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Old 07-18-2009, 11:01 AM   #61
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I am in search of a Gluten Free (no wheat products at all) Zucchini Bread recipe. I could swear I have seen them here before but my searches either turn up too much stuff to sift through or not enough for me to find it!! If anyone can help me out with such a recipe, that would be great!

In an unrelated question, I hear the zucchini "chips" are really good from a dehyrator. If anyone in this thread does that, how thick or thin do you slice your zucchini for best "chip like" results? And are you using a food processor to do the slicing? Also, I'm assuming "skin on" for the vitamins?

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Old 07-18-2009, 11:26 AM   #62
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Originally Posted by Doggygirl View Post
I am in search of a Gluten Free (no wheat products at all) Zucchini Bread recipe. I could swear I have seen them here before but my searches either turn up too much stuff to sift through or not enough for me to find it!! If anyone can help me out with such a recipe, that would be great!

In an unrelated question, I hear the zucchini "chips" are really good from a dehyrator. If anyone in this thread does that, how thick or thin do you slice your zucchini for best "chip like" results? And are you using a food processor to do the slicing? Also, I'm assuming "skin on" for the vitamins?

DG
I slice mine...skin on.....with the Pampered Chef slicer thingy.....(interchangeable blades to slice or shred). Anyway, they are very very thin slices, but the work perfect in the food dehydrator. I spray them with a little butter flavored or olive oil Pam and then throw on some sea salt (sometimes a bit of garlic salt). Then dehydrate them and they are WONDERFUL.
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Old 07-18-2009, 12:17 PM   #63
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Dana Carpender has a gluten-free zucchini bread. I haven't made it.

Zucchini Bread
1/2 cup oil
1/4 cup sf honey
2 eggs
1/3 cup plain yogurt
1 c pumpkin seed meal (could use nut meal)
1 c vanilla whey protein powder
1 and 1/2 t baking soda
1/2 t salt
1 t cinnamon
1/3 cup sweetener
1 cup walnuts
1 and 1/2 cup shredded zucchini
Mix first 4 ingredients. In a separate bowl, mix all the other ingredients except zucchini and walnuts. Mix contents of the 2 bowls together. Add in zucchini and nuts. Spray a 9x5 loaf pan with Pam. Put mixture in pan. Bake at 350 for about 50 mins. Check with a toothpick.
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Old 07-19-2009, 12:14 PM   #64
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Thanks Deedlynn and Soobee!

I'm going to make those chips tomorrow - will let you know how the first stab at them turns out. I'm not much of a Pam person - does it work OK to just put some seasoning on them? I'd be more inclined to use real olive oil but not sure how that would fly in the dehydrator. (that would be just like me to try a "modification" that would destroy it the first time I use it LOL!) Any thoughts appreciated!

Soobee, thanks for the bread recipe - I'm sure I have one of those books! I don't know why I even keep the paper cook books since I always just google for recipes. I should make better use of my own resources!

Anyway, that one should be workable with a couple of modifications. I will probably try real honey instead of imitation. Or if I wated to just sub E. or something, do you think that would work?

Thanks guys for getting me headed down the right path!

DG
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Old 07-19-2009, 01:43 PM   #65
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Originally Posted by Doggygirl View Post
Thanks Deedlynn and Soobee!

I'm going to make those chips tomorrow - will let you know how the first stab at them turns out. I'm not much of a Pam person - does it work OK to just put some seasoning on them? I'd be more inclined to use real olive oil but not sure how that would fly in the dehydrator. (that would be just like me to try a "modification" that would destroy it the first time I use it LOL!) Any thoughts appreciated!

Soobee, thanks for the bread recipe - I'm sure I have one of those books! I don't know why I even keep the paper cook books since I always just google for recipes. I should make better use of my own resources!

Anyway, that one should be workable with a couple of modifications. I will probably try real honey instead of imitation. Or if I wated to just sub E. or something, do you think that would work?

Thanks guys for getting me headed down the right path!

DG
I'm not sure about the olive oil, but I don't think that the Pam is a must. I used olive oil Pam.....if you had something that would spray the olive oil, like one of those little Pampererd Chef spray thingys.....it would probably work so that there would be too much olive oil. Otherwise, I think they may be just fine with just some seasoning.

Good luck.....Let us know how it turns out.

