I have a special recipe today: not one that I created, but one that I instead inherited from someone very important to me. Say hello to Gram’s Chocolate Zucchini Bread.
My beloved Gram passed away on July 30. I found myself wondering, “How do you say goodbye to one of your very favorite people in the world?”
Hello, all! Happy Monday! And happy October! I am so, so, so ready to start cooking with pumpkin and squash! But today, the million-dollar question today is: do you have any late-harvest zucchini lingering in your crisper? If so, HOORAY! This recipe is for you. And if you don’t have any zucchini lying around and just want to pop out to the store and grab some, believe me, you’ll be happy you did. This Tomato, Zucchini, and Mozzarella Bake is THERE-ARE-NO-WORDS good. Except maybe “amazing” times a million. Or times infinity. Times INFINITY infinity, even.
It’s summer. You don’t want to waste a lot of time cooking, but you still want to prepare meals that are healthy and nutritious. There’s a quinoa bowl for that! This Summer Quinoa Bowl with Ground Sausage, Tomatoes, and Zucchini contains fiber-packed whole grains and veggies and the protein kick of ground sausage that will keep you and your family feeling full – and avoiding that dreaded post-meal crash.
I love risotto! But I am trying to have the grains I consume be as whole as possible, so when I got the inspiration to create this recipe, I looked online to see what others were using as an arborio rice alternative.