Fantastic Meals From Your Summer Harvest
Summer is here and your garden is probably full of veggies! Revamp some of your favorite dishes by adding fresh veggies from the garden. They’ll still taste good (probably better!) and you’ll feel better knowing you’re eating healthy!
Spaghetti squash lasagna
Lasagna is always a family favorite, but it's loaded with carbs and time consuming to make. Try this version, made with spaghetti squash. Not only is it much healthier, but it'll come together in a fraction of the time!
- 1 jar marinara sauce
- 4 cups cooked spaghetti squash
- 1 cup cottage cheese
- 4 tablespoons grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Cover the bottom of a 9 x 13-inch baking dish with a thin layer of marinara sauce.
- Spread the spaghetti squash over the marinara sauce
- Spoon the cottage cheese over the squash.
- Sprinkle half of the Parmesan and mozzarella cheeses over the cottage cheese.
- Pour the rest of the sauce over the cheese.
- Top with the remaining Parmesan cheese and mozzarella cheese.
- Cover with foil and bake at 350 degrees until the cheese is bubbly.
- Let sit for 5-10 minutes before serving.
Potato chips are one of America's favorite snack foods, but they're horrible for your waistline — and your heart. Get your chip fix in a healthy way with these zucchini chips. The seasoning combinations are almost endless, but they turn out better with savory tastes than sweet ones. Think chili pepper, paprika, cumin or garlic if you want to add more flavor.
- 1 large zucchini (unpeeled)
- Cooking spray
- Seasoning salt
- Cut the zucchini into thin slices, about the thickness of a quarter. If you have a mandolin, this is the time to use it. If you don't, use a sharp knife and take your time.
- Line a baking sheet with foil and spray foil with cooking spray.
- Spread the zucchini slices out on the lined baking sheet and spray zucchini with cooking spray.
- Sprinkle the zucchini slices with seasoning salt or your choice of seasonings. How much you use depends on your tastes.
- Bake zucchini in a 350 degree oven for 35-40 minutes, then flip the chips, sprinkle them with seasoning again and bake another 40 minutes or until browned.
- Remove zucchini chips from the oven and let cool for 5-10 minutes.
- Serve immediately.
Stuffed summer squash
We're all familiar with stuffed peppers, but stuffed squash is a must-try in the summer. This recipe works well with yellow squash and zucchini, and the ground beef can be replaced with sausage for more flavor, or ground turkey for a healthier choice.
- 4 yellow squash or zucchini
- Salt and pepper
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 yellow onion, chopped
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1/2 pound ground beef
- 10 ounces frozen corn, thawed (or corn from one ear)
- 1/2 cup Monterey jack cheese, shredded, divided
- 2 scallions, diced
- Cut the squash in half, lengthwise.
- Scoop the flesh out of each piece of squash, setting the squash aside.
- Cut a sliver from the round side of each half so they sit flat.
- Sprinkle salt and pepper on each squash shell and place in a 9 x 13-inch baking dish, flesh side up. Set aside.
- Heat oil in a large skillet. Chop squash flesh and add to skillet, along with pepper and onion. Cook until soft, about four minutes.
- Add tomato paste and chili powder and cook 2-3 minutes.
- Add the ground beef to the squash and pepper mixture, turning frequently. Cook until beef is browned.
- Stir in corn, then remove from heat.
- Add 1/4 cup of the cheese, salt and pepper. Stir.
- Spoon mixture into squash halves, then sprinkle each half with the remaining cheese.
- Cover with foil and bake at 400 degrees for 30 minutes, or until the shells are tender. Uncover and bake 10 more minutes, or until cheese starts to brown.
- Sprinkle with scallions.
No room for your own garden? Shop farmer's markets and roadside stands for the best prices and freshest produce.
More vegetable recipes
Squash blossom recipes
Pickled vegetable basics
Summer vegetable stir-fry