vegetables Archives | The Good Hearted Woman

Spaghetti Squash with Garlic & Almonds

Spaghetti Squash with Garlic & Almonds combines Jarlsberg, almonds, and garlic for a delicate crunch and rich, nutty depth in this light and easy spaghetti squash recipe.

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A while back, I found a recipe for Garlic Spaghetti Squash with Herbs on one of my favorite food blogs, Pinch of Yum. Unfortunately, when I finally got around to putting it together for the first time – after a very long day of teaching that followed a very short night of sleep – I realized that it called for a few things I didn’t have on hand; moreover, no way was I ponying up for pine nuts at the end of the month. So I made a few changes.

The results were amazing! Everyone in our family ate it – and liked it! (Unanimous appreciation of a new food by all family members = Tier I Miracle!) We love how the Jarlsberg, almonds, and garlic combine to bring a great crunch and a rich, nutty depth to what has become one of our favorite easy spaghetti squash recipes.

Not only is this Spaghetti Squash with Garlic & Almonds a snap to make and super tasty, but it has proven itself to be as quite versatile, too. We’ve served it it for breakfast, lunch, or dinner; both as a main dish and on the side. (It pairs very well with Eggs Provençal.)

TIP: For an easy workday dinner, we like to top this easy Spaghetti Squash recipe off with a little stir-fried mixture of spicy Isernio Hot Italian Sausage, sliced mushrooms, and sweet onions. Serve with a spinach salad and a light vinaigrette, and you’re set.

5 from 8 votes

Spaghetti Squash with Garlic & Almonds

Jarlsberg, almonds, and garlic combine to bring crunch and rich, nutty depth to this versatile, crowd-pleasing dish.

Prep Time10 mins

Cook Time30 mins

Skillet time5 mins

Total Time45 mins

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Course: Main dish or side

Cuisine: Vegetarian

Keyword: almonds, garlic, spaghetti squash

Servings: servings

Calories: 191kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

1 medium spaghetti squash halved and seeded
Olive oil
Kosher salt
2 cloves garlic minced
½ cup chopped almonds toasted
1/2 ounce fresh basil chiffonade (about 1/4 cup)
2 ounces Jarlesberg shredded (about 1/2 cup)
Fresh ground black pepper

Instructions

Roast Spaghetti Squash

Preheat the oven to 375°.
Carefully split the Spaghetti Squash in half from blossom to stem. [Here's a safe, easy method for doing that if you're not sure how.]
Clean out seed cavity, and sprinkle the inside of the squash halves with olive oil. Season with salt and pepper.
Place the cut side down on a Silpat mat (or parchment) lined baking sheet and roast for 25-35 minutes, or until fork tender.
Allow cooked squash to cool cut side down for at least 10 minutes. Use a fork to scrape out the insides and separate strands. Set aside.
[For more specific directions/pictures, see "How to Roast a Spaghetti Squash" below.]

Spaghetti Squash with Garlic & Almonds

Heat a 10-inch cast iron or other large, heavy skillet over medium heat. Toss in chopped almonds into dry skillet and sauté for 1-2 minutes, just until they are barely beginning to toast. (You will smell the toasting before you see it.)
Immediately reduce heat to low, and add a tablespoon or so of olive oil. Toss in the minced garlic and sauté one more minute.
Stir in cooked spaghetti squash and turn heat back up to medium. Using tongs, continue to sauté for about 2-3 more minutes, until almonds and garlic are distributed evenly and squash is heated through. (Try not to cook it too long, or the spaghetti squash strands will get mushy.)
Remove from heat. Toss in grated Jarlsberg cheese and fresh basil. Using tongs, toss to mix. Salt and pepper to taste.
Garnish with additional cheese, almonds, and basil. Serve warm.

Nutrition

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5 from 8 votes

How to Roast a Spaghetti Squash

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

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Course: Main dish or side

Cuisine: Vegetarian

Keyword: spaghetti squash

Servings: servings

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

1 medium spaghetti squash halved and seeded
Olive oil
Kosher salt
Freshly ground black pepper

Instructions

Carefully split the Spaghetti Squash in half from blossom to stem. [Here's a safe, easy method for doing that if you're not sure how.]
Clean out seed cavity, and sprinkle the inside of the squash halves with olive oil. Season with salt and pepper.
Place the cut side down on a Silpat mat (or parchment) lined baking sheet and roast for 25-35 minutes, or until fork tender.
Allow cooked squash to cool cut side down for at least 10 minutes. Turn over.
Use a fork to scrape out the insides and separate strands.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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Originally published March 15, 2015

How to Make a Perfect Frittata {Plus 70+ Amazing Frittata Recipes}

February 13 By Renée ♥ 20 Comments

Everything you need to make a perfect frittata: a super-easy Master Frittata Recipe that you can use to transform leftovers into something new and delicious, plus a collection of 70+ frittata recipes to get your creative juices flowing.

Frittata = Skillet Omelet = Crustless Quiche = Egg Pizza = Leftover Heaven

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You know those days when you just cannot for the life of you come up with one more meal? The times when you just want someone to tell you what to make for dinner (or better yet, make it for you!)? The nights when you think, please just let me throw something in a pan and let it come out delicious with little to no effort on my part?

Frittatas may be just what you’re craving.

Basically a big oven-finished skillet omelet filled with all sorts veggies and proteins, frittatas are one of the easiest, most budget-friendly meals you can make.

When you decide to make a frittata, half the struggle is figuring out what to put into it. More often than not, I use leftovers: frittatas are a great way to use up all those bits and bowls that are waiting for you in the back of the fridge.

For inspiration, check out My Master Frittata Recipe (so fancy!!) below, which includes lists of ingredient ideas. Following the Master Frittata Recipe, you’ll also find links to 70+ delicious recipes to inspire you.

