On this now 6 year gluten free diet, I am always looking out for a “comfort food,” to replace those wonderful not gluten free comfort foods of yesteryear.
And this is easy, and low carb to boot.
One serving, one good size zucchini (and I’ve never been a zucchini fan–who knew?).
1/3 cup baked potato (this is what gives it the big comfort food feel)
Oil (olive oil, canola oil, whatever you would like)
Mozzarella, shredded (optional, but very yummy)
Cut the ends off the zucchini, and cut it into 3 equal chunks. Stand the chucks on end and divide them into 6 wedges. You’ve got a total of 18 wedges when all is said and cut and done (this takes about a minute).
Put the zucchini wedges into a plastic bag, sprinkle liberally with garlic powder, garlic salt and a little dried oregano. Shake the bag so all the zucchini wedges are covered. Then pour about 2-3 tablespoons of oil (olive oil, canola oil, whatever you like) in the bag and shake until all the wedges are covered (this takes maybe 2 minutes).
Preheat the oven to 350 degrees.
Line a cookie sheet with tin foil and dump/place the coated zucchini and spread the wedges out. Cook for 15-20 minutes. (You can do this earlier in the day and set the cooked zucchini aside if you would like.)
Cut the cooked zucchini into large chunks.
Bake a potato (the rest of the potato can be used with the rest of your meal). Take 1/3 cup of baked potato, add at least 1 table spoon of butter/margarine and garlic salt. Mash until the mixer until it looks like a thick sauce. Cover the chunks of zucchini with the mashed potato, garlic salt and butter mixture (this is what gives it the comfort food feel!!). Top the zucchini and potato mixer with at least a tablespoon of butter/margarine. Put in the microwave for 1 minute to heat.
Toss with Parmesan cheese, more garlic salt, and a little shredded mozzarella (if it’s handy).
After six years on this gluten free diet, this is one of the best guaranteed gluten free comfort foods that I’ve come up with!
P.S. I’ve been gluten free (no cheating) since September 2009.