Zucchini Refried "Beans"
For those of you who want a legume-free appetizer or taco bowl topper, enjoy this veggie-based and paleo-friendly option
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
- 2 medium zucchini peeled and cut into 1 inch cubes about 3 cups
- 1/2 white onion, diced about 1 cup
- 2 garlic cloves minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- sea salt and black pepper to taste
Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper. Spread zucchini evenly and coat with oil and sea salt. Roast 30 minutes until tender and slightly golden brown.
Meanwhile, on the stove top, heat 2 tablespoons oil in a large pot or dutch oven over medium high heat. Add garlic and onions and cook until soft, about 7 minutes.
Add roasted zucchini and remaining spices (cumin, chili powder, cayenne, sea salt, black pepper) to pot with onions and cook until heated through (about 3-5 minutes). To puree, use an immersion blender or transfer zucchini-onion mixture to a blender or food processor until the consistency of refried beans.
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Soy-free, Tree Nut-free, Vegan