Remember last week’s delicious roasted tomato sauce? Today, I’m going to show you how easy it is to turn it into tomato soup.
Sometimes you need an easy win.
Something that’s easy to make, uses up a lot of the extra zucchini you have laying around, and isn’t yet another variation of zucchini chocolate cake or zucchini poppyseed cake. One can only have so many desserts!
Fried garlic parmesan zucchini and kale is a simple side dish that checks all the boxes.
(One small disclaimer. . .I’ve used summer squash in these pictures for colour and contrast, but I promise that whether you use summer squash or zucchini, it will taste awesome!)
For the longest time I’ve had an irrational fear of processing pumpkins. It just seemed overwhelming. How would I cut them? Why did the guts have to be so gross to deal with?
Then as pumpkin puree climbed to $4 a can, I decided enough was enough.
Sometimes you need an easy dish that can serve as breakfast, lunch, or dinner and uses up your garden produce. This is your new go-to recipe.
You will need:
This is a very flexible recipe, so feel free to add or subtract whatever vegetables you like. You can also sub in sour cream or ricotta cheese for the yogurt. If using ricotta, you may want to use a cup instead and use less cheddar. You can also use whatever type of hard cheese you have on hand.
Start by grating or chopping your zucchini. Dice your tomatoes, onion, & turkey bacon. Put all in a frying pan and saute for 5-10 minutes, or until vegetables are cooked through.
In a large mixing bowl, mix flour & margarine until it is pea sized. Add 1/4 to 1/3 cup water and mix until your have a nice dough. Press dough into a large, shallow casserole dish or pie plate.
In a large mixing bowl, whisk eggs, yogurt, and salt & pepper. Grate cheese and add to mixture. Add to vegetables & meat and pour into pie crust.
Cook at 350 for 50-60 minutes or until golden brown. Serve and enjoy! I love the leftovers cold for breakfast.
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