Stuffed Zucchini

This recipe is a unique twist on stuffed zucchini but very delicious!

1 serving of yellow lentils
1 apple, diced
1 serving of vegetables (e.g. zucchini, leek, 1 teaspoon of onion cubes)
1 tablespoon of oil
1 tablespoon of chopped parsley
Curry powder
Vegetable broth
Salt and pepper

Take the zucchini and cut in half length wise. Then boil until al dente in salt water with caraway, drain and set aside to cool. Wash the apple, remove the seeds and dice into cubes. Sauté the apple and onion cubes in oil until translucent, season with cinnamon and deglaze with some vegetable broth. Let the apple sauce simmer for a few minutes and then puree using a blender. Wash the lentils, cook them for 10 minutes, then add the washed and cut leek. Cook for another 8 minutes and season with salt, pepper, nutmeg, vegetable broth, and some vinegar. Take the cooked zucchini and hollow out the center with a spoon, fill with the lentils and top with the apple sauce. Sprinkle the parsley over it and enjoy!

Meat Patties with Zucchini Puree

This recipe is easy to prepare, packed full of flavor, and can be adapted for many plans!

1 serving of ground meat
Chopped onion
1 serving of vegetables (we recommend zucchini)
Vegetable broth
Chili powder
Fresh herbs (parsley, basil, etc.)
Salt and pepper

Mix the ground meat with chopped onions, salt, pepper, chili powder, and paprika. Take the mixture and form small patties. Cook the patties for a few minutes on each side in a pan over medium heat. Wash the zucchini and cut it into small pieces and simmer in a saucepan with vegetable broth until soft. Add the cooked zucchini to a blender along with fresh herbs such as basil and blend until smooth. Season the puree with salt and pepper and serve with the meat patties. Enjoy!

Herb Zucchini with Mozzarella

This recipe is a great way to use up fresh summer zucchini or squash!

1 serving of zucchini 
1 serving of buffalo mozzarella
1 garlic clove
4-5 lavender flowers
1 sprig of thyme
1 Tbsp. of rapeseed oil
1 Tbsp. of olive oil
Salt, freshly ground pepper

Wash the zucchini, pat dry, and cut into 1/2 inch or 1 cm thick slices, salt lightly. Remove the thyme leaves from stalks and heat along with the garlic in rapeseed oil. Add the zucchini slices and, turning frequently, roast everything lightly for about 5 minutes. Season with pepper and remove from the heat to cool. Cut mozzarella into thin slices and add to the zucchini. Mix and season to taste, drizzle with olive oil and sprinkle with lavender flowers. Enjoy!

Zucchini Wrapped Mozzarella

What’s hidden under these zucchini slices?


This dish might look elaborate, but it’s actually quite simple to make!

Cut zucchini lengthwise into thin strips (a mandolin or vegetable peeler works well for this) and season with salt and pepper. Slice the mozzarella into thick slices. Cook the zucchini strips briefly in a pan until soft and pliable. Then wrap the mozzarella in the zucchini strips and cook for a few minutes on each side until the zucchini turn slightly brown. Enjoy!

Tips: This dish also tastes great with other proteins such as chicken or beef. Simply pre-cook your proteins before wrapping in the zucchini.

Delicious Zucchini in Curry Herb Cream

Tastes deliciously creamy and is prepared rather quickly: zucchini in curry herb cream 

MB 08-21-2019


1 serving cream cheese (45%)
1 serving zucchini
1 slice whole grain rye bread
spices: sea salt, black pepper, curry, rosemary (fresh), thyme (fresh), marjoram (fresh)

Wash and clean the zucchini and cut into fine slices, then saute them in some water. Season with salt and pepper. Wash, pluck and chop the herbs. Add the cheese, add curry and herbs to taste. Serve with roasted whole grain rye bread. Enjoy your meal!

Tip: Instead of cream cheese, you can also use goat cream cheese, ricotta, cottage cheese, yogurt or mascarpone – depending on your plan.

Breakfast for Winners …

… and other energetic, healthy and happy Individuals!

15g Sunflower Seeds
20g Pumpkin Seeds
80g Mediterranean Vegetables and Spices (e.g., bell pepper, zucchini, eggplant, onions, garlic), spice to taste with sea salt, oregano, marjoram, salt, pepper, paprika etc.

Brown onions and garlic in ghee or coconut oil. Add sunflower and pumpkin seeds. Leave a bit of the seeds out for your first bite of protein. Add cleaned and diced vegetables, add in order of longest need of cooking (eggplant first, then bell pepper, zucchini last). Stir fry till vegetables are cooked al dente. Enjoy!

