Zucchini Jalapeño Pesto Spaghetti Squash Flatbread

A new way to use zucchini!  In a pesto!

I never would have thought to use zucchini in making a pesto believing it would make it too watery, but after seeing the beautiful green pesto designed with it on Brunch with Bobby I had to try it!  It gave the pesto a creaminess! It was insanely delicious.  

I used a smaller zucchini for this dish thinking it would be more flavorful and have less seeds.  I would say it was about 6" long and 1 1/4" thick.

I'm including the rest of this components of this dish, but feel free just to try out the pesto at first!  I think it would also be great in pasta and on fish! 

 

Spaghetti Squash Flatbread

1/2 big SPAGHETTI SQUASH (apx 1.5 cups) cooked and drained of excess water.  I put in a strainer and allowed to sit for at least 20 minutes and press down on it.

Place in mixing bowl. Add: 

2 tbsp CORNMEAL

2 tbsp TAPIOCA STARCH

1 EGG

1/2 tsp SALT

Combine everything.

On a baking sheet lined with parchment paper or a silicone mat place your spaghetti squash mixture forming a oval or whatever shape you want.  Keep it 1/2" thick.  Too thin it will fall apart.

Bake at 350 degrees until you can peel off.  It takes me around 40 minutes.  Check after 20 minutes.  

Some places may not peel off in the middle.  Once you have the edges browned like the picture and most can be peeled off it is ready. 

To give more of a toast to it and finish off any places that did not peel off, finish it off on a cast iron.

Over medium heat, melt COCONUT OIL or EXTRA VIRGIN OLIVE OIL.

Add flatbread.  May not be a big enough surface area but you will be able to toast most and and the parts in the middle.

Cook till bottom is crispy. 

 

Zucchini Jalapeño Pesto

In food processor:

1/2 cup PUMPKIN SEEDS

1 tbsp ROASTED GARLIC or you could use garlic cloves or garlic powder.  Using raw garlic cloves will just give the pesto more of a spice, but you'll have the added benefits of using raw garlic! 

LEMON ZEST and juice from 1 LEMON

1 bunch FRESH BASIL

2 tbsp NUTRITIONAL YEAST

1 tsp SALT

Process all then add:

1 small ZUCCHINI, deseeded and roughly chopped

While processing pour in EXTRA VIRGIN OLIVE OIL until you have the consistency you want.  It's best to have some chucks and still be a little thick.  I used apx 6 tbsp.

Lastly, add 1/2 cup PICKLED JALAPENOS.

Process just till jalapenos are broken up small.  You want to have bits of them.

*If your pesto is too thin, add more pumpkin seeds.

 

Umami Tofu

Cut 1/2 block of pressed TOFU (you will press Extra Firm Tofu) into 1/2" cubes

In a bowl or small jar, mix:

1 tbsp TAMARI or SOY SAUCE

1 tsp SESAME OIL

1 tbsp EXTRA VIRGIN OLIVE OIL

1 tsp ROASTED GARLIC or 1/4 tsp GARLIC POWDER

Marinated tofu in mix for at least 20 minutes.

Place in air fryer at 390 degrees until browned.  Check at 8 minutes.

 

ASSEMBLY

Spready PESTO on FLATBREAD

Top with:

UMAMI TOFU

BEET SAUERKRAUT

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