30-Minute Zucchini Patties – Dairy-Free & Gluten-Free

There are many healthy reasons to eat zucchini: it’s a good source of fiber, calcium, minerals, and vitamins. But let’s face it, I love these 30-minute vegetable patties just because they taste amazing. Dairy-free cheese makes them moist and red pepper flakes give them a little kick. Dip them in some marinara sauce and serve with more veggies and rice. You can make 16 cakes if you want them for appetizers, but I make 8 big ones and have 2 for dinner.

Preparation Time: 15 minutes

Cooking Time: 6-12 minutes (6 minutes a cake)

Servings: 8 cakes


2 medium ZUCCHINI (3 cups)
3 EGGS, beaten
1 small ONION, chopped
3 cloves GARLIC, chopped
3/4 cup gluten-free ITALIAN BREAD CRUMBS
1/4 cup gluten-free ALL PURPOSE FLOUR (or gf baking mix)
1/4 cup dairy-free PEPPERJACK CHEESE
1/2 cup dairy-free CHEDDER CHEESE
1/2 teaspoon KOSHER SALT
1/2 teaspoon RED PEPPER FLAKES
2 tablespoons VEGETABLE OIL


  • PREPARE zucchini
    • SHRED 3 cups of zucchini. I use a food processor which makes it quick and easy.
    • SALT zucchini and place in a colander for 10 minutes
    • PRESS down on the zucchini with paper towels to express all the excess liquid into the sink. Getting out as much moisture as you can will improve the texture of the patty.
    • PAT dry with a paper towel
  • In a medium bowl, BEAT the eggs
  • ADD the onion, garlic, gluten-free flour, dairy-free cheeses, red pepper flakes, and salt to taste. MIX well.
  • STIR zucchini into the mixture and mix well
  • PLACE bread crumbs in a flat bottom baking dish
  • Wet your hands slightly and fORM the zucchini mixture into patties
  • ROLL the patty into the bread crumbs, making sure to coat each side fully
  • In a large skillet, HEAT the oil over medium-high heat
  • Place the patties into the skillet and COOK for 3 to 4 minutes per side, until golden brown
  • REMOVE patties from skillet and DRAIN/BLOT on a plate covered with a paper towel
  • SERVE with marinara sauce for dipping
  • STORE in foil in the refrigerator for 4-5 days. FREEZE for 90 days.

Inspired by Allrecipes.com Zucchini Patties

‘Maryland My Maryland’ Crab Cakes – Gluten-Free & Dairy-Free

Living in Maryland makes me a blue crab snob, for sure. Sadly, I can’t get crab cakes in most restaurants because they use bread for filler. Therefore, I created a gluten-free and dairy-free crab cake with just the right amount of Old Bay seasoning that is both moist and flaky, just the way I like it. As a condiment, I make my own cocktail sauce, which far surpasses anything in a bottle. Because my family loves crab, this recipe for 4 only fed 2 for dinner so you might want to double. Or make them smaller and use as an appetizer.

Preparation time: 10 minutes + 1 hour in refrigerator

Cooking time: 8-10 minutes per cake

Servings: 4 (8 cakes)


1 pound fresh LUMP CRAB (Maryland jumbo lump or backfin)
1 EGG, beaten
1-1/2 teaspoon DIJON MUSTARD
1-1/2 teaspoon OLD BAY seasoning (or more to taste)
1 teaspoon WORCESTERSHIRE sauce
1 teaspoon LEMON JUICE
1/4 teaspoon KOSHER SALT
1/2 cup Italian style gluten-free BREAD CRUMBS
1 teaspoon parsley


