Amazing Chocolate Zucchini Brownies!

These brownies have been loved by everyone.  The trick is to grate the zucchini with a very fine grater.  And, of course, the lovely little layer of chocolate on the top adds a pop of extra sweetness.  Enjoy!

Zucchini Brownies, ready to eat! 

Amazing Chocolate Zucchini Brownies - gluten free!

Makes a 9 x 13 pan of brownies

Preheat oven to 350 F.

Mix together:
1 1/4 cup really finely grated zucchini, packed into measuring cup
1/3 cup light olive oil
1 egg
1 tsp vanilla bean paste (or 1 tsp vanilla extract)

Add, stirring until thoroughly combined:
1 cup Kristin's Gluten-Free Flour Mix
3/4 cup sugar 
1/2 cup cocoa powder (I like to use a rich, dark cocoa powder)
1/4 cup mini chocolate chips
1/2 tsp salt

Spread brownie batter evenly on the bottom of a 9 x 13 pan lined with parchment paper.  Bake at 350 F for 20 minutes.  Set brownies on a wire rack and prepare frosting (so you can pour over a warm, but not hot brownie).

Brownies fresh out of the oven.  Remove from oven and then make the chocolate glaze and pour on top while still warm! 

Chocolate Glaze Frosting (to be spread on the brownies while warm):
(You can halve this if you want a lighter glaze, but I like this amount)

In a large, 4-cup measuring cup in the microwave, melt:
3/4 cup butter

Mix in, then heat 45-60 seconds in the microwave:
1/3 cup cocoa powder (I like to use a lighter cocoa powder, like Hershey's, for frosting)

Add and mix in:
5 Tbsp milk
1 tsp vanilla extract or vanilla bean paste

Mix in, and stir until smooth:
2 3/4 cup powdered sugar

Spread glaze over warm/hot cake.  Slice cake and serve warm or cooled.  Enjoy !

Another picture of the yummy zucchini brownies. Mmmm...

Gluten free Chocolate Zucchini Brownies Recipe by Successfully Gluten Free!

Zucchini Fritters with fresh Tomato Salsa

These zucchini fritters are delicious!  They are a wonderful way to take advantage of all the variety of colors and shapes that make up delicious fall zucchini.  These zucchini fritters have extra oomph, in my opinion, thanks to the addition of fresh dill and crumble feta cheese.  (Feel free to add a little extra feta if you like).  I have enjoyed eating the fritters on their own, but they're fun with fresh homemade minty tomato salsa.  Add a little hot pepper for an extra kick.

Homemade gluten free zucchini fritters with fresh tomato salsa

Zucchini Fritters with Fresh Tomato Salsa
based off a recipe on foodnetwork.com by Milliker & Feniger

In a large bowl, mix and let sit 20-60 minutes (longer is better) to allow water to leach out:
3-4 medium zucchinis
2-3 tsp salt

In a large bowl, mix together:
1/2 cup crumbled feta
1 Tbsp fresh dill, diced
1 tsp dried parsley
1/4 onion, finely diced
2 eggs
1/4 cup Kristin's Gluten-Free Flour Mix (or regular flour, if not GF)
1/2 - 1 tsp ground pepper

Heat in a large frying pan, over medium-high heat avocado oil, enough to just cover the bottom of the pan. (If you don't have avocado oil, you can use another oil that is good for high-heat cooking)

While oil is heating, squeeze handfuls of zucchini to remove as much water as possible, then add handfuls of zucchini to the feta mixture.  Mix thoroughly.

Scoop small 1-2 teaspoon sized scoops of mixture onto hot oil.  Flatten each scoop with a spoon.   Cook 2-3 minutes per side, until nicely browned.  Put on paper towel-lined pan after frying.

Frying the zucchini fritters in just a thin layer of oil. 

They disappear quickly around here!  I love them nicely browned for an extra bit of crunch.

These are delicious on their own, or paired nicely with something like a fresh tomato salsa, such as the one below (seasoned with mint instead of cilantro).

