Lasagna with Zucchini

Lasagna noodles layered with creamy cottage cheese, tomato or meat sauce and veggies, featuring sliced zucchini for added nutrition.

Ingredients:

9 lasagna noodles

1 cup sliced zucchini (plus more for the top)

1/2 cup sliced onion

1/2 cup sliced mushrooms

1 tbsp olive oil

3 cups tomato or meat sauce

1 cup cottage cheese

1 cup shredded mozzarella

1/4 cup Parmesan (plus more for the top)

1 egg

zest of 1/2 a lemon (adds a nice pop!)

salt and pepper to taste

1 tbsp fresh chopped basil 

Start by cooking the lasagna noodles, drain then set aside. Meanwhile, on medium high heat, cook the zucchini, onion and mushrooms in 1 tbsp olive oil for about 5 minutes or until just lightly golden. Remove from heat. In a bowl mix the cottage cheese, mozzarella, Parmesan, egg, zest of lemon, salt, pepper and basil together. Spread a scant amount of the tomato or meat sauce on the bottom of a 9 X 13" baking dish and place 3 noodles on top. Spoon the cottage cheese mixture on top then distribute the cooked zucchini, onion and mushrooms on top of that. Now continue adding noodles and sauce, noodles and sauce, finishing with sauce to cover the last layer of noodles. Slightly overlap thin slices of zucchini over the sauce and sprinkle with Parmesan. Cover dish with foil and bake at 350°F for 45 minutes. Uncover and return to the oven for 10-15 minutes. Broil 2-3 minutes then cool 10 minutes before cutting.

Serves 6

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Cottage Cheese Stuffed Tomatoes

Prep ahead of time high protein side dish or starter using garden fresh tomatoes. Stuffed with vegetables and cottage cheese this is a light cousin of the more familiar rice or grain stuffed tomatoes.  

4 large tomatoes

3/4 cup cottage cheese

2 tbsps Parmesan

1/4 cup finely chopped bell pepper

1/4 cup finely chopped onion

1/2 cup thinly sliced zucchini (quartered if large)

2 or 3 green onions sliced

1 tbsp olive oil

2 tbsps fresh chopped basil

1 tbsp fresh chopped parsley

1 tsp minced garlic

1 egg yolk

salt and pepper to taste

Topping:

1/4 cup Panko bread crumbs

1 tbsp olive oil 

Slice the tops off the tomatoes and scoop out the seeds and flesh. (Save to add to a soup) Turn the tomatoes over for 15-20 minutes then dry insides with paper towels. To a skillet add 1 tbsp olive oil and heat to medium high. Then add the bell pepper, onion, zucchini and green onion. Sauté a few minutes until slightly golden. Cool, then stir in the rest of the ingredients. Spoon filling into the tomatoes and place in a baking dish. They may be refrigerated until later in the day at this point. Mix the Panko and olive oil together and add to the top of the tomatoes. Press very gently. Bake uncovered at 400°F for 18-22 minutes.

 

Serves 2 as a light meal or 4 as a starter.

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Loaded Mediterranean Potatoes

Super easy to make using frozen fries as a starting point then adding garden fresh cherry tomatoes and lots of Mediterranean flavours. Bye bye boring fries! 

Ingredients:

12 oz (340g) frozen fries (we used wedge cut here)

1 red onion, halved and sliced

1 tbsp olive oil

1 tbsp lemon zest

1 tsp dry oregano

1 tsp dry parsley

1 tsp garlic powder

salt and pepper to taste

16 cherry tomatoes

24 pitted black olives

3 oz (100g) feta, crumbled

handful of fresh parsley

Toss onion slices and fries together with olive oil in a roasting pan or baking sheet. Combine the lemon zest, oregano, parsley, garlic powder, salt and pepper and add. Roast at 425°F for 10 minutes. Then add the olives and tomatoes and return to the oven for 25-30 minutes, stirring halfway through. Top with feta and chopped fresh parsley and plate. Serves 4

 Adapted from tinnedtomatoes.com

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Zucchini Banana Loaf and Muffins

Inundated with zucchinis? Freezer full of super ripe bananas? Then this recipe is for you! 

