Zucchini "Apple" Crisp

Did you know that you can use zucchini the same way you can bake with apples?! You can do zucchini pie, zucchini crisps and cobblers, zucchini bread (the non-traditional way with cinnamon and chunked zucchini, not shredded), and the list goes on!

I recently made a zucchini crisp. It did taste a lot like apples, and I recommend serving it warm, but it was an older, bigger zucchini so if you use those, I recommend peeling it first. It made for an odd texture in the crisp. I think with a smaller zucchini, the peeling isn't necessary.

This is the recipe I used. I left out the nutmeg and I cut down a little on the sugar (because there is a LOT of sugar in this but it tastes SO good!)

It is fairly simple prep and pops in the oven for about 45 minutes. Definitely eat it warm. The leftovers are great too but heat them up before you eat it (30 seconds in the microwave will do the trick!).

I also found that you can make a very similar recipe in the microwave for individual portions but I just eyeball that, using a small zucchini as my start. I could eat this every day!

Italian Zucchini Beef Skillet

I was going to make something a little more complicated than normal, a layered lasagna with zucchini layers instead of noodles. But it was almost 90 here today and I did not want the oven on that long. So I did what I do best: I improvised.

First cook up a pound of ground beef. Drain and add seasoning (I did onion powder, garlic powder, salt, and Italian seasoning. You could also add onions and peppers while browning the ground beef).

Next, I added chopped tomatoes (fresh from the garden!) with the middles removed. 

Then, I added a medium zucchini, shredded. I stirred it all up (over medium high heat) and drained again for the zucchini juices.

Lastly, I added a heap of mozzarella cheese (about 1 cup- 1 1/2 cups). I stirred it in until it melted and then I served!

My kids ate it! They thought the zucchini was cheese so no issue there and they love ground beef. My husband was also pretty impressed and I liked how quick it all came together (while using things from my garden!).

I will definitely make this again. I think it's also pretty versatile. You could add taco seasoning to your beef with salsa and corn and top with shredded cheese for a Mexican version. You could zoodle your zucchini and make the tomatoes into more of a sauce.

Bean "Meat" Balls

I love meatballs. Spaghetti and sauce doesn't have enough protein for me but meatballs can be a lot of work. I try not to buy frozen, pre-made stuff so I don't make them very often.

I found these beanballs! They are totally worth making but they might be even more work than meat ones. I will definitely make them again though!

I made a few changes (nothing major) so I will list what I did here.

Ingredients:
1 can black beans, rinsed and drained
1 can chickpeas, rinsed and drained
1/2-3/4 cup oats
onion powder
Italian seasoning
1 egg
garlic powder

Blend the two cans of beans together, adding just a little water to make a paste. (I think it took just a couple tablespoons). Transfer beans to a bowl and add the other ingredients, saving the oats for last. Use as many oats as you need to make the balls form. Form balls and bake on a greased baking sheet at 450 for 20 minutes. (I followed the recipe for the temp but I think it was too high. Next time, I'll bake at 400 and maybe add a few more minutes on the end. They were a little too dry at 450).

I served them with the tomato sauce (previous post) and pasta but I used the leftover ones to make burritos (tortilla, couple beanballs, cheese, and salsa). They weren't quite enough flavored for me and the dryness made them need a sauce but I think by reducing the oven temp and either serving with pasta sauce or salsa, they're great!

My kids ate these too. My daughter loves meatballs probably more than I do and she never even suspected they weren't meat. With her, I follow a "don't ask, don't tell" policy or she would never try it. 

Homemade Pasta Sauce

My garden has been SO good to me this year! We only have 3 producing tomato plants but regardless, I still have a lot of cherry tomatoes! Nothing beats a tomato fresh from the garden. They are just superior to any other tomato I've ever had.

I've been eating most of them raw but it was time to catch up. I looked up ways to freeze them for later use but they didn't really appeal to me. So I decided to make spaghetti sauce.

1. Wash and cut the stems off your tomatoes (I think I used about 20 but you can do however many you have). Slice in half.
2. Spray a baking sheet with oil and lay your tomatoes on it, sliced side up (this helps them not stick so much).
3. Add your seasoning. I used garden fresh basil and garlic but you can use dried too.
4. Roast in the oven 20-30 minutes at 400, or until soft.
5. Remove from the oven and let cool for a bit. In a blender or food processor, blend the tomatoes with a splash of balsamic vinegar, a little salt, and other seasoning you desire.
6. You're done!

My kids, who won't even touch a tomato, actually ate this! I served it over noodles and they gobbled it up! I'm so excited I found a way for them to enjoy tomatoes too :)