60 Autoimmune Protocol Zucchini Recipes

I decided that I really NEED to get back to blogging on a regular basis.

And what better way to start again with a roundup of recipes from some of the amazing AIP bloggers out there.

Because it is the height of zucchini season right now, I decided that a round up of some of the best AIP-friendly zucchini recipes would be appropriate.  All these recipes are autoimmune friendly, and are a delicious way to use up the glut of zucchini…



Image by A Squirrel In The Kitchen

Image by A Squirrel In The Kitchen

Breakfast Hash Casserole – by A Squirrel In The Kitchen

Sunrise Hash – by Enjoying This Journey

Awesome Zucchini and Bacon Sautee – by Joanna Frankham

Appetizers And Snacks

Image by Sustainable Dish

Image by Sustainable Dish

Zucchini Pinwheels With Prosciutto And Basil – By Sustainable Dish

Roasted Garlic Zucchini – by Taste And See

Salty Zucchini Chips – by Life Made Full (make sure any additional spices you add are AIP compliant.  You could also add herbs)

Autoimmune Paleo Friendly Crackers – by Kaiku Lifestyle

Avo-Lemon-Dill-Dip – by The Paleo Partridge

Chicken And Zucchini Poppers – by One Lovely Life (omit the pepper and cumin if strict AIP)

Paleo Egg Rolls – by Forest And Fauna

Soups and Stews


Zucchini Soup – by me

Silky Gingered Zucchini Soup – by Clothes Make The Girl (omit the black pepper if strict AIP)

Fragrant Herb and Chicken Soup – by Comfort Bites

Creamy Zucchini Mushroom Soup – by Paleo Leap (replace the ghee with coconut oil or another AIP compliant fat and omit the black pepper if strict AIP)

Paleo Chicken Noodle Soup – by How We Flourish

Roasted Garlic and Zucchini Soup – by In Sonnet’s Kitchen (omit the black pepper and optional diced tomato for strict AIP)

Main Course Dishes

image by Comfort Bites

image by Comfort Bites

Ginger Chicken With Courgette Noodles – by Comfort Bites

Garlic Shrimp Zucchini Pasta – by Sweet Potatoes and Social Change

Mason Jar Instant “Ramen” Noodles – by Strictly Delicious

Asian Pad-Thai Noodle Bowl – from Beyond The Bite (omit the sesame oil for strict AIP)

Turkey and Zucchini Lasagna with Sweet Potato Noodles – by He Won’t Know It’s Paleo

Bacon Zucchini Mushroom Stir-fry – by Paleo Magazine

Salmon Primavera – by Phoenix Helix

Stir-Fried Minced Pork With Bamboo Shoots and Zucchini – by Provincial Paleo

Bolognese Sauce With Chicken Livers And Zoodles – by Healing Family Eats

Zucchini Noodles With Scallops And Bacon – by Meatified (omit the black pepper if strict AIP)

Bolognese Sauce With Chicken Livers And Zoodles – Healing Family Eats

Pulled Pork And Zoodles – by Comfort Bites


Pork Belly Ramen – by me

Chicken Piccata With Zucchini Noodles – by Strictly Delicious

Autoimmune Protocol Meatloaf – by Autoimmune Paleo

Zucchini Canoes – by Petra8Paleo

Zucchini Love Boats – by Slightly Lost Girl

Scallops With Bacon, Courgetti And Lime – by Comfort Bites

Salmon Cakes – by The Paleo Partridge

Hot Crispy Pork Belly With Zucchini Coins – by Petra8paleo

Hidden Liver Meatballs – by Provincial Paleo

Spanakopita Pie – by Petra8paleo

Zucchini Burger – by Enjoying This Journey


Image by Phoenix Helix

Image by Phoenix Helix

Melted Zucchini and Onions – by Phoenix Helix

Marvellous Minted Zucchini And Broccoli Rice – by Joanna Frankham

Zucchini Spaghetti – by Empowered Sustenance

Bacon-Basil Zucchini “Pasta” by The Paleo Mom (omit the optional walnuts for strict AIP)

Lemon Parsley Grilled Zucchini – by Against All Grain (omit the ground pepper if strict AIP)