Tomato Salsa
based off a recipe on foodnetwork.com by Milliker & Feniger
Mix in a bowl:
2-3 tomatoes, seeded and diced (this helps so it's not as liquid-filled)
1/2 bell pepper, diced
1 jalapeno, seeded and finely chopped
1 small onion, diced
1 Tbsp olive oil 
1-2 Tbsp apple cider vinegar or similar vinegar
5 fresh mint leaves, finely diced
1/4 tsp paprika
salt & pepper, to taste

Fresh tomato salsa with mint & jalapeno 

Fudgy Gluten-Free Zucchini Brownies

It's that time of year when zucchini's are plentiful!  You can grate and freeze zucchini to use through the winter, too.  I grate and freeze in sizes according to the recipes I use most.  Usually I aim for 1 cup sizes, but I will have to throw in a few 1 1/4 cup amounts for this tasty recipe.  I prefer using a fine grater for zucchini brownies and using a thicker grater when making things like delicious zucchini muffins.  The nice thing about these brownies is that they're very thin, so they cook up quickly.  They cut nicely into small pieces if you need to bring a treat somewhere and want enough to go round.  Enjoy!

Fresh gluten-free zucchini brownies with a thin chocolate frosting on top. Yum! 

Frosted Gluten-Free Zucchini Brownies
Makes 9x13 pan

Preheat oven to 350 F.  Line a 9x13 pan with parchment paper, to avoid sticking.

Mix together:
1 1/4 cup finely grated zucchini
1/2 cup coconut oil (room temperature, not melted)
1 tsp vanilla bean paste (or 1 tsp vanilla extract)

Add and mix in:
1 egg

Add, stirring until thoroughly combined:
1 cup Kristin's Gluten-Free Flour Mix
1 cup sugar (I used raw, organic)
1/2 cup cocoa powder
1/4 cup mini chocolate chips
1/2 tsp salt

Spread brownie batter evenly on the bottom of the pan.

Bake at 350 F for 18-20 minutes.  Remove and cool on a wire rack.

Once brownies have cooled, mix together the following frosting:
1/4 cup butter, melted
1/4 cup cocoa powder
1 cup powdered sugar
2-3 Tbsp milk (to desired consistency)

Let frosting sit a few minutes to set, then slice and serve!  They can be cut into small pieces very neatly.  Store any extras in the refrigerator.  Enjoy!

Freshly cut brownies, ready to eat! 

Stuffed Zucchini on the Grill!

It's that time of year - zucchini are fresh and plentiful!  The round shaped zucchini are just perfect for stuffing and grilling (or baking).   These stuffed zucchini were delicious and gorgeous. Serve them alongside the roasted cherry tomatoes and onions for a delicious meal.  The filling mix can be cooked on it's own and is wonderful as a side-dish or on top of rice or potatoes.  Enjoy!

Delicious grilled stuffed round zucchini! 

Stuffed Zucchini or round summer squash on the Grill

Line a grill-proof pan with 2-3 layers of aluminum foil.  Drizzle the foil with olive oil.
Spread in the pan:
1-2 cups cherry tomatoes
1/2 small onion, thinly sliced or chopped

Chop the tops off of 5-6 small, round zucchini, saving the tops.  Scoop out the insides with a melon scoop, saving the insides for the filling.  Place emptied rounds spaced evenly in the pan with the tomatoes and onions.

I used a melon scoop to easily get out the insides of the zucchinis.

Chop and mix the following filling together:
zucchini insides, diced
1/2 small eggplant, diced
1/2 small onion, finely diced
1/3 cup GF breadcrumbs (I used rice breadcrumbs)
3/4 tsp salt
3/4 tsp pepper
3/4 tsp dried basil
1-2 Tbsp chipotle-infused olive oil (or olive oil plus pinch cayenne or chipotle spice)

Stuff each zucchini tight with filling and then place tops back on.   Extra filling can be wrapped in a foil packet and grilled 15-20 minutes and served as a side or over baked potatoes.

Grill over low heat (~350F) or in an oven at 350F for 45 minutes, until the zucchinis are tender.   Serve hot as a main dish or as a side.  Enjoy! 

Italian-style Shrimp & Vegetable Risotto

Often while travelling, it can be difficult to whip together meals that everyone enjoys while in a small kitchen.  The great thing about risotto is that you can use all sorts of fresh, local vegetables and meats or fish and add them right into a tasty risotto without too much effort.  I got the idea of using a bit of tomato base in the risotto after being served a fish risotto at a little cafe in Rome.  It was so simple - they used just a mild tomato base with a bit of calamari, mussels and shrimp on top  (I used more spices/flavor).  That cafe dish was a perfect jumping off point to experiment a bit and expand the flavor palate in a way the entire family enjoyed.  This is for you, mom. Enjoy!

