Fried Zucchini Recipe That is Gluten-Free, Egg-Free and Dairy-Free

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by Cassie


Note from The Thrifty Couple: This is a guest post by a long-time childhood friend of Cassie’s.  She has written a couple of posts on our site before including her very cool greenhouse and gardening ideas. She’s on a very restricted diet and makes some amazing things that all can enjoy, even with the restrictions! Enjoy!

Is your garden already brimming with zucchini? It seems like every year I over-estimate how much zucchini I want and plant a row full of plants, only to get burned out on it before summer’s end. I then have to decide if I’m going to shred and freeze it all, or toss it out for the chickens to eat. 

Recently I discovered one of my family’s favorite ways of eating zucchini: fried zucchini. It’s simple and easy, goes with any meal. As a side dish or tasty snack it never seems to get old. And, best of all, it fits my current eating restrictions perfectly: gluten-free, dairy-free, and egg free!

First, pick zucchinis. Any size will work. I try to pick them while they are small. Rinse them off, and cut. Cutting them lengthwise means less cutting, so that’s what I usually do.


Then, sprinkle both sides with salt and pepper. This draws the juice out so that the flour sticks perfectly. 


Put a few tablespoons of oil in your skillet, and heat so that it will sizzle. I always use Extra Virgin Olive Oil in my cast iron skillet, but you could use whatever oil you like to fry in.

As soon as your skillet is ready, dip your zucchini seasoned with salt & pepper in flour.


I use Bob’s Red Mill’s Gluten-Free flour, but you should be able to use whatever flour you are used to using.  Note from The Thrifty Couple: you can also use The Best Ever Homemade Gluten-Free Flour too!


Drop the flour-covered zucchini sticks in to the hot oil and fry. After a few minutes gently try to lift and flip the sticks. If the zucchini isn’t sticking to the skillet, turn and fry the other side. Turn again if you need to. Remove when they are brown and beginning to stiffen. 


Serve with Ranch dressing, or eat plain like I do!


You can use this same basic recipe for preparing almost any type of squash. 

Hope you enjoy this refreshing and easy way to prepare zucchini from your garden – from plant to fork in less than 30 minutes!


Be sure not to miss our Zucchini and Squash Recipe Collection for many ideas! 

See our Recipe Gallery for more delicious recipes

See our Pinterest Page for even more ideas!


Alex & Cassie

Easy Crockpot Apple Butter Recipe

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by Cassie


Crockpots are so useful for so many things. I love mine and use it a few times a week, not only for breakfast, breads and desserts, but also fun things like this –  Crockpot Apple Butter!

Not only is this is a fabulous fall treat with the large supply of cheap apples this time of year, but it is great any time of year! It is an awesome addition to breakfast breads – like making the muffins or breakfast cake from scratch with the bulk homemade muffin mix, but also just on fresh bread for a snack or with a meal too!



Homemade Bulk Muffin Mix Recipe HERE

It also requires very little hands on work and time as your crock pot is going to do most all of the work for you and then you can enjoy the fruits of your labor…. literally!

How To Make Crock Pot Apple Butter

(Makes 4 pints)


  • 5 1⁄2 pounds granny smith apples, finely chopped
  • 3 1⁄2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1⁄4 teaspoon ground cloves
  • 1⁄4 teaspoon salt



1. Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour.


2. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking).

3. Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.

That’s it!

It is so very yummy, a great alternative to butter even, which saves a lot of money! This would make for a great afternoon snack for kids, appetizer for events and parties, a breakfast goodie and more.

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Crockpot Apple Butter
3.0 from 1 reviews
Recipe type: Side or Appetizer
Prep time:
Cook time:
Total time:
  • 5 1⁄2 pounds granny smith apples, finely chopped
  • 3 1⁄2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1⁄4 teaspoon ground cloves
  • 1⁄4 teaspoon salt
  1. Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour.
  2. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking).
  3. Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving ½-in. headspace. Cover and refrigerate or freeze.

Not only is this great with the homemade muffins from homemade bulk mix, but also great with just a basic fluffy homemade white bread!


See more Recipes in our Recipe Gallery

See our Recipe Pinterest Board


Alex & Cassie

Fresh Peppers Recipe Collection: Recipes, Usage Ideas, Preserving and More

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by Cassie


What to do with fresh peppers?  We love peppers of all kinds, sweet bell peppers, hot peppers, chile peppers…. love them all!  We have grown several varieties and they are all so good!

