto and topped with grilled chicken is a perfect choice. This dish is gluten-free, paleo-friendly, and bursting with bright flavors that will make your weekend meal feel special.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 2 chicken breasts, grilled and sliced
• 1/4 cup homemade or store-bought paleo-friendly pesto
• 1/4 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted (optional)
• Fresh basil, for garnish
• Salt and black pepper, to taste

Instructions

1. Prepare the chicken: Season the chicken breasts with salt and black pepper. Grill over medium-high heat for about 5-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C). Slice the chicken and set aside.
2. Sauté the zucchini noodles: In a large skillet, add a small drizzle of olive oil and heat over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until slightly tender. Be careful not to overcook, as they should remain firm and not mushy.
3. Combine with pesto: Remove the skillet from the heat and stir in the pesto, ensuring the zucchini noodles are well-coated. Add the cherry tomatoes and gently mix.
4. Serve: Plate the zucchini noodles and top with the grilled chicken slices. Sprinkle with toasted pine nuts and garnish with fresh basil leaves.

This zucchini noodles with pesto and grilled chicken recipe is an ideal way to enjoy a refreshing and nutritious meal without compromising on flavor. The homemade pesto infuses the dish with an aromatic, herby kick, complementing the juicy chicken and bright cherry tomatoes.

The dish is quick and easy to make, making it perfect for a Sunday lunch that feels gourmet but is effortless. It’s satisfying yet light, perfect for fueling your afternoon without feeling weighed down.

Zucchini and Mushroom Paleo Pizza

If you’re craving pizza on a Sunday but want to stick to a paleo diet, this zucchini and mushroom pizza is your answer. With a simple, nutrient-dense crust made from almond flour, this recipe delivers all the delicious flavors of pizza with a healthy twist.

Ingredients

• 2 medium zucchinis, thinly sliced
• 1/2 cup mushrooms, sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup fresh spinach, chopped
• 1/4 cup paleo-friendly tomato sauce
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and black pepper, to taste

Crust Ingredients

• 1 1/2 cups almond flour
• 2 tbsp coconut flour
• 1 egg
• 1 tbsp olive oil
• 1/2 tsp baking powder
• Pinch of salt

Instructions

1. Make the crust: Preheat your oven to 375°F (190°C). In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Add the egg and olive oil and mix until a dough forms. Press the dough onto a lined baking sheet or pizza stone, forming a 10-inch circle. Bake for 10-12 minutes, or until lightly golden.
2. Prepare the toppings: While the crust is baking, sauté the mushrooms in olive oil over medium heat for 3-4 minutes until tender. Set aside.
3. Assemble the pizza: Once the crust is baked, spread a thin layer of tomato sauce evenly over it. Top with the sautéed mushrooms, zucchini slices, cherry tomatoes, and chopped spinach. Sprinkle with dried oregano, garlic powder, salt, and black pepper.
4. Bake: Return the pizza to the oven and bake for an additional 10 minutes or until the vegetables are tender and the crust is golden brown. Sprinkle with nutritional yeast if desired.
5. Serve: Let the pizza cool for a minute or two before slicing and serving.

This zucchini and mushroom paleo pizza is a great alternative to traditional pizza, providing a satisfying and wholesome option for your Sunday meal. The almond flour crust holds up well, giving you a sturdy base that’s gluten-free and packed with healthy fats. The combination of fresh vegetables and tomato sauce provides bright, vibrant flavors, making each bite a treat.

Whether you enjoy it as a main dish or pair it with a side salad, this pizza is sure to please your palate and keep your Sunday dining exciting and nutritious.

Zucchini and Sweet Potato Hash

This hearty zucchini and sweet potato hash is perfect for a Sunday brunch or as a flavorful side dish. The combination of caramelized sweet potatoes, tender zucchini, and a hint of herbs makes this recipe a versatile and satisfying addition to your Sunday table.

Ingredients

• 2 medium zucchinis, diced
• 1 large sweet potato, peeled and diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, diced
• 2 tbsp olive oil or ghee
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• Salt and black pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions

1. Prepare the sweet potato: In a large skillet, heat 1 tbsp of olive oil or ghee over medium-high heat. Add the diced sweet potato and cook for 5-7 minutes, stirring occasionally, until it starts to soften and lightly brown.
2. Add the vegetables: Add the diced zucchini, red bell pepper, and red onion to the skillet. Stir well and cook for an additional 5 minutes or until the vegetables are tender.
3. Season: Sprinkle the smoked paprika, cumin, salt, and black pepper over the vegetables. Mix well to coat evenly.
4. Cook until golden: Continue cooking for 3-4 more minutes until the sweet potatoes are golden and caramelized and the zucchini is tender.
5. Serve: Transfer to a serving dish and garnish with fresh parsley or cilantro. Serve warm.