Ingredients:

1/2 cup all purpose flour

1 1/2 cups whole wheat flour

1 cup oats

2 tbsps wheat germ

1 1/2 tsps baking powder

1 1/2 tsps baking soda

2 tsps cinnamon

1/2 tsp allspice

1 tsp salt

4 eggs

1 cup sugar

1/4 cup virgin coconut oil

1/2 cup applesauce

2 ripe, medium size bananas, mashed

2 tsps vanilla

2 cups shredded zucchini

1 cup raisins 

Mix the two flours, oats, wheat germ, baking powder and soda, cinnamon, allspice and salt together. In a separate bowl beat the eggs, one at a time, until light. Add the sugar, coconut oil, applesauce, banana and vanilla. Stir the wet and dry ingredients together mixing just until combined. Fold in the shredded zucchini and raisins. Pour into prepared pans, either greased and floured loaf pans or paper lined muffin tins. Bake loaves at 350°F for 45-50 minutes or muffins for 22-25 minutes. Check with a cake tester for doneness. Makes 2 - 9 X 5" loaves or 16 medium muffins. Or if you like, 1 loaf and 8 muffins.

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Summer Tomato Cheese Toasts

Summer tomatoes are at their peak right now. And this no fuss lunch highlights them!

Ingredients:

4 slices bread (whole wheat, sourdough, Italian, even just plain white bread)

1 large tomato, sliced

1 cup shredded mozzarella cheese

2 tbsps olive oil (spicy if you've got it!)

garlic powder and oregano to taste

1 or 2 sliced marinated artichokes, dried with paper towel

2 tbsps crumbled feta

fresh basil to garnish 

Preheat oven to 400°F. Brush 1 side of bread with oil and sprinkle garlic powder and oregano. Toast in the oven for 5 minutes. Then add a big slice of tomato, mozzarella on top and then sliced artichokes and feta. Return to the oven for 10-12 minutes. Cool 1-2 minutes then garnish with basil and enjoy. Serves 2

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Small Batch Bread and Butter Pickles

When you get more cucumbers in your garden than you can keep up with in a salad, pickle them! This is an easy one jar recipe that takes almost no hands on time to make. Interesting note: The name "bread and butter" pickles seems to have originated during the Depression Era when sandwiches were made with these pickles between two slices of buttered bread. Now you can serve them with any meal you would serve pickles with and they are excellent on a burger! 

Ingredients:

2 medium garden cucumbers (14 oz/390g), sliced 1/4" thick

1/4 medium onion, thinly sliced

1 tbsp pickling salt

1 1/2 cups (360ml) vinegar

3/4 cup (150g) sugar

3 garlic buds, crushed

1 1/2 tsps mustard seeds

1/4 tsp celery seeds

1/8 tsp ground turmeric

8 black peppercorns

1/4 tsp red pepper flakes

1 tbsp water

 

Mix the cucs, onion and pickling salt in a bowl. Cover and refrigerate 2 hours. Then rinse in a colander and drain.  Combine the remaining ingredients in a pot, bring to a boil then simmer 2-3 minutes or just long enough to dissolve the sugar. Add the cucs and onion to the brine and bring back to a simmer for 1 minute. Remove from heat. Using tongs, place pickles in a sterilized jar then pour in the brine leaving 1/2" headspace. Cap and leave on counter for 2 hours. You'll need a 16 or 24 oz jar. Once the jars have cooled refrigerate them for up to 10 days. (They won't last that long though!)

Adapted from: tasty.com

 

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Cottage Cheese Cinnamon Roll Up

Quick high protein snack or breakfast. A twist on the viral savory cottage cheese wrap you've probably seen. 

