hile you can serve single stuffed zucchini boats as an appetizer, you can also serve them as a main dish. However, my favorite way to utilize stuffed zucchini boats is to serve them along with some pasta and marinara sauce. Because marinara sauce is meatless, you have the meat and veggies covered with this stuffed sensation! It’s so easy to make. Be sure to read the Tips sections for a variation. Continue reading “Gluten Free Stuffed Zucchini Boats”
I’ve been planning to make this recipe with granulated sugar, but I got to thinking. I wondered if NuStevia Cocoa Syrup would make a good sugar-free version. It couldn’t have turned out better! In the tips section, I have added suggestions if you wish to make it with granulated sugar. No matter how you make it, I hope you enjoy it. It’s not bitter like so many other stevia sweetened recipes. Trying it in this chocolate gluten free sugar free zucchini bread was just smart, if I do say so myself.
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After a Facebook fan tried my Zucchini Hash Browns Recipe, she asked for a recipe that would hold the zucchini together. This is a wonderful solution; however, the two recipes are quite different. These gluten free zucchini cakes contain flour, specifically, my homemade gluten free bisquick (baking mix) recipe. They are lightly sweetened, yet savory, and fluffy, yet moist. Enjoy! Continue reading “Gluten Free Zucchini Cakes”
I have been making an effort to reduce the carbohydrates in my diet. I purchased a Spiral Vegetable Slicer and my first experiment was making zucchini ribbons. Using zucchini pasta instead of high carb rice or corn pasta saves a tremendous amount of carbohydrates. One medium zucchini contains only 6g carbs and 2g fiber. My favorite gluten free brown rice pasta contains 43g carbs and 2g fiber per 1/2 cup of uncooked pasta. If you enjoy zucchini, you will love this dish. I used creamy garlic sauce, but you can use marinara, meat sauce, or pesto. Enjoy! Continue reading “Gluten Free Zucchini Pasta with Creamy Garlic Sauce”
Learn how to make these gluten free breaded zucchini rounds crispy in the oven or on the stovetop. Either way, they turn out delicious and crispy. For a lower-fat version choose the oven method and use egg whites instead of oil. These are also a wonderful way to get kids to eat zucchini, at least it was with mine, when they were young. Continue reading “Crispy Gluten Free Breaded Zucchini Rounds: Baked or Fried”
What makes this an easy frittata recipe is that you can use leftover to make it right on your stovetop. One night during the week, make sweet potatoes and boiled sliced carrots for dinner, making some extra for this dish. Then in a day or two, use your extra carrots and sweet potato for this dish. Stovetop cooking is perfect for summertime or any time of the year. Enjoy this Americanized version of an Italian favorite. Continue reading “Easy Frittata Recipe: Sweet Potato and Zucchini (Naturally Gluten Free)”
My recent attempt, actually my first attempt, at creating a crispy gluten free tempura recipe actually turned out super crispy and delicious. They’re dairy-free and egg-free, too! There are no special gluten free ingredients required. Use this recipe with vegetables, chicken or shrimp. Continue reading “How to Make Crisp Gluten Free Tempura”
In preparation for the upcoming holidays, I have begun my recipe development of new gluten free appetizers. During the holidays I tend to make rich, fattier appetizers, but I thought I’d go a bit healthier for a change. One can only tolerate plain vegetable platters for so long. This is my fancier version of a vegetable platter, with a bit of an Italian flair. It calls for zucchini slices, ricotta cheese, and basil. It makes a wonderful compliment when you’re serving other Italian dishes. Though it makes a beautiful presentation either way. Continue reading “Stuffed Raw Zucchini Appetizers”
Quite a bit of research went into creating this gluten-free zucchini bread recipe to get this recipe just right. Most gluten free quick bread recipes (breads using leavening agents to enable immediate baking, rather than allowing to rise), allow you to interchange the fruit vegetable or puree you use, except for zucchini bread recipes. Zucchini contains quite a bit of liquid. Therefore, you either need to lessen the other liquids in the recipe or squeeze out much of the liquid in the zucchini. Instead, I began with my banana bread recipe, and opted to add additional flour. This gluten free zucchini bread recipe was made with my own blend of gluten free cake flour. I link to it below. Enjoy! Continue reading “Gluten Free Zucchini Bread Recipe”
Several weeks, perhaps months, ago, I created a combined zucchini and potato hash brown recipe. Since then, I’ve been wanting to try just zucchini hash browns. The opportunity presented itself, as someone gave us a giant zucchini. It must have been 2 feet long and 6 inches wide. There isn’t much to this recipe, but it sure is delicious…and much healthier than your typical hash browns. In addition, it is much lower in carbs than regular hash browns! Continue reading “Zucchini Hash Browns”