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Friday, January 22, 2010

Gluten Free Breaded and Grilled Squash and Zucchini

Gluten Free Breaded, Grilled Squash and Zucchini

I've always been a vegetable fan. A lover, admirer of vegetables even. Their perky, verdant hues highlighting my plate (always huddled together in their own zone, if there is to be any mixing of food it will be on my terms, deliberately chosen to couple on my fork).  I never understood, as a child, my anticipated role as an enemy of broccoli. Pile it on and pile it on high. Little bit of butter, little swish of salt, please and thank you. "Greenie Beanies", contingents of potato in all size and formation, stack the ears of corn up in my room if you have to, I wanted it all. And then we moved to Utah. To live on a farm. And subsist on vegetables we pulled from the ground. And I met squash. And knew what it was to choke down a vegetable.

Now that I'm, you know, an adult I realize how atrociously shortsighted and twisted I was at the age of seven. A garden full of lush vegetables?! I would walk around in crocs* for a chance to have my own vegetable garden. Crocs, for a whole day. It must be understood, however, that this cross-country move signaled an entire dietary shift. My status as McDonald's Queen and lover of snack sized assorted chips was cut short with heaps of pasta, omelets hiding all manner of freshness and, the very worst, the thick skinned oranges cut up and stowed in a cleaned out butter container. For me to take to school for snack time.

The horror.

(I am now aiming bitter thoughts toward my father, 3,000 miles away for these indiscretions toward my 3rd grade self.)

I'm not really sure what my problem was. I think I just wanted to be "normal" and to me that meant shiny bags of fudge striped cookies for snack time, golden fries as a weekend lunch and definitely not pulling your food out of the muddy ground. Even though that was kind of cool. Just not the 'eating it' part. The dreaded yellow squash was often served up coined, buttered and salted. The slimy seeds slipped around mysteriously in my mouth, weird vegetable skin resisting my teeth. I'm a texture person. And so, I never ate squash again. Not until I lived on my own and realized damn it, you need some variety, did I begin venturing into the outer reaches of the produce department.

Gluten Free Breaded and Grilled Squash and Zucchini

One day, after not eating squash for about 10 years I suddenly turned to Alex and said, "I want to coat squash in bread crumbs and grill it. That sounds good." I have no idea where this came from, but I have an inkling that my body just somehow *knows* what it needs. And some veggies just need something to accompany them, to bring out their otherwise hidden loveliness. I think.

  • Yellow Squash, White Squash, Zucchini etc.
  • about a cup of GF breadcrumbs like Gillian's 
  • about a 1/3 cup olive oil 
  • basil
  • salt
  • pepper
  • garlic powder
For Alex and myself I usually cut up a yellow squash and a zucchini, the amount of coating varies so I employ the method of continually shaking more breadcrumbs, seasoning and olive oil into my prep plates.


First I dip each side of the coin in my olive oil and shake off the excess. Turning to my breadcrumb plate, I pick up pinches of my mixture and let it cascade down the sides of the vegetable. I used to lay the coins down in the crumbs but the olive oil made it all clump together - as little contact with the olive oil is best for your dish of breadcrumbs.

After having heated my George Foreman Grill on about medium high, I layer the grill plate with my veggie coins and let them cook for about 10 minutes. That's all. Super simple. Great with chicken, steak or fish. And it's yummy, oh so yummy.

Don't have a George Foreman? Heat up a touch of olive oil in a frying pan and layer the bottom with squash, turn after about 5 minutes.

GF College Guide to Breaded and Grilled Squash
(or for those who just don't want to bread them individually)

  •  Check out your local grocery stores for pre-cut squash or zucchini, it might be fresh or frozen.
  • Throw your veggies into a bowl, pour in some olive oil, sprinkle in breadcrumbs and seasonings. Stir and toss with a utensil until it looks coated enough for you.

  • Either layer on your Grill for 10 minutes or heat up in the microwave for about 3-5 minutes, stirring about halfway through.

    This mixture is also great with eggplant, tomato or a crispy topping for green beans or broccoli.

*Not to insult any of my lovely readers who may happen to think crocs are awesome and super and comfy. I'm a Keen wearing, Rocket Doggie but crocs...I just can't do crocs.


  1. Great post and that zucchini just jumps out at you!!!

  2. These look so good, Jessica. I imagine these would be great on a fresh bun with some marinara and cheese! I have three little organic zucchinis in the fridge, so I might have to do that... Cam

  3. I'm definitely a veggie lover. These sound wonderful! What a fun way to reintroduce them =D.

  4. Hey Lost! Thanks, I love vibrant veggies :)

    Cam - marinara and cheese!?! I've never done just that but, woah, I see it in my future. Excellent idea!

    Hey Lauren :) Veggie lovers unite!

  5. I love breaded zucchini! I dip the zucchini in eggs instead of olive oil and fry it. Have you ever tried this recipe with tomatoes? I grew up eating lots of fresh veggies from my grandfather's garden. Veggies are better then chocolate;)

  6. Hey Mozy! I've done the egg dipping as well, it's really good that way too! Alex and I really like the fruity flavor of olive oil, so we do that more. I've done this coating on eggplants - but not tomato yet, a la 'fried green tomatoes'. I want to develop a thicker batter-like mix for those! I love veggies too - they're so refreshing, thanks for coming by!


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