Who else is excited that spring is almost here?

We’ve had a fairly mild winter here in the Northeast compared to other years, and I can’t wait to start prepping and planting my family’s organic vegetable garden. We always seem to reap a bumper crop of zucchini. What to do with all that zucchini? I love to make zucchini noodles!

(Please note that this post includes affiliate links which means I’ll earn a small commission if you buy through the link with no extra cost to you. Thank you for your support!)

You can make zucchini noodles using a spiralizer (I love my Paderno Spiralizer). It turns zucchini into long noodle-like swirls which make a wonderfully healthy pasta substitute. They’re called zoodles for short, and they’ve quickly become one of my family’s favorite foods.

If you don’t have a spiralizer, you can also make the zoodles by hand with a julienne peeler. Either way, they are fun to make and very fun to eat too.

Today, I’ve compiled six of our favorite zoodles recipes for you to enjoy!

1. Zoodles With Gluten Free Meatballs

Traditional spaghetti and meatballs with a healthy twist: this time the spaghetti is made from zucchini! While the meatballs simmer in a savory gluten-free Italian red sauce, the zoodles are cooked in a skillet on the stove. When done, they’re covered with the homemade red sauce, topped with meatballs, and dinner is ready!

Zoodles (Zucchini Noodles) And Gluten Free Meatballs

Zoodles make the perfect pasta substitute, with gluten-free meatballs and covered in marinara sauce this dish is a very nutritious twist to traditional spaghetti and meatballs.

Check out this recipe

2. Beef Stroganoff With Zoodles

Beef Stroganoff takes just ten minutes to prepare and twenty-five minutes to cook. It’s a great weeknight meal when you need to make dinner in a pinch, and it’s the ultimate comfort food with its succulent strips of meat tossed in the creamiest mushroom sauce over a bed of tender pappardelle-style zoodles.

Beef Stroganoff with Zucchini Noodles (Zoodles)

Substitute pasta with lovely zucchini noodles (zoodles!), and fall in love with this version of beef stroganoff.

Check out this recipe

3. Zoodle Soup With Meatballs

This super-delicious, super-immune-boosting zoodle soup with the tenderest bite-sized meatballs is incredibly quick and easy to make. All you need to do is combine all of the ingredients for the mini meatballs, roll them tightly together, and pop them into the healthy bone broth as it simmers on the stove with the baby bok choy and zucchini noodles. The meatballs cook right in the soup, and the zoodles add a lovely serving of vegetables.

Zoodle Soup With Meatballs Recipe

Zoodles paired with mini meatballs and baby bok choy is a winning combination.

Check out this recipe

4. Zoodles With Basil And Pistachio Pesto

This is our easiest zoodles recipe yet and one of our healthiest and most delicious too (it’s vegetarian, paleo, and gluten free). Freshly cooked zoodles are topped with the creamiest basil and pistachio pesto. The tender and subtly crunchy zoodles are definitely made to be paired with this heavenly pesto sauce.

Zucchini Noodles with Basil and Pistachio Pesto (Zoodles)

Tender and subtly crunchy zucchini noodles with easy homemade pesto is definitely a heavenly combination. 

Check out this recipe

5. Zoodles With Bolognese Sauce

This Bolognese sauce is a quick and simple twist on the classic Italian meat-based red sauce. Cover the zoodles with the warm and savory Bolognese sauce and top with freshly grated Parmesan cheese.

Zucchini Noodles with Bolognese Sauce (Zoodles)

These zucchini noodles with Bolognese sauce (zoodles) are super quick to make.

Check out this recipe

6. Zoodles With Clam Sauce

Turn zoodles into an elegant dish for any special occasion by accompanying them with a wonderful homemade clam sauce. In just 35 minutes, you can be enjoying this incredibly delicious and satisfying update on an Italian classic: zoodles alle vongole.

Zoodles (Zucchini Noodles) With Clam Sauce Recipe

A fantastic, nutritious twist on the Italian classic: zoodles alle vongole. Zoodles are complemented beautifully by a homemade clam sauce. Enjoy!

Check out this recipe

There you go. Which one will you make first?

And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP!

More Zucchini Recipes You’ll Love

Zoodles are delicious stir fried in a skillet with gluten free stir fry sauce.

Skillet beef and zoodles are tossed in the tastiest brown gravy. Yum.