Minted Zucchini – by The Paleo Mom

Marinated Summer Vegetables – by Don’t Eat The Spatula

Marinated Garlic Zucchini –  by Life Made Full (Make sure the Herbs de Provence are AIP compliant)

Zucchini And Caremelized Turmeric – by Petra8Paleo

Zucchini Fettuccine With Rosemary Butternut Creme Sauce – by In Sonnet’s Kitchen

Smoked Salmon Salad With Zucchini Noodles – by A Squirrel In The Kitchen

Zucchini Noodles With Nut And Seed Free Pesto – by Kaiku Lifestyle (omit the optional black pepper for Strict AIP)

Garlic Rosemary Zoodles – by Enjoying This Journey

Roasted Vegetables – by Joanna Frankham

Broiled Zucchini – by Nom Nom Paleo (omit black pepper and ghee for strict AIP)

Shaved Zucchini and Mint Salad – by Eat Drink Paleo (omit the black pepper and optional parmesan for strict AIP)

Treats, Baking and Deserts

Image by For Eat's Sake

Image by For Eat’s Sake

Zucchini Bread – from For Eat’s Sake

Banana Zucchini Bread/Cake/Muffins – by The Saffron Girl (omit the optional cardamom for strict AIP)

Carob Zucchini Milkshake – by Rias Recipes

Zucchini Bread – by For Eat’s Sake



Cauliflower and Zucchini “Cheese” – by me

AIP/Paleo Zucchini “Cheese” With Fresh Parsley – by A Squirrel In The Kitchen

Zucchini Cheese – by Gutsy By Nature

AIP Zucchini Pesto Sauce – by Sweet Potatoes And Social Change

Wow that is a lot of recipes! Now are you going to tell me that you do not know how to use all the zuchs from your garden?

AIP Stuffed Cabbage Rolls

I think this might be one of my most successful recipes to date.

I just threw it together without following any specific recipe, and it turned out insanely tasty.


While I was grocery shopping last weekend (in Safeways), I came across a whole fermented cabbage head.

I am partial to fermented cabbage, and seeing as this head was not only unpasteurized (meaning that all the bacterial cultures were still alive), but it contained only salt, water and cabbage…


So I bought it, and it was the inspiration for making this recipe.

I have seen people posting about fermenting whole cabbages in the past with the aim of making stuffed cabbage rolls, but I do not own a fermenting crock so I have not been able to ferment a whole cabbage myself (it is just a little difficult to squeeze a whole cabbage into a mason jar…)

If you cannot find a whole fermented cabbage to use, you could make one yourself, or you could use a regular cabbage and blanch the leaves in boiling water for a couple of minutes so that they are flexible enough to wrap around the filling.  If you do buy a whole fermented cabbage, check that it does not contain any non-AIP spices or ingredients.

Of course, because the finished dish is cooked in the oven, none of the bacterial cultures will survive.  But the sour cabbage does add to the flavour.

This recipe is 100% AIP friendly.

AIP Stuffed Cabbage Rolls

serves 4


  • 2 cups “Nomato” Marinara Sauce
  • 8 large sour cabbage leaves (this works out at about ¼ cabbage).  If using a fresh “regular” cabbage blanch the leaves in boiling water first.
  • 1lb ground beef (preferably grass-fed)
  • 1 small onion – peeled and chopped
  • 2 cloves garlic – peeled and finely chopped
  • 8oz mushrooms – finely chopped
  • 1 cup chopped fresh spinach – packed
  • ¼ cup bone broth
  • 1 tbsp fresh basil – chopped
  • 1 tbsp fresh thyme – chopped
  • 2 tbsp fresh parsley – chopped
  • sea salt to taste
  • 2 tsp nutritional yeast (optional)

Preheat the oven to 350°F.

Heat a skillet over a medium-high heat.  Add the ground beef to the skillet and brown for aprox 5 minutes.  Add in the onions, garlic and mushrooms, and cook until tender.

Add the spinach, broth, herbs and sea salt to taste.

Simmer gently until the spinach is wilted and most of the liquid has evaporated.


Take the cabbage leaves, and fill each with 1/8 of the meat mixture.  Roll the cabbage leaf around the filling, tucking in the ends to make 8 neat parcels.


Place 1 cup of the “Nomato” sauce in the base of a baking dish.

