AWESOME Zucchini and Bacon Sautee…

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. (Doug Larson)

I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here.

I am 100% with Mr Larson – imagine if green vegetables smelled as good as bacon? Better yet, imagine if they tasted as good…

When we were at the markets this weekend, LM and I picked up a couple of zucchini. One bog-standard green one, and one glorious golden number. They are the most incredibly versatile vegetable fruit. Did you know that they are a fruit? Apparently, botanically the zucchini is a fruit, because it is the swollen ovary of the zucchini flower. Huh – I did not know that. The things you learn when you write a blog!

I love zucchini – or, if you’re my Mum, courgettes. You can add them to a quiche (if you happen to be eating eggs), slice and dice’ em, eat them raw, eat them cooked, grill them on the barbecue, add them to a salad – or, make them the hero ingredient. You can use them as wee ‘boats’ to carry exotic minced concoctions. You can even ‘spiral-ise’ them as a replacement for pasta. And, zucchini bread is quite delicious, too.

Anyhoo, today I chose to eat them with another favourite ingredient… BACON!

I will not have Botox. You know why? Because I eat! I eat the fat, I eat the vegetable, I eat everything. If you exercise and you don’t eat enough, it takes its toll on the skin. (Salma Hayek)

Taking a leaf out of the very beautiful Salma Hayek’s book, which conveniently marries nicely with the AIP ‘rules’, I fried up a small onion and some bacon in some of the pork fat leftover from a roast I made last week. Then I threw in the grated zucchini and a little parsley – easy AND awesome!

[recipe title=”Awesome Zucchini and Bacon Sautee” servings=”2″ time=”15 minutes” difficulty=”easy-peasey”]

Fat of choice – coconut oil, butter, pork lard
1 x small onion
3 x rashers bacon from happy pigs, nitrate free
2 x zucchini
Pinch of salt
A little chopped parsley (optional)

Method

1) Heat a knob of fat in a frypan over a low heat. While the pan heats, dice your onion. Add to the pan and mix. Let it gently sweat away.

2) While the onion is working its magic, slice your bacon into 1/2 – 1cm pieces. (I use kitchen scissors a la Nigella). Throw that in the pan with the onion and give it a good mix. Turn the heat up slightly and allow the bacon to cook.

3) While the bacon and onion are on a low sizzle, grate your zucchini and chop your parsley. (I just used a good old box grater)

4) When your bacon has cooked to desired ‘crispness’, turn up the heat and throw the zucchini into the pan. Give it a good stir, mixing all the ingredients thoroughly. Add a good pinch of salt to help the zucchini release liquid.

5) The zucchini will only take about 3 – 4 minutes to cook. Add the parsley and sir through. Taste for seasoning

E N J O Y ! [/recipe]

NB – I only ever keep the fat from meat I know comes from animals who have been sustainably, pasture raised and not fed grains, hormones and antibiotics.