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Celiac.com 09/07/2023 - Like stuffed peppers, stuffed zucchini is a tasty, easy-to-make dish. This recipe for stuffed zucchini is a wonderful marriage of sausage filling, tomato sauce, and cheese. It's a great way to get more vegetables into the diet, and it's delicious. Serve with toasted gluten-free garlic bread and a salad for a satisfying summer meal. Ingredients: 3 medium zucchini 1 pound Italian style pork sausage 1 cup dry gluten-free bread crumbs or gluten-free panko ½ cup grated Parmesan cheese 1½ tablespoons Italian seasoning 1 clove garlic, minced 1 (32 ounce) jar spaghetti sauce ½ cup shredded mozzarella cheese Directions: Heat the oven to 350 degrees F (175 degrees C). Trim stems from zucchini and slice lengthwise. Scoop out seeds and place them in a large bowl. Add sausage, bread crumbs, Parmesan cheese, and garlic. Add salt, pepper and Italian seasoning, and mix to combine. Stuff sausage mixture into the squash, and arrange in a 9x13-inch baking pan. Pour spaghetti sauce over the top and cover with aluminum foil. Bake in 350 F oven until sausage is browned and cooked through, about 45 minutes. Remove foil and sprinkle with mozzarella cheese; continue to cook until cheese is melted and bubbling, about 15 minutes. Serve hot with gluten-free garlic bread and salad.

Celiac.com 09/02/2023 - Zucchini and yellow squash noodles are gluten-free, and offer a great way to get more vegetables in your diet. They also make a tasty substitute for spaghetti. In this version, there is a delightful twist with an avocado pesto sauce. Ingredients: 2-3 medium zucchini (1½ pounds), trimmed Yellow squash (1½ pounds) ¾ teaspoon salt, divided 1 ripe avocado 1 cup packed fresh basil leaves ¼ cup unsalted shelled pistachios 2 tablespoons lemon juice ¼ teaspoon ground pepper ¼ cup extra-virgin olive oil plus 2 tablespoons, divided 3 cloves garlic, minced 1 pound raw shrimp (22-25 count), peeled and deveined, tails left on if desired 1-2 teaspoons Old Bay seasoning Directions Using a spiral vegetable slicer or a vegetable peeler, cut the zucchini lengthwise into long, thin strands or strips, and do the same with the yellow squash. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini and yellow squash "noodles" in a colander and toss with ½ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water. Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in a food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl. Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini and yellow squash noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.

Celiac.com 05/11/2019 - Zucchini is one of the early stars of spring, and this delightful recipe allows zucchini to shine. This simple blend of shredded zucchini, potato starch, eggs, and a bit of Parmesan cheese gets a quick fry in oil. A dollop of sour cream and a pinch of chives rounds them out. Perfect for spring, and even more perfect for sharing, these crispy, salty zucchini fritters will be the standout dish at your next meal. Ingredients: 4 medium zucchini, grated ¾ teaspoon kosher salt, divided ⅓ cup potato starch, or tapioca flour ⅓ cup grated Parmesan cheese 2 large eggs, lightly beaten 2 garlic cloves, finely chopped 3 tablespoons cooking oil 4 tablespoons sour cream 3 tablespoons finely chopped fresh chives Directions: Heat oven to 250°F. Stir together zucchini and ¼ teaspoon of the salt in a large wire-mesh strainer set over a large bowl. Let stand until zucchini has released water, about 15 minutes. Discard liquid. Place zucchini in a kitchen towel, and squeeze to remove excess water. Add zucchini to a large dry bowl. Add potato starch, Parmesan, eggs, and garlic to bowl with zucchini; stir until combined. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium. Add 1 heaping tablespoon zucchini mixture to skillet, and use a spoon to flatten into a 3-inch round. Repeat to make more fritters. Cook about 2 minutes, until golden brown and slightly crisp. Flip and cook another minute or so, until bottom side is crisp and golden. Place cooked fritters on a large baking sheet lined with a wire rack. Move rack to a warm, 250°F, oven. Working in batches, cook the remaining fritters. Place on rack as you go. When done, sprinkle cooked fritters with remaining ½ teaspoon salt. Top with sour cream and chives, and serve warm.

