Zucchini Nuggets with Almond Meal and Mushrooms

Liven up your plant-based diet with these zucchini nuggets.



From “Cook Lively”
January 2018

  • These zucchini nuggets are sure to be a hit at your next party.
    Photo by Laura-Jane Koers
  • “Cook Lively” by food blogger Laura-Jane Koers takes the intimidation out of clean eating by offering simple and appetizing vegan and raw-inspired recipes.
    Cover courtesy Da Capo Press

Total Hands-On Time: 45 min – 7 hr 45 min

Preparation Time: 10 min

Cook Time: 30 min – 7 hr 30 min

Yield: 16 nuggets

Cook Lively!cook lively by Laura-Jane Koers (Da Capo Press, 2017) shares plant-based recipes to help you get energy and clearer skin. Raw-inspired and vegan, this cookbook simplifies the sometimes overwhelming world of clean eating. This recipe for zucchini nuggets add some excitement to your plant-based diet.

Craving a healthy version of one of the most notorious junk food dishes? These little breaded nuggets will fit the bill! Zucchini Nuggets were designed for dipping. They have a subtle yet addictive flavor that just begs to be paired with a creamy dressing. Zucchini Nuggets keep well in the refrigerator for up to 5 days. Serve warm. And be careful — I bet you won’t be able to dip just one!

Ingredients:

• 1 1/2 cups shredded zucchini
• 3/4 cup almond meal (or gluten-free rolled oats)
• 3/4 cup finely chopped mushrooms
• 2 1/2 tablespoons almond butter
• 1 tablespoon flax meal
• 1 teaspoon olive oil
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt

Instructions:

If Making in an Oven

1. Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Set aside.

2. Place all the ingredients in a large bowl. Stir very well to combine (at least 1 minute).

3. Using your hands, form the mixture into 16 tidy nuggets (or 8 fingers). Place the formed nuggets on the parchment-lined pan.

4. Bake for 13 minutes. Flip each nugget and bake for another 10 minutes, or until golden brown (23 minutes total). Do not let them burn. Once you remove the nuggets from the oven, let them cool for 10 minutes to firm.

If Making in a Dehydrator

1. Line a dehydrator tray with parchment paper. Set aside.

2. Place all the ingredients in a large bowl. Stir very well to combine (at least 1 minute).

3. Using your hands, form the mixture into 16 tidy nuggets. Place the formed nuggets on the parchment-lined tray.

4. Dehydrate at 145 degrees Fahrenheit for 1 1/2 hours. Reduce the temperature to 104 degrees Fahrenheit. Dehydrate for 3 more hours. Flip each nugget. Dehydrate for another 3 hours, or until crispy on the outside.

More From Cook Lively:

First Steps On the Path to Vibrant Health
Beet Sliders with Chickpeas and Almond Meal
Orange Creamsicle Ice Cream Cake with Suspended Blueberries


Excerpted from Cook Lively!: 100 Quick and Easy Plant-Based Recipes for High Energy, Glowing Skin, and Vibrant Living—Using 10 Ingredients or Less cook livelyby Laura-Jane Koers. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.


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