Category Archives: Zucchini

Allergy Sensitive Veggie Lasagne


If you’re in need of a gluten free, dairy free lasagne recipe, then this may be your dream come true.

You’ll Need:
Veggie Pesto #1
1 large zucchini, diced
1 large onion, diced
6 oz crimini mushrooms, chopped
4 garlic cloves, chopped
drizzle of EVOO
6 oz fresh baby spinach

Veggie Pesto #2
8 oz beets, diced
8 oz carrots, diced
drizzle of EVOO
2-3 roma tomatoes, chopped

Other ingredients
1 box of lasagne noodles made from lentil flour or similar gluten free, dairy free product (We bought ours through Amazon.)
1 jar of marinara sauce

1. Prep veggies and roast each pesto mix in separate glass baking dishes with ingredients through the EVOO. (Do not add spinach and tomatoes.) Roast at 400F for 1 hour.
2. Remove from oven and allow to cool for one hour.
3. Place Veggie Pesto #1 in a large blender with spinach and puree. Put puree into a storage container or mixing bowl.
4. Add Veggie Pesto #2 to the blender with tomatoes and puree. Put puree into a storage container or mixing bowl.


5. An hour before baking, assemble the lasagne.
First layer – marinara sauce
Second layer – lasagne noodle
Third layer – veggie pesto #1
Fourth layer – marinara sauce
Fifth layer – lasagne noodle
Sixth layer – veggie pesto #2
Seventh layer – marinara sauce
Eighth layer – lasagne noodle
Ninth layer – veggie pesto #1
Tenth layer – marinara sauce
Eleventh layer – lasagne noodle
Twelfth layer – marinara sauce
Thirteenth layer – garnish with chopped mushrooms, zucchini slices, etc.


6. Allow to sit for 40-60 minutes.
7. Bake at 400F for 40 minutes.
8. Allow to cool for 30 minutes before serving.



Black Beans and Rice with Hidden Eggplant, Squash and Potatoes

Do you ever find yourself with leftover veggies from a meal and wonder what you’re going to do with them? Well, that was the situation for me a couple of nights ago after hubby made dinner. He only used half an eggplant, half of the potatoes he had prepared, and then reminded me we had zucchini and yellow squash crying for my attention. “No worries,” I thought. I’ll just cook them up and find something to put them into later. And that’s exactly what I did.

You’ll Need:
A mixture of veggies such as…
1 half Eggplant, peeled
1 Potato, sliced
1 Yellow Squash, sliced
2 Zucchini, sliced
3 Tomatoes (I used Heirloom Ugly Tomatoes)
4-6 Garlic Cloves, sliced or crushed
1 small Onion, chopped
half cup Ketchup
a lot of Cumin
32 oz Black Beans, cooked
Salt as desired
Brown Rice, Cooked
Veggies to decorate your dish

To start, combine all veggies and garlic into a skillet and cook thoroughly. After they are soft and fully cooked allow them to cool. Once cooled, add ketchup and puree the veggies until they reach a desired consistency. (Some like their tomato base to be chunky, others like it smooth.) Place the tomato base into a skillet or sauce pan and add black beans. Bring bean mixture to a simmer and add cumin, salt, and cilantro if you have it. Place black beans over brown rice and decorate.

Needless to say, my kids took over with my plate and decorated it for me, giggling the entire time. The best part is that they also ate their entire meal never realizing I had hidden veggies inside.

Fettuccini Alfredo with Zucchini Ribbons

Simply follow the directions from this Food Network recipe. If you’re in a pinch for time, substitute the homemade sauce for a jar of your favorite alfredo.


Zucchini and Yellow Squash Julienne

It’s squash season… and sometimes you simple need to expand on how you prepare it. If you’ve never used a julienne cut with your squash, I highly recommend giving it a try.

When cooking, I simply toss the squash with fresh crushed garlic and olive oil in a skillet on medium to medium-high heat. It cooks fast. Here is another recipe link for more ideas and guidance along with a video clip.



