Actually it’s the naturally gluten free veggie of the summer.
Actually, all veggies are naturally gluten free. (That is, in their natural state, and barring any preparation styles using gluten, of course.)
Zucchini is an incredibly prolific vegetable in the summer. Around here, it’s everywhere-which is great, because it’s local, in season, tasty, and less expensive than some other veggie counterparts. It’s also an incredibly versatile vegetable. I wrote about one use of it here in my post about shredding it up with some carrots. It has an extremely mild flavor, and it takes on the flavors of whatever you cook it with.
So it can be used in both savory and sweet applications.
Once again at the market this weekend I found myself face to face with some gorgeous huge organic zucchini. And they were cheap!
There were some mushrooms that looked lovely, so into the basket they went.
And tomatoes. I love me my tomatoes. (Yes, I know they are a fruit, technically so is zucchini, but lets not split hairs shall we?)
I had cooked up a couple pounds of pork tenderloin the other day, so I knew that would be my protein source for dinner. Why cook one pound when you can cook extra and have leftovers? Prepare ahead and set yourself up for healthy gluten free eating success.)
Now as you may know, I don’t generally follow recipes. I’m really bad at it. I forget to measure all the time. That’s why I do “not-really-recipes.” A guideline, a template for which to alter as you see fit and with what you have on hand.
This is great, it creates a sense of freedom and creativity.
Sometimes it also creates spectacular cooking fails.
I decided I wanted to make zucchini pancake type things.
Without consulting any resources (which I should have done) I proceeded to shred the zucchini with a box grater. I thought I was so smart when I remembered to salt it to draw out the water and squeeze it dry. I decided it would be fantastic to add in the chopped mushrooms to give the zucchini a bit of a meatier texture. I threw in some sea salt, garlic, hot sauce, one egg (beaten,) mixed it up and called it good.
Heated up my pan with a bit of coconut oil (from the Misto-love that thing) and proceeded to form little round piles of goodness.
And what to my wondering eyes did NOT appear?
Browning. They were steaming and cooking, but no lovely carmelization and browning. The pancakes weren’t sticking together.
The mushrooms. They also have a high water content. Too much moisture=no browning for Erin. Between the mushrooms and the zucchini, I was toast. (Figuratively)
Undeterred, I mixed it all up into a pile and cooked it. And boy was it tasty!
So the moral of the story is this:
Sometimes Not Really Recipes don’t work out the way you think, but taste good anyway.
Sometimes that may happen with real recipes-not to worry!
There are a bunch of great zucchini recipes out there. Here are a few of my favorites:
- The right way to make zucchini fritters at Cook it Allergy Free
- Melissa at Gluten Free For Good makes a zucchini tomato basil bake (gluten free zucchini au gratin)
- Shirley at Gluten Free Easily’s awesome gluten free Chocolate Zucchini Bread/Cake
- And lots of ideas from Eating Well
Bring on the zucchini! What’s your favorite way to prepare it?