Mock apple crisp is a delicious, vintage recipe that uses zucchini to create all the flavors of apple pie filling. This yummy dessert makes perfect use of the abundance of summer squash.
Sausage and zucchini casserole uses up all that garden fresh summer squash. This delicious dinner is comfort food you can feel good about serving to your family any day of the week.
A quick and easy meal, this sweet & savory Zucchini & Sweet Corn Summer Soup is the sleeper meal that you didn’t know you’ve always needed and wanted.
Got 15 minutes? Got some fresh zucchini & white onion? Then you’re ready to get your Asian veggie fix, at home, with these yummy Japanese Steakhouse Hibachi Style Zucchini & Onions.
Burnt out on boring side dishes? Pair this Cheesy Zucchini Rice with your favorite main meat, and dig right on in. There will be zero regrets, and you’ll feel good about getting your family excited about eating at least one vegetable.
Give your side dish game a lift with this fancy sounding Parmesan vegetable tian. It’s super simple to put together, and every bite is infused from flavor as the veggies meld during oven roasting. A little cheesy topping and it’s absolutely divine!
So we have a lot of readers. And we post a lot of stuff. Mostly totally tasty dishes that don’t break the bank, but also tutorials, tips/tricks, and crafts. But like I said, were mostly all about the food.
And good food too, although not necessarily always good for you. So I suppose the question was inevitable, even though it still caught me a bit off guard.
The Sons look pretty healthy, so where are all the leafy greens? Where are all the yummy veggie side dishes I’m holding back?
Well there are several answers to that question. First, with four boys and busy schedules I heart a good casserole. It’s the kitchen equivalent of one stop shopping.
The Sons also usually have a salad before or with each meal, so even on nights we’re not doing a casserole, I don’t always stress a ‘veggie’ per say.
And then those nights that we do have a side of broccoli, or cooked carrots, or peas etc, I tend to keep it either pretty plain or just tend to pay it no mind.
But we have heard your request! And this tian is always an instant hit at our table. It’s a great way to brighten up your table and your meal with a pop of color. It’s also a totally tasty way to get your veggies in.
If you’ve tried these PARMESAN VEGETABLE TIAN, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Parmesan Vegetable Tian
- 1 tbsp olive oil plus more for drizzling
- 1 large yellow onion diced
- 3 tsp minced garlic
- 1 medium zucchini thinly sliced (1/8″)
- 1 medium yellow squash thinly sliced (1/8″)
- 1 medium baking potato thinly sliced (1/8″)
- 2 medium Roma tomatoes thinly sliced (1/8″)
- heaping 1/4 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup shredded mozzarella cheese
- 3 tbsp grated Parmesan
- Use your cooking spray to lightly coat a pie pan or a small casserole dish.
- Heat the olive oil in a small skillet. Once hot, add the chopped onion and garlic, and cook until the onions are soft, about 5-7 minutes. Transfer the onion mixture to the prepared baking dish and spread it out over the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.
- Drizzle 1 tablespoon of olive oil all over the layered veggies and sprinkle generously with Italian seasoning, before adding salt and pepper to taste. Cover with aluminum foil and bake covered at 400 degrees for 40 minutes.
- Remove the aluminum foil and sprinkle the mozzarella and Parmesan over top of the vegetables. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is golden brown.
Have you started planting your garden yet? Are you already picturing the multitude of fresh veggies you’re going to enjoy in just a few months? Now that we’ve seen the last of Winter and the warmer weather is here to stay, I can’t wait to get my hands on some fresh vine ripened tomatoes and a ton of summer squash. And those are two things I just love.
I could lived off of tomato sandwiches on toast. I remember every summer growing up and going to Grandma’s house and her serving us up tomato sandwiches with ones fresh picked from the garden and so juicy they’d drip right down your chin if you weren’t careful. There wasn’t any delicacy better. It’s still my favorite summer time treat. Although tomato pie has become a close runner-up. And squash? I never thought I’d get my guys to willingly, and eagerly consume something like squash. I was not a very enthusiastic squash eater growing up, but that was because back then I didn’t know you could do anything with it beyond a microwave and a little bit of salt and pepper. My, my, my how things have changed.
