When your counter looks like this....
You cook like this....
I have been in the kitchen a lot lately using the veggies from our gardens for dinner recipes. I've been trying tons of new delicious recipes!
Oh my...this was awesome!!!! It turned out so beautiful with all the contrasting colors. One great thing about this recipe is that it can be frozen in batches! I added bacon bits to our recipe.
After our trip, I had several things in my fridge that needed using up before it went bad. One night I had two carrot side dishes to our dinner.
Everyone LOVES this recipe! The next time we have bbq, this will be our substitute for cole slaw.
A couple of our favorite side dishes:
Zucchini Tots
Squash Fritters
My eggplant are doing awesome this year! These are Ping Tung and Listada De Gandia from Baker Creek.
Baked Eggplant Meatballs
My family likes a crispier meatball. So, after I bake these I fry them with just a bit of oil to crisp them up a bit. Always a hit!
Zucchini Parmesan
Slice one of those zucchinis that you didn't see until it was the size of a small child.
Dip slices in egg. Then dip in bread crumbs mixed with shredded parmesan cheese mixture (I used a Italian blend)
Bake at 425 degrees until crispy, flip once after about 15 minutes.
Layer slices, spaghetti sauce and more cheese in a casserole dish.
Bake at 350 degrees until the cheese is melted!
