Bruschetta Quinoa Zucchini Boats.

These are just about the cutest zucchini boats I’ve ever seen!  Oh hi! I’m back with another stuffed squash for you today. I know that I just shared a spaghetti squash on Monday but this is totally different and just as delish. Perhaps I should make this stuffed squash week?  Both recipes are so satisfying […]

The post Bruschetta Quinoa Zucchini Boats. appeared first on How Sweet Eats.

These are just about the cutest zucchini boats I’ve ever seen! 

bruschetta quinoa zucchini boats

Oh hi! I’m back with another stuffed squash for you today. I know that I just shared a spaghetti squash on Monday but this is totally different and just as delish. Perhaps I should make this stuffed squash week? 

Both recipes are so satisfying and perfect meatless meals!

zucchini drizzled with balsamic glaze

It’s crazy that it’s the last day of September! Do you have any garden tomatoes or zucchini left? If so, this is the perfect recipe to use them up.

And if you don’t have any, this is a great recipe to use all year round because it really allows the tomatoes and zucchini to get super flavorful when they are out of season! 

tomatoes, basil, onion, garlic in a bowl

This recipe is based off a hello fresh one that my friend told me about. It sounded so good! Some sort of bruschetta stuffed zucchini that just sounded incredible to me. She described it as hearty and perfect for a weeknight meal – and also completely customizable. If you want to add meat or beans to this, you totally can.

If you want to serve it as a main dish or side dish, you can do that too. It’s so darn versatile!

quinoa bruschetta in a bowl

I used the bruschetta base from my bruschetta chicken recipe. Lots of tomatoes, a little onion and garlic, some herbs and olive oil. Once that is mixed together, you stir it into quinoa creating the most delicious bruschetta-y flavored grain.

I love this quinoa mix so much that I like to use it as a regular old side dish.

It’s that good! 

bruschetta quinoa zucchini boats before baking

Before stuffing the zucchini with the quinoa mix, I drizzle balsamic glaze all over the scooped out squash. Oh my gosh, this adds SUCH an incredible layer of flavor that is kind of hidden. It’s really takes everything up a notch. 

bruschetta quinoa zucchini boats

Once the zucchini is stuffed with the bruschetta quinoa, I like to stuff a little bit of fresh mozzarella inside for cheesy meltiness. It’s perfect.

bruschetta quinoa zucchini boats

After baking, I can’t even explain the incredible texture this zucchini boat takes on. The top layer of the quinoa becomes a bit crisp in the oven. It’s delightful and if you’re a crunch person like I am, you will looooovvvvve it.

Plus, you can also do an extra drizzle of balsamic!

bruschetta quinoa zucchini boats

I’m not sure I can even explain how much we LOVE this meal. It’s fairly simple but ridiculously flavorful at the same time and is a great way to get in extra veggies too. Basically, a huge win!

bruschetta quinoa zucchini boats

Bruschetta Quinoa Zucchini Boats

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Bruschetta Quinoa Zucchini Boats

These bruschetta quinoa zucchini boats are a flavorful meatless meal that will please everyone! Loaded with flavor and super satisfying.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 ½ cups cooked quinoa
  • 1 pint tomatoes, halved or quartered
  • 1 shallot, diced
  • 4 garlic cloves, minced
  • ¼ cup finely grated parmesan cheese, plus extra for sprinkling
  • 2 tablespoons olive oil
  • 2 tablespoons chopped herbs, like basil or parsley, plus more for sprinkling
  • kosher salt and pepper
  • 4 medium zucchini, sliced in half lengthwise
  • balsamic glaze, for drizzling
  • 4 ounces fresh mozzarella cheese, chopped

Instructions

  • Preheat the oven to 400 degrees F.
  • In a bowl, stir together the cooked quinoa, tomatoes, shallot, garlic, parmesan, olive oil, herbs and a big pinch of salt and pepper. Stir until combined. Taste and season more if needed. You really want to season each layer of this (the zucchini and the quinoa!).
  • Slice each zucchini in half lengthwise. Place them on a baking sheet. Scoop out the center using a spoon to create a well. You can discard this zucchini or stir it into the quinoa if you don’t want to waste it.
  • Sprinkle each zucchini boat with salt, pepper and garlic powder. Drizzle each with balsamic glaze. Scoop the quinoa mixture into the center of the zucchini and repeat with each one. Top each boat with a few cubes of fresh mozzarella.
  • Bake for 20 to 25 minutes, or until the cheese is melty and bubbly. Remove and sprinkle with extra parmesan cheese and herbs. Drizzle with more balsamic glaze if you’d like. Serve immediately.

bruschetta quinoa zucchini boats

Okay now maybe time for a cookie!