This zucchini and sweet potato hash is an excellent dish to bring out the natural sweetness and richness of the ingredients. The combination of spices adds depth and warmth, making it a perfect side dish or main course for a relaxed Sunday brunch. It’s packed with nutrients and provides a great balance of flavors and textures, from the sweetness of the sweet potato to the tender, earthy zucchini.

Pair it with eggs for a complete breakfast or serve as a side to grilled meat for a balanced, paleo-friendly meal.

Paleo Zucchini Meatballs with Tomato Sauce

These paleo zucchini meatballs are a creative twist on the traditional meatball recipe. Packed with zucchini and herbs, these meatballs are flavorful and moist, perfect for a Sunday dinner that’s both healthy and satisfying.

Ingredients

• 1 lb ground beef or ground turkey
• 1 medium zucchini, grated and excess moisture squeezed out
• 1/4 cup almond flour
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 egg
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 cups paleo-friendly tomato sauce

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the meatball mixture: In a large bowl, combine the ground meat, grated zucchini, almond flour, minced garlic, chopped parsley, egg, dried oregano, red pepper flakes (if using), salt, and black pepper. Mix until well combined.
3. Form the meatballs: Using your hands, shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Bake: Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through and slightly golden on the outside.
5. Simmer in sauce: While the meatballs are baking, heat the tomato sauce in a large skillet over low to medium heat. Once the meatballs are done, transfer them into the skillet and let them simmer in the sauce for 5 minutes.
6. Serve: Serve the zucchini meatballs over cauliflower rice, zucchini noodles, or with a side of steamed vegetables.

These zucchini meatballs are rich in flavor, with the grated zucchini adding moisture and subtle sweetness to the mix. The combination of fresh herbs and a simple tomato sauce completes the dish, making it a perfect paleo-friendly Sunday dinner that’s satisfying and delicious.

For an extra touch, garnish with a sprinkle of fresh basil or a bit of nutritional yeast for a cheesy flavor.

Zucchini and Avocado Salad with Lemon Dressing

This refreshing zucchini and avocado salad with a tangy lemon dressing is perfect for a Sunday lunch or as a light side dish. It’s quick, easy, and packed with healthy fats and fiber, making it both nutritious and satisfying.

Ingredients

• 2 medium zucchinis, thinly sliced into ribbons or half-moons
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• Juice of 1 lemon
• 1/2 tsp Dijon mustard (optional)
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard (if using), salt, and black pepper until well combined.
2. Assemble the salad: In a large mixing bowl, combine the sliced zucchini, avocado, cherry tomatoes, cucumber, and red onion.
3. Dress and toss: Pour the lemon dressing over the salad and toss gently to coat all the ingredients evenly.
4. Serve: Transfer to a serving bowl and garnish with fresh basil leaves. Serve immediately.

This zucchini and avocado salad is light and refreshing, perfect for a Sunday meal that leaves you feeling energized and nourished. The creamy texture of the avocado pairs well with the crisp, slightly bitter zucchini and the tangy lemon dressing, creating a balance of flavors that’s truly delightful.

The salad is versatile and can be customized with your favorite add-ins like sliced olives, chopped nuts, or a sprinkle of nutritional yeast for an added flavor boost.

Zucchini Noodle Pad Thai

This paleo-friendly version of Pad Thai uses zucchini noodles in place of traditional rice noodles, offering a fresh twist to the classic dish. Packed with flavor, it’s an easy and healthy Sunday meal that’s both satisfying and nutritious.

Ingredients

• 2 large zucchinis, spiralized into noodles
• 1/2 cup shredded carrots
• 2 eggs, beaten
• 1/2 cup cooked chicken breast, sliced (optional)
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts or cashews (optional)
• 1/4 cup fresh cilantro, chopped
• 2 tbsp coconut aminos
• 1 tbsp lime juice
• 1 tbsp fish sauce (optional, or use more coconut aminos)
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp sesame oil or coconut oil

Instructions

1. Cook the eggs: Heat 1/2 tbsp of sesame oil in a large skillet over medium heat. Add the beaten eggs and scramble until just set. Remove from the skillet and set aside.
2. Sauté the vegetables: In the same skillet, add the remaining oil. Sauté the spiralized zucchini noodles, carrots, and green onions for 2-3 minutes until slightly tender.
3. Add the sauce: Pour in the coconut aminos, lime juice, fish sauce (if using), garlic powder, and red pepper flakes. Stir well to combine.
4. Combine with eggs and chicken: Add the scrambled eggs and cooked chicken (if using) to the skillet. Toss everything together until the noodles are well coated and heated through.
5. Serve: Transfer to a serving dish and top with chopped peanuts or cashews and fresh cilantro. Serve immediately with lime wedges on the side.