Let’s talk recipes that take your summer squashes to the next level for a minute. Here’s the short dish list of some of the sons’ favorites:
We love taking such an old staple as squash and upgrading it from the country cottage table level and giving it that fancy city-fied attitude.
And while those recipes were all well and good, something was still missing for me. I felt I hadn’t quite achieved the zenith of squash and tomato perfection. Close, but no cigar. And then I had a thought. Zucchini and tomatoes paired together in one perfect side dish. Add in a little gnocchi, fluffy little potato pillows of perfection, and we were more than in business. We were booming.
The flavors in this dish meld into one perfect ‘ah-ha’ moment in your mouth. We love the texture and just the over all cheesiness that the mozzarella adds, but feel free to leave it off if you’re trying to go for lighter fare.
Baked Gnocchi with Zucchini & Tomatoes
recipe adapted from Chew Nibble Nosh
3 cups zucchini, sliced and halved or quartered
1 cup onion, roughly diced
2 cloves garlic, minced
2 tbsp olive oil
1 (14.5 oz.) can diced tomatoes with Italian spices (basil, garlic, oregano)
1 (17 oz.) package gnocchi (potato dumplings)
2 cups sliced mozzarella cheese, divided
1. In a large skillet, sautee the onion and garlic in the olive oil over medium high heat. Saute about 5 minutes or until the onions are soft, and then add in the zucchini. Cook, stirring occasionally, for another 5 minutes. Add the can of tomatoes, stirring to combine. Cover the pan, reduce the heat to medium low, and then let the mixture simmer while the gnocchi cooks according to it’s package directions.
2. Drain the gnocchi when it’s done cooking.
3. Add salt and pepper, to taste, to the zucchini mixture and stir. Gently stir the gnocchi into the zucchini mixture and let everything simmer together for about a minute. Remove the skillet from the heat.
4. Spoon half of the gnocchi mixture into a 8 or 9 inch square baking dish that has been sprayed with cooking spray. Take half of the mozzarella cheese and sprinkle it on top of the gnocchi mixture. Layer the remaining gnocchi on top of the cheese and then arrange the remaining cheese over that layer of gnocchi.
5. Bake, uncovered, at 350 degrees for 25 minutes. Turn the broiler of your oven on and broil, watching carefully, for 2-3 minutes until the top begins to brown.
I’ve been seeing pictures of stuffed squash blossoms in the foodie world for a few years now, and I’ve been intrigued. I love squash, but really had no idea what in the world they might taste like. It got me thinking though. Then a year or two ago, my Pinterest feed got flooded with tons of pictures and recipe ideas for stuffing zucchini. Now the wheels were really turning. So this summer when my mother-in-law planted a ton of squash, I kept my fingers crossed that I could
beg persuade her to let me have A LOT of the crop. And she did!
And then this happened.
Beautiful, fresh yellow squash stuffed with creamy pimento cheese and topped with crispy panko bread crumbs and parsley.
It’s one of the best ways to enjoy squash, well in our opinion at least. This dish works well as a side or even as a vegetarian main meal. Not a fan of yellow squash? Try using zucchini instead.
While this dish is a no-brainer for us in the summer with the influx of dirt cheap, and/or free, squash, it’s also become a holiday staple. It’s rich, it’s indulgent, and the combination is perfectly Southern.
If you were on the fence about what to make, or scrambling to find a last minute recipe for your familys’ Thanksgiving meal, this one’s sure to be a hit.
Pimento Cheese Stuffed Squash
recipe adapted from Spicy Southern Kitchen
4 medium squash or zucchini
pimento cheese, your favorite brand or homemade
⅓ cup panko crumbs
1 tbsp butter, melted
1 tbsp parsley flakes
1. Cut squash in half horizontally. Place squash in a steamer basket over boiling water. Cover and steam about 6 to 8 minutes, just until tender. Let cool and then use a spoon to scoop out the seeds and pulp.
