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Well, it is almost zucchini season. I am almost afraid of it, this year – we planted a bunch, and I am expecting a literal ton of zucchini. Besides grating them into pasta sauce and cakes (which I can’t have these days, with the gluten restrictions and all) and giving them to neighbors, I don’t know of all that many things to do with zucchini. However, I actually like them just grilled on the BBQ, to eat as a side to my burger.

 

Of course, my ‘burger’ can’t be beef, anymore, nor can I have real (cow-based) cheddar on it, or put it on an actual bun. I can’t finish it off with ice cream, either. This kid’s allergies are killing me! My vegetarian sister introduced me to great recipe several years ago, though, that actually is quite possibly tastier than burgers anyhow, so I really can’t complain too much. Instead of hamburgers, she eats barbecued portobello mushroom caps.  While not dairy-free or vegan in my recipe, it is easy to make them so – just use Daiya or other vegan cheese, and (for vegans) skip the mayo – an easy way to accommodate a range of dietary needs at a backyard barbeque.  These are satisfyingly hearty, and fit perfectly on a bun. Or, as the case may be, a gluten-free bagel…

 

Grilled Zucchini:

 

Wash the zuke, and slice on an angle to get wide rounds.

 

sliced zucchini

 

Set in a dish, and pour olive oil over the slices, and toss to coat.

 

Sprinkle liberally with Italian seasoning blend.

 

zucchini with herbs

 

Grill on the BBQ on low-medium heat until lightly browned.

 

 

 

Grilled Portobello Caps:

 

portobello mushrooms

 

Wash the mushroom caps and pat dry with paper towel. Break off the stems. Rub both sides liberally with olive oil. Barbeque, cup down, on low-medium heat for a few minutes until the mushroom begins to soften. Flip, and sprinkle cheese or vegan cheese (in my case tonight, goat feta, though cheddar or mozzerella is also tasty) in the cap (optional – spoon a dollop of green basil pesto into the cap, before sprinkling with cheese, though be aware that most canned pesto has dairy in it). If you don’t add the green pesto, sprinkle a little Italian seasoning mix over the feta. Leave the mushrooms on low-medium heat until the cheese melts and begins to brown. Serve on a hamburger bun, or (in my case) a gluten free bagel with a bit of mayonnaise (garlic mayo is a nice touch, if you’re feeling creative):

 

vegetarian BBQ 'burger' with grilled zucchini

 

Unfortunately, I can’t help you with the whole ice cream problem…

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