Zucchini is delicious raw, especially when it is marinated before being added to a this lemony salad.

This is a delicious low-carb keto zucchini lasagna!

Easy, healthy stuffed zucchini boats are like pizza on a zucchini!

These little grilled zucchini roll ups make an amazing appetizer.

Crunchy baked zucchini chips are an incredibly healthy snack!

A beautiful mixture of spices give these baked zucchini sticks a wonderful flavor. Enjoy!

This cheese lover’s zucchini casserole tastes like pizza!

The post 6 Healthy & Delicious Zoodles (Zucchini Noodles) Recipes appeared first on Gluten Free Homestead.

Who else is excited for Super Bowl Sunday? After all, we all know one of the best things about football parties. The food, of course! Today, I have a perfect party food for you that’s sure to be a hit on game day: gluten free oven baked curly cheese fries.

These aren’t ordinary cheese “fries”. They’re the latest addition to my Spriralized Recipes collection: amazing curly fries!

They’re mixed with a hint of garlic, baked in the oven so no frying is required, and topped with aged cheddar cheese and fresh scallions. What a fun and nutritious treat, appetizer, or side dish!

Make your game day gathering a snacking touchdown by complementing these irresistible curly fries with an epic spread! From savory Gluten Free Chicken Wings to Southern Chicken Salad and tasty Pizza on Gluten Free English muffins, there’s something for every fan to enjoy while cheering on their team.

For more game day (or movie night!) inspiration check out my collection of Gluten Free Party Recipes.

You’ll only need five ingredients to make these spiral potato cheese fries at home.

Ingredients

Potatoes: Today, I have russet potatoes also known as Idaho potatoes. This recipe would also work with sweet potatoes, spiralized, as I did in this sweet potato noodles with dairy-free cream sauce recipe.

Cheese: I used an aged cheddar. Aged cheeses are supposed to have a lower lactose content than lesser aged varieties.

Oil, garlic powder, and salt: For added crispiness, lightly coat the potatoes with this flavorful oil mixture.

Instructions

*Free printable recipe card is available at the end of the post.

It’s easy to make curly cheese fries in the oven. First preheat the oven to 400 ℉. Next, prepare a baking sheet lined with parchment paper.

For slicing the potatoes, I used my 4-blade spiralizer from Paderno World Cuisine. If you don’t have a spiralizer, you can also slice them by hand with a julienne peeler.

If you’re using a spiralizer like the Paderno, make sure to buy fat potatoes that are relatively straight. Peel them and trim the end of each potato flat in order to secure a firm hold onto the sharp prongs.

Make sure to keep the potato centered in the unit. This will turn out wonderfully long spirals each time.

I sliced the potatoes using the blade with the large triangles. Then I snipped the slices into smaller 12-inch long strands. These strands will curl up, but any longer than that will be harder to eat.

Aren’t they pretty?  Just asking to be seasoned and baked to crispy perfection.

Transfer the curly potato strands to a large bowl. Mix oil, garlic and salt together in a small bowl and pour the oil mixture over the potatoes. Toss to coat.

Place potatoes on your parchment lined baking pan and bake for about 15 minutes. Spread them out so they’ll cook evenly. Then turn the potatoes over with a spatula and bake for 10 minutes more.

Sprinkle with shredded cheese and bake for two more minutes until the cheese melts. 

Voila! Wonderfully curly cheesy fries. No deep frying necessary. Make sure to save some for yourself as these will probably be wolfed down in minutes.

Pro tips and recipe notes

• What type of cheese works best for topping? I love topping these curly cheese fries with aged cheddar cheese. Mozzarella, or a blend of your favorite cheeses are also great choices for the melty topping.
• Can I add other variations to my curly cheese fries? Absolutely! Try adding toppings like bacon bits, caramelized onions, sour cream, chili, tomatoes, avocado, or jalapeños for extra flavor. You can experiment with various seasonings like cajun, herb, or even truffle oil for different flavor experiences.
• What dipping sauces pair well with curly cheese fries? Popular choices include ketchup, ranch dressing, honey mustard, hot sauce, or a spicy sriracha mayo.
• How do I store leftovers, and can I reheat them? Store any leftovers in an airtight container in the refrigerator and reheat them in the oven or microwave.

