Monday, March 25, 2013

Recipe: Gluten Free Stuffed Zucchini

Traditionally this recipe is made with flour and regular breadcrumbs, as well as cheese, but I make them gluten and dairy free for my son.  They have good flavour and look like they were a lot of work to make, but really they're simple.  They work well as a side dish.

Gluten Free Stuffed Zucchini

(Serves 4, 1/2 zucchini per person)

2 large zucchini
150 g sliced mushrooms (approx. 1/2 pack sliced mushrooms), diced into small pieces
1/2 cup gluten free breadcrumbs
1 onion, diced
1 handful parsley, finely chopped
1 clove garlic, minced
Salt and Pepper to taste
Optional: shredded mozzarella or grated Parmesan

Feel free to stuff your zucchini with anything you like.  Bell peppers, spinach, mashed chickpeas, all would make great stuffing.

Oven at 350F

1- Wash zucchini and slice in half lengthwise.  Place cut side down on  baking sheet and cook for approx. 15 minutes, or until inside is cooked and easily scooped out.  While zucchini is cooking, finely chop mushrooms, onions, and parsley, and mince garlic. 

2- Remove cooked zucchini from oven and scoop out flesh when they are cool enough to handle.  Reserve skins for stuffing.  Place flesh of zucchini in a large frying pan with mushrooms, onion, garlic, and parsley.  Add breadcrumbs and enough oil to moisten mixture (1-2 tablespoons to start, add more if needed later.)  Season with salt and pepper.  Cook over medium heat until mushrooms and onions are cooked and mixture begins to stick together. 

3- Remove from heat and stuff mixture into zucchini skins.  If using cheese, sprinkle on top.  Sprinkle zucchini with a light layer of breadcrumbs and drizzle lightly with olive oil.  Place in the oven until breadcrumbs are golden.  Serve immediately.

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