Zucchini Emtomatada

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In December of 2013, I traveled to Mexico for my brother-in-law’s wedding. It took place outside of Cancun at an all-inclusive resort. Part of the package was the food and we had many dining options. One of the restaurants was buffet style and, while the main fare changed each day, “Zuchini Entomatada” was a mainstay.

Part of eating Paleo is the inclusion of lots of veggies. It is easy to get your yams and sweet potatoes, but the low glycemic stuff is usually forgotten about. Today’s recipe is my version of the Mexican buffet offering that will help introduce more zucchini into your diet.

I discuss the “bias” cut in this video. It is a great cut for presentation, but frowned upon by those in charge of cost control as it has a high waste factor. With this recipe, you can still work your “bias” cut skills, but include the inconsistent end cuts as well. I hope you’ll give this one a try. It pairs well with any prepared protein to give you a flavorful, yet balanced meal.

It also helps you to, “Keep It Paleo!”

Have a great day!

Your Pal,

Paleo Nick

“The Jo!” and “The Bro!” with their cousin Emerson on that trip to Mexico… They wouldn’t touch the Zucchini Entomatada!

Zucchini Emtomatada

Ingredient List:

  • 6 large zucchini, sliced on a bias to about a ¼”
  • 3 large Roma tomatoes, sliced as thinly as possible
  • 3 tablespoons olive oil
  • 1 tablespoons granulated garlic
  • Kosher salt and ground black pepper, to taste
  • 1 15oz can tomato sauce

Preparation Instructions:

  1. Place sliced zucchini into a large mixing bowl, leaving out the end cuts. Add 1-2 tablespoon of olive oil, granulated garlic and Kosher salt and pepper. Mix/toss thoroughly with your hands.
    2. In a 9×13 baking pan, spread a tablespoon of olive oil evenly over the bottom of the pan. Add a couple spoonfuls of tomato sauce and spread. Start by using your end pieces and make a row along the long edge of the pan. Top that with a “shingled” layer of the bias cut slices.
    3. Next top the shingled zucchini with 3 spoonfuls of tomato sauce and 4 slices of tomato. Continue stacking rows of zucchini, tomato sauce and tomatoes across the pan, alternating the thin and thick sides of the zucchini with each row (see video for visual).
    4. Bake at 375 for 45 min. Change the oven temp to broil and cook for 3-5 more minutes to crisp up the edges of the zucchini, watching this carefully to avoid burning.
    5. Slice and plate.

“Keep It Paleo!”

Zone Breakdown:

Proteins: (0)

There is no protein in this recipe.

Carbohydrates: (11)

2 cups of zucchini sliced equals one block. 1 large zucchini sliced up will give us about 2 cups so we are going to say that we get 6 blocks from the zucchini. Additionally we get 3 blocks from the tomatoes, one block from each. And finally we add 2 blocks from the sauce.   ½ cup equals one block, and we get about 2 cups from a 15oz can. Therefore we get a total of 11 carb blocks.

Fats: (12)

Our fat blocks come from our olive oil. Since we are just cooking with it, not all of it will remain in the food, so we will cut the total down, giving us about 10 fat blocks. 1/3 of a teaspoon equals one block so each tablespoon has 9 blocks.

Balancing Act:

This recipe has about equal carbs to fats with no proteins. You can divide this meal into 3-4 portions with 3-4 blocks in each. Make sure you add in your protein portion to balance this meal out.

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