Copycat Panda Express mushroom chicken is a homemade version of their famous, delicious dish. No need to hit up the food court or go out for takeout with this easy Asian style chicken and veggie stir fry.
zucchini
Baked Gnocchi with Zucchini & Tomatoes
Zucchini are in abundance when Summer rolls around. Turn them into a savory side dish with this baked gnocchi with zucchini & tomatoes recipe. Add some meat and it quickly becomes a simple squash & vegetable based casserole for supper.
Zucchini Rice Casserole with Bacon
Zucchini rice casserole with bacon is a delicious make ahead dinner or brunch option. Loaded with shredded summer squash, cheese and rice, this egg based casserole is an easy dish your whole family will love!
Mock Apple Crisp
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 & Zucchini Casserole
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.
Zucchini & Sweet Corn Summer Soup
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.
Japanese Steakhouse Hibachi Style Zucchini & Onions
Got 15 minutes + 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. Tender, lightly caramelized vegetables are served in a savory homemade teriyaki sauce for authentic hibachi flavor made in the convenience of your home kitchen.
Cheesy Zucchini Rice
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.
Parmesan Vegetable Tian
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
This is the ultimate vegetable side dish, featuring fresh veggies that are layered in a gorgeous pattern and then oven roasted. Seasoned with salt & pepper, and then topped with a sprinkle of Parmesan- it's the perfect way to get someone interested in a vegetable side dish.
Servings: 5
Calories: 117kcal
Ingredients
- 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
Instructions
- 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.
Notes
recipe adapted from The Comfort of Cooking
Nutrition
Calories: 117kcal | Carbohydrates: 14g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 90mg | Potassium: 481mg | Fiber: 2g | Sugar: 4g | Vitamin A: 427IU | Vitamin C: 22mg | Calcium: 90mg | Iron: 1mg
Pimento Cheese Stuffed Squash
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
Directions
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.
