Zucchini with fresh basil and tomatoes

INGREDIENTS:
3-4 small zucchini, cut into 1/2-inch-thick slices
1 cup diced tomatoes(I used crushed tomatoes this time)
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
2 tablespoons shredded gluten-free Parmesan cheese, for topping, if desired

DIRECTIONS:
-In a large saucepan, combine zucchini and 1/4 cup water. Cook over medium heat for 5 minutes or until crisp-tender. Drain well.
-Add tomatoes, basil, salt, pepper and lemon juice; mix well. Cook and stir about 1 minute or until thoroughly heated. Sprinkle with cheese.

I found this recipe from Pillsbury.com, I just changed the cheese to dairy-free. It is super quick and healthy.

Bisquick Blueberry Scones

INGREDIENTS:

Scones
2 cups of Gluten-Free Bisquick
1 1/4 cups of plain soy yogurt
1 cup blueberries (I used fresh)

Glaze
3 TBSP butter, melted
2 TBSP Sugar

Directions:
1. Preheat oven to 425 degrees.
2. Pour GF Bisquick into a large bowl. Add yogurt and blueberries.
3. Mix with a fork. Dough will be sticky at first.
4. Lightly flour a cutting board with a little GF Bisquick; turn dough onto the board and lightly knead.
5. Form the dough into a circle about 10 inches around.
6. For glaze – spread butter over the top & sides and sprinkle sugar on top.
7. Cut the circle into wedges and place on a non-stick cookie sheet covered with parchment paper.
8. Bake for about 15 minutes or until golden.
Original recipe came from Stonyfield.com.

Bisquick Zucchini Casserole

Ingredients
3-4 zucchini, sliced thin
1/2 cup vegetable oil
4 eggs, slightly beaten
1 cup onion, chopped
1/2 cup grated dairy-free Parmesan cheese
1/2 cup gluten-free Bisquick
1 teaspoon seasoning salt
1/4 teaspoon pepper

Directions:
1. Preheat oven to 350F degrees.
2. Lightly oil an 8x8-inch pan.
3. In a large bowl, stir together the zucchini, oil and eggs.
4. Add onion, dairy-free Parmesan cheese, gluten-free Bisquick, seasoning salt, and pepper, combining well.
5. Pour into prepared pan.
6. Bake in preheated oven for 30 minutes.
7. Cover with foil if browning too quickly.
8. Cut into squares to serve.