This zucchini noodle Pad Thai is an excellent way to enjoy a classic Thai dish in a healthier, paleo-friendly way. The combination of the slightly sweet coconut aminos, lime juice, and the rich flavor from the fish sauce adds an authentic touch. This dish is light yet filling, perfect for a weekend dinner that doesn’t compromise on taste.

Feel free to adjust the level of heat and garnish with extra cilantro for a vibrant finish.

Zucchini and Mushroom Frittata

A zucchini and mushroom frittata is a great way to start your Sunday with a protein-packed meal that’s light yet satisfying. This dish brings together the delicate flavors of zucchini, the earthiness of mushrooms, and the richness of eggs for a nutritious breakfast or brunch option.

Ingredients

• 3 large eggs
• 1 medium zucchini, sliced thinly
• 1 cup mushrooms, sliced
• 1/4 cup fresh spinach, chopped
• 1/4 cup red onion, diced
• 2 tbsp coconut oil or olive oil
• 1/4 tsp garlic powder
• Salt and black pepper, to taste
• 2 tbsp nutritional yeast or grated paleo-friendly cheese (optional)
• Fresh parsley, for garnish

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C). Heat a 10-inch oven-safe skillet over medium heat and add 1 tbsp of coconut oil or olive oil.
2. Sauté the vegetables: Add the zucchini, mushrooms, red onion, and spinach to the skillet. Cook for 3-4 minutes until the vegetables are tender and slightly caramelized.
3. Prepare the egg mixture: In a bowl, beat the eggs with garlic powder, salt, and black pepper. Pour the egg mixture over the sautéed vegetables in the skillet and gently stir to combine.
4. Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the eggs are set and the top is slightly golden.
5. Serve: Remove from the oven, let cool for a few minutes, then slice and serve. Garnish with fresh parsley and serve with a side of avocado or fresh fruit.

This frittata is an excellent option for a Sunday breakfast or brunch. The zucchini and mushrooms provide a satisfying texture while the eggs hold everything together, creating a fluffy and flavorful dish. The optional nutritional yeast adds a cheesy flavor without dairy, making it perfect for those on a paleo diet.

Serve this frittata with a side of crisp greens or a light salad for a well-rounded, nutrient-rich meal.

Zucchini and Chicken Skillet

A zucchini and chicken skillet is a quick, one-pan dish that’s perfect for a Sunday dinner. The blend of juicy chicken, tender zucchini, and a hint of lemon makes this recipe refreshing and full of flavor.

Ingredients

• 2 boneless, skinless chicken breasts, cut into cubes
• 2 medium zucchinis, sliced into half-moons
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chicken broth or water
• 2 tbsp olive oil or avocado oil
• 1/2 tsp paprika
• 1/2 tsp dried thyme
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• Juice of 1 lemon
• Fresh basil leaves, for garnish

Instructions

1. Cook the chicken: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken cubes, paprika, thyme, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally until the chicken is browned and cooked through. Remove from the skillet and set aside.
2. Sauté the vegetables: In the same skillet, add the remaining oil. Add the zucchini and cook for 2-3 minutes until they begin to soften. Add the cherry tomatoes and garlic, cooking for an additional 1-2 minutes.
3. Combine and simmer: Return the chicken to the skillet and pour in the chicken broth or water. Stir well and let simmer for 2-3 more minutes until the flavors meld together and the liquid reduces slightly.
4. Finish and serve: Squeeze the lemon juice over the dish and toss gently. Garnish with fresh basil leaves and serve hot.

This zucchini and chicken skillet is a simple yet satisfying dish that showcases the versatility of zucchini. The combination of lemon and garlic brings a brightness that enhances the natural flavors of the vegetables and chicken. It’s perfect for a quick, paleo-friendly dinner that doesn’t skimp on flavor or nutrition.

Pair with a side of cauliflower rice or a simple green salad to complete the meal.

Note: More recipes​ are coming soon!