The post Bruschetta Quinoa Zucchini Boats. appeared first on How Sweet Eats.

Roasted Vegetable Baked Penne

This was actually supposed to be a baked ziti, but it turns out ziti is just about impossible to find in grocery stores right now, so I went with a Roasted Vegetable Baked Penne instead. Sometimes you just have to roll with it! This recipe is a very vegetable-forward version of my Classic Baked Ziti, chock […]

The post Roasted Vegetable Baked Penne appeared first on Budget Bytes.

This was actually supposed to be a baked ziti, but it turns out ziti is just about impossible to find in grocery stores right now, so I went with a Roasted Vegetable Baked Penne instead. Sometimes you just have to roll with it! This recipe is a very vegetable-forward version of my Classic Baked Ziti, chock full of colorful vegetables, a quick homemade red sauce, and layers of ooey-gooey cheese. This recipes makes a LOT of pasta but the leftovers are awesome and freezable! 

Overhead view of a casserole dish full of roasted vegetable baked penne

Take a Short Cut

This roasted vegetable baked penne is kind of a labor of love because there are so many moving parts, BUT you can take a short cut by using some jarred pasta sauce instead of making your own. Use about one and a half 24oz. jars of store-bought pasta sauce in place of the homemade sauce listed below.

How to Store Leftovers

As I mentioned in the intro, this makes a LOT of pasta. But the leftovers are super yummy, and it makes a really great item to stash in your freezer for grab-n-go lunches or quick dinners on busy nights. After baking, divide the pasta into single serving containers and transfer to the refrigerator. Once fully cooled, you can transfer some (or all) of the containers to the freezer for longer storage. I usually leave as many as I can eat in one week in the fridge and freeze the left. The leftovers can be reheated quickly in the microwave.

What Vegetables Can You Use?

I used a classic mix of zucchini, yellow squash, red onion, and bell pepper so I could have a really colorful mix. If you want to substitute any of these vegetables, here are some other good options:

  • Mushrooms
  • Eggplant
  • Broccoli
  • Cauliflower
  • Carrots

In general you want to opt for softer vegetables for this dish, as opposed to harder root vegetables, but if you do want to include vegetables that are more firm, make sure to cut them into much smaller pieces to help them soften more quickly while they roast.

Close up front view of roasted vegetable baked penne being scooped out of the casserole dish

 
Overhead view of roasted vegetable baked penne being scooped out of the casserole dish

Roasted Vegetable Baked Penne

Layers of pasta, flavorful roasted vegetables, a simple homemade red sauce, and melty cheese make this roasted vegetable baked penne to die for!
Total Cost $11.34 recipe / $1.42 serving
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 494.86kcal
Author Beth - Budget Bytes

Ingredients

Roasted Vegetables

  • 1 red onion $0.44
  • 1 zucchini $0.79
  • 1 yellow squash $1.11
  • 1 bell pepper $1.69
  • 2 Tbsp olive oil $0.26
  • tsp salt $0.02
  • tsp pepper $0.02

Simple Red Sauce

  • 1 yellow onion $0.32
  • 2 Tbsp butter $0.26
  • 1 28oz. can crushed tomatoes $0.79
  • 3 Tbsp tomato paste $0.12
  • 1 Tbsp Italian seasoning* $0.30
  • ¼ tsp salt $0.02
  • ½ cup water $0.02