MASTER FRITTATA RECIPE

Making a basic frittata from leftovers is pretty straightforward. I’ve broken them down into six simple steps for the printable graphic below, listed here with a few extra notes:

Preheat oven to 375°F | 190°C.
• I sometimes turn the oven up to 400° for a shorter cook time.
Sauté vegetables and proteins in a large skillet until fully cooked.
• When everything is fully cooked, you want between 2 and 3 cups of combined cooked veggies and protein.
• I use a 10- or 12-inch cast iron skillet, depending on how big a crowd I’m feeding.
In a medium bowl, whisk together 6 eggs & ½ milk. Stir in herbs and spices.
• I sometimes use 1 or 2 more eggs, especially when using a 12-inch skillet.
Pour eggs evenly over skillet mixture. Sprinkle cheese over top.
• Once you pour in the egg mixture, stir it in a little so that it settles in and around the ingredients in the pan. The egg mixture should just barely reach the top of the veggie mix in skillet. If it looks like there aren’t enough eggs, go ahead and whisk up another and pour it in. Don’t go crazy though – remember, the egg mixture will raise up quite a bit while baking.
Cook mixture over medium-low heat without stirring for 3 minutes.
• It helps to shake the pan once to settle everything together, but don’t stir, because the grated cheese may settle on the bottom, and that isn’t where you want it.
Transfer oven and bake about 30 to 35 minutes.
• Cooking time for frittatas is very flexible, because it is so dependent upon the ingredients used and the density of the frittata. I’ve made frittatas that were done in 20 minutes, and others that took almost an hour to cook. To test for doneness, insert a knife in the center of frittata – it should come out clean.
• If possible, allow the freshly baked frittata to set for 10-15 minutes before cutting.

HINT: Click image below for a printable PDF that you can magnet to the fridge!

❤️ Scroll down for 70+ frittata recipes to get your creative juices flowing! ❤️

NOTE: If you like this Frittata graphic, you might also like How to Make a Buddha Bowl.

5 from 13 votes

How to Make a Perfect Frittata

Frittata Perfection in six easy steps.

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Course: Main Course

Keyword: frittata

Servings:

Author: Renée ♥ The Good Hearted Woman

Ingredients

Basic Frittata Ingredients

6-8 eggs
1/2 cup milk
~ 2 cups cooked vegetables
~ 1 cup cooked protein [optional]
1 - 1 1/2 cups grated cheese
Herbs spices, seasonings as desired

INGREDIENT INSPIRATION

Vegetables [~ 4 cups raw, or 2 cups cooked]

Butternut squash
Broccoli
Cauliflower
Carrots
Cherry tomatoes
Green onion
Kale
Leeks
Onion
Peppers
Scallions
Spinach
Tomatoes
Yellow Squash
Zucchini

Cooked Proteins [~ 1 cup cooked; optional]

Bacon
Carnitas
Chicken
Chorizo
Falafel
Ground beef
Ham
Italian Sausage
Salmon
Smoked Salmon
Taco meat
Turkey

Cheese [~ 1 – 1 ½ cups grated]

Bleu Cheese
Cheddar
Cottage cheese
Feta
Gorganzola
Gouda
Gruyere
Jarlsberg
Jack
Parmesan
Pepper jack
Swiss

Herbs & Spices [~ 1/4 – 1/2 cups fresh, 2-3 teaspoons dried]

Cilantro
Garlic
Garlic salt
Mint
Onion flakes
Onion powder
Parsley
Red Pepper Flakes go easy!
Sun-dried Tomatoes
Taco seasoning
Thyme

Instructions

Preheat oven to 375°F | 190°C.
In a large, oven-safe skillet, sauté vegetables and protein in olive oil over medium heat until soft. You want between 2 and 3 cups of cooked veggies and protein when everything is done.
In a medium bowl, whisk together 6 eggs & ½ milk. Stir in herbs and spices.
Pour eggs evenly over skillet mixture. (The egg mixture should just barely reach the top of the veggie mix in skillet. If it looks like there aren't enough eggs, go ahead and whisk up another and pour it in.) Sprinkle cheese over top and shake the pan once to settle everything together.
Cook mixture over medium-low heat without stirring for 3 minutes. (I usually poke things around a bit during this step. The basic idea here is that you don't want to stir it and have all that grated cheese settle to the bottom.)
Transfer oven and bake about 30 to 35 minutes, or until a knife inserted in the middle comes out clean. If possible, allow to set for 10-15 minutes before cutting.

Notes

SKILLET: For best results, use a 10- to 12-inch cast iron or other heavy, oven-safe skillet.

COOK TIME: Depending upon the density of ingredients and type of skillet used, it can take up to an hour in the oven for the frittata to be completely cooked.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Need more inspiration? Check out this list of 70+ Frittata Recipes, then grab your skillet and have some fun!

MEATY FRITTATA RECIPES

Bacon, Apple & Gorgonzola Frittata [Tastfulventure]
Bacon & Brie Frittata [Building Our Story]
Bacon & Potato Frittata [Christina’s Cucina]
Bacon Lobster Omelette [Caroline’s Cooking]
Bacon, Spinach, Tomato & Ricotta Frittata [Beauty & the Foodie]
Bacon, Tomato & Cheddar Frittata [Homemade Food Junkie]
BLT Frittata with Ramen Noodles [Soup Addict]
Broccoli & Salami Frittata [The Schizo Chef]
Broccolini Cheddar Bacon Frittata [Umami Girl]
Buffalo Chicken Frittata [Thyme & Joy]
Caramelized Onion Frittata [Urban Foodie Kitchen]
Cheesy Ham & Asparagus Frittata [Cooking with Carlee]
Chorizo Frittata [Latina Mom Meals]
Cottage Cheese, Kale & Smoked Salmon Frittata [Supergolden Bakes]
Deep Dish Breakfast Frittata with Comté Cheese, Bacon, Sausages, Tomatoes and Mushrooms [Super Golden Bakes]
5-Ingredient Cheeseburger Frittata [Snacking in Sneakers]
Grilled Corn & Tomato Frittata [Hey Nutrition Lady]
Frittata with Goat Cheese, Leeks & Sage [The Gluten Free Homestead]
Hearty Southwestern Frittata with Potato and Beef [My Sequined Life]
Italian Frittata with Sausage, Red Peppers, Potatoes & Onions [The Gluten Free Homestead]

