Are you looking for healthy and delicious meal ideas that just happen to be gluten-free? Look no further! Zucchini is a versatile ingredient that can be used in a wide variety of dishes, from savory meals to sweet treats. In this article, we’ll explore 20 mouth-watering gluten-free zucchini recipes that are perfect for anyone looking to reduce their gluten intake or follow a gluten-free diet.
From classic breads and muffins to creative twists on traditional dishes like lasagna and pizza crust, there’s something on this list for everyone. Whether you’re a seasoned chef or a culinary newcomer, these recipes are sure to inspire your cooking and provide you with plenty of ideas for incorporating zucchini into your meals.
Gluten Free Zucchini Bread
Gluten-Free Zucchini Bread Recipe
Moist and flavorful, this gluten-free zucchini bread is a perfect treat for anyone looking for a delicious and healthy snack.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup grated zucchini
– 1/4 teaspoon salt
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup unsalted butter, melted
– 1 tablespoon apple cider vinegar
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together almond flour, coconut sugar, baking soda, cinnamon, and nutmeg.
3. In a large bowl, whisk together eggs, zucchini, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Pour in the apple cider vinegar and mix until smooth.
6. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Zucchini Noodles with Pesto
Transform ordinary pasta into a nutritious and flavorful dish with this simple recipe, featuring zucchini noodles and a vibrant pesto sauce.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly made pesto (or store-bought)
– 1 tablespoon olive oil
– Salt to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Wash and spiralize the zucchinis into noodle-like strands.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the zucchini noodles and cook for 3-5 minutes, stirring occasionally, until they reach your desired level of tenderness.
5. Stir in the pesto sauce to combine with the zucchini noodles.
6. Season with salt to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Gluten Free Zucchini Muffins
Moist and flavorful, these gluten-free zucchini muffins are a perfect treat any time of the day. Made with wholesome ingredients and packed with nutritious zucchini, they’re a great option for those with dietary restrictions.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup granulated sugar
– 3 large eggs
– 1/2 cup unsweetened applesauce
– 1/2 cup grated zucchini
– 1/4 teaspoon salt
– 1/2 teaspoon baking soda
– 1/4 teaspoon xanthan gum (optional)
– 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, coconut sugar, granulated sugar, and salt.
3. In a separate bowl, whisk together eggs, applesauce, and grated zucchini.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Zucchini and Cheese Fritters
These crispy fritters are the perfect way to enjoy the flavors of zucchini and cheese. With a simple batter and a quick fry, you’ll have a tasty snack or side dish in no time.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1/4 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 egg
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine grated zucchini, flour, panko breadcrumbs, cheese, and parsley.
2. Beat in the egg until well combined.
3. Season with salt and pepper to taste.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Using a spoon, drop small amounts of the batter into the oil, leaving space between each fritter.
6. Fry for 2-3 minutes on each side or until golden brown and crispy.
7. Drain on paper towels and serve hot.
Cooking Time: About 10 minutes total (depending on the number of fritters)
Gluten Free Zucchini Pancakes
These moist and flavorful pancakes are a great way to start your day, packed with the nutrients of zucchini and made gluten-free for those with dietary restrictions. Perfect for breakfast or brunch, these pancakes are sure to please!
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 2 large eggs
– 1/4 cup grated zucchini
– 1/4 teaspoon salt
– 1/2 teaspoon baking soda
– 1 tablespoon olive oil
– Butter or non-stick cooking spray for greasing
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, combine almond flour, coconut sugar, eggs, zucchini, salt, and baking soda. Mix until well combined.
3. Add olive oil and mix until a batter forms.
4. Drop the batter by 1/4 cupfuls onto the preheated skillet or griddle.
5. Cook for 2-3 minutes on each side, until golden brown.
6. Serve warm with your favorite toppings, such as butter, maple syrup, or fresh fruit.
Cooking Time: 4-6 minutes per batch
Stuffed Zucchini Boats
A flavorful and healthy twist on traditional stuffed peppers, these zucchini boats are filled with a savory mixture of cheese, breadcrumbs, and herbs.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup grated cheddar cheese
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together the cheese, breadcrumbs, parsley, garlic, and a pinch of salt and pepper.
4. Stuff each zucchini boat with the cheese mixture, dividing it evenly among the four boats.
5. Drizzle the tops with olive oil and season with salt and pepper to taste.
6. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the cheese is melted and the zucchini is tender.
Cooking Time: 25-30 minutes
Zucchini and Egg Breakfast Scramble
A flavorful and nutritious breakfast option that’s perfect for a quick morning meal. This scramble combines the goodness of eggs, zucchini, and cheese for a delightful start to your day.
Ingredients:
– 2 large eggs
– 1 medium-sized zucchini, diced
– 1 tablespoon butter or non-stick cooking spray
– 1/4 cup shredded cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Crack the eggs into a bowl and whisk them together until well-beaten.
