Zucchini Nests with Honey Mustard Sauce

Zucchini is a very versatile ingredient!  Emily has been requesting these nests for a few weeks now, so when we had girl time today we decided to make them.  They make for a very healthy, filling meal or snack!  Of course they’re gluten and dairy free, as well as low glycemic.  I talk about those three things a lot, but beyond being free from bad things, foods made with vegetables are full of life-giving nutrients!  Learning to eat healthy is as much about what TO eat as it is about what not to eat!  You need to give your body the building blocks it needs to heal from disease and thrive.  Here’s the recipe:

For the Nests:

3 Eggs

1/4 Cup Chopped Green Onions

1/2 Cup Gluten Free, Whole Grain Bread Crumbs

1 Tsp Lemon Juice

2 Tbsp White Bean Flour (May substitute with other starchy flours, but not nut flour)

3 Medium Zucchinis, Grated

Salt and Pepper to Taste (I like 1-2 Tsp of sea salt)

Preheat the oven to 375 degrees.  Grate the zucchini and place it into a wire mesh strainer.  Use your hands to squeeze the excess liquid out.  Combine all of the ingredients together in a large bowl.  Scoop out onto a parchment paper lined baking sheet.  Mine are each about a quarter cup.  If the batter is too full of liquid try to pour some of it out (try not to dump the whole thing in the sink!).  Bake until edges are turning brown and eggs are set…about 25 minutes, but it really depends on how big yours are.

Sauce:

2 Tbsp Dijon Mustard

2 Tbsp Whole Grain Mustard

2 Tbsp Raw Honey

1 Tsp Lemon Juice

1 Tbsp Olive Oil

Whisk all the ingredients together and enjoy!  If you want to