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Found 14 results

  1. 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.
  2. 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!
  3. Celiac.com 10/08/2015 - Want a light, healthy gluten-free vegetarian lunch that's tasty and offers a departure from a more standard noodle dish? Try this lovely Asian-style salad made with spiral or long julienne zucchini "noodles." Some people make this with raw zucchini, but that's hard to digest, so I blanche the zucchini noodles first. Ingredients: 3 to 4 medium zucchini, spiral cut or long thin strips 1 cup carrot, grated 2 green onions, thin diagonal slices ½ teaspoon salt 1½ cups thinly sliced and roughly chopped red cabbage ½ large red bell pepper, sliced thin and cut into 1-inch segments ½ cup cilantro, chopped Dressing: ⅓ cup rice vinegar seasoned with salt, pepper and sugar 2 tablespoons quality olive oil 1½ teaspoons dark sesame oil 2 cloves garlic, minced Pinch of red pepper flakes Directions: If you have a food processor or other spiral vegetable slicing tool, use it to make the zucchini noodles. Otherwise, cut zucchini into very long, thin strips, enough to make about 5 to 6 cups of zucchini noodles. Place zucchini noodles in a metal strainer and immerse in boiling water for about 30 seconds, until blanched. Once lightly blanched, remove the zucchini noodles and allow to drain well. Place the drained, blanched zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro. In a medium bowl, whisk seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes. Pour the dressing over the zucchini noodles and vegetables and gently toss to combine. Or, alternatively, serve dressing on the side. Serve immediately.
  4. 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.
  5. This recipe comes to us from Esme Smith. This recipe makes one loaf. 1 cup walnuts, chopped 1 ½ cups freshly shredded zucchini ½ cup vegetable oil 1 cup sugar 2 eggs 2 teaspoons vanilla ½ teaspoon baking soda ½ teaspoon cinnamon ½ teaspoon salt ¼ teaspoon baking powder 1 ½ cups gluten-free flour mix 1 teaspoon xanthan gum for each cup of flour Shred the zucchini and chop the walnuts in a food processor and set them aside. Use a mixer to beat the eggs and add the sugar, oil and vanilla. Add the baking soda, cinnamon, salt and baking powder. Slowly pour in the flour and xanthan gum until well mixed. By hand, mix in the zucchini and walnuts. Pour in greased & floured loaf pan and bake at 350F degrees for 75 minutes. Let cool.
  6. As my husband's garden in full bloom, zucchini is popping up everywhere...so it's only appropriate for me to make good use of it and bake some zucchini bread! Makes one loaf. Preparation Time: 10 Minutes Cook Time: 50-65 Minutes Ingredients: 1/2 stick of salted butter 1/4 cup of vegetable oil (optional) 3/4 cup of light brown sugar 1/4 cup of sugar 1 1/2 cup of "Silkie Flour Mix" (3/4 cup of Brown Rice Flour, 1/4 cup white rice flour, 1/4 cup of Tapioca flour, 1/4 cup of corn starch and a little bit of potato starch) 2 eggs 1 1/4 tsp of xanthan gum 1 tsp of baking powder 1/2 tsp of baking soda 1 tsp of ground cinnamon 1/8 tsp of nutmeg 1/2 tsp of gluten free vanilla extract 1 1/2 cup of shredded zucchini 1/2 cup of chopped Walnut (optional) - with nuts version 1/2 cup of chocolate Chips (optional) - chocolate chips version 2 tbsp of light brown sugar for sprinkle on top (optional) Directions: Preheat oven to 350F degree, grease one 8 by 4 by 2-inch loaf with oil spray or line the pan with parchment paper. Use mixer, cream butter and sugars until fluffy With mixer running, add egg and vanilla extract to the mixture Whisk flour mix, baking powder, baking soda, salt, xanthan gum, nutmeg and cinnimon together and add the dry ingredient to the wet ingredient in the mixer If the dough appears too dry, add 1/4 of vegetable oil Fold zucchini and walnut (optional - for nut version) or chocolate chips (optional - chocolate chips version) into the batter Pour batter into the prepared pan, if desires, sprinkle a couple 2 tbsp brown sugar on top of the batter Bake for 55-65 mins until golden brown or skewer insert in the center comes out clean Let cool for 10 minutes before serve. Happy Baking!