Pasta & Cheese

  • 1 lb. penne $1.00
  • 15 oz. ricotta $2.19
  • 2 cups shredded Italian cheese blend**, divided $1.86
  • 1/4 tsp pepper $0.02
  • 1/4 tsp salt $0.02
  • 2 Tbsp chopped fresh parsley (optional garnish) $0.11

Instructions

  • Preheat the oven to 400ºF. Dice the red onion, zucchini, yellow squash, and bell pepper into 1-inch pieces. Spread the diced vegetables out over a large baking sheet. Drizzle with oil and a pinch of salt and pepper. Toss until all the vegetables are coated in oil.
  • Roast the vegetables in the preheated oven, stirring once half way through, for about 45 minutes or until the vegetables are soft and the edges are brown and caramelized.
  • While the vegetables are roasting, begin the red sauce. Finely dice the yellow onion and add it to a sauce pot with the butter. Sauté for a few minutes, or until the onion is soft. Add the crushed tomatoes, tomato paste, Italian seasoning, salt, and water.
  • Stir the sauce to combine. Allow the sauce to come up to a simmer, then turn the heat down to low and let the sauce simmer, stirring occasionally, until the vegetables are finished roasting (about 30 minutes).
  • In a medium bowl, stir together the ricotta cheese, 1 cup of the shredded Italian cheese blend, and ¼ tsp each of salt and pepper.
  • Bring a large pot of water to a boil for the penne. Once boiling, add the penne and continue to boil until the pasta is tender. Drain the penne in a colander, then return it to the pot with the heat turned off.
  • Stir one cup of the red sauce into the drained pasta to coat the pasta in flavor. Add the roasted vegetables to the remaining red sauce and stir to combine.
  • To layer the casserole, place half of the sauce coated penne in the bottom of a 9x13" or 3 quart casserole dish. Add half of the cheese mixture on top in dollops, followed by half of the roasted vegetable and red sauce mixture. The ingredients do not need to create a solid layer or completely cover the previous layer. Repeat with a second layer of pasta, cheese, and vegetable red sauce. Finally, top the casserole with the second cup of shredded Italian cheese blend.
  • Cover the casserole with foil, making sure it doesn't touch the cheese on top. Place the casserole in the oven (still turned on to 400ºF) and bake for 35 minutes. After 35 minutes, remove the foil and switch the oven from bake to broil. Broil the top of the casserole to brown the cheese for 3-5 minutes (watch closely as broilers can vary quite a bit from oven to oven). Top with chopped parsley if desired and serve!

Notes

*If you do not have Italian seasoning, you can replace this with equal parts dried basil, dried oregano, dried morjoram, and thyme.
*If you do not have shredded Italian cheese blend, use equal amounts shredded mozzarella, Parmesan, and provolone. 

Nutrition

Serving: 1serving | Calories: 494.86kcal | Carbohydrates: 60.24g | Protein: 20.76g | Fat: 19.79g | Sodium: 681.56mg | Fiber: 5.35g

How to Make Roasted Vegetable Baked Penne

Whole vegetables on a cutting board

For the roasted vegetables I used one red onion, one zucchini, one yellow squash, and one red bell pepper. You can choose just about any vegetable you’d like (see notes above the recipe for suggestions).

Diced vegetables on a baking sheet

Preheat the oven to 400ºF. Dice the vegetables into 1-inch pieces. Place the diced vegetables on a large baking sheet, drizzle with 2 Tbsp olive oil, and a pinch of salt and pepper. Toss the vegetables until they are coated in oil.

Roasted vegetables on the baking sheet

Transfer the baking sheet to the oven and roast, stirring once halfway through, for about 45 minutes or until the vegetables are soft and caramelized on the edges.

Diced onion and butter in a sauce pot

While the vegetables are roasting, begin the rest of the casserole. Start with the homemade red sauce. Dice one yellow onion and add it to a sauce pot with 2 Tbsp butter. Sauté over medium heat until the onions are soft.

Red sauce ingredients in the pot

Once the onions are soft, add one 28oz. can crushed tomatoes, 3 Tbsp tomato paste, 1 Tbsp Italian seasoning, 1/4 tsp salt, and ½ cup water. Stir to combine. Allow the sauce to come up to the simmer, then turn the heat down to low and let it continue to simmer, stirring occasionally, until the vegetables are done roasting (about 30 minutes). 