Low-Carb Bacon Cheeseburger Frittata [My Life Cookbook]
Low-Carb Pepperoni Pizza Frittata [My Life Cookbook]
Meat Lovers Frittata with Salsa Verde [Muy Bueno Cookbook]
Mexican Frittata [Real Food, Real Deals]
Mexican Pasta Frittata [Living Well Kitchen]
Mushroom Omelette with Chèvre, Cherry Tomatoes & Sausage [Chocolates & Chia]
Potato & Chorizo Frittata [Muy Bueno Cookbook]
Salmon, Pea & Horseradish Frittata [Pointed Kitchen]
Sausage, Peppers, and Onions Frittata with Garlic Herb Goat Cheese [Mashup Mom]
Skillet Sausage, Egg, and Cheese Grits Breakfast Bake [Peas & Crayons]
Smoked Salmon & Veggie Frittata [Allergy Free Alaska]
Smoked Salmon Crustless Quiche [The Good Hearted Woman]
Smoked Salmon Frittata [Downshiftology]

Smoked Salmon Frittata [Killing Thyme]
Spinach Artichoke Cottage Cheese Frittata [Rhubarbarians]
Spring Frittata with Seeded Avocado [Cook with Me Darling]
Sausage, Mushroom & Cheddar Frittata [Chef Rhadia]
Sweet Potato Salmon Frittata [The Food Blog]
Turkey Sausage & Spinach Frittata [Dude the Cookz]
Vietnamese Frittata with Ground Pork, Onion & Basil [Delightful Plate]

VEGETARIAN FRITTATA RECIPES

Asparagus & Brie Frittata [Pointed Kitchen]
Asparagus Goat Cheese Frittata [Tasting Page]
Baked Frittata with Spinach & Feta [The Clever Meal]
Baked Mushroom Leek Frittata [Jessica Levinson]
Bitter Melon Egg Frittata [Daily Cooking Quest]
Black Beans, Tomato & Spinach Quiche [Mashup Mom]
Broccoli, Spinach & Artichoke Frittata [The Forked Spoon]
Broccoli Rabe And Smoked Mozzarella Frittata [Just a Little Bit of Bacon]
Courgette & Sun-dried Tomato Frittata [Neil’s Healthy Meals]
Crustless Asparagus Quiche with Cottage Cheese [The Conscience Dietitian]
Easy Goat Cheese & Sun-dried Tomato Frittata [Our Happy Mess]
Frittata with Corn, Cheddar and Spinach [Umami Girl]
Kale & Feta Frittata [Plating Pixels]
Pepper & Gruyere Frittata [My Life Cookbook]

Persian Herb Quiche | Kookoo Sabzi [Family Spice]
Roasted Asparagus Red Pepper Frittata [Divalicious Recipes]
Savory Broccoli Frittata with Shiitake Mushrooms [Umami Girl]
Spanish Tortilla [Caroline’s Cooking]
Spanish Tortilla (Tortilla de Espanola) aka Spanish Baked Omelette [A Clean Bake]
Spicy Zucchini Frittata [A Life Made Simple]
Spinach & Artichoke Frittata [Inside the Rustic Kitchen]
Spinach & Asparagus Frittata [Coffee with Us 3]
Spinach & Zucchini Frittata [Persnickety Plates]
Spinach Frittata with Garlic Scapes [Upstate Ramblings]

Spring Tortilla de Patata [Nourish]
Strawberry Soufflé Omelet with Caramelized Almonds [The Good Hearted Woman]
Sun-dried Tomato & Sweet Potato Frittata [Whole New Mom]
Sweet Potato & Baby Spinach Frittata [Sidewalk Shoes]
Sweet Potato Frittata [Coffee with Us 3]
Sweet Potato Frittata with Asparagus [Veggie Desserts]
Sweet Potato Frittata with Spinach & Feta [Peas & Crayons]
Tomato, Kale & Goat Cheese Breakfast Frittata [Hot Pan Kitchen]
Tomato Spinach Frittata [Coffee with Us 3]
Tomato Spinach Frittata [Upstate Ramblings]
Tortilla de Patatas [Pandemonium Noshery]
Tri-colored Pepper & Leek Frittata [Fearless Dining]
Whole30 Scalloped Potato Frittata [I Heart Umami]
Zucchini, Dill & Feta Frittata [Divalicious Recipes]

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Bolognese Stuffed Eggplant Boats with Balsamic Glaze

October 2 By Renée ♥ 23 Comments

Thick, meaty Bolognese sauce makes these Stuffed Eggplant Boats a hearty, satisfying meal – easy enough for a busy weeknight and fancy enough for company.

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A Pinch of This and a Handful of That

Or, How to Remember Your Culinary Creations When You are a “Pinch & Toss” Cook

When I was six years old, Mrs Obinger from across the street taught me how to measure salt in the palm of my hand. First, she showed me a teaspoon and let me practice a little. Then we moved on to half-teaspoons, and finally quarter-teaspoons. (Cooking and teaching fractions go together so nicely, don’t you think?) It didn’t take long before I was a palm-measuring pro.