Dee
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Old 07-20-2009, 03:21 PM   #66
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For something slightly different, I just made Linda Sue's Zucchini Casserole Linda's Low Carb Menus & Recipes

Instead of making the mushroom soup, I used a can of the Chicken Mushroom and it's tasty, I think I'll make it again with chicken instead of ground beef.
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Old 07-20-2009, 04:09 PM   #67
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Now I"m hungry. Can't wait to try some of the recipes.
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Old 07-20-2009, 07:28 PM   #68
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I just love this recipe. ...... Kevin's Zucchini Coconut Nut Bread and Fingers.
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Old 07-23-2009, 05:57 AM   #69
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I tried this new recipe the other day........WOW, delish. Here is the link to the site and also the recipe. Worthy of trying


Pesto-Topped Grilled Summer Squash - Eating Well

Pesto-Topped Grilled Summer Squash

Makes 4 servings
Ingredients

½ cup chopped fresh basil
¼ cup toasted pine nuts (see Tip)
1 tablespoon extra-virgin olive oil
1 tablespoon grated Parmesan cheese
1 clove garlic, minced
2 teaspoons lemon juice
¼ teaspoon salt
2 medium summer squash (about 1 pound), sliced diagonally ¼ inch thick
Canola or olive oil cooking spray

1. Preheat grill to medium-high.
2. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.
3. Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.

Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Per serving: 115 calories; 10 g fat (1 g sat, 4 g mono); 1 mg cholesterol; 6 g carbohydrate; 3 g protein; 2 g fiber; 167 mg sodium; 371 mg potassium.


Last edited by Linny; 07-23-2009 at 05:59 AM..
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Old 07-31-2009, 04:34 PM   #70
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Zucchini Au Gratin

Found this in another recipe site, I tried it and adapted it slightly, it's pretty good, will be making it again. Not too putzy, and not too eggy, either.

3 TBS butter or melted extra virgin bacon grease, divided
6 medium or 3 larger zucchini, sliced in 1/4" rounds
2 TBS chopped fresh herbs, tarragon, basil, etc
1 1/4 cups mixed shredded or diced cheeses, divided- I used combo of feta, queso and parmesan
3/4 cup heavy cream
2 eggs
s & p

*Preheat oven to 350*. Grease a pie plate or quiche plate with 1 TBS butter or melted bacon grease.
*Melt remaining 2 TBS butter or bacon grease in a large skillet. Lower to medium high heat and add the zucchini and saute until golden brown, about 5 minutes.
*Remove from the skillet, using a slotted spoon, and sprinkle with s & p.
*Layer half of drained zucchini in greased pie plate, sprinkle 1/2 cup of mixed cheese on top.
*Repeat layering with remaining zucchini, herbs and 1/2 cup mixed cheese.
*Combine cream and eggs in a small bowl, mix well. Season with more s & p to taste.
*Pour custard mixture over zucchini, sprinkle remaining cheese over the top.
*Bake until gratin is set in the center, about 35 minutes.
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Old 07-31-2009, 07:19 PM   #71
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That recipe sounds wonderful!
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Old 08-04-2009, 07:49 AM   #72
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Just had Linda Sue's Zucchini Gratin last night and it was extremely tasty, I will definitely make it again and cannot wait for the leftovers for lunch.
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Old 08-04-2009, 08:24 AM   #73
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Does anyone remember the name of the machine that made the zoodles? I know people were raving. I tried my peeler and not sure if my peeler was the problem, but it was more than frustrating cutting those strips.....I want the machine.

Anyone?

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Old 08-04-2009, 11:26 AM   #74
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i use a jullienne (sp) cutter... but its more angelhair pasta in size.
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Old 08-04-2009, 01:15 PM   #75
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i have used both the julienne peeler and my mandoline to make them and both turned out great. Lately i am lazy and so i just use my shredder on the food processor and make them tiny.
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Old 08-05-2009, 07:49 PM   #76
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Zuke recipes from Fine Cooking

I located these wonderful recipes:

Zucchini & Yellow Squash Ribbons with Daikon, Oregano & Basil
Ingredients:
  • 3 small zucchini (about 1 lb.)
  • 3 small yellow summer squash (about 1 lb.)
  • 1 large daikon radish (about 1/2 lb.)
  • 20 medium basil leaves, very thinly sliced
  • 2 tsp. chopped fresh oregano
  • 6 Tbs. extra-virgin olive oil
  • 2 Tbs. fresh lemon juice
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Small basil leaves for garnish (optional)
Trim the ends of the zucchini and yellow summer squash. With a vegetable peeler, shave the zucchini lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, where the seeds are, turn it over and slice from the other side until you get to the center again. Discard the center. Put the zucchini ribbons in a large bowl. Slice the yellow squash using the same technique and add them to the zucchini. Peel off and discard the rough exterior peel of the daikon and then shave the daikon as you did the squash. Add the strips to the bowl with the squash, along with the basil and oregano.