Serve while cheering for your favorite team. May the best team win!

P.S. If you make this recipe, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

More fun potato recipes

Irish Nachos – Irish nachos are a fun twist on traditional nachos. Crispy, seasoned potato slices are drowned in cheese and topped with bacon.

Parmesan Baked Sweet Potatoes – In this recipe, sweet potatoes are roasted in lots of butter with a hint of garlic and parmesan cheese that forms an out-of-this-world delicious parmesan crust on top. Your taste buds are going to love this recipe. 

Roasted Potatoes – These are the easiest and best roasted potatoes: crispy on the outside and fluffy inside.

3 Simple Tips On How To Make A Healthier Potato Salad– Follow these tips to reduce the Glycemic Index of your potatoes and then toss them with an avocado mayonnaise dressing for a potato salad that will be healthier for everyone.

Healthier Homemade French Fries – These homemade french fries really are wonderfully easy to make, and they surpass restaurant fries, hands down. They turn out crispy on the outside, fluffy inside, and not a bit greasy.

One-Pan Roast Chicken And Potatoes– This is my family’s favorite chicken dinner. You’ll love the flavors and it’s made all in one pan so clean up is super easy too.

Dr. Ted Naiman’s P:E Potatoes Au Gratin – Thinly sliced potatoes are layered in a creamy low-fat yogurt and cheddar cheese sauce and then topped with low-fat Mozzarella and Parmesan cheese for a delicious and healthy high-protein potatoes au gratin casserole. 

Print

Oven Baked Curly Cheese Fries

These aren't ordinary cheese "fries". They're mixed with a hint of garlic, baked in the oven so no frying is required, and topped with aged cheddar cheese and fresh scallions. What a fun and healthy treat!

Course Appetizer, Side Dish, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 2

Calories 110kcal

Author Barbara Bianchi

Ingredients

• 2 potatoes peeled
• 1/4 cup extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 cup aged cheddar cheese grated
• scallions chopped

Instructions

• Cut potatoes into curly strands using a spiralizer.Then snip or break them with your fingers into about 12 inch long strands. Place them in a bowl.
  2 potatoes
• Mix oil, garlic and salt together in a small bowl and pour mixture over the potatoes. Toss to coat.
  1/4 cup extra virgin olive oil, 1 teaspoon salt, 1 teaspoon garlic powder
• Place potatoes on your parchment lined baking pan and bake for about 15 minutes. Then turn the potatoes over with a spatula and bake for 10 minutes more.
• Sprinkle with shredded cheese and bake for 2 more minutes until the cheese melts.
  1/2 cup aged cheddar cheese
• Garnish with chopped scallions and serve with dip.
  scallions

Notes

Spiralizer tips:

• For slicing the potatoes, I used my 4-blade spiralizer from Paderno World Cuisine. using the blade with the large triangles. If you don’t have a spiralizer, you can also slice them by hand with a julienne peeler.
• If you are using a spiralizer like the Paderno, make sure to buy fat potatoes that are relatively straight. Peel them and trim the end of each potato flat in order to secure a firm hold onto the sharp prongs. Make sure to keep the potato centered in the unit. This will turn out wonderfully long spirals each time.
• What type of cheese works best for topping? I love topping these curly cheese fries with aged cheddar cheese. Mozzarella, or a blend of your favorite cheeses are also great choices for the melty topping.
• Can I add other variations to my curly cheese fries? Absolutely! Try adding toppings like bacon bits, sour cream, or jalapeños for extra flavor. You can experiment with various seasonings like cajun, herb, or even truffle oil for different flavor experiences.
• What dipping sauces pair well with curly cheese fries? Popular choices include ketchup, ranch dressing, honey mustard, or a spicy sriracha mayo.
• How do I store leftovers, and can I reheat them? 
  Store any leftovers in an airtight container in the refrigerator and reheat them in the oven or microwave.
  

Nutrition

Calories: 110kcal

The post Oven Baked Curly Cheese Fries Recipe appeared first on Gluten Free Homestead.

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[Zucchini Noodles With Buttery Beef Gluten Free Gravy] Still cooking but I made it before and it’s really good!” – A repeat home cook from Pinterest

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This summer I’ve been reaping quite a big harvest of zucchini from my vegetable garden. Now what better way to make use of all those zucchinis than by making zoodles!