“See there, dear, now you’ll never need a measuring spoon again!” I remember Mrs Obinger telling me. Then we made a batch of her wonderful coconut cookies.

I’ve been measuring in my palm and guestimating amounts ever since.

The problem about being a “Pinch & Toss” kind of cook is, on those days when you hit it out of the park and make something amazing – something you want to make again and again – and possibly even Share – sometimes it’s difficult to remember just exactly what went into it in the first place, and how much, and when, and at what temperature, for how long… anyway, you get the idea.

I solve this problem with my phone’s voice recorder app. I just hit record whenever I’m feeling a little culinary inspiration; and while I erased far more recipes than I keep, the habit is starting to pay off.

This recipe for Bolognese Stuffed Eggplant Boats is the first one for which my new “recipe recording” system proved its worth. I would have been hard pressed to make it a second time if I hadn’t recorded myself while I was making it. It’s a real keeper, too!

Thick, meaty bolognese sauce makes these Bolognese Stuffed Eggplant Boats a hearty, deeply satisfying meal without being heavy or weighing you down.

4.78 from 9 votes

Bolognese Stuffed Eggplant Boats

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Author: Renée ♥ The Good Hearted Woman

Ingredients

4 small eggplants [1 3/4 - 2 pounds total]
1 large onion chopped
1 pound mushrooms chopped
2 teaspoons olive oil
2 cloves garlic minced
1 pound mild Italian sausage [I use Iserno Mild Italian Chicken sausage]
1-2 teaspoons Kosher salt See note
1 ½ teaspoon dried basil
1 ½ teaspoon dried oregano
½ teaspoon freshly ground pepper
1 teaspoon hot sauce [optional]
1 14 oz. can finely diced tomatoes
½ cup dried Italian bread crumb [or ¾ cup fresh bread crumbs]
2 ounces grated Romano cheese plus more for garnish
Balsamic Glaze recipe below
baby arugula [optional]

Balsamic Glaze

1/2 cup balsamic vinegar
3 tablespoons brown sugar [or honey]

Instructions

Preheat oven to 350° F.

Eggplant Prep

Slice each eggplant in half, lengthwise from stem to blossom end. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat.
Line a heavy baking sheet with foil, parchment paper, or a silicone mat.
Set aside the scooped-out eggplant for us in the filling.
Transfer eggplant boats to transfer to prepared baking sheet.

Bolognese-style Eggplant Filling

In a large skillet over medium-high heat, sauté chopped onions and mushrooms in 2 teaspoons olive oil until they are soft and the onions are translucent.
Reduce heat to medium. Add minced garlic and chopped eggplant from the Eggplant Prep and cook, stirring frequently, until eggplant is almost fully cooked.
Push eggplant mixture to the sides of skillet and add the mild Italian sausage to the center. Cook sausage, breaking up as you go, until it is fully cooked.
Reduce heat to medium-low. Add Kosher salt, dried basil and oregano, pepper, hot sauce (optional) and diced tomatoes. Bring mixture to a simmer and cook, stirring occasionally, until mixture has reduced and no watery liquid remains in the pan when you pull the mixture away. Remove skillet from heat.
To the mixture in skillet, add ½ cup bread crumbs and 2 ounces of grated Romano cheese. Give it one good stir to incorporate everything together.
Using a large spoon, evenly divide the filling between the eggplant halves. Bake uncovered for 30-35 minutes.
Serve on a bed of baby arugula. Finish with a generous drizzle of balsamic glaze and a sprinkling of Romano.

Balsamic Glaze

Mix balsamic vinegar and brown sugar a small saucepan over medium heat. Heat until the mixture begins to boil.
Reduce heat to medium-low. Simmer, stirring occasionally, until mixture has reduced by half; 10-12 minutes. Remove from the heat and set aside to cool.

Notes

SALT: If you use regular table salt in place of Kosher salt, it will <em>dramatically reduce</em> the amount of salt you need. The amount of salt also depends on whether you use fresh bread crumbs or dried, and the amount of seasonings in the Italian sausage you use. In each case, reduce the amount of salt you use by 1/2 teaspoon (or more), depending on your personal tastes.

Weight Watchers SmartPoints [2018]

1/2 eggplant with stuffing = 4 pts
1 whole eggplant with stuffing = 7 pts.
Balsamic Glaze = 1 pt / Tbls

(Points were calculated using Iserno ground chicken mild Italian sausage.)

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

You can easily make this a vegetarian meal by substituting a plant-based protein for the Italian sausage.

Bolognese Stuffed Eggplant Boats can be prepared up to two days ahead of time and thrown in the oven when you are ready to eat. Be sure to add five to seven minutes to the cooking time if you put them into the oven cold from the fridge.

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Roasted Ratatouille {with Pan-fried Onions}

May 31 By Renée ♥ 12 Comments

Fragrant layers of bright zucchini, tender Japanese eggplant, and juicy romas – all roasted to perfection in a nest of herby, garlicky tomatoes and pan-fried onions.

No one makes ratatouille like I do. In fact, it seems like E-V-E-R-Y-O-N-E puts their own flare on this simple summer vegetable medley. My personal spin? Pan-fried onions for extra sweetness and depth of flavor. SO GOOD!

Originally from the South of France, ratatouille is an amazingly versatile dish, both for the cook and as a meal. Traditionally made with a base of tomatoes, zucchini, onions, eggplant, garlic, and herbs, home chefs around the world add everything from potatoes to porcinis to the mix. Some cook it in a pot on the stove, others roast it in the oven. You can even make it in a slow cooker, or an Instant Pot! The whole idea is, once you have the basic recipe down, feel free to make it your own.

And here’s a little secret… (shhhhh….)

When it comes to making ratatouille, it really doesn’t matter how you put it together.

