Another Great Idea for Those Ever-Present Zucchini - Alta's Zucchini and Sun-Dried Tomato Casserole
It's so great to see so many other Gluten-Free blogs being written these days. Even five years ago there were only a handful of brave souls navigating the bloggy waters and letting other folks know about new gluten-free products or delicious new ways to eat. Nowadays there must be at least 300-400 gluten free blogs to peruse (see some of my favorites on the GF Blog List link above) so it is great to have an event like Adopt a Gluten Free Blogger event, created by the Book of Yum to explore them in depth.
This month I have adopted Alta of Tasty Eats at Home down in steamy Texas. Her blog is gluten-free and dairy-free and shows off how imaginative Alta is in the kitchen. You'll find recipes for Swordfish Souvlaki, Creamy Chipotle Butternut Dip (I bookmarked that one for my first home-grown crop of those winter squashes), Vegan "Cheesy" Crackers, Korean Short-Ribs Tacos, and Habanero-Pear Jam. Wow. That's kitchen adventuring!
For my adoption, I looked at my kitchen counters and saw all that garden produce, most notably those forgotten zukes that hide under the umbrella-like leaves of the mother plant and sproing overnight into baseball bats. Luckily, Tasty Eats at Home came to the rescue with a really fantastic plan: Zucchini and Sun-Dried Tomato Casserole.
Just when I think I've exhausted the zucchini repertoire, in comes a new dish to transform this most malleable and productive vegetable, and voila, another fantastic recipe! This combination of so many of my favorite, vibrantly-flavored ingredients, smoked paprika, snipped fresh herbs, sun-dried tomatoes, really zips up the old summer squashes. I used a couple of those zuke bats in this recipe - one had been chomped on the surface by those nasty squash bugs, so I peeled it - and they provided the perfect palette for all those other zesty flavorings.
I made this recipe in a 9 x 12 glass baking dish so that the zucchini would spread out and some of its moisture would bake out (Alta's recipe also instructs the cook to drain off the vegetable juices after sauteeing, which I did - right into my freezer container for future vegetable soups). Fresh sage, thyme and parsley came from the garden, as did the zucchini and tomatoes (slow-roasted rather than sun-dried and reconstituted), so everything tasted so fresh. The only deviation I made from Alta's recipe was to use real Cheddar cheese, rather than the cheese alternative called for in her original, dairy-free recipe (a cheese alternative-alternative, if you will), as we didn't have that on hand.
Alta is also hosting this round of Adopt-A-Gluten-Free Blogger, so be sure to see who else got adopted and shots of all the scrumptious food everyone cooked up back at Tasty Eats at Home after the September 5th deadline.
This month I have adopted Alta of Tasty Eats at Home down in steamy Texas. Her blog is gluten-free and dairy-free and shows off how imaginative Alta is in the kitchen. You'll find recipes for Swordfish Souvlaki, Creamy Chipotle Butternut Dip (I bookmarked that one for my first home-grown crop of those winter squashes), Vegan "Cheesy" Crackers, Korean Short-Ribs Tacos, and Habanero-Pear Jam. Wow. That's kitchen adventuring!
For my adoption, I looked at my kitchen counters and saw all that garden produce, most notably those forgotten zukes that hide under the umbrella-like leaves of the mother plant and sproing overnight into baseball bats. Luckily, Tasty Eats at Home came to the rescue with a really fantastic plan: Zucchini and Sun-Dried Tomato Casserole.
Just when I think I've exhausted the zucchini repertoire, in comes a new dish to transform this most malleable and productive vegetable, and voila, another fantastic recipe! This combination of so many of my favorite, vibrantly-flavored ingredients, smoked paprika, snipped fresh herbs, sun-dried tomatoes, really zips up the old summer squashes. I used a couple of those zuke bats in this recipe - one had been chomped on the surface by those nasty squash bugs, so I peeled it - and they provided the perfect palette for all those other zesty flavorings.
I made this recipe in a 9 x 12 glass baking dish so that the zucchini would spread out and some of its moisture would bake out (Alta's recipe also instructs the cook to drain off the vegetable juices after sauteeing, which I did - right into my freezer container for future vegetable soups). Fresh sage, thyme and parsley came from the garden, as did the zucchini and tomatoes (slow-roasted rather than sun-dried and reconstituted), so everything tasted so fresh. The only deviation I made from Alta's recipe was to use real Cheddar cheese, rather than the cheese alternative called for in her original, dairy-free recipe (a cheese alternative-alternative, if you will), as we didn't have that on hand.
Alta is also hosting this round of Adopt-A-Gluten-Free Blogger, so be sure to see who else got adopted and shots of all the scrumptious food everyone cooked up back at Tasty Eats at Home after the September 5th deadline.
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