If your counters are overflowing with squash too, my roundup What to Do With Too Much Zucchini (17 Easy Recipes to Use It Up) is packed with simple ideas for busy nights.

My friend Tristin’s Air Fryer Squash and Zucchini is another easy side dish worth saving when dinner needs to feel effortless.

These zoodles are cooked until tender and subtly crunchy, and then tossed with chunky ground beef in the butteriest gravy.

This dish is similar to one of our favorite dinner recipes, quick and tasty Skillet Beef And Gluten Free Noodles, but it’s made with zoodles! 

If ground beef meals are a favorite in your house too, you’ll love my exclusive Collection of 28 Ground Beef Recipes filled with easy family meals that don’t feel complicated or restrictive.

Today I’m going to show you just how easy this dish is to make.

It’s really quite simple.

How to make zoodles not watery

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

This is the fun part: making the zoodles. For the easiest way to make zoodles, I recommend using a spiralizer like mine from Paderno World Cuisine.

As I’ve noted in other zoodle recipes, we usually find that medium long and fat zucchini make the best zoodles because they’re firm and less seedy than oversized garden zucchini. And it’s also important to keep the zucchini centered inside the spiralizer when slicing them.  

Tip: To make sure your zoodles don’t end up soggy, place them in a colander and toss with salt until coated. Then put the colander in a shallow bowl for 20 – 30 minutes while the zoodles release their moisture, after which pat dry with paper towels.

Ingredients

For Zoodles:

• ½ teaspoon salt
• 6 medium zucchinis
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic

For Buttery Beef Gravy:

• 1 pound ground beef
• 1 tablespoon onion minced
• ½ teaspoon salt
• 2 cups gluten-free beef stock homemade or store bought
• 2 tablespoons gluten free flour
• 2 tablespoons of butter

Instructions:

*Free printable recipe card is available at the end of the post.

Once you have cut and prepared your zoodles so that they won’t be watery, you’re ready to start cooking.

First, heat extra-virgin olive oil (EVOO) in a skillet, and then add some chopped garlic and cook until fragrant. Next, toss in the zoodles and cook for about three minutes.

Then, transfer your zoodles back to the bowl and let them sit for a few minutes to allow any excess water to be released. Drain them again, and they’ll be ready to serve with your gravy.

Now wipe out the skillet and add beef with onion to the skillet and season with salt. Brown in the pan. Transfer your cooked beef to another large bowl.

Drain the pan and add 2 tablespoons of butter plus 2 tablespoons of gluten free flour. This will be our roux to thicken our gravy.

How to make a roux

Our roux is a mixture of butter and flour cooked up to make a paste, which serves as the base to thicken our gravy. Cook the flour for about three – five minutes.

The roux will develop a rich nutty aroma as it cooks. This is to avoid a raw flour taste.

Then add your stock and cooked beef mixture. Stir and simmer until it thickens. Toss your beef gravy with your zoodles.

Serving suggestions

This is one of those easy dinners that already feels complete on its own, but I love pairing it with something warm and comforting on the side when I’m feeding family or stretching the meal a little further. My creamy spoon bread is especially good here because it soaks up every bit of that rich gluten free gravy.

Pro tips and recipe notes

• What if I don’t have a spiralizer? If you don’t have a spiralizer, you can also make the zoodles by hand with a julienne peeler. Either way, they’re fun to make and very fun to eat too.
• Can I make this recipe ahead? The beef and gravy reheat well, so you can make that portion ahead of time for easier dinners during the week. I recommend cooking the zoodles fresh right before serving for the best texture.

Ground beef and zoodles are one of those simple combinations that never dissapoint, especially when you want something comforting without a lot of fuss. The buttery gluten free gravy brings everything together in a way that feels cozy and satisfying, while still keeping things light enough for an easy weeknight dinner.

If you try it, I’d love to hear how it turned out for you.

Enjoy! Have a happy and healthy week.

P.S. Love how easy this meal feels? I have a simple way to turn everyday meat or fish into comforting, flavorful meals even on busy nights. Here’s an easy way to make dinner taste better any night of the week.

More fun zucchini recipes for you

Zucchini Lasagna Recipe That Really Rocks – Think lasagna with zucchini instead of noodles. Everyone in my family loves this dish, and I’m sure you will too. Each mouthful keeps you salivating for the next bite.