Cheese mixture ingredients in a bowl

While the vegetables are roasting and the red sauce is simmering away, prepare the cheese. Stir together 15oz. ricotta, 1 cup shredded Italian cheese blend, ¼ tsp pepper, and ¼ tsp salt.

Stirring red sauce into cooked pasta.

Bring a large pot of water to a boil for the pasta. Once boiling, add 1 lb. penne and continue to boil until the penne is tender. Drain the pasta in a colander, then return it to the pot with the heat turned off. Add 1 cup of the red sauce and stir to coat.

Roasted vegetables added to the pot of red sauce.

Stir the roasted vegetables into the rest of the red sauce.

Layer one of baked penne in the casserole dish

Now that the sauce, cheese, and pasta are done, it’s time to start layering! Add half of the sauce coated pasta to the bottom of a 9×13″ (3 quart) casserole dish. Next, add half of the cheese mixture in dollops, followed by half of the vegetable red sauce. Each layer will not fully cover the previous layer. You don’t need to spend time trying to spread it out. It will all melt together as it bakes.

Second layers of baked penne in the casserole dish

Repeat with a second layer of pasta, cheese, and vegetable red sauce. Finally, add the second cup of shredded Italian cheese blend on top.

Baked Penne casserole with foil covering half the dish

Cover the casserole dish with foil, taking care not to let it touch the cheese. Bake the casserole for 35 minutes.

Finished roasted vegetable baked penne in the casserole dish

After 35 minutes, remove the foil and change the oven from bake to broil. Let it broil for a few minutes, or until the cheese is golden brown on top. Top with a couple tablespoons of chopped fresh parsley for garnish, if desired.

Overhead view of roasted vegetable baked penne being scooped out of the casserole dish

Enjoy!

The post Roasted Vegetable Baked Penne appeared first on Budget Bytes.

Vegetable Lasagna

Vegetable lasagna with layers of noodles, marinara sauce, roasted vegetables, and lots of cheese. You are going to love this classic vegetarian lasagna recipe! Vegetarian lasagna has always been one of my favorite meals. Big, thick pasta noodles, robus…

Vegetable lasagna with layers of noodles, marinara sauce, roasted vegetables, and lots of cheese. You are going to love this classic vegetarian lasagna recipe! Vegetarian lasagna has always been one of my favorite meals. Big, thick pasta noodles, robust marinara sauce, a variety of vegetables, and lots of cheese. What’s not to love? Serve with…

The post Vegetable Lasagna appeared first on Two Peas & Their Pod.

Incredible Jalapeno Pizza

This incredible jalapeno pizza is the best way to enjoy this mighty pepper on a cheesy pie! It’s full of savory, spicy flavor. Every time we make a new pizza recipe…it’s our new favorite. Apologies if we sound like a broken record around here. But you absolutely must try this Jalapeño Pizza! This is destined to be a hit if you love the bright zingy flavor of this mighty pepper. Instead of a tomato sauce or even a white sauce, this pizza has a base of tangy salsa verde! Pair the heat of the jalapeno with savory zucchini, bright sweet corn, and gooey cheese, and it’s a uniquely delicious pie that you’ll fall head over heels for. Let’s make one! How to make a jalapeno pizza You could call this jalapeno pizza a green pizza…because it’s topped with bright green salsa verde! Forget the typical tomato-based pizza sauce here, or even a white sauce. The bright flavor of the salsa is the perfect pairing for the spicy jalapeno. Here are the basic steps to make it (or go right to the recipe): Make the pizza dough. See below. Or, you can also do a “cheater” pizza by using this as a […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This incredible jalapeno pizza is the best way to enjoy this mighty pepper on a cheesy pie! It’s full of savory, spicy flavor.

Jalapeno pizza

Every time we make a new pizza recipe…it’s our new favorite. Apologies if we sound like a broken record around here. But you absolutely must try this Jalapeño Pizza! This is destined to be a hit if you love the bright zingy flavor of this mighty pepper. Instead of a tomato sauce or even a white sauce, this pizza has a base of tangy salsa verde! Pair the heat of the jalapeno with savory zucchini, bright sweet corn, and gooey cheese, and it’s a uniquely delicious pie that you’ll fall head over heels for. Let’s make one!