2. Place squash, cut side up on a baking sheet.
3. Salt and pepper the squash.
4. Fill each squash cavity with pimento cheese.
5. In a small bowl, stir together the bread crumbs, butter, and parsley.
6. Sprinkle the crumb mixture on top of the ‘stuffed’ squash.
7. Bake for 12-15 minutes at 350 degrees, or until cheese is warm and melted.
8. Broil for 1 to 2 minutes to lightly brown the panko crumbs.
I may or may not have an … obsession. A zucchini obsession. It all started when I was inundated with bags and bags of free summer squash. I had to do something with them. I had to do something new too, since the sons wouldn’t stand for having one more zucchini muffin shoved down their throats. Instead, they got these harmless little zucchini fritters. Before them I really was only a casual zucchini user. Nothing much creative about it. Then I got really creative with the cheesy zucchini rice. And then a couple of weeks ago I died and went to zucchini heaven with the glazed lemon zucchini bread. But today, it’s official. We’ve revolutionized their use with this zucchini and squash au gratin. Which is saying something since summer squash, especially zucchini, are pretty much one of the best, most versatile, veggies ever.
Move on over potatoes, there’s a new star in town.
recipe adapted from Dishin With Rebelle2 tbsp butter 1 large zucchini, sliced 1 large squash, sliced 2 shallots, minced 1 tsp minced garlic 1/2 cup heavy cream, or half and half Shredded Cheese (mozzarella or provolone works best) Salt & Pepper, to taste pinch of oregano Parmesan cheese, to taste Directions 1. Melt butter in a large skillet over medium heat. When melted add in the shallots and garlic, and saute until they begin to turn clear. 2. Next, add the zucchini, squash and cream. Give it a stir and then add the salt, pepper, and Parmesan. 3. Cook the mixture 8 to 10 minutes over medium-medium low, stirring occasionally. You do not want it to boil, only lightly simmer. 4. Pour the mixture into a baking dish and sprinkle the top with a little more Parmesan and evenly distribute the shredded cheese over top. 5. Bake for 10 to 14 minutes at 450 degrees, or until the casserole is bubbly and golden brown on top.
The gardening gods have seen to it that this summer I have more zucchini than I knew what to do with. Fortunately for me, that’s led to finding all these awesome new recipes, and I’m constantly, and pleasantly, being surprised by all the wonderful ways I’m discovering this summer that zucchini can be used. And for someone who does not particularly like surprises, that’s saying something. Flecks of zucchini give a delicious third dimension to the popular lemon and quick bread combination in this moist, breakfast/dessert hybrid. Seriously, lemon and zucchini are a match made in flavor heaven. Who knew?! This little loaf is easy to make. Quick breads are a perfect starting point for non/new bakers and an easy, old faithful recipe for those who’re already in the ‘fold’.
Glazed Lemon Zucchini Bread
recipe adapted from Lil Luna2 cups cake flour* 1/2 tsp salt 2 tsp. baking powder 2 eggs 1/2 cup canola oil 1 1/3 cups sugar 2 tbsp lemon juice 1/2 cup buttermilk zest of 1 lemon 1 cup grated zucchini For The Glaze 1 cup powdered sugar 2 tbsp lemon juice 1 tbsp milk *To make your own cake flour: for each cup of all purpose flour, remove one tablespoon of flour and replace by adding one tablespoon of cornstarch
Directions1. In a bowl, combine the flour, salt, and baking powder. Stir to equally incorporate and set aside. 2. Add eggs to the bowl of a mixer and beat well. Continue mixing and in the oil and sugar until evenly combined. Next add in the lemon juice, buttermilk, and zest to the batter and blend until combined completely. 3. Gently fold/blend in the zucchini until fully incorporated. 4. Add the dry ingredients to the batter and blend together until evenly combined. 5. Add the batter into a greased 9×5 loaf pan. 6. Bake at 350 degrees for 40-45 minutes, or until done. 7. Remove from the oven and allow to cool some. While still warm, make glaze and spoon over the bread. Allow the bread to stand for a bit so that the glaze ‘sets’ before serving.