As the zucchini continues to be harvested from my garden, so do the ideas for ways to use them up. The inspiration for this recipe came from Food & Wine magazine – they used a 9″ round pan and had an Italian-flavored gratin all whirled up so pretty and all in there. I prefer cooking in smaller batches, so I chose to use three ramekins and created an Asian-style flavor, only because I’m currently tapped out in the Italian-style zucchini arena. This is really a simple dish to make. I’m sure the one in Food & Wine tastes as awesome as it looks. I’ll be trying that when I get a craving for tomato and cheese. Continue Reading
It’s that time of the year…Bags of zucchini mysteriously show up on your front porch; Your zucchini plants in the garden are producing faster than you can eat them; Zucchini are on sale at the grocery store at a price you can’t pass up. We never want to waste zucchini and this year is no exception. For the past few weeks, I’ve been trying to pick the zucchini from my garden before they become ginormous (and too nasty to eat). So far it’s been a great garden year, almost too good in the zucchini department! So, the “noodle” in this recipe is really roasted zucchini planks – technically that makes this a grain free and nut free lasagna too. But, if you like a noodle in your lasagna, take a look at my recipe for Gluten Free Sausage & Pepper Lasagna! Continue Reading
Simply elegant, fantastic flavor and so easy to make, serve this sun dried tomato pomodoro on zucchini noodles (pictured) or your favorite gluten free pasta. It also tastes great cold! It pairs well with that Gluten Free Chicken Marsala in the foreground of the picture. For paleo folks, I imagine ghee could be a good substitute for the butter, but I’ve never tried it!