How to make a jalapeno pizza

You could call this jalapeno pizza a green pizza…because it’s topped with bright green salsa verde! Forget the typical tomato-based pizza sauce here, or even a white sauce. The bright flavor of the salsa is the perfect pairing for the spicy jalapeno. Here are the basic steps to make it (or go right to the recipe):

  • Make the pizza dough. See below. Or, you can also do a “cheater” pizza by using this as a topping for Naan Pizza or Flatbread Pizza!
  • Saute the zucchini. All you need is 1/2 cup sliced zucchini. Saute it up in a small skillet: it takes just 5 minutes because of the small quantity.
  • Slice the jalapeno pepper. Make sure to protect your hands from the spicy juices! Wash your hands thoroughly after cutting.
  • Slice the corn off of the cob. Here’s our secret method for how to cut corn without spraying it all over your kitchen.
  • Top that pie and bake! Load everything on with mozzarella and feta cheese and bake for 5 minutes until the cheese is golden.
Jalapeno pizza

Pizza dough options!

Easily the hardest part of a homemade pizza is the pizza dough. But then again, easily the best part of a homemade pizza is homemade pizza dough! We highly recommend making our master recipe, below. But, there’s not always time for pizza dough. Below are a few shortcuts too!

  • Pizza dough: master recipe! This Best Pizza Dough has the absolute perfect flavor and texture. Stretching the dough takes a bit of practice, but it’s not hard. Head to How to Stretch Pizza Dough.
  • Thin crust. Try this Thin Crust Pizza Doug! It’s easy to roll out into a thinner, crispier crust.
  • Pan pizza. Another option: make this as a pan pizza in a cast iron skillet! It takes a little longer, but it’s an easier method.
  • Naan or flatbread pizza.  Here’s the quickest and easiest option! Try our Naan Pizza or Flatbread Pizza using purchased flatbread.

Use a pizza stone if you can!

This jalapeno pizza tastes amazing when you bake it on a pizza stone. It’s especially helpful for our basic and thin crust options, above. Here’s why:

  • Pizza stone: A pizza stone is what makes Italian pizza crust crispy on the outside and soft on the inside. Here’s the best pizza stone we’ve found, plus care tips.
  • Pizza peel: Use a pizza peel to transfer the pizza onto the hot pizza stone in the oven. We recommend this Standard pizza peel or this Conveyor pizza peel.
Jalapeño peppers

More topping ideas for jalapeno pizza

Of course, you can use lots of different vegetables on your jalapeno pizza! Here are a few ideas of other flavors that would pair well:

  • White sauce: Try the ricotta cheese sauce from this white pizza instead of salsa verde.
  • Hot sauce: Want to blow your face off? Drizzle with Cholula.
  • Bacon and cream cheese: Turn it into a jalapeno popper pizza by spreading the crust with cream cheese and topping with bacon.
  • Bell peppers: Add more peppers, like the sauteed bell peppers from this healthy pizza.
  • Mushrooms: Try the mushroom sausage from this pan pizza.
  • Refried beans: Put jalapeno on a taco pizza instead.

How hot is a jalapeno pepper?

The jalapeno pepper is a medium spicy pepper. We’re assuming if you’re making this jalapeno pizza, you can handle the heat! The heat rating is 2,500 to 8,000 Scoville heat units (SHU). Here’s where it stacks up against other types of peppers:

  • Green pepper: No spice
  • Anaheim pepper: Very mild
  • Poblano peppers: Mild
  • Jalapeno peppers: Medium hot
  • Serrano peppers: Hot
  • Cayenne: Very hot
  • Habanero: Extremely hot
  • Ghost pepper: Outrageously hot
Jalapeno pizza

More jalapeno recipes

Love jalapeno peppers? Us too. There’s something about the flavor that’s not just spicy: it’s fresh and bright, too! Here are some of our favorite jalapeno recipes to try:

  • Pickled Jalapeños Add big flavor to your meals with these easy homemade pickled jalapeños! With only 10 minutes hands on time, they add a tangy kick to tacos and chili.
  • Jalapeño Margarita Heat up your cocktail repertoire with this spicy margarita! Crisp and tart, it’s got just the right kick.
  • The BEST Salsa This fresh salsa features ripe and juicy tomatoes, cilantro, jalapeño, and lots of lime.
  • Simple Guacamole The best simple guacamole with the perfect flavor! You’ll hear a chorus of “Wow’s” every time you serve it.