So this is the next topic in our Ideas for using fresh garden veggies series. We hope that these ideas are generating a lot of inspiration and motivation to really use up all of your produce, and use it well and in yummy ways.  We talk about produce A LOT because it is the #1 food in our house!

Well, let’s get on with some ideas!

Fresh Garden Peppers Idea #1 – Use in Soups/Chilis


So for the first idea, we wanted to share this great recipe for Pueblo Green Chili HERE. Check out the recipe.

We also find that peppers are a great addition to the cowboy chili recipe that we share.  Roasting this in the pan with the meat makes for great flavor!


You can find the recipe for Cowboy Chili HERE (uses leftover meats and veggies!)

Fresh Garden Peppers Idea #2 –  Grilled Peppers


We have done this a few times and they are go good! We love spicy things.  We will eat nearly anything if it is spicy. :)

However, a couple of months ago, we picked up a big bag of a variety of peppers for $1 and grilled them up with our kabobs and boy were they hot! I really couldn’t eat them and Alex did, but didn’t handle it well.  However, those were the hottest we had tried and they were an unmarked bag from a Farmer’s Market. It was a fun experiment, but super hot! The peppers on the grill in the above picture are from this exact experience. We share this on our Instagram profile.

But, most all peppers that are Jalapeño or lighter, will taste great. Grilling may increase the heat some, but not too bad.

We actually shared a picture of our kabob and pepper grill on Instagram a couple of months ago too!


How to Grill Peppers on a BBQ Grill

  1. Wash the peppers and keep them whole for the small and spicy ones, cut in half for the sweet bell peppers.
  2. Prepare your grill to the high temperature.
  3. Brush your eggplant with an olive oil, salt and pepper blend.
  4. Place oiled side down on the top rack of the grill and cook for about 5 mins.
  5. Similar to the zucchini – we find it is best to cook these with the grill open on the highest heat and on the top rack.
  6. Flip the peppers over, and brush the other side with the olive oil/salt/pepper blend and cook for another 5 minutes.
  7. Serve immediately and warm.

This is best served right away, reheated or leftover grilled peppers are not that great.

Of course, for another grilling use, don’t forget that sweet bell pepper chunks are a fabulous addition to shish kabobs.

Fresh Garden Pepper Idea #3 – Stuffed Peppers

We wanted to share a couple of ideas for stuffed peppers.  There are many recipes found online.

The classic is the stuffed with beef and rice.  I will be honest, I personally LOVE stuffed pepppers, and before we had kids, I made them a lot!

However, our kids will not eat them! They end up eating the insides and leaving the shell of the best part – the roasted pepper.  So it really ends up being a waste, but they are good if you like them!

The recipe we follow is the one here on the Allrecipes site, except that we also add ground beef.


Photo Credit

Another idea for stuffed peppers, is stuffing the sweet or small peppers with cream cheese! You can eat them fresh, or you can “roast” the spicy ones with cream cheese in the oven! Both the sweet and fresh or spicy and roasted cream cheese stuffed peppers are really good!

Fresh Garden Pepper Idea #4 – Add it to Stir-Fry or Fajitas

If you want me to be honest, these are the two biggest uses in our house! Besides eating sweet peppers fresh, all peppers go well in stir-fry.   We make stir-fry at least once a week as a way to clean out the fridge. :)


Recipe for It’s A Guy Stir-Fry here

Also, for a Mexican themed meal – a bit of chicken or beef, some sliced peppers and our homemade taco seasoning are a perfect fajita dinner night! This is literally a few minute meal and often a “go-to” for us on our busy nights!

Fresh Garden Peppers Idea #5 – Use in Hot Breakfast Dishes

We have a few hot breakfasts that couple well with peppers! It’s a great way to use up peppers!


Breakfast Casserole with Peppers recipe HERE


Ham breakfast cups recipe HERE - NOTE that this is just one of the process photos – there are some yummy and fun things on this recipe! 


Savory Breakfast Rice recipe HERE

Fresh Garden Peppers Idea #6-  Freeze Pepper for Laters

Now the next thing we wanted to share, was how to freeze peppers.

