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Easy Gluten Free Italian: Grilled Zucchini Parmesan Recipe and Homemade Vegetarian Sloppy Joe Recipe
Posted By yum On October 7, 2007 @ 1:59 pm In American Homestyle Cooking, Easy, Italian, Joanne Stephaniak, Vegetables, Vegetarian, cheese | 6 Comments
One of the things I love about Italian food is that you can use very simple ingredients with delicious results. For this reason, Italian food can be perfect for a busy weekday night. Often we’ll just throw some pasta on the stove, heat up some premade, high quality sauce, add some fresh veggies like spinach or lightly sauteed mushrooms, and have a delicious, easy dinner on the table in twenty minutes or less. I usually garnish the dish with pine nuts or add a flavorful hard grated cheese like romano or parmesan. One of my old Italian favorites is a recipe I developed ages ago with balsalmic marinated eggplant, baked with a pre made tomato sauce and topped with some lowfat mozarella cheese. However, given the surplus of adorable zucchini and squash in the market lately, I decided to try a version of my eggplant parmesan with grilled zucchini. I think grilling the zucchini added extra flavor and avoided mushiness. Actually, it was so tasty I might try to make my eggplant parmesan with grilled eggplant some time in the future. DH even enjoyed the dish, but then he likes almost anything if it has cheese in it. ;)
 Later that week I decided to mix up a batch of Gluten Free Pantry’s French Bread Mix. I’m generally enamored with Bette Hagman’s gluten free french bread recipe, but in this case, I thought it would be nice to use a quick and easy mix. My estimation? In this case, it’s definitely worth the extra effort to make french bread from scratch. But, it must be said that the bread looked absolutely lovely, and DH thought it tasted fine. I used it for garlic bread the first night, and served it with some gluten free Tinkyada pasta topped with the homemade easy pasta sauce below. The next night, we were even busier. We had some french bread and pasta sauce left over, so I cut the bread in half, broiled it briefly with margarine (or butter) and garlic, and then topped it with the thick pasta sauce and sprinkled lowfat mozarella cheese on top. I put it back in the oven and let it melt and get all brown and toasty. Mmmm, mmm, mmm. Easy and delicious!
All Purpose Pasta Sauce
2 tbsp extra-virgin olive oil
1 onion, diced
4 garlic cloves, sliced
3 tablespoons chopped fresh herbs (thyme, sage, oregano), or 1 tablespoon dried spices
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes or 1 can whole tomatoes and 5 or 6 home grown heirloom tomatoes, roughly chopped (reserve juice from can and any from the tomatoes) OR 1 28 oz. can peeled tomatoes and 1 14 oz. can stewed tomatoes
GF Spaghetti noodles
Grill or roast your fresh tomatoes until charred and skin comes off easily. Chop roughly and retain any juice. In a sauce pan or dutch oven, heat the oil to medium, and add your diced onion and garlic, cooking until lightly golden (about 10 minutes). Lower heat if needed. ThroIn a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add spices and grated carrot and cook for about five minutes. Add tomatoes and any juice or liquid from the can or fresh tomatoes and let come to boil, stirring to make sure it doesn’t burn. Turn down heat and simmer on low for half an hour until thickened. Add salt to taste.
Use on pasta, and/or for vegetarian sloppy joes.
Zucchini Parmesan Recipe
Trader Joe’s or Spice Hunter Pasta Seasonings Blend
salt and pepper, to taste
3 Large, fat zucchini, cleaned and sliced into rounds
Preheat oven to 375.
Sprinkle generous amount of Pasta seasonings blend into a pie pan. Add a drizzle of olive oil and pour balsamic vinegar into the pan, whisking the marinade together. Add salt and pepper to taste.
Dip zucchini rounds and onion rings into marinade and grill until zucchini is cooked (but not mushy) and has nice grill marks on both sides, turning as needed. Onions should be grilled until softened but not charred. Cut grilled onion rings into squares.
Prepare a baking dish (cookie sheet with rim etc.) by spraying it with non-stick cooking spray. Arrange zucchini rounds on the dish and festoon with onion squares. Pour marinara sauce on top of the zucchini and onions so they are covered in a light, even topping of sauce. Sprinkle with cheese and try to lightly add a touch of pressed garlic to the top of each zucchini round.
Place baking dish in oven and cook until cheese is melted and browned on top. If you like you can turn up the heat to 425 to hasten browning towards the end of the baking period.
Enjoy with Rice pilaf, pasta, or polenta. Yummy!
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 Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2007/10/grilledzucch.jpg
 Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2007/10/frenchbreadcloseup1.jpg
 Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2007/10/sloppyjoe.jpg
 Gluten Free Eggplant Parmesan Recipe: http://www.bookofyum.com/blog/?p=38
 Zucchini Crust Pizza Flatbread Recipe: http://www.bookofyum.com/blog/?p=466
 Sauces & Condiments: http://www.bookofyum.com/recipes_v2/listrecipes.php#Sauces & Condiments
 Vegetables: http://www.bookofyum.com/recipes_v2/listrecipes.php#Vegetables
 Italian: http://www.bookofyum.com/recipes_v2/listrecipes.php#Italian
 Main Course: http://www.bookofyum.com/recipes_v2/listrecipes.php#Main Course
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