Tag Archives: easy

Easy Cheesy Zucchini Bake

Again, I saw this on pinterest.com but it reminded me of a something my used to make when I was growing up. My mom’s version was yellow squash, onion, salt and pepper and cheese and poppy seeds. It was also delicious and as I’m typing this I realize I haven’t made it in a while will have to! Back to this Cheesy Zucchini Bake. It really is super easy and delicious. I’ve made it a few times and I think the version I’m going to show you is my favorite. It even tastes great leftover the next day.

Easy Cheesy Zucchini Bake

Ingredients you’ll need!

2 medium-sized zucchini, cut in slices or half-moon slices (I used 1 large zucchini and 1 ½ medium yellow squash)
2 medium-sized yellow squash, cut in slices or half-moon slices
½ cup chopped fresh basil (or less, depending on how much you like the flavor of basil)
1 thinly sliced shallot
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup mozzarella cheese but another white cheese like Swiss would be good too

1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)

Salt and fresh ground black pepper to taste

Grease the pan with a leftover butter wrapper.

Preheat oven to 350F.  Spray an 8″ x 8″ baking dish with olive oil or use a leftover butter wrapper to grease the pan.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice shallot.

Combine the ingredients.

Combine the sliced squash, chopped basil, sliced shallots, dried thyme, garlic powder, ½ cup of mozzarella and ½ cup of coarsely grated Parmesan and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of mozzarella cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

Serve hot and enjoy!

P.S. This goes amazingly well with the meatloaf from the Everyday Paleo cookbook. This meatloaf recipe is by far my absolute favorite! It’s fantastic! So good in fact, I would make it every week! 🙂

P.P. S. If you haven’t seen or heard by now Sarah Fragoso has a new cookbook out. Everyday Paleo Family Cookbook with brand new recipes! Check it out too.

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Summer Veggie Bake

Hello Summer! It’s been a while since I lasted posted a recipe. I have to admit that I was in a new recipe funk and couldn’t come up with something interesting to share with you. We were in our easy rut of grilling our meat and veggies for dinner, Veggies Scrambles for breakfast and lunch was usually leftovers or salads since we’ve had a TON of lettuce from our CSA. However, in the last week I have tried a couple of new recipes that I am really excited to share with you because they are super easy and delicious. Today’s recipe is a Summer Veggie Bake.  We recently had a version of this at dinner party and I thought it was fantastic so I came home and tried to recreate it. I happened to have a bunch of fresh herbs on hand from other recipes and some fresh tomatoes from a local farm stand.  I think it’s turned out pretty well maybe even a little better than the one we had at the party, if I do say so myself! 😉

Give it a try and let me know what you think. What other veggies could you add to change it up a bit? Herbs?

 

Summer Veggie Bake serves 4

1 large organic yellow squash

2 small – medium organic zucchini

2 tomatoes

1-2 shallots

Fresh basil, parsley, and oregano

Salt and pepper

 

1. Preheat oven to 350 degrees

2. Grease an 8×8″ pan. (I freeze the butter wrappers so I used that to lightly grease the pan.)

3. Thinly slice the tomatoes, zucchini and yellow squash into rounds. Also, slice the shallots so they create thin rings.

4. Chop about 1/4-1/2  a cup each of fresh basil, Italian parsley and oregano.

5. Place a layer of tomatoes, zucchini, yellow squash in the pan. Top with some shallots and herbs and a dash of salt and pepper. Continue to layer in the pan until you are out of ingredients.

6. Bake covered at 350 degrees for 30 minutes or until the veggies are tender.

7. I cut the 8×8 dish into quarters and served a slice to each of us. You can top with Parmesan cheese if you would like.

Note: I would make my slices thinner the next time I make this dish. It still tasted yummy but it would layer a little better and cook more evenly if they were more uniform.

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Salad Dressing And Sauce

One of the questions we are most often asked is, “What kind of salad dressing can I use?” To which we reply oil and vinegar. And then people look at us like we’re crazy and we hear, “You mean there is nothing I can use out of the entire salad dressing aisle?” The problem is that most commercially made salad dressings are full of stuff that we don’t recommend you eat like soy and/or canola oil, high fructose corn syrup and/or sugar and/or artificial sweeteners and lots of preservatives. Don’t be fooled by advertising on the bottle saying “made with olive oil”. Upon reading the label you will see that soybean or canola oil come first on the list and maybe somewhere at the bottom they’ve added a little olive oil so they can make their claim. Unfortunately, they also add a ton of preservatives to give it a long shelf life. The same is true of sauces and marinades. What are you supposed to do? Are you doomed to only have oil and vinegar for salad dressing for the rest of your life? It’s really not that bad, you know!

Alas, we have an option for you to make your own salad dressing and a sauce. It only takes a minute and is as varied as the options at the grocery store provided you use a little imagination to alternate the ingredients. Plus, you know exactly what’s in it so you’re not getting a bunch of unhealthy preservatives. It’s a great idea for people who are following a gluten-free or soy free diet. Additionally, we have patients who keep a little bottle of their own salad dressing in their purse when they go out to dinner!

SALAD DRESSING

If you eat a lot of salad every week, I suggest making a large batch to have on hand. Otherwise you can make a small amount for your meal.

INGREDIENTS (not a complete list, use your imagination!):

Extra Virgin Olive Oil

Balsamic Vinegar or Red Wine Vinegar or White Wine or lemon or lime (you’re seeing the variety!)

Finely chopped garlic cloves

Finely chopped shallot

Finely chopped onion

Rosemary/Basil/Parsley/Thyme/Cilantro/Dill/Oregano (again whatever herbs you like either fresh or dried)

Salt and Pepper

Dijon Mustard

 

Here is an example of one of our favorites to have on hand for a week.

1 cup of EVOO

¼ balsamic vinegar

2 finely chopped garlic cloves

1 Tbsp of finely chopped rosemary

Salt and pepper to taste.

 

Combine all ingredients into a shaker. Shake and serve! Voila!!

The great thing is you can taste it and see if it needs more of one ingredient or another and add it. If I’m using fresh ingredients I usually refrigerate it for the week.

 

SAUCE

This recipe is again from Linda, our receptionist. It’s incredibly easy and really fresh and light tasting. It can be used on vegetables or chicken or fish or you can use it as a salad dressing too.

 INGREDIENTS

1 1/2 c firmly packed fresh basil (optional: add a few springs of parsley leaves)

1/4 c fresh lemon juice

2 T Dijon mustard

1/3 c extra-virgin olive oil

Dash coarse salt & ground pepper

 

Blend basil/parsley, lemon juice, 1/4 c water and mustard on high-speed till smooth.  Add oil with blender running.

 

Now that it’s warmer outside we love to grill a bunch of meat to have on hand for healthy lunches and quick dinners. The problem is that chicken is great the first night but gets a little dry if you have to warm it up. This sauce is a great option to use if you chicken is a little dry the second day and even if it’s not dry. It tastes great!

 

Do you have a great salad dressing or healthy sauce recipe to share with us?

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