Celiac.com 06/07/2016 - Where are all my Mexican food lovers? This one is especially for you. These Mexican stuffed zucchini boats are a perfect gluten-free party dish. You can cut them up into smaller pieces and serve them as a tray snack that is nutritious and protein packed. I don't know about you but I love when I go to a party and there are plates of healthy items to snack on. I never feel good filling up on just potato chips and veggie sticks. Junk food makes you feel pretty junky. I really enjoy hosting get togethers at my house. Since I am a mom of three "kids" and am a grandmother as well, I tend to have a full house and like to make healthy gluten-free and sugar-free snacks and meals for my friends and family. No matter how old your kids get, they still always love coming over for a homemade meal. My youngest son is a mexican food "junkie" and really likes this recipe even though it is grain-free as well. He doesn't mind at all giving up the corn tacos. You can change the heat level to whatever you desire too. As always, my recipes are for you to enjoy and alter for whatever suits your taste and likes. Ingredients: 4 large organic green zucchinis ½ pound ground free-range turkey, chicken or grass-fed beef 4 slices Canadian bacon ½ small white onion, chopped fine ½ cup Salsa Verde (no preservatives) 1-1/4 cup chopped cilantro 3 tablespoons coconut oil or olive oil 1-2 tablespoons chili powder 1 tablespoon tabasco sauce (or to taste) 1 teaspoon salt or to taste 1 teaspoon pepper or to taste Optional: Grass-fed cheese Directions: 1. Preheat the oven to 400F. 2. Cut each zucchini lengthwise down the middle, to make 2 halves from each. 3. Take an apple corer and remove the inside, but be careful not to cut into the dark green. Leave about â…› inch on sides and bottom. This will be your "boat". 4. Take the zucchini pulp and chop semi fine. 5. Heat 1 tablespoon oil on medium until hot. 6. Add the onion and cook until semi-glossy then add the zucchini pulp and saute for 1 minute. You may add some tabasco at this point if you like spicy or hot. 7. Transfer to a deep bowl. 8. Add 1 tablespoon of oil to the same pan and heat oil on medium. 9. Add ground meat and cook until done. 10. Add to bowl with onions and zucchini. 11. Drain all but 1 tablespoon of the juices and oils and sauté Canadian bacon in same pan until slightly browned. 12. Remove bacon to cutting board - slice into small slices. 13. Add to same bowl. 14. Add Salsa Verde, cilantro, chili powder, Tabasco and salt and pepper to taste. 15. You may add shredded cheese at this point if you desire. 16. Mix all ingredients. 17. Stuff the boats with the mixture and pile them nice and high, then stack them close to one another in a baking dish so they stand upright. 18. Cover with tin foil. 19. Bake for 30 minutes. 20. Remove and let sit still while covered for 5 minutes. 21. If you have extra meat mixture, you may heat the leftover meat as well in the oven. 22. You may serve a little extra protein on the side of each boat with a garnish of cilantro and a touch of hot sauce. 23. Enjoy!

Here's a quick and easy zucchini bread recipe that's gluten-free, sweetened with pine nuts, almonds and dried cranberries. It's tasty to toast for breakfast with a spread of nut butter or served as dessert with a dollop of Greek yogurt and honey. Gluten-Free and Dairy-Free Ingredients: 2 cups rice flour 1/2 cup crispy rice cereal 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. sea salt 1/2 tsp. ground cinnamon 1/4 tsp. all-spice 2 large eggs, beaten 3 large bananas, mashed 3 large zucchini, finely chopped 1 Tbsp. almond extract 1/2 ripe avocado, peeled, pitted and chopped 1/4 cup pine nuts 1/4 cup slivered almonds 1/2 cup dried cranberries, chopped 1 Tbsp. cocoa powder 1/2 cup olive oil Directions: Preheat oven to 350F. Spray a bread pan with nonstick cooking spray set aside. Steam squash in a large pot until soft and tender. Meanwhile, combine dry ingredients in a large bowl and then make a well in the center. Remove zucchini from pot and mash well with a fork. Add eggs, bananas, squash, avocado and oil to the center and combine them before folding into the rest of the dry ingredients. Mix well to combine; stir in pine nuts, almonds, dried cranberries and cocoa powder. Transfer batter into prepared bread pan. Bake for one hour or until a toothpick inserted in the middle comes out clean. Set aside to cool before serving.