August 23, 2010
I am still getting some zucchini from my CSA box, though, and since it’s one of our favorite vegetables, I’m always interested in zucchini recipes. This modified recipe came from that cookbook I found at the library this summer.
Gluten-Free Zucchini Scramble
- 1 small onion
- 3 small zucchini
- 2 Tb. millet flour (or other gf flour)
- 2 cloves garlic
- 1 tsp. dried basil or dill (or other herb of choice)
- 1 Tb. coconut oil (or oil of choice)
- 1 lb. ground beef
- 6 eggs
- 1/4 c. water
- salt & pepper to taste
Heat the oil in a large skillet and stir-fry the zucchini, onion, and garlic with the basil or dill until the onion and zucchini are tender.
In a separate skillet, brown the ground beef and drain. Or, you could cook the beef first, remove it from the skillet and then cook the veggies. Combine the beef and vegetables in one skillet. Season with salt and pepper.
Beat the eggs with the water (or milk) and pour over the mixture in the skillet. Heat and stir until the egg is set.
View Printable Recipe
I served it in this lovely antique dish.
For more fabulous (mostly gluten-free) recipes, check out Slightly Indulgent Tuesdays. For more gluten-free ideas visit Lisa's new carnival Gluten-Free & Healthy.
My recipe last night was this: 2 cups large cubed zucchini, 1 large onion sliced pole to pole, about 1 cup sliced red pepper (I had this in the freezer so I just used what I had, but you could use more), 1 lb smoked sausage. Cook veggies until just tender, add sausage and cook until heated through. Salt and pepper to taste. Serve with steamed rice. Yummy!
Thank-you for linking up with the Food & Health Carnival this week.
Have a wonderful weekend.
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