This jalapeno pizza recipe is…

Vegetarian.

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Jalapeno pizza

Incredible Jalapeno Pizza


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 5 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices
  • Diet: Vegetarian

Description

This incredible jalapeno pizza is the best way to enjoy this mighty pepper on a cheesy pie! It’s full of savory, spicy flavor.


Ingredients

  • 1 ball Best Pizza Dough (or Thin Crust Dough)
  • Olive oil
  • 1/2 cup sliced zucchini (about 1/3 small zucchini)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon dried oregano
  • 1 jalapeño pepper
  • 1/2 corn cob or 1/3 cup corn kernels
  • 1 handful sliced red onion
  • 1/2 cup salsa verde
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup feta cheese or queso fresco crumbles
  • 1 handful fresh cilantro

Instructions

  1. Make the pizza dough: Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Saute the zucchini: Drizzle a bit of olive oil into a small skillet. Add the sliced zucchini, kosher salt, and dried oregano and saute until tender, stirring often, about 5 minutes.
  4. Prepare the other toppings: Thinly slice the jalapeño pepper. Cut the corn off of the cob. Mince the red onion.
  5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  6. Spread the salsa verde onto the dough in a thin layer with the back of a spoon. Top with the mozzarella cheese, zucchini, jalapeno, and red onion. Sprinkle with the feta cheese.
  7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Jalapeno Pizza

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Freezer-Friendly Vegetarian Chili

After what I posted last week about not being ready for fall recipes yet, you probably think I’m a big hypocrite for posting this Freezer-Friendly Vegetarian Chili today. But let me explain! This is not a fall recipe, you see.

Veggie-Loaded Chili Recipe
After what I posted last week about not being ready for fall recipes yet, you probably think I’m a big hypocrite for posting this Freezer-Friendly Vegetarian Chili today. But let me explain! This is not a fall recipe, you see.

Butter Parmesan Gnocchi with Squash, Corn & Tomatoes

Butter Parmesan Gnocchi with Squash, Corn, & Tomatoes is a great quick and easy weeknight meal and is especially delicious during the summertime when produce is at it’s peak! I can’t get enough of this Butter Parmesan Gnocchi with Squas…

Butter Parmesan Gnocchi with Squash, Corn, & Tomatoes is a great quick and easy weeknight meal and is especially delicious during the summertime when produce is at it’s peak! I can’t get enough of this Butter Parmesan Gnocchi with Squash, Corn, and Tomatoes dish. It is comforting and delicious, but also filled with lots of…

The post Butter Parmesan Gnocchi with Squash, Corn & Tomatoes appeared first on Two Peas & Their Pod.

Creamy Vegan White Pasta with Summer Vegetables

Inspired by summer produce and a love for pasta, we dreamt up this dish with sautéed yellow squash, red onion, roasted cherry tomatoes, and a light vegan white sauce.
The result is an incredibly hearty yet light pasta with an abundance of vegetables a…

Creamy Vegan White Pasta with Summer Vegetables

Inspired by summer produce and a love for pasta, we dreamt up this dish with sautéed yellow squash, red onion, roasted cherry tomatoes, and a light vegan white sauce.

The result is an incredibly hearty yet light pasta with an abundance of vegetables and greens. The perfect plant-based side or entrée for summer and beyond. Just 10 ingredients required. Let’s do this!

For the veggies, we sautéed squash with onion, then added salt, pepper, Italian herbs, and red pepper flake for more seasoning and a little heat.

