2017: Watch for new GF Recipes here as our Cookbook content moves into this library.
Gluten Free Recipes from Gluten-Free-Desserts.com
Gluten-Free & Wheat-Free
Zucchini with Pesto, Tomato, and Gouda Recipe
GF Recipe Summary
Gluten-Free Zucchini with Pesto, Tomato, and Gouda: A simple, flavorful, delicious, and healthy side dish!
This Zucchini with Pesto, Tomato, and Gouda (or other cheese) Recipe will yield a delicious dish that is essentially a pesto pizza made without a pizza crust, where the zucchini takes on the role of the crust. Simple variations abound. This is bound to be a recipe you will like, especially if you are a fan of zucchini and/or pesto.
We tend to bake these for dinner somewhat frequently during the summer months, when the ingredients are in-season. All the ingredients are gluten-free of course, and this dish does not take long to prepare. It makes for a good gluten-free main course, or gluten-free side dish, just by varying the portions served with a meal.
Gluten-Free Recipe Card and Pictures
Zucchinis Tomatoes Gouda, Parmesan, or other favorite cheese(s) Pesto or Pizza Sauce
Basically, start out with some young fresh zucchinis. Smaller ones work best, since they are tender and the seeds are not too developed, plus their size is just right for splitting lengthwise in half (as the one in the picture was done) while not producing overly thick pieces.
Place the zucchini on a baking sheet that has been covered with foil and cooking spray. If the zucchini want to roll over, just strip a bit off the rounded side to make a flat spot to prevent rolling. Then, spread a bit of pesto (here, we used garlic and walnut with sun-dried tomato pesto) over the surface of each zucchini. Add some thinly sliced tomato over that, and then some thinly sliced cheese (in our case as shown here, Gouda).
Bake in a 400-degree (F) oven for about 30 minutes (will vary based on the size of zucchini, etc — if thick zucchini, you will probably want to lower the oven temperature and increase the bake time so as not to burn the cheese). Remove and serve warm.
Mike: I find this gluten-free recipe to be plenty satisfying when served as a main dish within a meal. As a bonus, it should be rather healthy in its vegetarian state (or, vegan, if using dairy-free cheese alternatives).