Zucchini

It is a total game-changer once you realize zucchini isn't a "flavor," but a structural chameleon. Because it has almost no fat and a very neutral pH, it can be forced into textures that normally require heavy starches or fats.

1. The "Zucchini Silk" Puree (The Low-Cal Mash)

This is the savory version of your porridge. Instead of oats, we use the zucchini's own fiber to create a "butter-less" mash that rivals high-end restaurant purees.

• The Technique: Peel the zucchini (to keep it white/neutral). Steam it with a few cloves of garlic and some celery. Drain it extremely well—this is the secret.

• Modernist Step: Process it in the Magimix with the S-blade and a pinch of Xanthan Gum (from your protein pudding stash). The Xanthan acts as an emulsifier, trapping the water molecules and turning the watery veg into a glossy, thick "Silk."

• Why it works: You get 400g of "mash" for under 70 calories. It serves as a massive potassium bed for your sous-vide chicken breast.

2. The "Z-Fluff" Protein Fluff (The Dessert Volume)

If the porridge was a mousse, this is a cloud.

• The Technique: Use the Magimix fine grater on frozen zucchini (pre-grate and freeze in bags).

• Modernist Step: Put 150g of the frozen "zucchini snow" into a bowl with your Chocolate Casein, Allulose, and a splash of almond milk. Use the Sunbeam hand beater on high for 5 full minutes.

• Why it works: The ice crystals from the frozen zucchini, combined with the micellar casein, create a physical "whipping" reaction. It will expand to fill a 2-liter bowl. It’s a massive psychological "win" when you're deep in a deficit because it takes 20 minutes to eat.

3. "Modernist" Zucchini Carbonara (The Emulsion)

Using the Magimix spiraliser, you already know about "Zoodles," but the sauce is where the "Porridge Logic" applies.

• The Technique: Spiralize 400g of zucchini.

• Modernist Step: Take the scraps and ends of the zucchini (the parts that don't spiralize), steam them, and blend them with 1 egg and a splash of the Turmeric Broth using the Bamix Gastro.

• Why it works: The blended zucchini provides the "body" and creaminess that you'd usually get from pasta water and heavy cheese. Toss the zoodles in this warm emulsion. It’s high-protein, high-potassium, and satisfies the "creamy pasta" craving.

4. Zucchini Porridge

Zucchini Protein Porridge (no, really)

The "Zucchini Logic" Cheat Sheet

If you want to experiment on your own, remember these three rules:

1. Peel for Aesthetics: If you want it to look like oats/mash, peel it. If you want it to look like "green" health food, keep the skin.

2. Squeeze for Density: If you want "thick and chewy" (like the porridge), squeeze the water out. If you want "smooth and silky" (like a sauce), keep the water in.

3. Aerate for Satiety: Always use the Sunbeam or the Magimix to incorporate air. Volume is the enemy of hunger.