2. Heat the butter or non-stick cooking spray in a medium-sized non-stick skillet over medium heat.
3. Add the diced zucchini to the skillet and cook for 2-3 minutes, or until it starts to soften.
4. Pour the eggs over the zucchini and scramble everything together.
5. Cook for an additional 2-3 minutes, stirring occasionally, until the eggs are set.
6. Sprinkle with shredded cheese (if using) and season with salt and pepper to taste.
Cooking Time: 8-10 minutes
Gluten Free Zucchini Pizza Crust
This gluten-free zucchini pizza crust recipe is a game-changer for those with dietary restrictions or preferences. By incorporating shredded zucchini into the dough, you’ll achieve a crispy and delicious crust without sacrificing flavor.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut flour
– 1/4 cup grated Parmesan cheese
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 medium zucchini, shredded (about 1 cup)
– Salt and pepper to taste
– Optional: garlic powder, oregano, or other seasonings of your choice
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine almond flour, coconut flour, Parmesan cheese, and salt.
3. Add melted butter, eggs, and shredded zucchini to the dry ingredients. Mix until a dough forms.
4. Knead the dough for about 5 minutes until smooth and pliable.
5. Shape into a circle or rectangle, depending on your preference.
6. Place the crust on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Zucchini and Chickpea Salad
Brighten up your meal with this light and refreshing salad, perfect for hot summer days. The combination of crunchy zucchini, creamy chickpeas, and tangy lemon juice will leave you feeling revitalized.
Ingredients:
– 2 medium zucchinis, sliced into thin rounds
– 1 can chickpeas (15 oz), drained and rinsed
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine zucchini slices, chickpeas, lemon juice, garlic, and olive oil.
2. Toss gently to coat all ingredients evenly.
3. Season with salt and pepper to taste.
4. Garnish with chopped parsley, if desired.
5. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready straight from the fridge.
Gluten Free Zucchini Brownies
These moist and fudgy brownies are a game-changer for anyone looking for a gluten-free dessert option. The addition of zucchini adds natural sweetness and a boost of nutrients.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsweetened cocoa powder
– 3 large eggs
– 1/2 cup melted coconut oil
– 1 medium zucchini, grated
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan with non-stick cooking spray.
2. In a large bowl, whisk together almond flour, coconut sugar, and cocoa powder.
3. In a separate bowl, whisk eggs, melted coconut oil, grated zucchini, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Pour batter into prepared baking pan and smooth top.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Zucchini and Carrot Soup
This refreshing soup combines the natural sweetness of zucchini and carrots with a hint of garlic, perfect for a light and satisfying meal.
Ingredients:
– 2 medium zucchinis, chopped
– 4 medium carrots, chopped
– 3 cloves of garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large pot, sauté the chopped zucchinis and carrots in a little bit of oil until tender.
2. Add the minced garlic and cook for an additional minute.
3. Pour in the broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the vegetables are very tender.
5. Use an immersion blender to puree the soup until smooth.
6. If desired, stir in heavy cream or half-and-half to add richness and creaminess.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or dill if desired.
Cooking Time: 25-30 minutes
Gluten Free Zucchini Waffles
A delicious and healthier twist on traditional waffles, these gluten-free zucchini waffles are perfect for breakfast or brunch. Made with shredded zucchini, almond flour, and eggs, they’re a tasty way to get your daily dose of veggies.
Ingredients:
– 1 cup grated zucchini
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 3 large eggs
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon melted butter or oil
– Optional: chopped fresh herbs (such as parsley, basil, or dill)
Instructions:
1. Preheat waffle iron according to manufacturer’s instructions.
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. In a large bowl, whisk together eggs, melted butter or oil, and grated zucchini.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Pour about 1/4 cup of batter onto the preheated waffle iron and cook for 3-5 minutes, or until golden brown.
6. Repeat with remaining batter.
Cooking Time: 15-20 minutes (depending on waffle iron and number of waffles)
Zucchini and Tomato Gratin
This creamy gratin combines the flavors of summer with tender zucchinis, juicy tomatoes, and a hint of cheese. Perfect for a light and satisfying dinner or as a side dish for your next gathering.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese (or to taste)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the sliced zucchinis and cook until tender, about 5 minutes per side.
4. Remove the zucchini from the skillet and set aside.
5. In the same skillet, add the diced tomatoes, garlic, salt, and pepper. Cook for an additional 2-3 minutes.
6. In a separate baking dish, arrange half of the cooked zucchinis in the bottom of the dish.
7. Top with the tomato mixture, followed by half of the grated cheese.
8. Repeat layers, finishing with the remaining cheese on top.
9. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Gluten Free Zucchini Lasagna
A creative twist on the classic lasagna recipe, this gluten-free version swaps traditional noodles for zucchini slices, resulting in a lower-carb and just-as-delicious dish.
Ingredients:
– 2 medium zucchinis
– 1 pound ground beef or turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 cups marinara sauce (homemade or store-bought)
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice zucchinis into 1/8-inch thick rounds.
