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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
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Servings 4 servings

Equipment

  • baking sheet
  • Large pot
  • Immersion blender, food processor or blender

Ingredients
  

  • 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

Instructions
 

  • 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