Creamy Vegan White Pasta with Summer Vegetables from Minimalist Baker →

Zucchini Lasagna Bolognese with Spicy Basil Breadcrumbs.

Okay this zucchini lasagna bolognese may be my favorite dish of the entire summer. And that sure is saying something. Right?! I can’t even TELL you how obsessed we are with this meal. It was one of those that I couldn’t get out of my head. Honestly, I was inspired a few weeks ago by […]

The post Zucchini Lasagna Bolognese with Spicy Basil Breadcrumbs. appeared first on How Sweet Eats.

Okay this zucchini lasagna bolognese may be my favorite dish of the entire summer.

zucchini lasagna bolognese

And that sure is saying something. Right?!

I can’t even TELL you how obsessed we are with this meal. It was one of those that I couldn’t get out of my head. Honestly, I was inspired a few weeks ago by our August book club pick – the School of Essential Ingredients – where she talks about a bolognese. And if you have my book The Pretty Dish, you know it holds our all-time favorite bolognese recipe.

zucchini sweating

So THEN, combined with my obsession with zucchini? I could not be stopped. I basically made it for breakfast one day.

It.was.incredible.

making turkey bolognese

I don’t always love replacing noodles with zucchini. And I’m not saying this should replace your favorite lasagna. I’m saying… make this in addition to it. Let this be your summer lasagna. It is so fantastic and I need you to experience it! 

It’s cheesy. Bubbly. Saucy. Comforting. Absolutely delicious. It is all the things!

turkey bolognese

Let me tell you about the zucchini lasagna bolognese layers:

We have zucchini, obviously. 

We have a turkey bolognese, which is a little riff on my favorite one in second cookbook, and it uses a jarred sauce, but it is still loaded with flavor. It’s very semi-homemade, if you will. 

Then, there’s the cheesy ricotta layer. 

Lots of grated cheese.

And then!

In addition to our slightly high-maintenance lasagna, we’re adding in an extra step. I promise it’s worth it. While the lasagna is in the oven, making some spicy basil breadcrumbs.

Yes, spicy basil breadcrumbs!!

layering the zucchini lasagna bolognese

Making these separate allows them to add extra crunch to the top of the dish. They don’t melt into the cheese layer. Instead, they blanket the top, adding excellent crispy crunch. And flavor, of course.

Doesn’t that all sound insane!?

zucchini layers in lasagna

So here’s the kicker.

The dish is not difficult to make. But it does require a few steps and there are two important things you MUST do if you want this to work.

First, you must must must sweat out the zucchini before making this. So slice your zucchini, sprinkle it with salt, and then let it go for at least 30 minutes. Make the bolognese, make the ricotta, do laundry, whatever. Just let it sit and sweat out the water so your dish isn’t liquidy!

zucchini lasagna bolognese

Next, you also must let it sit for at least 30 minutes (or more) before slicing into it. Just like a regular lasagna. You have to let this settle once it finishes baking. Then (as you can see in the pictures below!), it will slice nicely and not be a watery mess. 

zucchini lasagna bolognese

Those two things are KEY to perfect zucchini lasagna. Unfortunately, they do add some time to this dish. It’s mostly passive time, so don’t freak out when you see how long this takes! I promise you it’s worth it. 

zucchini lasagna bolognese

I already have an incredible lasagna bolognese recipe here on the blog, but I’m telling you… this one… it’s is SPECIAL.

Plus, vegetables!

zucchini lasagna bolognese

Hello dinner tonight!

sliced zucchini lasagna bolognese

Zucchini Lasagna Bolognese

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Zucchini Lasagna Bolognese

This zucchini lasagna bolognese is summer dinner perfect. It's loaded with flavor and topped with spicy basil breadcrumbs. Delish!
Course Main Course
Cuisine American
Prep Time 50 minutes
Cook Time 40 minutes
Resting time 30 minutes
Total Time 2 hours
Servings 8 people
Author How Sweet Eats