3. Cook ground beef or turkey until browned; drain excess fat.
4. In a separate pan, sauté onion and garlic until softened.
5. Combine cooked meat, marinara sauce, and sautéed onion mixture in a bowl.
6. Arrange zucchini slices in a 9×13-inch baking dish; spread with ricotta cheese and meat mixture.
7. Top with mozzarella and Parmesan cheese; sprinkle with salt and pepper.
8. Bake for 30-35 minutes or until the cheese is melted and bubbly.
9. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 30-35 minutes
Zucchini and Almond Flour Cake
This recipe combines the natural sweetness of zucchini with the nutty flavor of almond flour, resulting in a moist and delicious cake perfect for any occasion.
Ingredients:
– 2 medium-sized zucchinis, grated
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 3 large eggs
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon vanilla extract
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan.
2. In a large bowl, whisk together almond flour, sugar, baking powder, and salt.
3. Add eggs one at a time, whisking well after each addition.
4. Stir in grated zucchini, melted butter, and vanilla extract.
5. Pour batter into prepared pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Let cool completely before serving.
Cooking Time: 35-40 minutes
Gluten Free Zucchini Fries
Transform zucchinis into a delicious and healthier alternative to traditional fries with this simple recipe. Perfect for snacking or as a side dish, these gluten-free frites are sure to please!
Ingredients:
– 2 large zucchinis
– 1/2 cup cornstarch
– 1/4 cup grated Parmesan cheese (gluten-free)
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice zucchinis into long, thin strips, about 1/8 inch thick.
3. In a shallow dish, mix together cornstarch, Parmesan cheese, salt, and pepper.
4. Toss zucchini slices in the cornstarch mixture until evenly coated.
5. Place zucchini slices on a baking sheet lined with parchment paper, leaving some space between each fry.
6. Drizzle olive oil over the fries and toss to coat.
7. Bake for 20-25 minutes or until crispy and golden brown.
Cooking Time: 20-25 minutes
Zucchini and Quinoa Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the goodness of quinoa with the sweetness of zucchini.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 medium zucchini, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large skillet, heat the olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add zucchini to the skillet and cook until tender, about 5 minutes.
5. Stir in cooked quinoa and season with salt and pepper to taste.
6. Stuff each pepper with the quinoa mixture and top with optional shredded cheese (if using).
7. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Gluten Free Zucchini Cookies
These moist and flavorful cookies are perfect for snacking on the go or as a sweet treat any time of day. Made with shredded zucchini, these gluten-free cookies are a delicious and healthy alternative to traditional treats.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsalted butter, softened
– 1 large egg
– 1/2 cup grated zucchini
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. In a large bowl, cream together butter and egg until smooth.
4. Add shredded zucchini, vanilla extract, and dry ingredients to the wet mixture. Mix until combined.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-15 minutes or until edges are lightly golden.
7. Remove from oven and let cool on wire rack.
Cooking Time: 12-15 minutes
Zucchini and Coconut Flour Pancakes
Start your day with a delicious and nutritious twist on traditional pancakes using zucchini and coconut flour. These moist and flavorful pancakes are perfect for a quick breakfast or brunch option.
Ingredients:
– 1 medium zucchini, grated
– 1 cup coconut flour
– 2 eggs
– 1/4 cup unsweetened almond milk
– 1/4 teaspoon salt
– 1 tablespoon melted coconut oil
– 1 teaspoon vanilla extract
Instructions:
1. In a bowl, whisk together coconut flour, eggs, almond milk, and salt until smooth.
2. Add grated zucchini, melted coconut oil, and vanilla extract to the mixture. Stir until well combined.
3. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls onto the skillet.
4. Cook for 2-3 minutes on each side, until pancakes are golden brown and cooked through.
5. Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Cooking Time: Approximately 8-10 minutes per batch.
Gluten Free Zucchini Hummus
Discover a refreshing twist on traditional hummus with this gluten-free zucchini version, perfect for dipping veggies or crackers.
Ingredients:
– 2 medium zucchinis, peeled and chopped
– 1/4 cup cooked chickpeas
– 1/4 cup gluten-free tahini
– 1/4 cup freshly squeezed lemon juice
– 1/2 teaspoon garlic powder
– Salt to taste
– 3 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss the zucchini with 1 tablespoon olive oil and roast for 20 minutes, or until tender.
3. In a blender or food processor, combine cooked chickpeas, roasted zucchini, tahini, lemon juice, garlic powder, and salt. Blend until smooth.
4. With the blender or food processor still running, slowly add the remaining 2 tablespoons olive oil.
5. Taste and adjust seasoning as needed.
6. Serve at room temperature, garnished with a sprinkle of paprika if desired.
Cooking Time: 25 minutes
Summary
Get ready to indulge in the flavors and textures of summer with these 20 delicious gluten-free zucchini recipes! From sweet treats like zucchini bread and brownies to savory dishes like zucchini noodles and stuffed peppers, there’s something for everyone. Discover new ways to enjoy this nutritious vegetable, from breakfast scrambles to pizza crusts and even hummus. Whether you’re a health-conscious foodie or just looking for some tasty gluten-free options, these recipes are sure to please.