Ingredients:

225 g (8 oz) cottage cheese, drain off any excess liquid

2 eggs

1-2 tsps brown sugar

1/2 tsp vanilla

cinnamon

butter

honey 

Mix the cottage cheese, eggs, brown sugar and vanilla together in a blender and blend until smooth, Pour onto a parchment lined baking sheet and spread out just enough to form a rectangle. Sprinkle with cinnamon then bake in a 350°F oven for 25-30 minutes. Remove from the oven and wait 5 minutes then flip over onto the bottom of another baking sheet and carefully peel off the parchment. Spread with butter, drizzle some honey on top and sprinkle with more cinnamon. Roll up from the short side as is or fill with some Greek yogurt or apple pie filling. Serves 2

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Easy Stuffed Tomatoes and Peppers

Ripe summer tomatoes and peppers are loaded with an aromatic beef and rice mixture then baked until tender.

 

 

Ingredients:

3 or 4 medium tomatoes

1 large red pepper

1 medium onion, shredded

2 tbsps olive oil

1/2 cup bagged coleslaw or kale slaw mix

1 lb ground beef

1 cup cooked brown rice

1/4 cup water

pinch of sugar

salt and pepper to taste

2 tbsps fresh chopped parsley

2 tbsps fresh chopped basil

 

Cut tomatoes around the stem and scoop out the flesh. Chop and reserve. Also, keep their "hats". Cut the pepper in half and remove the seeds. Set aside. Heat olive oil in a frying pan to medium high and fry the shredded onion 2-3 minutes, then add the coleslaw for 1 minute. Add the ground beef to the pan and break it up as it cooks, for about 5 minutes or until no pink remains. Next add the chopped tomato pulp, cooked rice, water, sugar, salt, pepper, parsley and basil and remove from heat. Fill the tomatoes and peppers and sit them in a baking dish. Depending on the size of your veggies there may be filling left over. Just spoon it into the baking dish around the tomatoes and peppers. Place the tomato hats on top of the tomatoes and bake at 400°F for about 45 minutes uncovered, covering in the last 15 minutes. Serves 4

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Lemon Orzo Garden Chicken

One pot orzo and chicken with zucchini, cherry tomatoes, garlic, parsley and basil fresh from the garden. Or you can pick them up at the store 😊 

Ingredients:

1 lb boneless, skinless chicken thighs, cut in 1 1/2" pieces

1 tsp smoked paprika

salt and pepper to taste

3 tbsps olive oil, divided

1 1/2 cups cherry tomatoes

2/3 cup diced zucchini

2 tbsp butter

1/4 cup red onion, diced

4 tsps minced garlic

1 1/2 cups orzo

2 1/2 cups chicken broth

1 1/2 tbsps cornstarch

zest and juice of 1 lemon

1/2 tsp dry thyme

salt and pepper to taste

2 tbsps fresh chopped parsley

1/2 cup crumbled feta

2 tbsps fresh chopped basil 

First, pat the chicken dry then cut in cubes and season with smoked paprika, salt and pepper. Heat 2 tbsps olive oil to medium high heat and cook the chicken 6-8 minutes or until no pink remains. Remove to a plate. Add 1 tbsp olive oil to the same pan along with the cherry tomatoes. Reduce heat to medium and cook 8-10 minutes. Deglaze with about 2 tbsps of the chicken broth then remove to the same plate as the chicken. Add the butter to the pan and cook the onion for 3-4 minutes. Then add the garlic, zucchini and orzo for 2 minutes, stirring to coat with pan juices. Whisk the broth and cornstarch together and add to the pan along with the lemon zest and juice, thyme, salt, pepper and fresh parsley.  Return the cherry tomatoes and chicken to the pan. Cover and reduce heat to a simmer for 8-10 minutes, stirring occasionally to make sure the orzo doesn't stick. Serve topped with fresh chopped basil and crumbled feta. Serves 6

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Herbed Lime Cod

Bursting with the flavours of lime, garlic, fresh basil and your favourite hot sauce, this light and flaky cod will please even fussy fish eaters. 