Ingredients

  • 4 to 5 medium-sized zucchini squash
  • kosher salt
  • freshly cracked pepper
  • 1 tablespoon olive oil
  • 1 small sweet onion, diced
  • 12 ounces cremini mushrooms, chopped
  • 4 garlic cloves, minced
  • 1 pound ground turkey
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 24 ounce jar marinara sauce
  • ¼ cup half and half
  • ¼ cup finely grated parmesan cheese
  • 16 ounces ricotta cheese
  • 1 large egg
  • cup finely grated parmesan cheese
  • ½ teaspoon dried basil
  • 16 ounces freshly grated mozzarella or provolone cheese
  • 8 ounces fresh mozzarella, sliced
  • parmesan cheese, for sprinkling
  • fresh basil, for topping

spicy basil breadcrumbs

  • 1 tablespoon butter
  • ½ cup seasoned panko breadcrumbs
  • ½ teaspoon dried basil
  • ¼ teaspoon crushed red pepper flakes

Instructions

  • Cut the zucchini into thin slices, about ⅛ inch. I find this works best with a knife, as I actually like the slices about ⅛ inch thick. If you’d like thinner slices, use a mandolin or vegetable peeler. You are going to need 4 layers of slices, and with the 9x13 inch dish, I usually need approximately 7 slices across for each layer. So in totally, roughly 28 to 32 slices.
  • Place the zucchini in a single layer on paper towels or kitchen towels. Sprinkle it all over with salt. Let it sit for at least 30 minutes, but even up to 60 minutes. This will remove the water so the lasagna isn’t watery. While the zucchini sweats, make the bolognese.
  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large skillet or pot over medium-low heat. Stir in the onions, mushrooms and garlic with a pinch big of salt and pepper. Cook until softened, stirring often, about 5 to 6 minutes. Add in the ground turkey. Cook until browned, stirring and breaking apart the meat, about 5 to 6 minutes. Once browned, stir in the tomato paste, basil, oregano and pepper flakes.
  • Add in the marinara sauce. Stir in the half and half and the parmesan cheese. Taste and add more salt and pepper if you think it needs it! This will differ depending on the brand of sauce you use. Let this sit over low heat, stirring occasionally, while you make the ricotta mixture.
  • In a bowl, stir together the ricotta cheese, egg, parmesan and basil until combined.
  • Now it’s time to make the lasagna! Press towels over the zucchini very well to remove all the liquid. Place a few spoonfuls of the bolognese sauce in the bottom of a 9x13 inch baking dish. Layer one row of zucchini slices in a single layer.
  • Spoon some of the bolognese all over the zucchini slices. Take a third of the ricotta mixture and dollop it all over the meat, using your spoon to spread it out if you’d like. Sprinkle on a few handfuls of the grated mozzarella cheese. Add another layer of the zucchini slices.
  • Repeat what you just did. Add the bolognese sauce, a third of the ricotta mixture, then a sprinkle of cheese. Add another layer of zucchini slices. Add more bolognese sauce, the remaining ricotta mixture, and a sprinkle of cheese. Top with the final layer of zucchini slices.
  • For the final layer, add the bolognese sauce. Top with the fresh mozzarella slices. Add any remaining grated cheese. Bake the lasagna for 35 to 40 minutes.
  • Once finished, let it set up for another 30 to 45 minutes. I know this is difficult, but just like with regular lasagna, it will cut so much nicer if it sits and settles. This will NOT slice into perfect layered slices, but if you let it sit before slicing, it will slice nicely and shouldn’t be a watery mess!
  • Before slicing, top with the basil breadcrumbs, extra parmesan and fresh basil. Devour!!

spicy basil breadcrumbs

  • While the lasagna is baking, make the breadcrumbs. Heat the butter in a skillet over medium heat. Once melted, stir in the breadcrumbs, basil and pepper flakes. Cook for 1 to 2 minutes, tossing, until browned and crispy. Sprinkle on the lasagna when it comes out of the oven.

Notes

If you have extra bolognese, store it in the fridge and serve with pasta.
If you want to make this in a 9x9 inch dish, you can halve everything and it will work!

zucchini lasagna bolognese

I mean, the CHEESE!

The post Zucchini Lasagna Bolognese with Spicy Basil Breadcrumbs. appeared first on How Sweet Eats.

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