I’m not sure how many in the Specific Carbohydrate Diet world are aware of the Primal or Paleo communities but they share all the same basic tenants of diet. I bought Mark Sisson’s Primal Blueprint months ago and loved it. So, when Mark launched his Primal Blueprint Cookbook I jumped at the chance to own a copy and ended up being one of the first in line receiving a signed edition, Jackpot!
The Primal Blueprint Cookbook is billed as a grain-free, dairy-free and gluten-free cookbook. Nearly every recipe is SCD friendly and the few that aren’t can be easily changed. Over the last month, I’ve been sampling some of the recipes and I have to say I’ve always been impressed at the taste and ease of preparation. Cooking with natural foods is easy and fun!
This week, I tried the zucchini egg bake recipe. The recipe turned out amazing even though I modified it a bit. It was very good as a dinner and I think even better the next morning as breakfast. In the future, this simple meal is going to be a constant staple in my diet. Without further ado:
Zucchini Egg Bake
- 4 Tablespoons of Butter
- 1/4 Cup of Chopped Onion (I used ½ cup of red onion)
- 2 Pounds of Zucchini, Grated (I used 4 large zucchini peeled first)
- ½ Pound of Ground Meat (I used 1 pound of beef)
- 3 Eggs, Beaten
- 1/3 Cup Grated Parmigiano-Reggiano Cheese (I used about 1 cup of cheddar cheese)
- Salt and Pepper (to taste)
Preheat the oven to 350ºF. Peel and grate the zucchini. Then, in a sauté pan heat butter, onion and zucchini until the zucchini is tender (about 7 minutes for me). Drain off liquid from the pan and then add beef, season to taste, cook until meat is almost fully cooked. Add eggs and mix thoroughly. Then, dump the pan into an 8×8 baking dish. Grate the cheese on top and bake in the oven uncovered for 35-40 minutes (I did 30 minutes… ovens vary).
It may sound like a lot of work when reading but it really is a simple, delicious dish. Like I said, this dish works equally as well for dinner as breakfast and I will probably use it most for breakfast as it tastes just as good after a couple days in the fridge.
I apologize for not grabbing a picture, but it disappeared too fast! If you like the recipe, make sure you go check out Mark’s site over at Mark’s Daily Apple. It’s a wealth of great information. If you cook it, let me know what you think below.
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