  7. I remember zucchini and squash growing in the neighbor's garden when I was a kid. Though I didn't much care for it then, I've come to love zucchini. Good zucchini soup is a delight to taste. This summer favorite goes nicely warm, but I prefer it chilled and garnished with dill for cool, delicious, savory soup at its best. Ingredients: 2 tablespoons butter 2 garlic cloves, roasted 2 onions, chopped 2 potatoes, peeled and diced 8 zucchini, chopped 1/4 teaspoon dried thyme 1/4 teaspoon dried rosemary 1/2 teaspoon dried basil 1/4 teaspoon ground white pepper 4 cups chicken broth 1 cup whole milk 1/4 cup dry potato flakes, gluten-free 1 tablespoon gluten-free tamari or soy sauce 4 tablespoons chopped fresh dill weed Directions: Take a head of garlic and slice off the top. Add a splash of olive oil and place on foil in toaster oven. Roast garlic head for about 1 hour at 375 F. In a large frying pan, melt butter; add onion and sauté until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes. In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes. When cooked, transfer ingredients in small portions to a food processor or blender. Add the roasted garlic cloves and purée the ingredients and pour into cooking pot. Add milk and bring just to below boiling, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Chill, and serve garnished with dill weed. Spread the remaining garlic on toasted gluten-free bread and eat with soup! Yum!
  8. Celiac.com 03/17/2011 - Frittatas are great because you can serve them right out of the skilletand they are perfect either warm, or at room-temperature. This Italian-inspired dish takes on a sultry personality with the added saltiness of the bacon. I think the fontina gives this dish a little more sophistication, but cheese is a mere state of mind; use whatever is handy. A tip for you spice-fiends: add some hot sauce to the egg mixture for a little extra bite. Ingredients: 2 small russet potatoes, peeled and diced into ½-inch cubes 1 zucchini, grated 3 strips cooked bacon, crumbled 4 large eggs 2 tablespoons fresh cilantro, chopped 1 small onion, diced 2 cloves garlic, mined ½ cup grated fontina cheese 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon pepper Directions: Preheat oven broiler. Place potato cubes in a pot of cold water and bring to a boil. Cook over medium-high heat for about 8 minutes, until tender. Drain potato cubes and set aside. In a medium bowl, whisk together eggs, cilantro and salt. Set aside. Heat olive oil in a medium-sized ovenproof skillet. Cook garlic and onions for about 2 minutes, until softened and translucent. Add grated zucchini and cook for another five minutes. Add cooked potatoes, stirring occasionally, until they have browned, about 5 additional minutes. Slowly pour egg mixture over vegetables. Cook over medium heat, tilting pan to evenly distribute eggs. Top with grated cheese and bacon pieces. Transfer to broiler and cook for about 5 minutes, until eggs begin to puff up. Remove and serve.
  9. I’m hard pressed to find any food that isn’t made better by adding melted cheese. Gratins are a great way to serve up a variety of vegetable and traditional gratins, which typically contain breadcrumbs and flour, are easily adaptable to better suit a gluten-free diet. I love dishes that encourage variation. I use sharp cheddar and Parmesan because the saltiness mingles with the sweet tomatoes, and melts into bites of dichotomous perfection. Experiment with different cheeses to explore different flavor combinations. A more sophisticated version might include smoked Gouda or creamy butternut squash. Ingredients: 4 medium zucchinis, sliced into ¼-inch thick half-moons 5 plum tomatoes, chopped and seeded 1 medium onion, diced 4 cloves garlic, chopped 2 large eggs beaten 3 tablespoons butter 1 tablespoon light brown sugar 1 ½ tablespoon fresh chopped thyme 1 ½ tablespoon fresh chopped rosemary 2 teaspoons salt 2 teaspoons pepper ¾ cup cream ½ cup grated sharp white cheddar cheese, divided ½ cup Parmesan cheese, divided Directions: Preheat oven to 375° F and butter a large baking dish. Melt butter in a large pan. Sauté onions until they become translucent, 3-5 minutes. Add garlic and cook for another minute. Add zucchini and tomatoes and continue to cook until vegetables soften and incorporate with onions and garlic. Fold in thyme, rosemary, salt and pepper. Gently pour vegetables into the baking dish and set aside. In a medium bowl, whisk together eggs, brown sugar and cream. Stir in remaining salt and pepper. Pour half the mixture over vegetables and sprinkle with half of each cheese. Repeat with remaining mixture and cheese. Bake for 30-40 minutes until gratin is a golden brown cheese is well melted.