Beet, Cabbage and Squash Stir-Fry

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As a complete experiment, my husband used beets in a stir-fry simply because they were in the fridge. None of us were too sure what to expect on our palate. The result… a vibrant and earthy delight. In fact, we … Continue reading

Spaghetti with Zucchini

I find spaghetti dishes fun to make… because a different sauce can created every time. Today’s sauce included of sauteed onions, garlic, fresh basil and zucchini.

You’ll Need:
Spaghetti, cooked
1 jar of Pasta Sauce of choice
1 medium Onion, chopped
1-3 cloves Garlic, chopped or crushed
2 small Zucchini, cut into wedges
1 sprig fresh Basil, chopped

Saute onions and garlic in oil. When starting to brown add zucchini. After 3-5 minutes add fresh basil and sauce. Bring to a gentle boil and remove from heat. Add pasta and serve.



Brussel Sprout Stir-Fry

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Do you recall our box last month with those delicious brussel sprouts? Well, I created this terrific stir-fry in just minutes and have been meaning to post this ever since. I didn’t have any set plans for this dish other … Continue reading

Inspirational Cabbage and Zucchini Recipes

Just in case you need some inspiration, I’ve added several new links to cabbage and zucchini recipes!

For those of you who love Indian food, I’ve included a Cabbage Kofta recipe (dumplings with gravy).  If you decide to make the zucchini cupcakes with caramel frosting or the zucchini cobbler – let us know how they turn out!

Happy cooking!

Please ask permission before using any photos on this site.
Photos by Jen Marvin

Winter Soup with Carrots and Zucchini

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A fast and delicious soup… for those of you that are not brave enough to indulge in Jen’s Chocolate Zucchini Bread! 😉 You’ll Need: 1-2 Fancy Zucchini, cut into quarters 1-2 Carrots, cut into coins Whole Wheat Pasta (optional) 32 … Continue reading

Chocolate Zucchini Bread

I searched for what must have been two hours for the perfect zucchini bread recipe.  I didn’t find it.  It may have been my definition of “perfect”.

How did I define the perfect zucchini bread?  Let me tell you…

  1. Must use as little sugar as possible
  2. Must use as much zucchini as possible
  3. No butter
  4. Preferably whole wheat
  5. Hopefully very little oil
  6. No nuts because I’d get complaints from the kids
  7. Chocolate doesn’t hurt

I found a recipe from Our Best Bites that sounded like it might work, but I tweaked it and made it my own.  The original blog post by Our Best Bites has a variety of helpful hints about how to evenly distribute chocolate chips and how to avoid the crater in the middle of your bread – I highly recommend reading it.

Although it sounded fantastic as written, I made a few changes to lower the calories, fat, and sugar.  The original recipe called for 2 C all-purpose flour.  I used a cup of whole wheat pastry flour and a cup of all purpose flour.  Instead of 1/2 C of canola oil, I used a 1/4 C of oil and 1/4 C unsweetened apple sauce (you may even be able to use all applesauce, but I haven’t tested that yet).  I left out the chocolate chips, which actually didn’t matter in the end – it was still very chocolatey and still gooey.

Best of all, this bread is kid-friendly.  I brought it to my son’s play group after school and every kid who tried it (even those who knew if was zucchini bread), loved it and asked for more.  My husband even asked if it was a brownie.



1 C  whole wheat pastry flour
1 C  all-purpose flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/4 C canola oil
1/4 C unsweetened applesauce
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips (optional) 

1 T brown sugar
1 T white sugar
1/4 t cinnamon



Preheat oven to 350 degrees. Grease and flour 2 (8″ or 9″) loaf pans and set aside.

Mix topping ingredients in a small bowl and set aside.

Using a large-holed grater, grate zucchini.  I used 3 medium sized zucchini.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix by hand until combined.

Gently stir in the grated zucchini.

Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it’s the size of mini chocolate chips.  Stir remaining flour mixture into batter and mix just until combined.  Add chocolate chips and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each.

Bake in your preheated 350 degree oven for 50-60 minutes.

When it’s done a toothpick or skewer should come out without batter on it and the top will be gorgeous and cracked with sugar.

Let it cool on a rack for 5-10 minutes and then remove from pans.