It’s true! Whether you choose to “fussy up” and camera-ready your ratatouille, or just throw everything in the dish and let the chips fall where they may, the fragrant flavors of all those fresh summer veggies and herbs will magically combine to create something your tastebuds will love.

Ratatouille can be enjoyed hot, cold, or somewhere in between. Serving suggestions are just as flexible, too: as is, over rice, on toast, in pasta, on a sandwich, and with eggs are just a few ideas. (One of our favorite breakfasts is leftover ratatouille with poached eggs.) Enjoy!

5 from 1 vote

Ratatouille with Pan-Fried Onions

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

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Course: Main Course

Cuisine: Vegan, Vegetarian

Servings:

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 large sweet or red onion sliced 3/8" thick
4 teaspoons extra virgin olive oil divided
14 ounces crushed or diced tomatoes (1 can, drained)
1/2 teaspoon apple cider vinegar
2 cloves minced garlic about 1 1/2 teaspoons
1 Tablespoon fresh basil chiffonade
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary or a small spring fresh, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 lb medium zucchini sliced 1/4" thick
1-2 Japanese eggplant sliced 1/4" thick
3 fresh Roma tomatoes sliced 1/4" thick

Garnish:

Fresh basil
Finely grated Parmesan or Romano cheese optional

Instructions

Preheat oven to 350°F. Spray a deep-dish pie plate with cooking spray. Set aside.
Heat a cast iron or heavy skillet over medium-high heat. Add 2 teaspoons of olive oil and swirl to coat skillet. When a water droplet sizzles on the surface, carefully place whole onion slices on the skillet. Allow onion slices to brown and crisp on one side for a few minutes, and then carefully turn them over using a spatula and brown the other side. Allow onion slices to cool, and then separate onion rings from one another and set aside.
In a small bowl, combine dried oregano, thyme, rosemary, salt, pepper, and chili powder.
In a medium bowl, combine crushed or diced tomatoes, remaining olive oil (2 teaspoons), vinegar, garlic, fresh basil, and all but 1 teaspoon of the herb mixture.
Pour tomato mixture evenly into the bottom of a deep dish pie plate. (I use my cast iron pie dish.)
Arrange sliced veggies around the edge of the plate in a pattern that makes you happy. (I did tomato-zucchini-eggplant-zucchini-eggplant-repeat.)
Put the pan-fried onion mixture in the middle of the veggie-ring. Arrange more veggies in the middle, until you are either out of veggies or space, whichever comes first.
OPTIONAL: At this point, you can spray the whole thing with a little cooking spray or brush it with just a bit of olive oil to encourage browning if you would like. Doing so also seems to make the whole thing look better after it is done roasting.
Sprinkle remaining dried herb mixture over the top of the prepared ratatouille.
Bake in preheated oven for an hour, or until the sauce is bubbly and the veggies are tender (but not mushy!!)
Garnish with fresh basil and freshly grated Parmesan or Romano.

Notes

Weight Watchers: 1 serving (1/4 recipe) = 1 SmartPoint [2018]

Alternate (aka "non-fussy") Prep: Put the crushed tomato mixture in your baking dish. Top with pan-fried onions. Throw the veggies on top. Bake as directed.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Recipe Notes:

This dish is best when made with the freshest veggies possible.
Be sure to slice your vegetables uniformly to all be approximately the same size and thickness so that everything cooks evenly.
Japanese Eggplant is more tender than Italian eggplant, and works better for this dish. However, if you cannot find it, you can definitely use Italian eggplant as a substitute. The important thing is to cut it in approximately the same size as the other veggies you will be using so everything cooks evenly.
Ratatouille and similar foods (i.e., spaghetti sauce, lasagna, and eggplant parm) usually taste better “the next day,” after flavors have had a chance to marry and mellow. I’m sure that there is a scientific explanation for this phenomena, but whatever the reason, keep this in mind if you plan to serve this dish to company. I often make meals like this a day ahead of time, refrigerate overnight and reheat to serve.

Armenian Lentil Stew {with Eggplant & Golden Raisins}

April 16 By Renée ♥ 19 Comments

Armenian Lentil Stew is a thick, rich medley of eggplant, peppers, tomatoes, onions, golden raisins, and lentils, all flavored with a savory-sweet blend of traditional herbs and spices. Naturally vegan and gluten-free, it is wonderful alone, or served over a bowl of rice or bulgar.

Ten years ago, my daughter married a young Armenian named Vahe. When I first met Vahe, I could barely locate Armenia on a map; moreover, I knew virtually nothing about its rich culture and even less about the tumultuous history of its proud and faithful people. All I knew was this earnest, poetic young man loved my daughter, which is all I really needed to know back then.

And I knew he could cook, because whenever he visited us, that is what he did – COOK! Using nearly every pan in my kitchen, he would make us a bountiful feast of Armenian-inspired fare. Everything from delicious garlicky green beans with eggs to delectable eggplant rolls stuffed with carrots and raisins to amazing fire-roasted shish kabobs. (Like many Armenians, Vahe is a master of fire and skewer.)

Over the last decade, I’ve learn a lot. I’ve developed a great appreciation and genuine respect for my son-in-law and the hard-fought struggle he has endured to become an American citizen. I’ve gained four amazing Armenian-American grandchildren and a wonderful extended family. I’ve read a number of books and countless articles on Armenian history (of which I was taught virtually nothing about in school) and learned a great deal about traditional Armenian cooking as well.

Did you know that Armenia is one of the oldest countries in the world? With a recorded history of about 3500 years, the small, landlocked country has a cuisine as old as the nation itself, where it occupies a unique place in Asiatic cuisine. Relying on a rich medley of diverse tastes and fragrances, Armenian cooking often employs savory flavors like lemon, garlic, onion, paprika, and sumac, and warm spices like cinnamon, vanilla, and cloves.