  • DRAIN crab, if necessary, and PICK through for shells. Good quality jumbo lump should not have shells. Place cleaned crab meat in a bowl and set aside.
  • In a large bowl, BEAT the egg, then WHISK together mayonnaise, mustard, Old Bay, Worcestershire sauce, lemon juice, and salt.
  • FOLD in the crab meat gently, trying not to separate the lumps. Combine well.
  • SPRINKLE the parsley and breadcrumbs over the crab mixture and mix gently but fully, once again trying not to break the lumps. Be careful not to mash them too much, you want the lumps to be whole.
  • COVER the bowl with plastic wrap and refrigerate for at least 1 hour.
  • With clean damp hands, FORM the chilled crab mixture into 8* cakes, about 3-inches wide by 1-inch thick. Place the formed cakes on a clean plate.
    • Or make 12 2-inches wide by 1-inch thick cakes and serve as an appetizer
  • HEAT a large skillet on medium-high heat. ADD butter and heat for about 2 minutes until the butter becomes frothy.
  • ADD the cakes to the pan. (8 1-inch cakes should all fit into a 12-inch skillet.)
  • FRY the crab cake on medium-high for about 4 minutes until golden brown then FLIP the cake and reduce heat to medium-low for another 4 minutes, until the other side is golden.
  • SERVE cakes immediately with cocktail sauce (or tartar if you prefer).
  • STORE leftovers in the refrigerator in an airtight container for 2 days.

Inspired by Classic Maryland Crab Cakes Recipe by Susie Middleton, Fine Cooking Issue 99

Baked Zucchini Chips – Gluten-Free & Vegan

When I am out with friends at an Italian restaurant, I really miss having that tasty fried zucchini stick appetizer, so I  decided to make my own healthy gluten and dairy free version. The thinner you slice the zucchini rounds, the crisper they will be. These babies are baked, not fried, so eat as many as you would like. Try them with some warm marinara sauce and vegan parmesan cheese. MANGIA!

Preparation Time: 15-20 minutes

Cooking Time:  30 minutes

Servings: 4


2 large ZUCCHINI, sliced very thin
1/4 cup CASHEW MILK (or any alternative nut milk)
1/2 cup gluten-free FLOUR (almond works nice)
1/2 teaspoon GARLIC POWDER
1/4 teaspoon HIMILAYAN SALT
Ground CAYENNE PEPPER to taste (1/4 teaspoon)
Spray can of OLIVE OIL


  • PREHEAT oven to 425 degrees F
    • PLACE paper towels on a plate or flat baking pan
    • SLICE zucchini as thin as possible (1/4″ or less). You can leave the skin on.
    • LAY zucchini slices on the paper towels and SPRINKLE with salt
    • Let the slices sit for about 10 minutes to draw out excess liquid
    • PRESS rounds with a paper towel to BLOT up any excess liquid
    • PUT dried zucchini rounds in a bowl (call this Assembly Step #1)
  • While the zucchini is doing its thing to get out the excess water, in a gallon size plastic bag, PREPARE seasoning mix of flour, nutritional yeast, garlic powder, salt, and cayenne pepper to taste. (You can use a bowl but I find the ‘shake’ method covers nicely.) Set to the side. (Assembly Step #2)
  • POUR milk in a medium bowl (Assembly Step #3)
  • PREPARE a baking pan (I reuse the one I dried the zucchini on) with parchment paper (Assembly Step #4)
    • MAKE AN ASSEMBLY LINE of all the ingredients starting with Step #1 the bowl of zucchini, Step #2 the bowl of milk, Step #3 the bag of seasoning, and finally Step #4 the baking pan
    • With a sharp fork (or a clean hand), DIP the dried zucchini in the milk
    • Then TOSS the milked zucchini into the seasoning bag and flip around until the slice is coated on both sides
    • With a sharp fork (or a clean dry hand) remove the zucchini slice from the seasoning bag and LAY it on the parchment paper in the baking pan
    • Repeat steps 1 through 4 until all the slices are coated.
    • LIGHTLY SPRAY each slice with olive oil, ensuring not to remove seasoning
  • BAKE for 15 minutes
  • TURN over each slice and LIGHTLY SPRAY again if needed
  • BAKE another 15 minutes until everything is golden brown. NOTE: cooking time will vary depending on how thin you sliced your zucchini rounds, so keep an eye on them so that they don’t get burnt. 
  • COOL the rounds on the parchment paper for a few minutes before removing
  • SERVE hot with your favorite tomato sauce and optionally sprinkle with vegan parmesan cheese
  • Note: Try to eat them all while hot because they got soggy when they cool