Zucchini Lasagna

Ingredients:

• 2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
• 1/2 lb lean ground beef (I use 1 lb.)
• 1/4 cup onion, chopped
• 2 small Tomatoes, cut up
• 1 (6 ounce) can tomato paste
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 cup water
• 1/8 teaspoon pepper
• 1 egg
• 3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
• 1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
• 1 teaspoon flour

Directions:

1. Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3. In small bowl slightly beat egg.
4. Add cottage cheese, half of shredded cheese and flour.
5. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6. Bake uncovered at 375 degrees F for 30 minutes.
7. Sprinkle with remaining cheese. Bake 10 minutes longer.
8. Let stand 10 minutes before serving.

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Gluten Free Turkish Zucchini Fritters

Ingredients:

Yogurt sauce

• 1 cup plain yogurt (regular or Greek cowâ s milk yogurt or non-dairy regular or Greek yogurt)
• 1/4 cup cucumber, finely diced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lime juice (from a 1/2 lime)
• 1 garlic clove, grated (optional)
• salt
• pepper

Zucchini Fritters

• 2 1/2 cups zucchini
• 4 tablespoons green onions, chopped
• 2 tablespoons fresh dill, chopped
• 2 eggs
• 4 tablespoons gluten-free flour or 4 tablespoons rice flour
• 1/2 teaspoon salt
• 3 ounces feta cheese, crumbled (I used goat milk feta cheese.)
• oil (for cooking)

Directions:

1. Shred zucchini and set aside.
2. In a small bowl, mix yogurt, cucumber, dill, lime juice, garlic (if used), salt and pepper to make a yogurt sauce. Set aside.
3. Squeeze water out of the shredded zucchini.
4. In a bowl, mix zucchini, green onions, dill, eggs, flour and salt. Fold in cheese.
5. Heat a frying pan, spray oil and pour the zucchini mixture (1/6 of the mixture for each fritter).
6. Cook each side about 3 minutes or until nicely browned. You need to cook all the fritters in two batches if you don’t have a large griddle.
7. Infuse love and serve with the yogurt sauce.

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Gluten Free Zucchini Carrot Muffins

Ingredients:

• 1 cup brown rice flour
• 1/2 cup tapioca starch
• 1/2 cup potato starch
• 1/2 cup quinoa
• 1/2 cup flax seed
• 1/4 cup sunflower seeds
• 2 tablespoons pumpkin seeds
• 1/2 cup almonds
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon guar gum
• 2 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 pinch ginger
• 1 pinch clove
• 3 eggs
• 1/2 cup vegetable oil (I use coconut)
• 1 apple, grated
• 1 cup yoghurt or 1 cup buttermilk
• 3/4 cup brown sugar
• 1/2 cup honey
• 2 teaspoons vanilla
• 2 cups zucchini, shredded and squeezed
• 2 cups carrots, shredded
• 3/4 cup raisins (optional)

Directions:

1. Lightly grease 18 muffin cups.
2. In a medium bowl, sift together the brown rice flour, tapioca starch, potato starch, salt, baking soda, baking powder, guar gum and spices.
3. Grind the quinoa, flax seeds, sunflower seeds, pumpkin seeds and almonds in a coffee grinder until they are very fine. Add to the dry ingredients and mix well.
4. In a separate bowl, beat together eggs, oil, yoghurt, sugar, honey and vanilla.
5. Mix the dry ingredients into the egg mixture.
6. Fold in the zucchini, carrots, apple and raisins.
7. Scoop into the prepared muffins cups and let stand for 30 minutes while preheating oven to 375 degrees.
8. Bake for 25 to 30 minutes until golden brown and a toothpick inserted in centre comes out clean.
9. Cool 10 minutes in the muffin tin before transferring to wire racks.

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