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3 Delicious, Gluten Free Zucchini Dishes

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August 15, 2013 · 644 Views

You’ll be happy you tried these amazing gluten free zucchini recipes

 

 

 

 

 

With summer’s abundant zucchini piling up, it’s a perfect time to try some of these awesome and healthy gluten free zucchini recipes that substitute zucchini (plus other secret ingredients) for wheat. These are three fun and healthy alternatives to the carbs that can weigh you down during the hottest months of the year. These recipes are also a great (and sneaky) way to get your kids eating their vegetable! 

Gluten Free Pizza Crust

Photo by diekatrin

When I made this recipe for my little brother his first comment was, “I thought you said we were having zucchini pizza.” He was looking for veggies on top of the pie and didn’t even notice that this delicious crust was actually a healthy, gluten-free alternative invented by his health-nut sister. The best thing is it’s easier from making a traditional pizza crust!

4 c. grated zucchini

2 c. cooked (and cooled) brown rice

1 ½ c. grated parmesan cheese

2 eggs, beaten until slightly frothy

 

Preheat the oven to 425⁰ F and grease a 15” x 11” baking sheet (it’s best to use one that’s about 1” deep, so the mixture won’t spill over the sides while it’s cooking). In a large bowl, combine all the ingredients and mix well. Pour the mixture onto your prepared baking sheet and press it into all the corners until it is flat and even.

Bake for 20-25 minutes. Keep an eye on the crust while it’s baking, if it starts browning too much, cover it up with a sheet of aluminum foil. You don’t want the crust to be too done at this point, because it’s going back in the oven.

Let the crust cool for a bit and then add marinara sauce, grated cheese and your favorite pizza toppings. Bake for an additional 15 minutes.

Gluten Free Lasagna

Photo by Greg Greene

2-3 medium zucchini, sliced very thin

1 lb. lean ground turkey

⅓ c. red onion, chopped

2 cloves garlic, minced

¼ c. red wine

(1)    14.5 oz. can of chopped tomatoes

(1)    6 oz. can tomato paste

4 tsp. of your favorite fresh herbs (basil, oregano, rosemary, thyme), chopped

(1)    15 oz. container of low-fat ricotta cheese

8 oz. shredded parmesan cheese

1 egg

4 oz shredded mozzarella cheese

Salt and pepper to taste

Preheat oven to 325⁰ F and grease a 9” x 13” baking dish.

Sprinkle your zucchini slices with salt and pepper, then set them aside in a colander to drain. Brown the turkey in a heavy skillet over medium-high heat, sprinkle it with salt and pepper. After about 5 minutes, add in the onions, garlic, red wine, tomatoes, tomato paste and 2 tsp. of fresh herbs. If the sauce looks too thick, you can add a bit of water to thin it out. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, stirring frequently.

While the meat sauce is cooking, mix together the ricotta, parmesan, egg and a little bit of black pepper. To assemble your noodle-free lasagna, spread the zucchini, ricotta mixture & sauce in thin layers, as follows:

⅓ of the meat sauce

⅓ of the zucchini

½ of the ricotta mixture

⅓ of the meat sauce

⅓ of the zucchini

½ of the ricotta mixture

⅓ of the meat sauce

 Pour all of the mozzarella on top of the final layer of meat sauce.

Place a place a piece of aluminum foil on the oven rack, just enough to catch any tomato sauce that might bubble over while the lasagna is cooking. Cover the baking dish with another sheet of foil and bake for 45 minutes.

Remove the foil and raise the oven temperature to 375⁰ and bake for another 15 minutes. After 10 minutes, sprinkle the remaining 2 tsp. of fresh herbs on top of the lasagna. Let set for 10 minutes (to let the cheese settle) before serving.

 Gluten Free Veggie Patties

Photo by seelensturm

Serves 4

These patties are delicious served with a variety of dipping sauces. I’ve tried tomato sauces, a chipotle aioli, pesto, a salsa/sour cream mixture and even a mango chutney – they were all delicious. They’re also great as a homemade veggie burger or all by themselves.

2 c. zucchini, grated

1 c. carrots, grated

½ c. green peas, coarsely chopped

¼ c. red onion, diced

2 eggs, lightly beaten

½ c. gluten-free flour* or cornmeal

½ c. grated Parmesean cheese

Salt and black pepper to taste

2 T. butter

In a large bowl, combine all the ingredients, except the butter, and mix just well enough so it’s well combined.

Heat a bit of the butter in a large, heavy skillet (non-stick can be helpful) over medium-high heat. Take about a tablespoon of the veggie mixture and form it into a patty; carefully place the patties in the skillet. Cook in batches, being careful not to overcrowd the pan. Cook the patties for about 5 minutes on each side, or until they’re golden brown and crispy. Add more butter to the pan between batches if needed.

Once the patties are done, put them onto a platter covered with paper towels and put them into the oven set on warm or 250⁰ until ready to serve.

 

*I recommend Bob’s Red Mill Gluten-Free AP Flour, it’s made from healthy things like potatoes, fava and garbanzo beans.

 

 

 

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