Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Here They Come!


ranger

Recommended Posts

ranger Enthusiast

I've never been a big zucc eater, but this year i planted some in my garden. First one I cut up and cooked with tomatoes and Italian seasoning, a good side. The second one, I made zucc patties. Recipe follows: Makes 6 patties.

one 1/2 lb. zucc

1 tsp salt

2 Tbs grated onion

1/2 C gluten-free bicuit mix

1 egg

4 Tbs ranch dressing2 oz cheddar cheese, grated

1. Peel and grat zucc into a colander, add salt, mix, and let strain for 1 hour.

2. Lightly beat egg, add biscuit mix, ranch dressing, and cheddar. Mix till combined.

3. Grate onion on top of zucc and push out as must moisture as you can with the back of a spoon. Put in biscuit mix and stir to combine.

4. Put about 1/4 inch of oil of choice in a fry pan. Spoon patty sized shapes into med hot oil, and fry till gloden brown. Flip on other side and fry till firm to the toucn.

Mine were kind of bland - I was in the mood for bland, but you could add any spice you like. I used these as the starch course, with the advatage that they also had veges in themm.

Now please give me your recipes as I am soon to be drowning in the stuff (don't need zucc bread recipes )


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



momxyz Contributor

I am new to this gluten-free world so I am the process of collecting recipes myself. But here is one of my child hood favorites my mom used to make, maybe you could adapt it to be gluten free? It virtually is anyways, I think all you'd need to worry about is what's in the tomato sauce (unless you made your own.)

She used to make zuchinni boats, with the BIG zuchs at the end of summer. She would cut them in half length wise. Scopp out seeds and get rid of them, and then scoop out as much meat as she could. leaving enough on the skin so that you had a nice sturdy boat. The she would dice the zucchine, onion, green peppers. She would add that to browned hamburg in a big frypan (after the fat had been drained) and mix all that with tomato sauce and seasonings. When that was warmed thru nicely she put the mixture into the two boats (they should be slightly rounded) and bake. I don't remember how long, towards the end she would sprinkle with mozarella cheese and return to over til melted and slightly brown.

purple Community Regular

I posted a recipe for Zucchini Pizza Pie on the SCD recipe thread if interested.

Here is my favorite:

Zucchini Brownies

https://www.celiac.com/gluten-free/index.php?showtopic=57635

I have been making a pan full everyday this week...there is always somebody to help eat them!

The last 2 batches I put part peanut butter chips in them...mmm!

Next time might be black raspberries or huckleberries ;)

celiac-mommy Collaborator

I went away for a week and half on vacation, had picked all the ripe zucc's in the garden. Upon returning home, I had 3 that were over 6#!!!!! I shredded it all and froze it for later use in muffins and breads, but those 3 yielded 32 CUPS of shredded zucchini!! I am up to 50 cups shredded plus 4 cups of puree and the plants are still going CRAZY!!!

missy'smom Collaborator

I had to hand polinate for a while but the bees have come around and are doing it for me now. Thankfully!

Pretty boring but I always used to slice it in rounds, bread per the usual method-flour, egg, breadcrumbs-with italian herbs and parmesan cheese added to the bread crumbs and fry in a skillet with a generous layer of olive oil, flipping like burgers when one side browns. Prepped them all but cooking and froze on a lined baking sheet, then popped them into containers or ziplocks.

TrillumHunter Enthusiast

I like those giant ones as a pasta substitute. I use just the meaty part, not the seed cavity, and cut into strips. Saute these a bit of olive oil and some seasonings you like and top with sauce. It's sort of like spaghetti squash but has more bite to it. It looks like spaghetti as well. :P

missy'smom Collaborator

Here's one that I used to make and was well liked by family and I. Haven't tried it with the gluten-free pasta. Leftovers always tasted great!

ground beef-1 lb.

plain tomato sauce-2 8 oz. cans

oregano- 1/2 tsp.

zucchini- 3 c. sliced or diced

salt

wide egg noodles 8 oz.(maybe penne?) cooked

cottage cheese- 1 c.

cream cheese- 4 oz. softened

fresh ground black pepper- 1/8 tsp.

green onions- 4 c. finely chopped

yogurt or sour cream- 1/4 c.

Brown beef. Drain fat. Add oregano, sauce, and zucchini. Simmer 5 min., add salt to taste. In a bowl,mix 1 tsp. salt, cottage cheese, cream cheese, pepper, green onions and yogurt or sour cream. Put half of the noodles in a greased baking dish. Spread on cheese mixture. Put on remaining noodles. Pour meat sauce on top. Bake at 350 F for 30 min. Serves 6


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



missy'smom Collaborator
I like those giant ones as a pasta substitute. I use just the meaty part, not the seed cavity, and cut into strips. Saute these a bit of olive oil and some seasonings you like and top with sauce. It's sort of like spaghetti squash but has more bite to it. It looks like spaghetti as well. :P

I may have to play with that! Without the dairy and carbs so many things are out and I am getting tired of the usual sautee'd variety. I can deal with a little cheese in pesto and maybe a sauce with roasted red peppers instead of tomatoes! Maybe ham, parmesan, pine nuts.... not necessarily together...well now I have a few more ideas! Thanks.

Jestgar Rising Star
ranger Enthusiast

Great Ideas and thanks. Hauled out Italian sausage and provalone from the freezer - will figure out something from this for dinner. Sometimes I get in a cooking rut, and others ideas really help to get out of it. Will definetly try other recipes as my zucchini piles in on me. Good tip to grate it and freeze it.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,584
    • Most Online (within 30 mins)
      7,748

    cheessybreezzy
    Newest Member
    cheessybreezzy
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Welcome to the forum, @linnylou73! Are you claiming this based on a reaction or based upon actual testing?
    • linnylou73
      Sams club membermark columbian coffee is either cross contaminated or the pods contain gluten
    • KimMS
    • Scott Adams
      This varies a lot from person to person. I include foods that are not certified gluten-free but are labelled "gluten-free", while super sensitive people only use certified gluten-free. Both types of products have been found to contain gluten, so there are no guarantees either way: It you are in the super sensitive group, eating a whole foods based diet where you prepare everything is the safest bet, but it's also difficult. Eating out is the the most risky, even if a restaurant has a gluten-free menu. I also include items that are naturally gluten-free, for example refried beans, tuna, pasta sauces, salsas, etc., which have a low overall risk of contamination.
    • Scott Adams
      I avoid turmeric now because I'm on low dose aspirin, but used to use this one: https://www.amazon.com/dp/B08HYBN4DJ My recipes always vary according to what I have on hand, but my base is a frozen berry mix from Trader Joe's: https://www.traderjoes.com/home/products/pdp/fruits-greens-smoothie-blend-075603 In the warmer months I include herbs from my garden like Italian parsley and basil. I add almond milk as well. 
×
×
  • Create New...