In a small bowl, whisk the olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper. Toss the vegetables with enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette) and season to taste with salt and pepper. Serve immediately, garnished with the small basil leaves (if using). Serving suggestions:

This light salad is delicious with grilled chicken, onion, and red bell pepper kebabs. From Fine Cooking 93, pp. 51 May 7, 2008

ZUCCHINI WITH PANCETTA, PARMESAN, & linguine (but it's good w/o the pasta)
Ingredients:
  • Kosher salt
  • 1/4 lb. thinly sliced pancetta, cut in 1/2-inch squares
  • Olive or vegetable oil, if needed
  • 1 medium red onion, halved lengthwise and thinly sliced crosswise
  • Freshly ground black pepper
  • 2 small zucchini, cut into thin half moons
  • 1 medium radicchio (about 1/2 lb.), quartered, cored, and sliced crosswise 1/2 inch thick
  • 1/2 cup lower-salt chicken broth
  • 2 Tbs. chopped fresh mint
  • 1 lb. dried linguine
  • 3/4 cup freshly grated Parmigiano-Reggiano
  • 2 tsp. balsamic vinegar; more to taste

Bring a large pot of well-salted water to a boil.

Meanwhile, cook the pancetta in a 12-inch skillet over medium heat until golden, 4 to 6 minutes. Using a slotted spoon, transfer the pancetta to a small paper-towel-lined plate. Pour the pancetta fat into a small dish and measure 1 Tbs. of it back into the pan (if there's not enough, add olive or vegetable oil to make up the difference).

Return the skillet to medium heat. Add the onion to the pan, sprinkle with 1/4 tsp. each salt and pepper, and cook, stirring frequently, until the onion starts to soften and wilt, about 4 minutes. Add the zucchini, sprinkle with 1/4 tsp. salt and cook, stirring, until it starts to soften, about 3 minutes. Stir in the radicchio, broth, and mint and remove from the heat.

Meanwhile, cook the linguine in the boiling water according to package directions until it's barely tender. Reserve about 1/2 cup of the pasta water and then drain the pasta well. Return the pasta to its pot and add 1/2 cup of the parmigiano, the zucchini mixture, the balsamic vinegar, and 1/4 cup of the pasta water. Cook, stirring, over medium-high heat, until the pasta is tender and has picked up the flavors of the sauce, about 1 minute. Add more of the pasta water if the mixture becomes dry. Stir in the pancetta and season to taste with more vinegar, salt, and pepper. Serve sprinkled with the remaining 1/4 cup parmigiano.
photo: Scott Phillips
From Fine Cooking 93, pp. 86a
May 7, 2008
Attached Images
File Type: jpg 051093051-01-zucchini-salad-recipe.jpg (27.7 KB, 22 views)
File Type: jpg 051093086-03-linguine-zucchini.jpg (17.7 KB, 16 views)
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Last edited by Cats for Texas; 08-05-2009 at 07:51 PM..
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Old 08-06-2009, 07:35 PM   #77
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Am so trying some of these new recipes- farmer's market here I come.
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Old 08-07-2009, 04:32 AM   #78
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Cats for Texas ~ great looking recipes!!
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Old 08-07-2009, 06:06 AM   #79
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JUst saw this recipe the other day, slice a small to med. Z in long slices, and brush them with a little olive oil, and salt and pepper, put them on a grill for a minute or so on each side, till there are the grill marks, --she then took goats cheese and chopped up some flat leaf parsley, and a little lemon juice, and put a gob on each end of the Z and then rolled them up for bite size snacks. looked good, but i think i will try some cream cheese in them. i have never had goat cheese, anyone know, what does it taset like.
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Old 08-07-2009, 01:19 PM   #80
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Halve a zucchini, scoop out some of the seeds, stuff them with a meat/veggie mixture (last time we did chopped leftover porketta roast, red peppers, fresh herbs, onion, garlic, minced green olives),cook on the grill, top with cheese if you want. So Good! You can put anything in these zucchini boats,,,
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Old 08-08-2009, 12:18 PM   #81
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Originally Posted by aishka_g View Post
Halve a zucchini, scoop out some of the seeds, stuff them with a meat/veggie mixture (last time we did chopped leftover porketta roast, red peppers, fresh herbs, onion, garlic, minced green olives),cook on the grill, top with cheese if you want. So Good! You can put anything in these zucchini boats,,,
We used to make these all the time, even before lowcarb, we made the filling with pizza sauce and pizza fixins, and topped with cheese and baked ---the kids even liked them
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Old 08-11-2009, 03:49 PM   #82
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Chicken with zucchini and ricotta

I don't have any specfic amounts, but I will tell you what ingredients are in it. I use to make this many years ago. It was really good. You need about two or three tablespoons of this mixture to place under the skin of the chicken pieces.