Ingredients:

4 cod fillets

1/4 cup lime juice

1/4 cup olive oil

4 tsps minced garlic

1 tsp lime zest

1-2 tbsp hot sauce

2 tbsps fresh chopped basil

2 tsps capers

1/4 tsp black pepper

Mix the lime juice, olive oil, minced garlic, lime zest and hot sauce together. Divide in half. Place one half in a resealable bag along with the cod in a single layer. Refrigerate for 20-30 minutes maximum. To the second half add the chopped fresh basil and capers and set aside. When ready to cook remove the fish from the marinade and discard that marinade. Oil the grill and season the cod with black pepper. Heat the barbecue to 450°F and cook 3-4 minutes per side or until an internal temperature of 130-135°F is reached. Serve drizzled with the rest of the marinade, basil and capers. Serves 4

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Apple Zapple Pie

So, I've been seeing these mock "apple" pies using zucchini on the internet. I was intrigued so I started off with this pie using part zucchini, part apple. Turns out no one knew there was zucchini in the mix. Going for all zucchini next time! It has the same colour and texture as an apple and is a great way to use up that baseball bat of a zucchini you found in the garden!! 

Ingredients:

2 cups sliced zucchini

5-6 cups sliced apple

3/4 cup sugar

1/2 cup brown sugar

2 tsps cinnamon

2 tbsps instant tapioca

a few dabs of butter

pie dough for a 9" pie

Here's my go-to dough recipe:

https://www.hotandcoldrunningmom.ca/2025/07/easy-flaky-pie-crust.html 

Take the zucchini and peel it. Cut in half if large and scoop out any seeds. Then slice as you would an apple for pie. Blanch the zucchini slices in boiling water for 2 minutes then plunge into cold water and drain. Now mix the zucchini, apple, both sugars, cinnamon and tapioca together. Roll out the dough and lay in your pie plate or cast iron pan. Spoon in the filling and add a few dabs of butter. Add the top crust and make a few slits for air to escape. Bake at 350°F for 1 hour. Serves 6-8 

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Homemade Onion Gravy

This easy onion gravy is a British classic traditionally served with bangers and mash or toad in the hole. But it is equally delicious on roasts, chops, mashed potatoes or fries. 

 Ingredients:

1 large onion, sliced

2 tsps bacon drippings

1 tsp butter

1 tbsp Worcestershire sauce

1 tsp dry mustard

1 1/2 cups beef broth

1 tbsp flour

salt and pepper to taste 

Heat a skillet to medium high heat then add the bacon fat and onion. Cook about 5 minutes to brown, then reduce heat to medium and continue cooking another 5 minutes. Whisk flour into 2 tbsps of the broth, set aside. Add mustard and the remaining broth to the skillet, then whisk in the flour/2 tbsp broth roux. Simmer on medium low for 10-15 minutes. Add Worcestershire sauce, salt and pepper.

Serves 2-3

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Lebanese Coleslaw

This make-ahead no mayo coleslaw is crunchy and vibrant with a pop of fresh chopped mint that makes it stand out from other coleslaw recipes.

Ingredients:

8 oz bagged cabbage coleslaw

8 oz bagged kale slaw

1/2 tsp salt

2-3 green onions, thinly sliced

2 tsps minced garlic

1/2 cup fresh chopped parsley

1/2 cup fresh chopped mint

3 tbsps light olive oil

3 tbsps lemon juice

1/2 tsp sugar

Mix the garlic, salt, olive oil, lemon juice and sugar together then toss with the veggies, parsley and mint. Refrigerate for up to 3 days. Serves 6-8 as a side. 

 Adapted from: feastingathome.com

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Healthy Banana Pineapple Pudding

Super creamy and full of fruity flavour! It takes only 5 minutes to make and is packed with protein! 

Ingredients:

3/4 cup cottage cheese

1/4 cup vanilla Greek yogurt

1/2 banana

1/2 cup pineapple chunks

1-2 tbsps maple syrup

1/2 tsp vanilla

Crushed graham crackers, banana and pineapple to garnish

Add cottage cheese and Greek yogurt to a blender and blend until smooth. Scrape down the sides of the blender and add the banana, pineapple, maple syrup and vanilla and again blend until smooth. Pour into bowls and chill. Garnish when ready to serve. Serves 2

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