1 tbsp. extra-virgin olive oil 1 large onion, chopped kosher salt 2 cloves garlic, minced 2 tsp. ground cumin 2 tsp. chili powder 3 c. Shredded chicken 1 1/3 c. red enchilada sauce, divided 4 large zucchini, halved lengthwise 1 c. Shredded Monterey Jack 1 c. shredded Cheddar Sour cream, for drizzling Fresh cilantro leaves, for garnish
Stuffed Zucchini is a great way to use up those extra large zucchini from the garden. Stuff with Italian sausage, onions, garlic, tomato, and fresh breadcrumbs, and bake!
Squash and ricotta pasta bake Added in two red peppers and roasted them with the butternut squash; added in large onion & chilli flakes with the garlic. Used 3 very generous tbsp ricotta. Added in 80g chopped kale (which worked well) The sage leaves on top were delicious - use lots. Next time: use a very large butternut squash, add in even more veg, e.g. courgettes &/or mushrooms. I served it with steamed broccoli, but salad or green beans might be better.
One spoonful of this soup and you’ll be BEGGING for the entire pot! This Velvety Zucchini Basil Soup is a wonderful surprise. All the subtle flavors, the velvety texture, vegan, gluten-free, and only 5 ingredients. It may seem like another zucchini soup,
A Lemon Rocket Pasta Salad full of freshness and green goodness. The large fusilli pasta is tossed in fresh lemon juice and just a little olive oil to create this bright, vibrant salad, perfect for a cold lunch on a hot day!