Nestle the cabbage rolls in the sauce, then top with the remaining cup of sauce.


Sprinkle the finished dish with nutritional yeast if using it, then cover with a sheet of parchment paper and a sheet of foil (parchment paper next to the food to protect it from contact with the foil).

Bake in the preheated oven for 45 minutes.

Remove the paper and foil, and return to the oven for 15 minutes.


Allow the cooked dish to cool for 5 minutes before serving as it will be very hot.


Serve 2 cabbage rolls per person.



As you can see, there were no leftovers!


Shared at: Fat Tuesday, Waste Not Want Not Wednesday, Gluten Free Wednesday, Allergy Free Wednesdays, Paleo AIP Recipe Roundtable, Full Plate Thursday, Real Food Fridays, Lets Get Real Friday, Mix it up Fridays, Awesome Life Friday, Natural Family Friday, Gluten Free Friday, Old Fashioned Friday, Hearth and Soul Hop

Rutabaga Hashbrowns

These hashbrowns are very quick to make and are wonderful for breakfast when served alongside other “breakfast foods” such as bacon or sausage patties.

This recipe is 100% AIP, and is egg and nightshade free.

The tapioca flour serves to bind these together, taking the place of the starch that is in traditional (potato) hashbrowns.

This recipe serves 1 person, but is very easy to scale up to however many servings you need.

Rutabaga Hashbrowns

Serves 1


  • 1 cup grated rutabaga
  • 1 Tbsp tapioca flour
  • 1 Tbsp chopped fresh chives
  • sea salt to taste
  • 1 Tbsp fat of choice to cook (I used bacon fat)

Mix the grated rutabaga with the tapioca flour and chives.  Season to taste with sea salt.

Heat the fat in a large skillet over a medium-high heat.

Tip the rutabaga mixture into the fat and press down to make a flat pancake aprox. ¼ inch thick.

Allow the rutabaga too cook for about 5 minutes until the base is crisp and brown.

Carefully flip the rutabaga over, trying not to allow it to break.

Cook on the second side for 5 minutes until that side is also crisp and brown.


Transfer to a serving plate and top with whatever else you are planning on serving.


I served this with wilted baby-greens, caramelized onions and 2 homemade sausage patties.

Shared at Waste Not Want Not Wednesday

Shared at Allergy Free Wednesday

Shared at Gluten Free Wednesday

Shared at Paleo AIP Recipe Roundtable #68

Shared at Lets Get Real Friday

Shared at Gluten Free Fridays

Oven Baked Rutabaga Fries

Rutabaga fries are my latest obsession.  When roasted in the oven, they crisp up and take on a wonderful caramelized flavour.

They are very easy to make as well.

Oven Roasted Rutabaga Fries

serves 6


  • 1 large rutabaga
  • 2-3 tbsp melted coconut oil
  • sea salt to taste

Preheat the oven to 220°C/425°F.

Peel the rutabaga and cut into fries – I find chunky ones work best.

Toss the fries in the melted coconut oil and then spread out in a single layer on a large, rimmed baking sheet.  Keeping them to a single layer means that they crisp up rather than being soggy.

Season well with sea salt and freshly ground black pepper.

Bake in the oven for 30-40 minutes, tossing every 10 minutes.

Check them frequently towards the end of the cooking time as they can go from perfectly browned and crisp to burned and charcoal very quickly.

Serve at once.

AIP Saskatoon Berry and Peach BBQ Sauce

BBQ sauce is a hard condiment to substitute for when you are following the Auto Immune Protocol – Tomatoes are out, chilli is out.  What can you eat with your ribs, burgers and wings?

I came up with this fruit based BBQ sauce that I served with ribs for one of the girls birthdays.

It was based on some frozen saskatoon berries and some frozen peaches that I had in the freezer.  If you cannot find saskatoon berries, you could substitute another type of berry – blueberries might make a good substitution.

This sauce does not have quite the same spicy tomato flavour as a traditional BBQ sauce, but it does have a wonderful fruity, slightly acidic flavour.  And it pairs really well with grilled meats.

This is a stage 1 AIP reintroduction recipe that calls for black pepper.  If you have not managed to successfully reintroduce black pepper, or you are still on the strict elimination phase of AIP, you can simply omit the black pepper to make this recipe 100% AIP compliant.

