My poor mother is gluten free, dairy free, soy free, corn free, garlic free, nightshade (aka tomatoes, potatoes, peppers) free, black pepper free, and onion free. What does she eat? Not a ton, which is why I’m happy when I can cook her something that she really enjoys! When we were up in Glen Arbor at her log cabin over the Fourth of July we cooked tacos for everyone (using this Frontera Chicken Taco Sauce Pouch over sliced chicken, and Frontera Beef Taco Sauce Pouch over ground beef) She had plain chicken and beef. We also made some Maple Butter Glazed Carrots, using whole carrots cut into coins. “This is great!” My mom said after a few bites. Success! Also, although it seems weird, the taco meats, zucchini and carrots tasted amazing together. I will definitely be making that combo again. This meal fits into my gluten free, dairy free, soy free, nut free diet. It also is good for those following paleo or elimination diets.
Usually by this time of year I have more zucchini than I can handle. Not this year unfortunately – for some reason I’m having issues with them being pollinated. I swear it’s because all of the bees are attracted to the herb garden I planted in my front yard. Luckily, zucchini and yellow squash are cheap and abundant at the farmer’s market so we’ve been buying them there! AND without my herb garden I wouldn’t have fresh thyme, my absolute favorite fresh herb. So I’m not complaining.
Roast Zucchini & Yellow Squash with Thyme
- 4 zucchini or yellow squash, sliced in 1/2" coins
- 3 tbsp avocado oil
- 1 tsp fresh thyme or 1/2 tsp or so Simply Organic Thyme Leaf Whole Certified Organic Containers - 0.78 oz
- Celtic Sea Salt, Fine Ground
- Preheat your oven to 400 degrees
- Drizzle a baking sheet with avocado oil, spread out zucchini and squash in a single layer. Sprinkle with salt and thyme.
- Roast for 10 to 15 minutes.
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