Grilled Zucchini Roll Ups – Rolling up grilled zucchini with bolognese sauce and fresh parmesan really takes grilled zucchini to the next level. Wow! These little roll ups make an amazing appetizer.

Bacon. Corn, And Zucchini Sauté – This easy bacon, corn, and zucchini sauté is a delicious side where the veggies really sing. 

Stuffed Zucchini Boats – This recipe features beautiful sticks of zucchini hollowed into cute, little boats and filled with sausage and Gruyere cheese. So incredibly tasty and so fun to eat too!

Don’t these zoodles look yummy? Pin to save.

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Zucchini Noodles With Buttery Beef Gluten Free Gravy

These zoodles (zucchini noodles) are cooked until tender and subtly crunchy, and then tossed with chunky ground beef in the butteriest gravy.

Course Main

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 339kcal

Author Barbara Bianchi

Ingredients

For Zoodles:

• ½ teaspoon salt
• 6 medium zucchinis
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic

For Buttery Beef Gravy:

• 1 pound ground beef
• 1 tablespoon onion minced
• ½ teaspoon salt
• 2 cups gluten-free beef stock homemade or store bought
• 2 tablespoons All Purpose gluten free flour here
• 2 tablespoons butter

Instructions

Prepare Zucchini (Zoodles):

• Cut zucchini into zoodles using a spiralizer. Snip the zoodles with scissors or a knife to about 5 inches long as they are much easier to eat this way.
  6 medium zucchinis
• To make sure your zoodles don’t end up soggy, place them in a colander and toss with salt until coated. Then put the colander in a shallow bowl for 20 – 30 minutes while the zoodles release their moisture, after which pat dry with paper towels.
  ½ teaspoon salt

Cook Zucchini (Zoodles):

• Heat extra-virgin olive oil (EVOO) in a skillet, and then add some chopped garlic and cook until fragrant.
  3 cloves garlic, 2 tablespoons extra-virgin olive oil
• Next, toss in the zoodles and cook for about three minutes. Then, transfer your zoodles back to the bowl and let them sit for a few minutes to allow any excess water to be released. Drain them again, and they'll be ready to serve with your gravy.

For Buttery Beef Gravy:

• Now wipe out the skillet and add beef with onion to the skillet and season with salt. Brown your beef in the pan. Transfer your cooked beef to another large bowl.
  1 pound ground beef, 1 tablespoon onion, ½ teaspoon salt
• Drain the pan and add 2 tablespoons of butter plus 2 tablespoons of gluten free flour. This will be our roux to thicken our gravy.
  2 tablespoons All Purpose gluten free flour, 2 tablespoons butter
• Our roux is a mixture of butter and flour cooked up to make a paste, which serves as the base to thicken our gravy. Cook the flour for about three – five minutes. The roux will develop a rich nutty aroma as it cooks. This is to avoid a raw flour taste.

  Then add your stock and cooked beef mixture. Stir and simmer until it thickens. Season with salt to taste.
  2 cups gluten-free beef stock
• Pour your buttery beef gravy over drained zoodles and gently toss. Serve immediately.

Notes

For the easiest way to make zoodles, I recommend using a spiralizer like mine from Paderno World Cuisine.

Medium long and fat zucchini make the best zoodles, and it's also important to keep the zucchini centered inside the spiralizer when slicing them.

To make sure your zoodles don’t end up soggy, place them in a colander and toss with salt until coated. Then put the colander in a shallow bowl for 20 - 30 minutes while the zoodles release their moisture, after which pat dry with paper towels.

If you don’t have a spiralizer, you can also make the zoodles by hand with a julienne peeler. Either way, they're fun to make and very fun to eat too.

Nutrition

Calories: 339kcal

The post Zucchini Noodles With Buttery Beef Gluten Free Gravy appeared first on Gluten Free Homestead.

Beef Stroganoff is one of my favorite dishes. Maybe because it reminds me of my childhood. My father was a butcher and owned a grocery store, and he would bring home beautiful cuts of meat for my mother to cook. Beef Stroganoff was a dinner she made as it was quick and easy to prepare.