When reintroducing foods on the AIP, I recommend this guide.

AIP Saskatoon Berry and Peach BBQ Sauce


  • 1 tbsp coconut oil or other fat of choice
  • 1 onion – finely chopped
  • 6 cloves of garlic – crushed
  • 3 cups chopped peaches (fresh or frozen)
  • 1 cup saskatoon berries – thawed if frozen (substitute blueberries if you cannot find saskatoon berries)
  • ¼ cup coconut aminos
  • ¼ cup maple syrup
  • ½ cup apple cider vinegar
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper (Omit the pepper if sensitive or strict AIP)
  • 1 tbsp grated root ginger
  • ½ tsp cinnamon

Melt the coconut oil in a pan and add the onion.  Cook gently over a low heat until the onion is softened.  Add the garlic and cook for a minute longer.

Now add the peaches and berries along with the maple syrup, vinegar, salt and pepper, ginger and cinnamon.

Simmer gently for 20 minutes until the peaches are starting to break down and the sauce has thickened slightly.

Blend until smooth and allow to cool.

Serve with your favourite grilled meats.

This sauce will keep for a week or two in a sealed jar in the fridge.  If you are wanting to store it for longer periods, I recommend that you freeze it.

Shared at Tasty Tuesdays #66

Shared at Paleo AIP Recipe Roundtable #33

Cold Chicken Strips

These chicken strips make a fantastic lunch-meat, and I make them fairly often to pack in lunchboxes as they do not require as much work and are less fiddly than my chicken lunch meat.

They are just as good tossed into a salad though.  Or even eaten on their own with some mayonnaise or guacamole to dip them in.  They are also very good with my Honey Mustard Dill Sauce as well.

This recipe is not only paleo, it is also AIP-friendly.

Cold Chicken Strips

serves 4-6


  • 4 large chicken breasts -preferably pastured/free-range/organic
  • 1″ lump of fresh ginger – grated
  • 3 cloves of garlic – crushed
  • ¼ cup coconut aminos
  • 3 tbsp apple cider vinegar
  • ¼ cup lemon juice
  • 1 tbsp fish sauce
  • 1 tbsp honey

Mix all the ingredients apart from the chicken together in a large bowl.

Add the chicken to the bowl, mix well until the chicken is well coated in the marinade.  Cover and place in the refrigerator overnight.

Preheat the grill to a medium high heat (if you do not have a grill you could use the broiler, but you won’t get the lovely grill-marks.  The cooking time may be longer as well).

Remove the chicken from the marinade and place on the grill.  Close the lid and allow the chicken to cook for 5 minutes before flipping them over.  Continue cooking for another 5-6 minutes until the chicken is fully cooked.

Check the internal temperature using a meat thermometer, it should read 74°C/165°F.  If it does not reach this temperature, continue cooking for a few more minutes and then check again.

Allow the cooked chicken to cool completely in the refrigerator before cutting into thin strips.

Shared at Tasty Tuesday

Shared at Real Food Wednesday 5/7/2014

Shared at the Paleo AIP Recipe Roundtable #26

Nomato “Chilli” in the Slow Cooker

I have had the family bugging me about the lack of chilli that we have been eating since I have been eating AIP – that would be because I can’t eat nightshades, and tomatoes and chilli, 2 important components of most chilli recipes are not AIP friendly…

I have seen some AIP Chilli recipes in the past, but none of them were cooked in the slow-cooker…  and I wanted a slow-cooker recipe so that it would cook while I was at work.

I decided I would play around with my usual slow-cooker chilli recipe and see what I could come up with…

This recipe is AIP-friendly, nightshade, gluten and dairy free, and contains no beans.

Because this recipe contains no chilli, it is not spicy, so if you are not AIP and can tolerate chilli well, feel free to add chilli to this.  Or you could just do what Hubby and the kids did and add some hot-sauce to spice it up.

Nomato “Chilli”

serves 6 with leftovers


  • 2 medium onions – chopped
  • 4 cloves of garlic – crushed
  • 2lb ground beef – preferably grass-fed.
  • 3 cups bone broth
  • 3 large carrots – peeled and diced
  • ½ medium rutabaga – peeled and diced
  • 2 medium beets – peeled and grated
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • ½ tsp ground ginger
  • ½ tsp garlic powder
  • ¼ tsp cinnamon
  • ¼ tsp ground cloves
  • Sea salt to taste
  • 2 tbsp tapioca flour to thicken (optional)
  • Homemade guacamole to serve

All I did with this recipe was pile all of the ingredients except for the tapioca flour into the slow cooker and give it a good mix.