Finally, we do freeze many of our peppers. They are great for the hot breakfasts especially! 

We have shared how to freeze peppers (and onions) in a separate post!


How to Freeze Peppers and Onions HERE

What do you plan to do with your peppers?


Keep watching for more ideas on using your garden veggies as we have many more veggies recipes and ideas to share this summer with you as you make the most of your garden and farmer’s market finds! 

For actual garden ideas, we wanted to remind you that we have been sharing so many gardening ideas on our Garden Gallery of Ideas HEREPinterest HERE and Facebook HERE that we hope you are seeing some incredible results with your homegrown food supply.  And, as always, we will continue to share gardening tips and ideas on all our site.

See more Recipes

See our Recipe Pinterest Board


Alex & Cassie

How To Get A Great Deal On Fresh Bulk Chicken Nationwide (No Added Hormones or Additives!)

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by Cassie


YAY! This Nationwide Chicken Deal is available again.  We get to tell you about this a couple of times per year and the last time was back in December of last year, so it is certainly over-due and we are glad that they are selling this again.

This is the main way that we have bought chicken for 3-years now.  It saves loads of money and is a bit better option that just any ol’ chicken from the grocery store.

So let us tell you about what we do for bulk chicken supply a couple of times per year.  This is a smart frugal option vs. buying chicken in the grocery store. 

A popular company called Zaycon Foods offers different meat offerings a couple of times a year.  Once they sell out, it is gone until the next sale in about 6 or so months.  They have a different offering all of the time, but we have only purchased chicken and ground beef.

The prices for boneless, skinless chicken breast is $1.89 a lb., which is really, really good price compared to the grocery store.

But EVEN BETTER is the quality of the chicken compared to many grocery store options. This chicken has no added hormones, additive or artificial ingredients.   It is NOT organic.  We just wanted to make that clear. However, here’s how we see it: this is a good alternative to organic when you can pay $1.89 for good boneless, skinless chicken breast vs. the $5-$7 per lb. price for certified organic chicken.  Would we LOVE to get certified organic – YES, but it simply does not fit in our budget.  There have been a few rare opportunities where we have gotten certified organic chicken for a great price, but certainly not enough for our family size for a long term solution.  But you bet we will grab it when it fits in our budget. 

So, this is the second best thing and this is the only chicken we have to buy, except for the rare organic deals.  In fact, it is actually cheaper than many grocery store low quality, unnatural chicken breasts.  You really cannot go wrong.  

What is Zaycon Foods?

This chicken is sold via Zaycon Foods which is a nationwide company that provides fresh chicken, beef, pork and seafood to families at an affordable price. Their meat is higher quality and in some cases a natural option. They only have meat offerings at certain times of the year and for a certain type of meat. The last natural chicken breast sale was in the winter.  You do not know how often or when they will have these sales

If it’s not sold in the grocery stores, how do I get it? 

The way that this works is that you place your order online and then you will pick up your order from a local pick-up site as they are delivered to the area fresh in a cold truck.  The chicken comes right from the processor and is not frozen beforehand, so it is super fresh. The pick-up spot is usually within a few minute drive of your home and they are in a parking lot of a private business/organization (like a church parking lot) and the pick-up time for your area will be on a certain date and a small window of time (usually 30 minutes) on that day.

To get this chicken for the price of $1.89 per lb., you do need to order in bulk.  The bulk boxes comes in 40lb. cases and you can get multiple cases or split a case with several people. Whatever your needs are! Currently, you order today through the next few weeks (or until they sell out, which they do!) and then pickup is in mid-October. For the specific date/location/time, you will need to check your area on the website.

This comes out to be $75.60 each 40lb. box. This is an AMAZING price per lb. for this quality of chicken breasts.


We often get two 40-lb. case boxes as this is pretty much the only chicken we have.  We also have a growing family and our little kids are getting bigger, so we are starting to need to make more per meal.   One 40 lb. box will last our family for about 3 months.

We freeze half of the chicken raw in ziplocs and the other box we cook it all up and chop it up and have cooked cubed or shredded chicken which makes dinner so much easier as this is always the hardest part for me (defrosting and cooking the meat).  So the days I have very little time, the cooked chicken is the answer.


