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Cheese Stuffed Zucchini

cheese stuffed zucchini

In my neck of the woods, stuffed vegetables usually involve hamburger, tomato sauce and rice, or crab meat. Neither of these fillings really thrills me, and I often avoid them. At the same time, I love veggies, especially when they are fresh from my garden.  I love to make them the focal point of a meal. A few years ago, I came up with this recipe in response to a glut of zucchini and summer squash from my garden. This filling is wonderful and would be tasty stuffed inside any number of foods, including bread, tomatoes, other squash, mushrooms, and … Read more

Zucchini Eggs

How to make the best zucchini eggs recipe for breakfast or brunch - This simple and easy omelette or frittata uses fresh veggies to make a healthy, paleo, low carb, gluten free dish. Sprinkle with shredded cheese to serve.

Earlier this week, I cooked eggs for Gracie and I to eat for brunch. I prefer my eggs over hard, so that’s how I made them. This morning, Gracie requested yellow eggs. I guess that was an unsubtle hint that she prefers her eggs scrambled. I didn’t want to eat just a scrambled egg, so I threw some fresh veggies in the pan to sauté. I intended to make a frittata, but it stuck to the pan and turned into scrambled eggs with veggies. The results were delicious.   Delicious! Print Recipe Zucchini Eggs Course Breakfast, Gluten-free, Main Course, Main … Read more

Cheesy Zucchini Bake

The best cheesy zucchini bake recipe with Bisquick - This simple and easy casserole recipe has zucchini squash, eggs, and cheese. Awesome veggie side dish for dinner or lunch.

Joe and I transplanted our seedlings this weekend. We planted them a week or two too early, so they’ve outgrown their seed starter trays, and they needed real pots. One of the things we transplanted was squash. Yellow squash and zucchini squash and spaghetti squash and acorn squash and butternut squash. We eat a lot of squash. We love it. I received the recipe for Zucchini Bake from my mother-in-law. Joe remembered it fondly from his childhood, and I love zucchini. The original recipe called for an entire cup of oil. I tweaked the recipe a little the first time … Read more

Corn Mini Pies – Real Comfort Food

February is a good time for comfort food, isn’t it? It’s cold outside, and we’re longing for warmer weather. We eat these Corn Mini Pies year round, but they taste especially good right now, when the chill of a blustery winter permeates everything.   Print Recipe Corn Mini Pies – Real Comfort Food Servings Ingredients 3 oz package cream cheese softened2 tablespoons Miracle Whip1/2 cup Cheddar cheese shredded1/4 cup onion chopped3/4 cup chicken cooked and cubed7 oz whole kernel Mexicorn or sweet corn1 can Pillsbury Grands Flaky Biscuits 11.3 oz Servings Ingredients 3 oz package cream cheese softened2 tablespoons Miracle … Read more

Baked Spaghetti Squash Casserole with Ground Beef, Tomatoes, and Cheese

How to cook spaghetti squash casserole - This is the best recipe for a low carb casserole with ground beef, tomatoes, Italian seasoning, and cheddar cheese. Use the microwave to make the squash. Very healthy, whole 30, paleo, keto. Start on the stovetop and then bake in the oven.

Original post from November, 2008: I love to eat. Did you know that, Dear Reader? It’s true. I love to eat. Joe and I have long been curious about spaghetti squash, but we never ventured to buy one before. This week, we did. Incidentally, we paid $5.63 for our spaghetti squash at the super chain grocery store we like to visit, and then found them for under $2 at the local farm store. Remember how I said to buy local? It really is cheaper. Anyway, we bought an overpriced spaghetti squash, brought it home, and sat it on the dining … Read more

Classic French Ratatouille

How to make the best classic authentic French ratatouille recipe - This simple and easy stew includes zucchini, eggplant, and squash. It's super healthy when made the traditional way. Made on the stovetop. Whole 30, paleo approved. Low carb and vegetarian.

Several times this summer, we’ve had so much zucchini, yellow squash, and eggplant that it wouldn’t all fit in our refrigerator. Seriously, that’s a lot of vegetables.   It’s a good thing that we like to eat healthy, fresh food ’cause it’s all we’ve got.   Last week, I made No Noodle Crockpot Lasagna that popped up in my Google Reader. Instead of noodles, you’re supposed to cut zucchini, yellow squash, and eggplant in long, thin slices. Then you layer them in the crockpot with some cheese and other veggies, and cook it all day. I ended up overcooking mine, and it … Read more