Cook on low for 8 hours.

Taste and adjust seasonings as necessary.  If necessary, thicken with some tapioca flour mixed with a little water.  I found this was needed.

Serve topped with a spoonful of guacamole.


I also served this with cauliflower rice.

Shared at the Paleo AIP Recipe Roundtable #26

Seafood Chowder – Gluten Free, Dairy Free, AIP, Paleo

Tonight we had a seafood chowder for dinner, and it was gluten-free, dairy-free, AIP-friendly and Paleo….

How is that possible?  Doesn’t chowder contain potatoes and other non-paleo, non-AIP ingredients? And aren’t most chowders thickened with flour and laced with dairy products?

Well I managed it with some sneaky substitutions, and while this chowder does taste a little sweeter than most (thanks to the white sweet potatoes I used), it still has a delicious savoriness about it thanks to all the seafood and the fish broth.  It also has a wonderful creamy texture.

Seriously, this is one kick-ass chowder!

I made this for dinner and served it with my plantain muffins (can we say carb overload here?), but it would be equally good for lunch.  Next time, I might give the muffins a miss and serve it with a green salad for a less carby, lighter option.  But even so, I was really happy with the results

You can use any seafood you want as long as you keep the amounts the same – in this chowder I used a frozen seafood mixture that contained clams, mussels and scallops (aprox 1lb worth) along with 8oz of cod fillet.  But feel free to use all clams to make a clam chowder, all crabmeat to make a crab chowder or whatever floats your boat….  this is a very forgiving recipe and you can add whatever protein ingredient you like the most.

Seafood Chowder

serves 6


  • 2 tbsp coconut oil or fat of choice (this would be awesome made with bacon fat!)
  • 1 diced onion
  • 1 stick of celery – diced
  • 2 carrots – peeled and diced (aprox 1 cup)
  • 1 cup rutabaga (diced)
  • 4 cups of white sweet potato – divided into 2 (you could probably use an orange sweet potato in this but it would affect the colour)
  • 1 cup fish bone broth  (I also added the juices that had collected in the packet of my seafood mixture)
  • 2 cans of coconut milk – reserve half a can to blend the sweet potatoes
  • 2 bay leaves
  • 1 tsp dried thyme
  • sea salt
  • 1.5lb  mixed seafood of choice (I used a frozen seafood mix that contained clams, mussels and scallops along with some diced cod)
  • 1 bunch of green onions chopped
  • chopped parsley to garnish

First up you are going to heat your coconut oil or other fat in a large pan over a low heat.  Add the onion, celery, carrot and rutabaga and sautee for 10 minutes until tender.

Add 2 cups of the diced sweet potato along with the fish broth (if you have no fish broth substitute chicken broth along with a dash of fish sauce) and 1.5 cans of coconut milk.

Toss in the bay leaves and thyme and season to taste with sea salt.

Simmer over a low heat.

Add the remaining sweet potatoes to a separate pan and cover with water.   Simmer until tender.

Drain the sweet potatoes in the water and place in a blender with the reserved coconut milk.  Blend until smooth and creamy.

Pour the contents of the blender into the soup and bring back to a simmer.

Add the chopped green onions and the seafood and simmer until cooked through – no more than 2 minutes if your seafood is cooked (you are just reheating it in the soup) and no more than 5 minutes if the seafood is raw – we do not want overcooked tough seafood here folks!


Serve at once garnished with chopped parsley.


As I mentioned earlier I served it with plantain muffins but tbh, they were gilding the lily – the chowder was satisfying enough by itself.  The plantain muffins also contain whole eggs and are therefore a stage 2 reintroduction recipe.


Shared at the Paleo AIP Recipe Roundup 21

Shared at Allergy Free Wednesday #111

Shared at Gluten Free Wednesday 4-23-14

Shared at Simple Meals Friday #28

Shared at Wellness Wednesday

Shared at Five Friday Finds