Grate zucchini (1 to 2 small ones) and drain as much liquid as you can from it. You can even let it drain for a while and come back and squeeze more out. You want to get as much as much water as you can from it.

You need fresh garlic slivers/slices. Use as much to your liking.
Ricotta chesse.
A little olive oil
Some mozzarella cheese.
Some parmesan cheese
Some powdered garlic, salt, and pepper.
Add basil or any other flavoring as needed.
1 egg

Combine all ingredients. Lift chicken skin and place under. Mat down the mixture to about 3/8 to 1/2" thick. Salt and pepper chicken. Bake until chicken it cooked. The mixture gets a little crispy around the edges and cooks up from the skin on top.
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Old 08-12-2009, 10:38 AM   #83
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I simply take a zucchini sliced into circles and half a sweet onion and saute them in olive oil with Garlic and Italian Seasoning. When they're close to done I add about 1/4 C of Parmesan cheese. Add salt and pepper to taste.

My BF and I love this.
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Old 08-12-2009, 03:22 PM   #84
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Chicken with zucchini and ricotta
YUMMY
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Old 08-13-2009, 04:52 PM   #85
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Quote:
Originally Posted by Ilpirata View Post
Ingredients

1 cup grated zucchini
1 tbsp grated onion
2 eggs, beaten slightly
Salt, pepper, onion powder, (garlic powder for those who use it)
Directions


I heat oil in my big cast iron skillet.
Mix all ingredients together in medium sized bowl and drop by heaping tablespoons in hot oil.
When brown on 1 side, turn and cook the other side.
Stack on a plate and keep in warm oven 'till whole batch is done.
You can top these with sour cream, or butter, or smother in gravy.
Very low in carbs.
OMG! I made these and THEY! ROCK!

I made a couple of additions: More onion and 1/4 C of Parmesan Cheese.

Yummy! Thank you, Ilpirata!
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Old 08-13-2009, 08:21 PM   #86
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Quote:
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OMG! I made these and THEY! ROCK!

I made a couple of additions: More onion and 1/4 C of Parmesan Cheese.

Yummy! Thank you, Ilpirata!

Are these Cleo's "dorito" chips? who has the link to her chips?
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Old 08-13-2009, 08:59 PM   #87
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Are these Cleo's "dorito" chips? who has the link to her chips?
Nope. They're Ilpirata's "Hash Browns"

Link to Cleo's chips here: http://www.lowcarbfriends.com/bbs/lo...hem-i-did.html
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Old 08-14-2009, 02:20 PM   #88
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Originally Posted by Soobee View Post
Dana Carpender has a gluten-free zucchini bread. I haven't made it.

Zucchini Bread
1/2 cup oil
1/4 cup sf honey
2 eggs
1/3 cup plain yogurt
1 c pumpkin seed meal (could use nut meal)
1 c vanilla whey protein powder
1 and 1/2 t baking soda
1/2 t salt
1 t cinnamon
1/3 cup sweetener
1 cup walnuts
1 and 1/2 cup shredded zucchini
Mix first 4 ingredients. In a separate bowl, mix all the other ingredients except zucchini and walnuts. Mix contents of the 2 bowls together. Add in zucchini and nuts. Spray a 9x5 loaf pan with Pam. Put mixture in pan. Bake at 350 for about 50 mins. Check with a toothpick.

I made this today, but with the below tweaks. This turned out really yummy, kind of reminds me a bit of banana bread too.

Angie's Tweaks:

1/2 cup melted butter
1 TBS raw honey
2 eggs
1 tsp vanilla
1/2 cup xylitol
1/3 cup powdered millk (organic valley skim - out of cream and yogurt!)
1 cup pumpkin seed meal (pepitas ground in a magic bullet)
1/2 cup coconut flour
1/2 cup chia seed meal
1 and 1/2 t baking powder
pinch salt (used salted butter)
1 t cinnamon
1/3 cup water
1 cup walnuts
1 and 1/2 cup shredded zucchini

Mix first 5 ingredients in kitchenaid until light and fluffed. In a separate bowl, mix all the other dry ingredients. Add dry ingredients to wet and add water, mix thoroughly. Add in zucchini and nuts. Spray a 8X4" glass loaf pan with extra virgin olive oil spray. Put mixture in pan and smooth top (mixture will be very thick). Bake at 350 for about 1 hour. Check with a toothpick.

Last edited by BikerAng; 08-14-2009 at 02:23 PM..
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Old 08-15-2009, 04:19 AM   #89
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Thanks Bikerang!

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Old 08-15-2009, 09:20 AM   #90
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It is called a spirooli.
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