I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
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The Best Way to Make Baked Zucchini (in 10 Minutes!)
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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I saw a table at the market the other day groaning under the weight of a mountain of summer squash. Squash that looked like it wanted to fall into my basket. I felt sorry for it grabbed a few and went home. I ended up using some in a favorite recipe for no-fries baked zucchini. It’s pictured here served on a simple plate of spaghetti. The baked zucchini? It’s a one-pot kind of dish. Chunks of zucchini are browned in a pan but what makes it special are the roasted golden-brown wisps of garlic combined with lots of fresh dill. Sprinkle some almonds on top for crunch and you’re done. It takes five minutes to prep if that and you can use it as a side dish or as part of something else…