Roasted Salmon Filet with Zucchini-Carrot-Zoodles

Zoodles are an indispensable part of the health-conscious cuisine. Our young celebrity chef Jan-Philipp Cleusters loves to combine them with fish. This is his recipe for you:

MB (2019-06-18)

Preparation time: 12 minutes
Ingredients for 2 persons:
2 spring onions
4 sprigs coriander
1 small red chili pepper
2 carrots
1 zucchini
1 untreated lime
1 tbsp. rapeseed oil or coconut oil
2 salmon filet
1 tsp. olive oil
1 garlic clove


Place 1⁄2 l (17 fl.oz) water in an electric kettle and heat. Rinse spring onions, coriander and chili under running cold water and dab dry with kitchen towel. Pluck coriander leaves from the sprigs and chop coarsely. Remove the dark green and dry ends from the spring onions and cut them diagonally into fine rings.  Remove the seeds from the chili pepper and cut into fine rings. Pour water from the kettle into a small pot and salt generously. Peel the carrots, rinse the zucchini under cold running water, dab dry with kitchen towel, remove both ends and cut into spaghetti form with a spiral cutter or into bite-sized pieces by hand with a knife. Rinse lime under hot running water, dab dry, rub the dark green peel and put aside in a small bowl. Cut the lime in half and press the juice into a medium-sized bowl and add the rape seed (or coconut) oil beating in a thin stream. Add the spring onions, coriander and chili to the dressing. Heat a medium-sized pan at a high temperature without adding fat. Rinse salmon filet under running cold water, dab dry with kitchen towel, brush with olive oil on both sides and season with sea salt and pepper to taste. First fry the salmon filet crispy on the skin side for about 2 minutes. Heat the zucchini-carrot-zoodels briefly in a pan and then add to the dressing in the bowl. Season to taste with sea salt and pepper. Turn the salmon filet and reduce the heat to medium. Press the unpeeled garlic with your hand or the flat side of a knife and add to the salmon in the pan.  Arrange the vegetables in the center of the plate, place the salmon filet on top, skin side up, and garnish with lime peel.


Metabolic balance Monday Recipe – Zucchini and Bell Pepper soup


  • Olive oil
  • Onion, finely chopped
  • Zucchini, diced
  • bell peppers
  • Seasoning (salt and pepper and Cilantro )
  • Vegetable Stock


Place peppers under the broiler or on your grill until they are soft and the skin is darkened.  Remove the peppers and set them aside to cool.

Toss some olive oil and your onions into a pan and cook them over medium heat until they are soft.  Add the Zucchini and stir for a few minutes. Add the vegetable stock and bring the mixture to a boil.  Simmer until the vegetables are tender.

Peel cooled peppers and and puree.  Puree the zucchini mixture and then add the bell pepper puree. Season to taste and serve.

Note:  This soup does not have any protein so you can use this soup as part of a meal.  Soups are an excellent addition to any meal.  If you don’t know why, read this article. 


Orange Bell Peppers.  They are so pretty but I forgot to eat them with my salad so now that they are wrinkly and I don’t want to have them raw.  They are still edible which is why we are tossing them into a soup. Don’t be afraid to use vegetables when they don’t look pretty.  All the nutrients are still locked inside. Look through our soup recipes for one to use with your less than salad perfect vegetables or send us a message on Facebook and we will hunt for a recipe to add to the blog.

Zucchini Boats with Mozzarella Cheese

Inspired by this recipe on My Gourmet Connection


  • Zucchini
  • Sweet Onions
  • Garlic
  • Rye Breadcrumbs
  • Shredded Mozzarella Cheese
  • Black Pepper
  • olive oil


  • Trim off the ends of your zucchini and split them in half and scoop out the insides. don’t scoop too deep or you will have a sinking boat.  Remember that you have to weigh all your vegetables together to create your serving size.  (If you want to add bulk to your meal, think about adding some leafy vegetable like spinach to the filling.)
  • Put your zucchini on a baking pan in a 375 degrees F oven.  Let the zucchini bake until softened.
  • Saute the onions in olive oil until opaque.  Add the zucchini pulp (spinach if you decided to add bulk) to the onions and season with garlic and pepper.  Stir in the breadcrumbs.
  • Fill the zucchini boats with the filling and sprinkle cheese on top of the filling. you can also mix the cheese into the filling if you prefer.
  • Place the boats into the oven and bake until the cheese is melted.
  • Serve.  If you make additional servings, freeze them for a lunch meal but make sure you are measuring accurately for each serving.

Note:  Please remember that you have used your bread with the crumbs and your protein with the cheese.  You have only your fruit remaining.

Note: If you are in the strict phase, skip the oil.

photo of zucchini in a container is by Alice Henneman