I’ve known for some time that I wanted to celebrate this milestone in our family’s history here on GHW with a traditional Armenian recipe, so when I saw “Armenian Lentil Stew” on a restaurant menu awhile back, I knew that I had to give it a go. In the end, I don’t know how “traditional” this recipe is; in fact, my culinary instincts are telling me that, even with my exhaustive research, it may be a bit Americanize. All I know is, it’s delicious.

When it comes to ethnic recipes, I’m usually a stickler for authenticity, but under the circumstances, I think it’s perfect. My son-in-law – who coaches his daughters’ soccer team and reads Kant (in Russian) to his three-year old son, who would move heaven and earth for my daughter, and who stood almost five years ago in a courthouse and pledged his allegiance to the United States of America… well, he’s a little Americanize now, too.

Happy Anniversary, kids. May you have many more to come. 💚

5 from 1 vote

Armenian Lentil Stew

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

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Course: Main Dish, Soup

Cuisine: Armenian

Servings:

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Stew

1 cup dried red or brown lentils or combination
5 cups vegetable or chicken broth
1/2 cup golden raisins chopped
2 tablespoons olive oil
1/2 large onion diced
1 pound eggplant peeled and diced 1/4-3/8"
1 28-oz can diced tomatoes undrained
1 bell pepper red, green or yellow, diced
3 cloves garlic minced
1 tablespoon packed brown sugar
2 teaspoons hot paprika or regular paprika
1-2 teaspoons kosher salt or to taste
3/4 teaspoon ground cinnamon
1/2 teaspoon cumin
1/4 teaspoon allspice
1 heaping teaspoon crushed dried mint leaves
1/2 teaspoon lemon zest

Garnish (Optional)

fresh mint or cilantro chopped
sour cream or plain Greek yogurt

Instructions

Rinse lentils and place in large sauce pan. Add broth and chopped apricots and bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 20 minutes.
Heat olive oil in a Dutch oven or other heavy pan over medium heat until it begins to glisten, and then add chopped onions. Saute onions 5-7 minutes, until translucent.
Add eggplant, tomatoes, bell pepper, and garlic to onions. Reduce heat, cover, and simmer for 10 minutes.
Add lentil mixture and remaining Stew ingredients to vegetable mixture. Simmer until lentils are tender; about 30 minutes. Adjust seasonings to taste.
Garnish with fresh mint or cilantro and a dollop of sour cream or Greek yogurt. Serve as is, or over cooked bulgar or basmati rice.

Notes

WW Smartpoints [2018] - 16 Smartpoints total for one whole batch, or 2 Smartpoints per serving
If stew becomes too thick while cooking, just add some additional broth or water.
Like most stews, this is always better the next day when the flavors have had a chance to play together.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I used a number of recipes for inspiration and guidance in the development of this Armenian Lentil Stew recipe; most notably, Armenian Lentil Soup with Eggplant and Apricots [Peanut Butter Runner], and Armenian Lentil Soup [Epicurious].

Do you love beautiful pottery? The stunning bowl in the back left of many of these stew images is from Muddy Pants Pottery. Check them out!

Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts

January 25 By Renée ♥ 21 Comments

Crispy, tender, spicy, sweet, and addictive are just a few of the adjectives that describe these amazing Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts.

^{This post may contain affiliate links, but don’t worry – they won’t bite.}

Last May, Mr B and I had tickets to see Marc Cohn at the Aladdin Theater in Portland, so we decided to make a night of it. We started out with a light meal at Southpark Seafood (our current Portland happy hour spot!) before the concert.

With a relaxed-chic vibe, this northwest Portland eatery features sustainable seafood and farm-fresh ingredients, and while their happy hour drink menu is just average ($6 house wines and sangria, $5 local brews), Southpark Happy Hour Eats are outstanding in every way.

For our meal, Mr B ordered six Oysters on the Half Shell [$6/3] for himself (I don’t do raw oysters) while I opted for the Spicy Shrimp & Grits [$10]. We also shared a Caesar salad [$6] and an order of their signature Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts [$7], and finished with a board of their amazing Maple Cream Puffs (with maple pastry cream, maple frosting, AND candied pecans) [$5].

The entire four-course meal for two was less than $40… in Portland!!! (Excluding beverages and tip, of course). AND, everything was delicious!

We especially enjoyed the Gochujang Roasted Brussels Sprouts – they were literally the best Brussels sprouts I’ve ever eaten! Crispy, tender, spicy, sweet, and addictive are just a few of the adjectives to describe these amazing oven-roasted sprouts.

I immediately put it on my list of recipes to figure out and blog about (as in, I opened Evernote right there at the restaurant and typed myself a quick reminder). I’ve heard that Southpark will just give you the recipe if you ask, but I was interested in learning more about its mysterious new-to-me ingredient, Gochujang paste, so I decided to take it as a challenge.

What is Gochujang Paste?

Gochujang Paste, or Korean Red Chili Paste, I’ve since learned, is a savory, sweet, spicy fermented condiment made from chili powder, glutinous rice, fermented soy bean powder, and salt. It gets its sweetness from the glutinous rice and has about the same consistency as a thick hoisin sauce or tomato paste, but is much stickier.

You can find Gochujang paste at almost any Asian market. If you’re at all worried that the Gochujang paste will make the sprouts too spicy, don’t be. The end result is a savory, sweet, almost mapley Brussels sprout with a subtle but respectable hint of heat.