Vegetables and shrimp ready to be mixed into the risotto.

Italian-style Shrimp & Vegetable Risotto
Serves 4-6

Heat a medium-sized frying pan and a large-sized frying pan each over medium to medium-high heat.  You will be cooking the vegetables in the smaller pan and the risotto in the larger pan at the same time.  I'll provide directions for both separately, just for clarity.

Risotto:
In the large frying pan, place:
2 Tbsp olive oil

Add and cook 2 minutes:
1-2 large shallots

Add and cook 1 minute:
1 cup Arborio risotto

Add 1 cup at a time, allowing most of the liquid to soak/cook into the rice before adding the next cup, cooking about 15-20 minutes:
1 cup tomato sauce
2 - 2 1/2 cups water

Add along with the first bit of water/tomato sauce: (Adjust spices towards the end of the cooking, paying attention to whether or not your tomato sauce includes salt)
1/4 - 1/2 tsp salt
1/4 - 1/2 tsp pepper
1/4 - 1/2 tsp dried oregano
1/4 - 1/2 tsp dried basil

Risotto close to being done, notice how most of the liquid has been absorbed.

When the risotto has reached the desired consistency (you can leave it with a bit extra liquid or you can let it be a bit drier), remove from heat and fold in:
1/2 - 3/4 cup fresh buffalo mozzarella, diced
1/4 cup Pecorino Romano, crumbled

Fold in the following cooked vegetables and shrimp, below.  Serve warm! Enjoy!!!

Vegetables & Shrimp:
In the medium sized frying pan, place:
2 Tbsp olive oil

Add and cook until just tender ~10 minutes:
2-3 small zucchini, sliced
3 shallots, chopped
1/4 - 1/2 tsp salt
1/4 - 1/2 tsp pepper
1/4 - 1/2 tsp dried oregano
1/4 - 1/2 tsp dried basil

Add and cook 2-3 minutes:
3-4 cloves garlic, finely chopped

Add and let cook 3-4 minutes:
8-10 mini tomatoes, sliced in half 
2 handfuls baby spinach, sliced (optional)

Add 1 minute before adding into risotto, just so it has time to warm up:
2 handfuls cooked, peeled shrimp

Fold into cooked risotto. Serve and enjoy!

Delicious vegetables and shrimp risotto in a tomato base. Delicious! 

Tasty Potato, Zucchini & Leek Side Dish

You can make this dish to serve more or less people, as desired, which makes it a nice and versatile side dish for any meal.  Wonderful with roasted ham and other side salads.  I whipped this together using lovely fresh vegetables from a local farmer's market while visiting Belgium.  Some potatoes are softer than others when cooked, so it's best to ask at your local grocer which potatoes would be best for boiling and then frying in a pan. Some potatoes start to break apart during frying (the taste is still great, but it won't end up as nice and crisp at the end).  The mix of butter, oil and leeks makes for a delicious and tasty dish.

Potato, Zucchini and Leek Side Dish frying over medium-high heat, a few minutes from being ready to serve!

Tasty Potato, Zucchini & Leek Side Dish
Serves 4-6

Wash well, then boil in water (usually takes about 10-12 minutes for small potatoes) & then slice:
6-10 baby potatoes (I aim for 2-3 large handfuls, you can also peel the potatoes, if desired)

In a large frying pan over medium-high heat, place:
1-2 Tbsp butter
1-2 Tbsp olive oil

Add and let cook 3-5 minutes, until leeks are just starting to soften:
1 small zucchini, sliced and chopped
1 leek, thinly sliced and well-washed
1-2 shallots, finely chopped (optional)

Leeks and shallots cooking in butter

Add boiled, sliced potatoes and continue cooking over medium heat until vegetables are at your desired crispiness. You can let them brown a bit, or leave them just nice and hot but not browned/crispy.  Best served hot.  Enjoy!

Just crisped and ready to serve alongside some local roast ham. 

I've been making zucchini muffins for years now - but the gluten-free version just never would come out quite right, until now!  In my opinion, zucchini muffins should be a bit lighter in texture and flavor than zucchini bread.  These muffins have just the right texture with a hint of cinnamon, cloves and allspice to give an extra edge without seeming overwhelming.  A perfect summer treat for all those in-season zucchini's! Enjoy!

Zucchini muffins, fresh from the oven!

Zucchini Muffins

Makes 12 muffins

Preheat oven to 350F.  Line muffin tin with 12 paper liners.

