Summer Squash, Zuccini, Pasta Bake

I wanted to do something quick, easy, and different for dinner a few weeks ago, so I brought my dear friend Pinterest up on the ol' laptop and searched casseroles.

I haven't made a good casserole in ages, thanks to being on the Cadida Diet and not being able to have any dairy besides goat's and sheep's cheeses. In case you didn't know it already, those ain't cheap my friends! I recently discovered Daiya Cheese thanks to my wonderful mother and Central Market. Its an almond based, non dairy cheese and so far, what I have used is DELICIOUS!



So, I had a few basic ingredients I wanted to use: zucchini, yellow squash, ground turkey, and pasta sauce. After looking around at different casseroles on Pinterest, I decided to give it a go. An Italian type pasta casserole with zucchini and squash had to be good, right? Oh BOY was I right! It turned out amazing!

While the meat was browning with the frozen seasoning mix (onions, red bell peppers, and green bell peppers) and with dried oregano, dried rosemary, a tiny pinch of sage and sea salt, I sliced the zucchini and squash
and put them in the dish (which I had sprayed liberally with olive oil), sprinkled Mrs. Dash Seasonings over it, and stirred to coat.

I layered the meat over the squash and poured pasta sauce over top. I usually buy Central Market Organics Garlic Lover's Sauce or Pasta Primavera as they have no added sugar in them.

Since my hubby can have normal cheese, I didn't incorporate my expensive cheese IN the casserole, I grated fresh Romano Pecorino over top and then I just put my Daiya Mozzeralla on half and the other half I put real mozzarella for him. I baked it, covered with foil, for 30 mins in an oven preheated to 350 degrees. If you like your cheese to be a little browned on top, put it back in the oven, uncovered, for about 5-10 minutes.

This is the pasta I used, (its gluten free, potato free, sugar free, etc.) my favorite salt free seasonings, and my Romano sheep's milk cheese that I use instead of Parmesan.

Zucchini Bread:Gluten Free, Sugar Free, Sweetened with Stevia

So, I decided that I wanted to experiment and bake a loaf of zucchini bread today. I adapted my recipe from this one from Smitten Kitchen.

I have recently learned, through experimentation and research of ye good ole internet, that when baking with gluten free flours and flour blends, you need more egg and about 1/4 teaspoon of xanthan gum in addition to what is already in your flour blend or 1/4 teaspoon per cup of flour blend that doesn't already have it. If you are STILL having trouble with your goodies being crumbly or dry, try using a flour with more protein in it, such as buckwheat flour. I also like to add a tablespoon or so of milled flax seed or you can incorporate it into your flour measurements. Flax seed is a great way to get fiber and also contains omega 3 fatty acids! AND ITS PRACTICALLY TASTELESS!


Yield: 1 loaf, approximately 12 muffins



3 large eggs
1/2 cup coconut oil
35 drops SweetLeaf Vanilla Creme Liquid Stevia Drops
6 packets of PureVia Stevia (I would normally have used about 1 TBS of SweetLeaf brand stevia powder but I was out.)
1 cup grated zucchini
1 teaspoon vanilla extract
1 1/2 cups of Namaste Foods Perfect Flour Blend
1/4 tsp xanthan gum
1/2 tablespoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon sea salt
1/4 cup chopped walnuts or pecans (optional)
1/2 cup dried cranberries, raisins or chocolate chips, unsweetened carob chips (which is what I used), or a combination t (optional).

Preheat oven to 350°F.

Grease and flour one 8×4 inch loaf pan, liberally. (This is necessary even for non-stick pans!!) Alternately, line 12 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and stevia, then zucchini and vanilla.

Combine flour blend, cinnamon, nutmeg, ginger, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir in the egg mixture. Divide the batter into prepared pan.

Bake loaves for 55 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. I baked mine for approximately 55 minutes.  

Take out of oven and let rest about 5-10 minutes before serving. 

This is the best gluten free texture of anything I have baked thus far! It was almost like a regular zucchini bread! Usually my stuff ends up a bit dense, so I will definitely be adding more xanthan gum and egg to my other recipes!  
It is deliciously crisp and crunchy on the outside and soft in the middle! I love crunch, so if you don't, I'd start watching it at about 40 minutes, though I don't think you can keep it from getting even the slightest bit crunchy.  

BON APPETITE!