Happy St. Patrick's Day with this shamrock zucchini bake!

Happy St. Patrick’s Day everyone!

(Spring is almost here!!)

What this is all about? Here are some facts about St. Patty’s:

We are celebrating the traditional death date of Saint Patrick the patron of Ireland on March 17^th. It commemorates the beginning of Christian faith in Ireland and celebrates the Irish culture in general (You know all the shamrocks and this green stuff!! :P)

After a little background information…time to make FOOD! :)

Of course we have to serve something green. But instead of all those sugary shamrock shakes we are going for a healthy meal.

Luckily “green” and “healthy” is quite easy to combine!

May I introduce…the zucchini shamerock with nuggets.

Here we go:

Start with grating on entire zucchini. Don’t peel it but wash your zucchini carefully before. Place all in a big bowl and add a pinch of salt. Let it sit for a while.

Meanwhile prepare the couscous. Put one cup of couscous in a pot and pour over two cups of boiling water. Stir a little and let it sit for about 10 minutes until all the water is absorbed.

Drain your zucchini rasps (the salt “sucked” out most of the water, so your zucchini shamrock won’t fall apart because it’s too watery) and combine with the couscous. Season with a little bit of black pepper. Next add 2 eggs and mix until everything is well combined.

Place a cake ring on a lined baking tray and spread your zucchini mixture inside. It shoul be about the thickness of a finger. Bake it for about 20 minutes at 180°C [350F]. Remove your “not yet”-shamrock and let it chill a little.

Continue with the nuggets. Dice up about 3 slices of bread. (I recommend using wholegrain toast or something similar. I had some leftovers of my homemade chia bread which worked perfectly well!) Heat up a pan and pour in one tablespoon of oil. Add in your bread cubes and stir fry for a couple of minutes. As soon as your croutons turned golden, turn down the heat and let them cool.

Now it’s time to complete the shamrock.

Take a heart-shaped cookie cutter and cut four “leaves” out of your zuccini bake. Place them carefully on a plate (like a shamrock, duh!) and create the stem out of a green bell pepper. (I think some herbs like chives would work great too!)

Serve it with your nuggets!

As always...here are the ingredients:

Special tip beside:  You can make your shamrock zucchini bake after St. Patrick's Day as well. At least I did! :P Is just baked the zucchini mix in a muffin tin and served it with pork medallions (you know...because of my boyfriend :P)

Enjoy!

Maybe you wanna send me some photos of your shamerock meal!

Happy St. Pattrick’s Day!

xo

Andrea