Succulent strips of meat tossed in the creamiest mushroom sauce over a bed of tender pappardelle noodles. When I made this dish this past week, I was surprised to realize that I had not yet shared it here on the blog, so here is my nutritious, delicious, and gluten-free and low carb twist on beef stroganoff.

If you love cozy classics with a twist, this Gluten Free Chicken Pot Pie With Cauliflower Crust is another weeknight favorite.

This flavorful beef stroganoff is now a part of my collection of beef recipes, showcasing how you can enjoy classic dishes while sticking to clean eating.

If you’re mixing up your week with beef one night and chicken the next, this naturally gluten free Chicken Tater Tot Casserole from my friend’s kitchen is one to try. Just a quick note: her site isn’t focused on gluten-free recipes. So if you poke around, be sure to check ingredients to keep things safe for you and your crew.

And if planning meals ahead sounds like a relief, grab my no-fuss 4 Steps To Easy Meal Planning here.

Let’s talk zoodles

I’ve substituted the pasta with lovely zucchini noodles (zoodles!), and it’s just made me fall in love with this dish a little more.

Speaking of zoodles, I’ve put together 6 tasty zoodle recipes that I think you’re going to like just as much!

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

For optimum taste, I recommend grass-free beef as it contains more nutrients than its grain-fed counterpart. However, it sometimes can be difficult to find grass-fed beef in supermarkets (and often I’ve seen supermarkets overpricing these meats). 

That’s why I was delighted to discover US Wellness Meats. Their grass-fed beef is recognized for its exceptional taste, quality and nutritional benefits, and you can order directly online from their website to have it delivered to your door. How easy is that!

Coconut cream for our sauce

Sour cream is often used in the Beef Stroganoff sauce. I decided to use coconut milk instead so this recipe would be paleo friendly.

Coconut milk is one of the most nutritious foods you can add to your diet. Read more about the benefits of coconut milk here. For the can of coconut milk (make sure to use a can, not a carton), I used Native Forest that is certified gluten-free and canned with non-BPA packaging.

A can of coconut milk contains coconut fat and coconut water. If you were to shake and open the can right away, the fat and water would mix together forming a creamy liquid. However, if you leave the unopened can overnight in the refrigerator, the fat and water separate, forming a thick layer of coconut fat at the top of the can.

At the bottom of the can will be a bit of coconut water that you can discard or refrigerate to add to your smoothie recipes. I spoon out the top layer to use in the sauce.

How to make zucchini noodles with a spiralizer

To slice up the zucchini, I use my spiralizer from Paderno World Cuisine. As I’ve noted in other zoodle posts, I usually find that long and fat zucchini make the best zoodles, and it is also important to keep the zucchini centered inside the spiralizer when slicing them.

The Paderno spiralizer has the perfect blade for slicing up the zucchini to look and taste just like pappardelle noodles!

And the spiralizer is so incredibly fun and easy to use. There’s no need to make a vegetable side when you serve your beef stroganoff over zucchini!

How to make zoodles not watery

To make sure your zoodles don’t end up soggy, place them in a colander and toss with the salt until coated. Then put the colander in a shallow bowl for 20 – 30 minutes while the zoodles release their moisture, after which pat dry with paper towels.

To cook the zoodles, I heat two tablespoons of olive oil in a skillet, and then add three cloves of chopped garlic and cook until fragrant. Next, I toss in the zoodles and cook for about three minutes.

Then, I let the zoodles sit for a few minutes to allow any excess water to be released. I drain them again, and they’re ready to serve with the beef stroganoff.

Now for our beef stroganoff.

How to make beef stroganoff 

Beef Stroganoff takes just ten minutes to prepare and twenty-five minutes to cook.

Serving suggestions

Pair with a simple side salad made of mixed greens or cucumber salad with sugar-free dressing for a light, refreshing contrast. For those who enjoy a kick, offer gluten free hot sauce or chili flakes on the side.

Pro tips and recipe notes

More zucchini recipes

Zucchini Lasagna Recipe That Really Rocks Think lasagna with zucchini instead of noodles. Everyone in my family loves this dish, and I’m sure you will too. Each mouthful keeps you salivating for the next bite.

Grilled Zucchini Roll Ups Rolling up grilled zucchini with bolognese sauce and fresh parmesan really takes grilled zucchini to the next level.

Bacon. Corn, And Zucchini Sauté This is a delicious side where the veggies really sing.