Read our post HERE on how these come packaged and then how we prep them for the freezer

We highly encourage you to look into this and to place your orders soon as they sell out of this product. One time, I waited too long and the locations that were 3, 15, 25 minutes away were sold out and I had to go with the fourth option that was 45 minutes away, when I literally had an option up the road.  It was still worth the 45 minute drive, however, I don’t wait any longer because I want to pick-up close to home and order before they sell out. 

Here’s details about the chicken that they offer (this information is from their site):

Our Trademark Event

• 100 % natural chicken with no added hormones, additives or artificial ingredients

• Comes directly from the processor and has never been frozen

 • Sold by the case — 40 lbs in each case

 • Case dimensions—18 in wide x 12 in deep x 7 in tall

 [NOTE: Our chicken is delivered in its original wholesale packaging, a water resistant cardboard case containing three or four plastic bags of fresh chicken breasts. The smaller bags are typically sealed in a larger plastic bag. The smaller bags are not uniform in weight. There will be small amounts of naturally occurring liquids (i.e.,"chicken juice") in each bag and case. Chicken breasts typically come in double-lobed pairs ("butterfly") and will have small attached amounts of fat.]

Just as we have mentioned many times in our classes, we rarely buy meat at the store.  Between our beef supply from a local farmer or the ground beef from Zaycon, and these opportunities to buy chicken in bulk, we are set for most meals.  Most all of our weekly budget goes to the fresh produce and dairy and small portion to the coupon items that we use!

Head to the Zaycon Site HERE and register (or log-in if already a member). 

You have to be registered to see the prices, pickup and delivery details and dates for your area and additional details. 

Don’t miss this event as it is only open for orders the next few weeks or until they sell out and then it will be gone again for a while!



Alex & Cassie

Best Pancakes from Scratch: Corn and Bacon Pancakes Recipe (Plus Many Frugal and Shortcut Tips)

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by Cassie


Corn and bacon pancakes?!? YES! They are AMAZING!

My family loves these pancakes and they are just so awesome to make and even more awesome to eat.

We actually make these for dinner as our preferred “breakfast for dinner,” but they are just a great at breakfast too!

We are going to share a few things with you on this post! First, the basic recipe for creating corn and bacon pancakes.  It’s quite simple really!

Then we are going to share a gluten-free version of this pancake, which Alex prefers over the regular version, even though he doesn’t have to eat gluten-free like a couple of us do! That’s how good they are!

But before we share these two recipes for the Corn and Bacon Pancakes, we want to direct you to some tips for better and more frugal cooking that you can easily incorporate into this recipe!

Best Bacon Cooking Tip

First, you are going to need bacon!  Each batch of pancakes requires 1/2 cup of crumbled and cooked bacon – this is about 4-6 slices, depending on the thickness of the bacon. You will be using cooked bacon in the pancake batter.  So you will want pre-cooked bacon or cook your own.

I have to be honest and say that I totally stink at cooking bacon. I have since they day we got married.  I literally tried every method that others shared with me and still could never nail it……. until one day…….

I can now make perfect bacon effortlessly! This is one of my favorite cooking tips, not because we do this often, as we don’t often have bacon, but that is why it is so important and helpful. Bacon can be expensive and so you want to nail the proper cooking the first time! Well, to find this tip, see our post here on How To Cook Perfect Bacon in George Foreman Grill.


Cooking with Corn Tips

Second, you will need corn too! One cup of kernel corn per batch in fact! Honestly, you can use kernel corn in any form: canned, frozen and even fresh from the cob.

Fresh from the cob is so good! Plus, we find that typically one cob will make two batches.  You can grab cobs of corn from your garden or locally for .25 or less – this is a lot cheaper than store-bought canned or frozen corn.

With that thrifty comparison – we wanted to show you a quick and easy way to get your corn fresh from the cob to cooked to mix in the batter in less than 5 minutes.

How to Cut Kernels from Corn on the Cob


Shuck the corn and remove as many hairs as you can. Then get a medium to large bowl and place a small bowl upside down in the bottom.


Cut the end off of the corn to make it “even.”


Set the even end of the corn on the bottom of the smaller bowl, inside the larger bowl.

The reason why is… the larger bowl with “catch” the kernels and the smaller bowl raises the corn so that you can cut all the way down without restriction.

cutting corn off cob-1

The next trick to a “clean cut” is to use a small and sharp knife.  Paring knives are perfect. The smaller the knife, the less “flying” you will have… along with cutting down the cob slowly.