  10. Summer crops are in full abundance right now, and if your garden is anything like mine, you have more zucchini than you know what to do with. This vegan mango, zucchini soup is best served warm, but it can also be served cold and it is a nice light soup for a summer night that is too hot to eat heavy food. Vegan Mango Zucchini Soup (Gluten-Free) Serving Size: 1 or 2 Ingredients: 3 teaspoons extra virgin olive oil ½ small onion, peeled and chopped 3 cloves garlic, peeled and minced 2 stalks celery, chopped 2 zucchini or 1 round zucchini 4″, peeled and chopped 1 mango, pitted, peeled and cut into bite size pieces 1 potato, peeled and chopped 3 whole fresh basil leaves ¼ teaspoon nutmeg 1-¼ cups organic vegetable broth – or chicken broth pinch of white pepper or black pepper sea salt – to taste To Make: Preheat a pre-oiled medium size sauce pan; and sauté onion, celery and garlic. Add mango, zucchini, potato and basil, nutmeg and vegetable broth; and stir. Simmer until vegetables are tender. Remove basil leaves. Run the mixture through a blender or food processor according to manufacturer’s instructions. Run through a large strainer to remove fiber. Serve warm or cold. Top the center with gluten-free sour cream, Greek yogurt, etc. Add some fresh basil for garnish.
  11. This recipe comes to us from Valerie Wells. Cream: 1 stick (½ cup) butter 1 tablespoon shortening 1 ½ cup plus 3 tablespoons sugar Add & beat well: 2 jumbo eggs** Add: 1 cup unsweetened pureed fresh zuchinni* 1 ½ cup Gluten Free Flour Mix (any kind) ½ cup unsweetened cocoa powder ½ teaspoon xanthan gum ¼ teaspoon salt 1 teaspoon baking powder ½ teaspoon soda Beat until smooth. Bake in greased & floured 8" x 8 square baking pan at 350F for 45 minutes (If you bake in glass, reduce the heat by 25F). I like my cakes semi sweet. If you prefer a sweeter cake you can substitute some of the cocoa powder with corn starch. The recipe originally calls for ½ cup corn starch & I substituted cocoa powder for the corn starch. I dont know whats so special about this recipe, but it never fails. Im not a great baker, but this recipe is helping me improve my reputation! *I pureed & froze tons of zucchini this summer in one cup containers. The original recipe calls for applesauce. I believe applesauce or any pureed fruit would work equally well. ** If you dont have jumbo eggs, you can use 2 large eggs & an extra egg yoke or egg white.
  12. This recipe comes to us from "sickchick" in the Gluten-Free Forum. Ingredients: 8 slices of Prosciutto 1 medium Zucchini sliced thin ½ Acorn squash peeled and sliced thin ½ small red onion sliced thin 1 clove Garlic pulverized then minced. pinch Oregano Kosher Salt & Pepper to taste Olive oil or butter for pan sautéing (depending on dietary restrictions) 1 cup Polenta 2 cups organic Veggy Broth Directions: Cut the squash, zucchini, onion and prosciutto in long narrow (thin) lengths. Prepare Polenta following package directions, but substituting Veggy Broth for water. Meanwhile in a 12" skillet, pour Olive oil or Butter, heat to Medium, and when pan is hot add acorn squash pieces, let brown on both sides, cook about 3-5 minutes on each side, then add remaining ingredients and sauté until all veggies are cooked through and zucchini starts to turn translucent, about 10-12 minutes. Serve on hot Polenta with a little Olive Oil [drizzled] -or (Fresh grated Parmesan if you can have dairy) over the top. Makes 4 servings.
  13. This recipe comes to us from Susan Mullikin. 4 cup shredded zucchini, drained and squeezed dry (I wrapped it in a dish towel and twisted it) 2 cup cooked rice 1 ½ cups mozzarella cheese 1 cup parmesan cheese 2 eggs 1 lb. ground beef 1 med. onion, chopped 1 ½s cup spaghetti sauce 1 teaspoon oregano ½ teaspoon salt 2 cups shredded cheddar cheese Combine zucchini, rice, cheeses and eggs. Press into greased 15 x 11 pan. Bake at 400F for 20-25 minutes until it sets and is lightly brown. In a pan, brown the beef with onions then drain the fat and stir in sauce and spices, and spoon over the top of crust. Sprinkle with cheddar cheese. Bake @ 400F for 15 minutes. Let stand for 5 minutes before serving.
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