In a large bowl, mix dry ingredients:
1 1/4 cup Kristin's Gluten-Free Flour Mix
1/2 tsp salt
3/4 tsp baking powder
1/2 - 3/4 tsp cinnamon
pinch cloves (optional)
pinch allspice (optional)

Add in, and mix just until combined:
1 1/2 cup grated zucchini (~1 medium zucchini)
2 Tbsp melted butter

3 Tbsp oil (OR 1/3 cup oil and no butter)
3/4 cup sugar
1 tsp vanilla extract or vanilla bean paste
2 eggs
Optional: 1/4 cup dark chocolate chips

Pour into muffin liners, filling ~3/4 full.

Ready to bake!

Bake ~25 minutes, until the top is a nice golden brown.
Remove to cooling rack to cool.
Enjoy!

Yum!

Zucchini Muffins Recipe by Successfully Gluten Free!

Chicken & Veggies over Rice

It's so easy to whip together a meal when you've got cooked chicken around. In this dish the zucchini softens to add to the lovely texture of the dish.  I've added fresh Swiss chard here, but you can easily substitute spinach or kale into this dish.  In this dish, the veggies are cooked first, until tender, and then the cooked chicken is added and it all comes together in a nice, light sauce which simmers and melds together wonderfully.  This dish is just wonderful over rice.  But, you could easily serve this with GF pasta, or scoop it up with GF crackers.  This meal started out as an experiment, but turned into something everyone wants again and again!  Enjoy!

Chicken & Veggies served over cooked sprouted wild rice & quinoa

Chicken & Veggies over Rice
Serves 4

Cook 1 cup brown basmati rice, or rice of your choice according to directions on package. (I used a sprouted rice/wild rice/quinoa blend in the pictures). 

To season your chicken:
Dice into small pieces, leaving it on the cutting board:
~2 cups cooked chicken

Season chicken generously with the following spices:
salt, pepper, ground coriander, tumeric, garlic powder, paprika

In a large, low-sided saucepan cook over medium heat 2-3 minutes:
3 Tbsp olive oil (you can use an infused olive oil, if desired, like mushroom-sage)
1 small onion, diced

Add an cook until Swiss chard has wilted, ~4-5 minutes:
1 small/medium zucchini, diced
1 1/2 cups Swiss chard, chopped (~3 large leaves + stems) *You can use spinach or kale instead of Swiss chard in this recipe
salt and pepper

Add, and bring to simmer/boil:
Seasoned chicken
1/2 cup water
1 tsp Asian mushroom seasoning OR GF chicken bouillon

Mix in a small bowl:
1/4 cup cold water
1 - 2 Tbsp cornstarch (more or less depending on thickness desired - you can adjust later)

Mix cornstarch/water mixture into chicken & veggies, stirring while it thickens, 1-2 minutes.  You can now adjust the consistency of your dish by adding either milk or water to thin.  Add slowly, stirring constantly to incorporate the additional liquid.

Cover pot, put heat to low and let chicken/veggies simmer 15-20 minutes.

Serve hot over rice. Enjoy!

Ready to eat!

Herb-Stuffed Zucchini

This is so simple to whip together, and tastes absolutely wonderful!  I was inspired by a Food Network Magazine recipe to easily convert their idea into a gluten-free version.  They called for parsley and dill, but I went with some tasty herbs I had growing outside.  I'd say go with whatever kinds you're in the mood for that day. If you use rosemary, just use very little since it's strong.  Even my 2 year old enjoyed it! Enjoy!

Ready to pop in the oven!

Gluten-Free Herb-Stuffed Zucchini

Serves 2 (as a meal) or 4 (as side dish)

Pre-heat oven to 425F. Line a cookie sheet with aluminum foil.

Split 2 medium zucchini length-wise and scoop out the seeds. Place on foil-lined pan.

Mix together the following:

1/3 cup gluten-free breadcrumbs

1 small tomato, diced OR handful of grape tomatoes, diced

1-2 Tbsp mix of fresh herbs, minced (I used fresh chives, thyme and a little rosemary from my herb garden)

1-2 tsp minced garlic

2 Tbsp extra virgin olive oil

Salt and pepper

Spoon into the zucchini. Drizzle with olive oil and sprinkle with extra salt and pepper.

Bake 25-30 minutes.  Zucchini should be tender and filling will be nice and crispy.

Enjoy!