This is one cob of kernels – which is about 2 cups, perfect for two batches!

Tips on Pre-made and Homemade Pancake Mix

The third trick to prepare to make these are that you can use any pancake mix, or the full recipe I will share with you to make them from scratch. But one thing you can do is prepare a bulk batch of pancake and waffle mix to use for many recipes.

We have shared all of this frugal and helpful information here in the Homemade Pancake and Waffle Mix recipe.


Homemade Pancake and Waffle Mix Recipe HERE

In addition, we also have a Gluten-Free Flour Mix recipe that you can make.  With this flour, you can follow the same recipe as the Homemade Pancake and Waffle Mix recipe, and just replace the flour with the GF flour recipe.  That is exactly what we did to make these super tasty pancakes!


The Best Gluten-Free Flour Recipe Ever HERE 

So now that we have gotten those few tips and tricks out of the way, let’s get started with this super tasty breakfast…or dinner…. fare!

Step #1 – Prepare the Batter for the Corn and Bacon Pancakes

Either make a batch from a store-bought box or a batch from our bulk homemade pancake and waffle mix for pancakes.

If you want to make a one-time batch from scratch, here’s the recipe:

  • 1.5 cups of flour (or gluten-free flour for GF pancakes)
  • 1/3 cup of Dry Powered Milk
  • 1.5 TBSP of Sugar
  • .5 TBSP of Baking Powder
  • 1 tsp of Salt
  • 1 cup of Water
  • 1 Egg
  • 2 TBSP of oil (we like melted coconut oil)

Mix all of the dry ingredients together in a bowl.  Then add all of the wet ingredients.

Step #2 – Add the Bacon and Corn

  • 1 Cup of cooked corn kernels
  • 1/2 cup or 4-6 strips of cooked and crumbled bacon

Fold the bacon and corn into the prepared batter.


We make both regular and gluten-free for each diet type! 


Close-Up of Regular  Wheat Flour Mix


Close-up of Gluten-Free Mix 

Step #3 – Prepare the pan for the pancakes!

  • Turn a counter top griddle to medium heat or a stove top pan to medium heat.
  • Grease it by rubbing a stick of butter on it- don’t use the whole stick, you will only use a teeny bit, but it’s just easier to run the stick across the surface to grease it!


Step #4 – Time to Cook ‘Em Up

  • Then, using a 1/4 cup measuring cup, scoop out your mix and pour onto your hot pan!  We cook gluten-free pancakes first!


Gluten-Free Pancakes Turning to Hot Cakes :) 

  • Cook for three to four minutes on one side, until they reach the brownness and doneness that you desire.


One side of the gluten-free pancakes cooked and now time for the other side! 

  • Flip them over and repeat!


We typically get about 8 nice, fluffy and thick pancakes from this gluten-free batch. They are a bit more dense and thicker than using normal wheat flour. 


So perfect, so yum! 


  • Make your regular wheat-flour pancakes the same way – medium heat, grease pan with butter, use 1/4 cup of batter and cook each side for 3-4 minutes!


Now it’s time for the regulars too cook :) 


The regulars are done! 

  • We find that the regular batter will make about 10 pancakes of the same size, but they are not quite as dense as the gluten-free.

Step #5 – Serve Them Up With Your Favorite Toppings and Enjoy!


One of our favorite toppings is the classic maple syrup! We were blessed once to receive real, homemade maple syrup from a family that made it from the trees in their yard when they stayed with us and stayed many miles from home.  We don’t have those kinds of trees here.  So since then, we have enjoyed the organic maple syrup from Tropical Traditions (the makers of coconut oil!).


The regular pancakes getting a maple bath! 

We also like a little sprinkle of powdered sugar too!


The dressed gluten-free corn and bacon pancakes! 


And the dressed regular flour corn and bacon pancakes! 

The maple, bacon and corn flavors are an amazing combination together.  It like satisfies every part of your tongue’s taste buds. 

These can serve well on their own as a pancake dinner or breakfast.  But they also are awesome with hash browns and eggs! You can also make these before hand and freeze them for 1-minute corn and bacon pancakes on those mornings where you are in a hurry!



Alex & Cassie