I want to share with you one of my favorite weight loss recipes I’ve ever developed.
This time of year our garden really starts to get wild.
This year in particular has been especially so, since it’s about the hottest and wettest summer I’ve ever witnessed. I think I’ve picked up the hose twice this season to water it.
Our tomato plants are so tall and thick they’re actually leaning over and taking their cages with them. We’ve had to actually stake the cages.
The zucchini plants have grown so much that they’ve taken over the cucumbers.
We’re getting crazy amounts of zucchini off the plants, and like every year, we have to try to figure out what the heck to do with it all.
I love zucchini, but if you’re like me you get sick of it when you eat it every day!
We try to keep our boredom with it at bay by being creative when preparing it. I love simple grilled zucchini with grass fed butter, or sautéing up zucchini “pasta” to toss with my favorite sauce and meatballs.
However, the recipe I want to share with you today has been this year’s favorite of ours so far, egg battered italian zucchini with homemade ranch dressing for dipping.
Ingredients for Egg Battered Italian Zucchini:
- 1 large or 2 smaller zucchini, cut into .25 inch round slices
- 1 egg
- Italian seasoning, fresh or dry, to taste
- Parmesan cheese
- Coconut oil or butter
- In a bowl combine the egg and Italian seasoning and whisk until egg is blended.
- In a frying pan over medium heat, add butter or coconut oil and melt.
- Dip the zucchini rounds into the egg mixture coating both sides well and add to pan.
- Cook on each side for 1-3 minutes until the egg is cooked and zucchini is desired consistency.
- Sprinkle with Parmesan cheese and serve with homemade ranch dressing for dipping (recipe below).
Ingredients for Ranch Dressing:
- 1/2 cup homemade mayo
- 1/2 cup coconut milk, full fat
- 1/2 teaspoon apple cider vinegar
- 1 clove garlic, minced
- 1 teaspoon onion, minced
- 2 tablespoons dill
- Sea salt to taste
- Combine all ingredients into a bowl and mix together.
This ranch dressing recipe is just one of the 44 healthy, homemade condiment and salad dressing recipes I have for you here. Not to mention the fact that the taste of this ranch kicks ass. We can’t get enough of it, so it doesn’t even make it more than a few days in the refrigerator.
Remember, the trans fats and added sugars, along with all the other garbage found in conventional condiments and salad dressings work against your weight loss efforts and are possibly responsible for the health issues you already have.
And as I’ve mentioned in a prior post, weight loss isn’t necessarily about the number of calories you consume and burn off and isn’t about limiting your fat intake. You need to eat plenty of high quality, nutrient dense foods such as those I include in the recipes above.
Zucchini, egg, coconut oil and milk, and herbs are all great whole food choices. Cook this up and serve it with a grass fed burger and you’ll definitely thank me.
Your Weight Loss Coach,
Susan Campbell, MS
* If you’d like to learn 44 healthy, homemade condiment and salad dressing recipes of your favorite most popular conventional store bought versions, as well as a strategy for losing weight by cutting out the trans fats, sugars, and other chemicals commonly found in your food, then please check out my ebook full of weight loss recipes, 44 Condiment & Salad Dressing Recipes by clicking here now.