This is a great casserole to make ahead of time. My family ate it for dinner and then the leftovers for lunch the next day. You can use a store-bought salsa verde or make your own with tomatillos or green tomatoes. You can also substitute other vegetables you may have on hand like spinach, broccoli, yellow squash, butternut squash, etc… Adjust your seasonings as you like. You could use chili powder as well if you like or add in more hot pepper if you like it spicy. Experiment. Double the recipe to make a huge casserole to last you for a few days.
Vegetable Enchilada Casserole with Salsa Verde
8 01 2018Comments : Leave a Comment »
Tags: cheese, corn, red pepper, tortillas, zucchini
Categories : Casserole, Main Dish, Mexican, Uncategorized
Zucchini Nut Muffins
13 10 2016These are some of the lightest, moistest muffins I have ever had. They are delicious, nutritious and not too sweet. Enjoy.
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Tags: buttermilk, walnuts, zucchini
Categories : bread, breakfast, Uncategorized
Raw Pecan Sandies
16 07 2014Comments : Leave a Comment »
Tags: almonds, pecans, zucchini
Categories : desserts, Raw, snacks
Grilled Vegetable and Mozzarella Salad with a Spicy Chipotle Dressing
14 03 2014This was a lovely light summer meal. Even my teenage boys ate all the grilled squash which is a coup for me. You can adjust the spiciness of the dressing to your taste. I think the little roasted potatoes were the favorite. I used Peruvian purple potatoes but any baby potatoes will do.
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Tags: mozzarella, Potatoes, red pepper, zucchini
Categories : Main Dish, Potatoes, salad, Southwestern/Mexican
Ratatouille Stuffed Portobello Mushrooms with Goat Cheese
3 08 20111 onion, chopped
5 garlic, minced
2 tablespoons olive oil (preferably extra-virgin)
1 1-pound eggplant, trimmed, peeled, cut into 1/2-inch pieces
2 small zucchini, cut into 1/2 inch dice
1 red bell pepper, cut into 1/2 inch dice
2 tablespoons tomato paste
1 tbsp red wine vinegar
2 teaspoon chopped fresh thyme
Pinch of cayenne pepper
four 4-to-5 inch-diameter portobello mushrooms, stems removed
1/4 cup chopped Italian parsley
1 10-ounce package ready-to-use spinach leaves
1 8oz log of soft goat cheese or goat cheese crumble Read the rest of this entry »
Comments : 1 Comment »
Tags: eggplant, mushrooms, spinach, zucchini
Categories : Main Dish, Vegetable side dish
Quinoa and Roasted Vegetable Salad
27 01 2011Comments : Leave a Comment »
Tags: eggplant, garlic, quinoa, zucchini
Categories : Vegetable side dish
Zucchini Feta Bulgur Casserole
24 09 2010Comments : 1 Comment »
Tags: bulgur, cheese, tomatoes, zucchini
Categories : Main Dish
Summer Vegetable Stew on Corn Potato Cakes
15 08 2010Comments : Leave a Comment »
Tags: corn, garlic, Potatoes, zucchini
Categories : Main Dish, Potatoes
Zucchini Bran Muffins
21 07 2010Comments : Leave a Comment »
Tags: currants, walnuts, zucchini
Categories : bread, breakfast
Zucchini and Rice Gratin Provencal Style
7 04 2010Comments : Leave a Comment »
Tags: tomatoes, zucchini
Categories : Main Dish, Rice, Vegetable side dish