Last summer was my first summer eating gluten-free and my first summer with a garden. I was a little overwhelmed on what to do. But, I found a few recipes that I made work for us.
My garden is starting back up with the zucchini, so I wanted to share what I learned last year. Even if you’re not gluten-free, I’m sure these would be yummy if you substituted with regular flour.
Sautéed Zucchini, Squash and Onion
Sautéing your squash is by far the easiest (and naturally gluten-free). Here’s what I do.
Slice your zucchini.
Slice some yellow squash if you have it. If not, no worries.
Slice an onion.
In a pan on medium, melt 1/4 stick of butter. Dump all your veggies into the pan when the butter is melted. Let the veggies cook until they are translucent. Don’t stir too much or they’ll fall apart.
Optional but highly recommended: once it’s nearly done, pour about 1/4 cup of cream into the pan. Give it a small stir and turn the pan down to medium low and let the cream thicken a bit. Just before it’s done, generously sprinkle parmesan cheese over the pan and let the cheese melt.
Gluten-Free Chocolate Zucchini Bread
I use this Gluten Free Vegan Chocolate Zucchini Bread recipe as my base but change a few ingredients. I use canola oil if I have it but vegetable oil if I don’t. I also replace the egg replacer with an actual egg—sorry veganites.
I also pour mine into a bread pan and bake 30-35 minutes.
This turns out tasting like chocolate cake and the pan always disappears within a day.
Gluten-Free Zucchini Bread
I use this Gluten-Free Goddess Zucchini Bread recipe as a base but once again, I de-veganize it. I use corn starch instead of tapioca starch, I use 2 regular eggs and use cow’s milk instead of coconut milk.
Zucchini Cakes with Sweet Onion Dip
Alright, this Zucchini Cakes recipe I follow but I also make this Sweet Onion Dip to go with it. Yum.
How do you prepare your zucchini?