5 from 1 vote

Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

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Course: Side Dish

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 1/2 lb Brussels sprouts
1/3 cup olive oil
2 tablespoons seasoned rice wine vinegar
3 tablespoons honey
2 1/2 tablespoons Gochujang paste
Salt and pepper to taste
1/4 cup Chopped cilantro plus extra for garnish
1/4 cup chopped unsalted roasted peanuts plus extra whole peanuts for garnish

Instructions

Preheat oven to 425°. Line a heavy sheet pan with a Silpat mat (or with aluminum foil sprayed with cooking spray) and set aside.
With a paring knife, remove the base off of each Brussels sprout and cut down the middle from stem end to flower.
In a medium bowl, whisk together oil, vinegar, honey and Gochujang paste. Add in Brussels sprouts and toss to coat.
Spread prepared Brussels sprouts evenly on prepared sheet pan. Season liberally with salt and pepper.
Roast Brussels sprouts in preheated oven 25-30 minutes (depending on how large your sprouts are), or until the sprouts are dark golden. (See note.)
Remove from oven. Sprinkle peanuts and cilantro evenly over roasted sprouts and then transfer everything to serving dish. Garnish with additional chopped cilantro and peanuts. Serve warm or at room temperature.

Notes

When spreading Brussels sprouts on the pan to put in the oven, I like to start them all with their cut side down, flipping them with a spatula halfway thru the cooking process.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

The sauce in this recipe (olive oil, vinegar, honey, and paste) has a multitude of uses beyond Brussels sprouts, from chicken marinade to kale chip dressing.

I’m not sure how close this is to the Southpark Seafood recipe, but it sure tastes spot-on. I hope you enjoy these Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts as much as we do!

Additional recipe credit: While the inspiration for this post came from Southpark Seafood, the actual recipe shared here is an adaptation of this recipe by The Garlic Pad.

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27 Quick Pickle Recipes for Your Garden Bounty

September 1 By Renée ♥ 36 Comments

Quick pickles are delicious, small-batch friendly, and super easy to make. Plus, they require no special equipment and are usually ready to eat within a day or two of preparation.

IN MY FRIDGE: Mexican Carrots, Pickled Red Onions, Swedish Cucumbers, and Cucumber Salad

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Quick pickles, also known as refrigerator pickles, are simply vegetables that are pickled in a vinegar, water, and salt solution and stored in the refrigerator. (Depending on the recipe, the solution may also include sugar and other spices.)

CUCUMBER QUICK PICKLES (clockwise from top): Lower Sugar Bread & Butter Refrigerator Pickles, Easy Sweet & Spicy Bread & Butter Pickles, Homemade Dill Chips, Homemade Cinnamon Spice Pickles

Our garden is bursting at the seams right now, and we are hustling to preserve all that fresh garden bounty, and one of our favorite ways to do that is pickling. (Yeah, I know, Portland. We can pickle that.)

Our fridge is crammed with tart, tangy quick pickles that will last us through the next couple of months until our traditionally canned,”real” pickles have had time to percolate in their jars out on the pantry shelves.

ONION QUICK PICKLES: Quick Pickled Vidalia Onions, Pickled Red Onions, The Prettiest Pickled Onions

Quick pickles are usually ready in just a day or two, as opposed to traditional pickles, which can take many weeks before they are ready to open.

GARDEN MEDLEY QUICK PICKLES: Spicy Vietnamese Pickled Vegetables, Quick Pickled Jalapeños, Small Batch Pickled Beets, Pickled Watermelon Radish

🌽🥦 27 Quick Pickle Recipes!!!🥕🥗 If you've never pickled anything before in your life, quick pickles are a great way to get started! Delicious, small-batch & super easy! #vegetables #gardenrecipes #fromthegarden #farmersmarket Click To Tweet

FRUIT QUICK PICKLES: Pickled Green Strawberries, Pickled Pineapple, Pickled Blueberries

Quick Pickle Recipes for Your Garden Bounty

Photo Credit: diabetesstrong.com

Pickled Cucumber Salad

Photo Credit: thespicetrain.com

Refrigerator Pickles

Swedish Cucumbers

Photo Credit: www.sidewalkshoes.com

Spicy Quick Pickled Cucumbers

Photo Credit: culinaryginger.com

Homemade Dill Pickle Chips

Photo Credit: www.theseasonedmom.com

Lower Sugar Bread & Butter Refrigerator Pickles

Photo Credit: www.certifiedpastryaficionado.com

Easy Refrigerator Pickles

Photo Credit: www.melaniecooks.com

Easy Refrigerator Garlic Dills

Photo Credit: www.threeolivesbranch.com

Spicy Vietnamese Pickled Vegetables

Photo Credit: theviewfromgreatisland.com

Quick Pickled Vidalia Onions

Photo Credit: keviniscooking.com

Authentic Mexican Pickled Carrots

Photo Credit: www.thebbqbastard.com

Grilled Pickles (Zucchini Pickles)

Photo Credit: abraskitchen.com

Pink Peppercorn Pickled Swiss Chard Stems

Photo Credit: theviewfromgreatisland.com

Quick Pickled Jalapeños

Photo Credit: happykitchen.rocks

Russian Grandma's Pickled Tomatoes

Photo Credit: omnivorescookbook.com

Quick Pickled Watermelon Radish

Photo Credit: www.theflavorbender.com

Spiced Crunchy Balsamic Beet Pickle

Photo Credit: girlinthelittleredkitchen.com

Refrigerator Pickled Radish & Turnips

Photo Credit: simpleseasonal.com

Small Batch Refrigerator Pickled Beets

Photo Credit: www.healingtomato.com

Pickled Vegetables (with Leftover Veggies)

Photo Credit: www.sidewalkshoes.com

Quick Pickled Onions

Photo Credit: umamigirl.com

Pickled Red Onions Recipe

Photo Credit: asideofsweet.com

Prettiest Pickled Onions

Photo Credit: www.savorybitesrecipes.com

Pickled Pineapple

Photo Credit: www.baconismagic.ca

Pickled Green Strawberries

Photo Credit: www.baconismagic.ca

Pickled Blueberries

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Sweet Potato Pad Thai with Shrimp

July 6 By Renée ♥ 7 Comments

In Sweet Potato Pad Thai with Pan-fried Shrimp, the natural sweetness and robust texture of spiralized sweet potato noodles perfectly complements the flavors and textures of traditional Pad Thai.

