This recipe is adapted from Quickies: Ten Quick Ways with Everyday Foods.

Pronto Parmesan Pasta

• 1 shredded zucchini (or grated carrot)
• 2 tbsp melted butter
• 3 cups cooked gluten free macaroni
• 1/4 cup grated Parmesan
• pinch of nutmeg

1. Sauté zucchini in butter for 2 minutes
2. Add macaroni, Parmesan and nutmeg.
3. Stir until hot.

Great as a side dish. Serves 3.
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You can find more information on the gluten free section of my Excel tips website.

It’s adapted from The 250 Best 4-Ingredient Recipes by Margaret Howard, in which I’ve found many excellent meal ideas.

If you’ve got a meat or poultry main dish planned for tonight, this would make a very tasty side dish.

Baked Summer Vegetable Layers

• 4 medium potatoes, thinly sliced
• 1 onion, diced
• 1 small zucchini, thinly sliced
• 1 grated carrot
• 2 tbsp fresh basil, chopped (optional)
• Salt and ground black pepper
• 2 tomatoes, sliced
• 2 tbsp grated Parmesan cheese

1. Preheat oven to 425°F
2. In greased 8″ shallow baking dish, arrange half the potatoes in an even layer.
3. Spread onions, zucchini and carrot on top.
4. Sprinkle evenly with 1 tbsp basil (optional), salt and pepper.
5. Add remaining potatoes, and top with tomato slices.
6. Sprinkle with remaining basil (optional).
7. Add 1/4 cup water.
8. Cover and bake in preheated over for 20 minutes.
9. Uncover and sprinkle with cheese.
10. Bake for 20 minutes more, or until potatoes are tender.

Serves 4.
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You can find more information on the gluten free section of my Excel tips website.

Usually, instead of two loaves, I’ve made 24 muffins. Both the bread and muffins were delicious, and pretty too, with little bright green flecks, as you can see in the photo below.

Zucchini Banana Bread

• 2 c. grated zucchini
• 1 c. mashed bananas
• 3 eggs
• 1/3 c. sour cream
• 1 tsp. salt
• 2 c. sugar
• ½ c. vegetable oil
• 3 c. gluten free flour
• 1½ tsp. baking powder
• 1½ tsp. baking soda
• 3/4 tsp. cinnamon
• ½ tsp. nutmeg
• ¼ tsp allspice
• 1½ tsp. vanilla
• 1½ c. raisins, optional (I’ve also used blueberries — very good)

1. Shred zucchini and set aside. (I rinse it, then try to press out all the liquid)
2. Mash bananas and set aside.
3. In large mixing bowl, combine eggs, sour cream, salt, sugar and oil.
4. In a medium bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg and allspice
5. Stir into egg mixture.
6. Add vanilla and raisins.
7. Add zucchini and bananas and continue to mix until blended.
8. Pour into 2 greased and floured loaf pans.
9. Bake in 350 degree oven for 45-55 minutes.
10. Cool on wire rack for 10 minutes, then remove from pan to completely cool on wire rack.

Instead of 2 loaves, you could make 1 loaf and 12 muffins, or 24 muffins. Cook the muffins for 20-22 minutes.

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You can find more gluten-free links and information on my Excel tips website.