recipe: zucchini noodle bake + cassava flour rolls // buns

Try this indulgent yet nutritious zucchini “noodle” bake!⠀

Paired with fluffy cassava rolls, this combo is sure to calm your cravings while also nourishing your body. [If you would prefer to buy them to save time, consider O’Dough’s brand OR any grain-free alternative with only recognizable ingredients.]⠀

Yes, this is how I cook. And this exactly what I teach in my foundational programs.

Hope you love it!

cassava flour buns // rolls

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 buns // rolls

Ingredients

  • 3/4 cup cassava flour
  • 3 Tbsp psyllium husk [powdered]
  • 5 large eggs
  • 1/2 cup organic applesauce [unsweetened]
  • 1/2 cup plain DF yogurt [of choice, unsweetened]
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp sesame seeds [optional]

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.

  2. In a food processor, add cassava flour, psyllium husk, 4eggs, applesauce, yogurt, baking powder and salt. Process until a smooth dough forms.

  3. With wet hands, divide dough equally into 4 parts [if making buns] OR 8 parts [if making rolls] and place on baking sheet.

  4. Then, form each piece of dough into a dome and let rest for1-2 minutes.

  5. Meanwhile, in a small bowl, crack 1egg and whisk to form an eggwash.

  6. Brush each piece of dough with egg wash and sprinkle with sesame seeds [if using].

  7. Place in oven and bake for 22-25 minutes [for buns] OR 18-20minutes [for rolls], or until golden and cooked through.


zucchini "noodle" bake

Prep Time 35 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 6 cassava flour rolls [see recipe]* OR 6 grain-free dinner rolls [of choice i.e. Simple Mills bread mix]
  • 3 large zucchini squash
  • 1 cup shredded DF mozzarella "cheese" [of choice i.e. Violife or SoDelicious]
  • 1 tsp oil [of choice]
  • 4 spicy pre-cooked chicken sausage links [of choice sliced]
  • 1 small yellow onion [thinly sliced]
  • 2 cloves garlic [minced]
  • 1/2 tsp Italian seasoning
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 cups tomato sauce [no sugar added] chopped]
  • 1/4 cup fresh basil [optional

Instructions

  1. Prepare cassava flour rolls [if using].
  2. Preheat oven to 400°F [if not already pre-heated].
  3. Next, heat oil in a large, oven-safe skillet over medium heat.
  4. Add chicken sausage and onions and sauté for approximately 3-4 minutes, or until sausage is lightly browned and onions are tender. Transfer to a plate and set aside.
  5. Then, create zucchini "noodles" by either using a spiralizer, slicing the zucchini into thin strips with a knife OR peeling with vegetable peeler.
  6. Add zucchini, garlic, Italian seasoning, salt and pepper to the skillet and sauté for approximately 8-10 minutes, or until zucchini is tender and cooked to preference.
  7. Then, add tomato sauce, 1/2 cup "cheese", sausage and onions to the skillet and stir.
  8. Top mixture with remaining 1/2 cup "cheese", place skillet in oven and bake for 10-15 minutes, or until "cheese" is melted and sauce is bubbly.
  9. Divide into serving bowls, top with fresh basil [if desired] and serve with a dinner roll. Enjoy while hot!

Recipe Notes

Vegetarian version: substitute 8 oz tempeh [crumbled] and 3 portobello mushrooms [chopped] for chicken in step 4.

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