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Zucchini and Mint Fritters

Zucchini and Mint Fritters
Zucchini and Mint Fritters
Whether for breakfast, brunch or lunch in bed, these fritters are sophisticated and easy to make.
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Gather
  1. 1 cup frozen peas
  2. 1/4 cup buttermilk
  3. 2 eggs
  4. 1/2 cup gluten free all purpose flour
  5. 3 zucchinis
  6. 2 spring onions, thinly sliced
  7. 1/2 cup coarsely chopped mint
  8. 4 eggs
  9. 200 gm goat’s cheese, coarsely crumbled
  10. Finely grated rind of 2 lemons, plus lemon wedges to serve
  11. 3/4 cup (loosely packed) pea tendrils (optional)
  12. 6 edible flowers, trimmed and halved lengthways (optional)
Make
  1. Grate the zucchini and place into a colander, sprinkle with a little sea salt and mix. Let it rest for 10 minutes. Once rested, squeeze out the moisture from the zucchini with your hands and then set aside.
  2. Blanch peas in a saucepan of boiling water until tender and bright green, roughly two minutes. Drain the peas and pulse in a food processor to a chunky purée. Meanwhile, whisk the buttermilk and two eggs in a bowl to combine, then add flour and mix until smooth. Stir in the zucchini, spring onion, mint, lemon rind and peas then season to taste.
  3. Preheat oven to 130C. Heat a centimetre of olive oil in a frying pan over medium heat. Add 1/2 cupfuls of batter and fry, turning occasionally, until golden brown and cooked through. Drain fritters on paper towels and place in a single layer on a baking tray in oven to keep warm.
  4. Meanwhile, cook remaining four eggs in a saucepan of boiling water until cooked to your liking (the eggs pictured were cooked for 7 minutes). Remove from the water and, once cooled enough to handle, peel. Serve fritters with eggs, lemon wedges and goat’s cheese and scatter with pea tendrils and edible flowers.
Notes
  1. Rediscover the joy of cooking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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Grilled Zucchini and Quinoa Salad

Grilled Zucchini and Quinoa Salad
Grilled Zucchini and Quinoa Salad
Serves 6
My grilled zucchini salad came about the way most of my favourite meals do, entirely by mistake. I had leftover zucchini and quinoa in the fridge and freshly made pesto in a jar by the stove. The remaining ingredients have been added over the years — my favourite goat’s cheese for a salty punch and finely sliced radishes for their peppery bite. This recipe does involve some preparation, but what it creates is purely addictive.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Gather
  1. 1 cup quinoa
  2. 4 large zucchinis, quartered lengthwise
  3. 1 1/2 tablespoon extra-virgin olive oil
  4. 1/2 teaspoon sea salt
  5. 1 large garlic clove
  6. 2 spring onions, white and light green section
  7. 1/2 cup roasted almonds, plus more to garnish
  8. 1/2 teaspoon sea salt
  9. 1 1/2 bunch of coriander
  10. 6 radishes, ends trimmed, thinly sliced
  11. Zest and juice of 3 large limes, about 1/3 cup juice
  12. 1/3 cup extra-virgin olive oil
  13. 1/2 cup crumbled goat’s cheese, plus more to garnish
Make
  1. Rinse the quinoa in a sieve until the water runs clear. Bring two cups of water to boil in a saucepan. Add 1⁄2 teaspoon of salt and the rinsed and drained quinoa. Bring back to boil, reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender. Remove from the heat, leave for 10 minutes, and then fluff up using a large fork. Set aside to cool.
  2. Preheat a grill pan and toss the zucchini with the olive oil and salt until coated. Grill the zucchini over high heat, turning once, until charred and just tender, about 7 minutes. Transfer to a work surface and cut into 5cm pieces. To make the almond and coriander pesto, blitz the garlic clove, spring onions, almonds, one bunch of coriander and lime juice in a blender until smooth. Drizzle in the olive oil until you reach a pesto consistency. Add a little more olive oil if too dry and season to taste.
  3. Combine the quinoa and two tablespoons of the pesto in a large bowl, use a fork to stir the pesto into the quinoa. Finely chop the remaining coriander and add to the bowl. Add the sliced zucchini, sliced radishes and goats cheese, season to taste then serve scattered with additional goat’s cheese and roasted almonds.
The Gluten Free Table https://theglutenfreetable.com.au/

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Pesto and Tomato Pasta Salad

Pesto and Tomato Pasta Salad
Pesto and Tomato Pasta Salad
Serves 6
This pasta salad is simple to prepare, delicious and can be made with any ingredients you please. Throw in left over roasted vegetables or grilled protein. Gluten free and with a dairy free option, this salad is a life saver if you're hosting guests with tricky diets.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
For the pesto
  1. 2 cups fresh basil leaves
  2. 1/4 cup olive oil
  3. 1/4 cup shelled unsalted pepitas
  4. 1/2 teaspoon lime juice
  5. 1/2 teaspoon coarse kosher salt
For the pasta salad
  1. 250g grape heirloom tomatoes, or cherry tomatoes
  2. 12 baby zucchinis
  3. 1 tablespoon olive oil
  4. Salt and pepper to taste
  5. 500g gluten-free penne
  6. 2 tablespoons pesto
  7. 150g goats cheese, to serve
For the pesto
  1. Add the olive oil, pepitas, lime juice and salt to food processor. Blend until it is a thick paste, scraping sides of processor with a spatula. Add basil leaves and blend until basil is well incorporated. Set aside.
For the pasta salad
  1. Cut zucchinis in half lengthwise and season with salt and pepper. In a large pan, heat olive oil on medium-high heat. Add zucchini to pan and sauté about 2 minutes on each side until lightly browned. Set aside to cool.
  2. Cook pasta in a large pan of boiling water until al dente. Drain into a large colander and rinse under cold running water to cool. Drain well and place into a large bowl along with a generous slug of olive oil. Allow to cool to room temperature before adding two tablespoons of the pesto. Stir pesto through the pasta before add the tomatoes and zucchinis and tossing to combine. Serve at room temperature, scattered with goat’s cheese.
Notes
  1. The pesto used in this recipe and all other ingredients besides the goats cheese also happen to be low FODMAP. The pesto keeps for about 3-4 days in the refrigerator and the recipe makes about one cup.
The Gluten Free Table https://theglutenfreetable.com.au/

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Zucchini Slice

Zucchini Slice
Zucchini Slice
Yields 8
Simple, healthy and incredibly easy, this zucchini slice recipe makes a quick dinner or healthy lunch box snack. It’s also the perfect recipe for using up whatever’s left in the fridge at the end of the week.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Gather
  1. 1 tablespoon olive oil
  2. 1 onion, finely chopped
  3. 2 cloves garlic, crushed
  4. 100g prosciutto, fat removed and chopped
  5. 450g zucchini, grated
  6. 300g ricotta
  7. ½ cup (40g) finely grated parmesan
  8. ¼ cup chopped basil
  9. sea salt and cracked black pepper
  10. 6 eggs
  11. 1 cup (150g) gluten-free self raising flour, sifted
Make
  1. Preheat oven to 180°C and line a 20cm x 30cm tin lined with non-stick baking paper.
  2. Heat oil in a non-stick frying pan over high heat. Add the onion and garlic then cook for 5 minutes or until lightly browned. Place in a bowl with the zucchini, prosciutto, ricotta, parmesan, basil, salt and pepper and mix to combine. Add the eggs and flour to the bowl and mix well.
  3. Pour into prepared tin and bake for 40–45 minutes or until golden and cooked through. Cut into slices and serve.
The Gluten Free Table https://theglutenfreetable.com.au/

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