This post may contain affiliate links, but don’t worry – they won’t bite.

I’ll admit it – I am just now diving into the Spiralizer pool.

In case you’ve been living in a cave for the last few years, spiral vegetable cutters, or “spiralizers,” are kitchen gadgets that cut fruits and vegetables into long noodles and ribbons, which then can be then be used in place of pasta, and as additions in salads, side dishes, etc.

There is a good reason for my reticence to Spiralize: all of the hand-held and counter-top spiralizers I’ve previously tested/used/experimented with simply don’t deliver: they crack under the strain of hard, dense vegetables; they hurt my hand and wrist to operate; and some models are a huge pain when it comes to clean up.

Then KitchenAid® came to my rescue – with a carefully engineered, well-thought Spiralizer Attachment. I couldn’t wait to try it out! (Please note: this is not a sponsored post. I just really love this thing!}

One of the first things I tried was a combination of two of my favorite things – Thai food and sweet potatoes. The outcome – Sweet Potato Pad Thai with Pan-fried Shrimp – is a deliciously tasty dish that blends the natural sweetness and robust texture of spiralized sweet potato noodles with the traditional flavors and textures of Pad Thai.

Bonus: It’s loaded with super-healthy stuff, and takes just one pan and 30-minutes to create.

Extra Bonus: Everyone in my household loves it! (Which means that there is a good chance everyone in your house will love it too!!)

Sweet Potato Pad Thai with Shrimp is a pleasure for your senses, hitting all the taste points – sweet, salty, sour, bitter and umami; plus it’s gluten-free (just use gluten free soy sauce or tamari), dairy-free, and naturally high in fiber. Bottom line though – it tastes amazing!

Sweet Potato Shrimp Pad Thai

Prep Time30 mins

Total Time30 mins

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Course: Main Dish

Servings: -6 servings

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Sauce

Zest & juice from one lime
1 clove garlic minced
3 tablespoons Sweet Chili Sauce
2 tablespoons Thai fish sauce
2 tablespoons light soy sauce or tamari
1/4 cup water
2 tablespoons brown sugar

Shrimp

1 lb medium shrimp 70-80/lb, shelled and cleaned
2 tablespoons peanut oil or refined coconut oil
1 clove garlic minced

Sweet Potato Noodles

2 large orange-fleshed sweet potatoes aka yams Spiralized
2 tablespoons peanut oil or refined coconut oil
1 large onion peeled & sliced thinly root to end
2 cloves garlic minced
1 red bell pepper sliced in thin strips
1/4 cup chopped cilantro

Garnish

Chopped cilantro
Chopped peanuts
Sliced green onions
Crushed red pepper flakes

Instructions

Sauce

Combine sauce ingredients in a medium bowl and whisk to combine. (You can also make the sauce in a small beverage blender.)

Shrimp

Pour 1/3 cup sauce in a large ziploc bag. Add cleaned shrimp to the bag and toss around a bit to combine. Set the rest of the sauce aside. Allow the shrimp marinate in the sauce for 15-30 minutes.
Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high. When a drop of water sizzles in the pan, drop the shrimp in a few at a time.(I do this in 2 batches.) Let the shrimp stay where they are when they hit the hot pan so that they get a little bit browned on one side and then flip them over. This will take just a couple of minutes - don't overcook them! The shrimp are done when they are pinkish all the way through.
Immediately remove the cooked shrimp from pan with a spider or slotted spoon and set aside.

Sweet Potato Noodles

In a large wok or skillet over medium-high heat, saute the sliced onion in 2 tablespoons of peanut oil until translucent; about 3 minutes.
Add garlic and sliced bell pepper and saute about 4 more minutes; until the red pepper begins to soften.
Add spiralized sweet potato noodles and cook for 2-3 minutes, gently folding up from the bottom of the pan a few times. Add 1/4 cup water to the pan and cover immediately. Steam for 2 minutes. Check for doneness, and then cover again and cook 2 more minutes. Repeat until noodles are tender but not mushy. (You are not making mashed potatoes!)
Add remaining sauce, cooked shrimp, and chopped cilantro and toss gently to combine.

Garnish & Serve

Garnish with additional cilantro, chopped peanuts, chopped green onions, and crushed red pepper flakes. Serve warm (although it is delicious cold too!)

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Recipe Notes

What the heck is a Spider? A “spider” is a type of skimmer used in Asian and Dutch cooking. It is a wide shallow wire-mesh basket with a long handle, used for removing hot food from a liquid or skimming foam off when making broths. The name is derived from the wire pattern, which looks like a spider’s web. I use mine all the time.
Why is there no tamarind paste in this Pad Thai? Pad Thai usually relies on tamarind paste for its unique flavor profile, but I think that the combination of lime and brown sugar accomplishes this well in this dish, without requiring that you search out and buy difficult-to-find ingredients. That said, if you have tamarind paste available to you, you can definitely use it here – simply reduce the brown sugar in the sauce by 1 tablespoon and use only 1/2 the lime juice. Dissolve 1 tablespoon tamarind paste in 1/4 cup warm water before adding it to the sauce. Do not add additional water.

Oh my gosh, I love those KitchenAid® people! They know how to do things right!! The KitchenAid Spiralizer lets your stand mixer motor do all the work. Once you figure out how to use the attachment (I found the instructions a little sub-par) it’s a breeze. Clean-up is super easy too. Waste is minimal, and what is made creates these cool little cores that can be sliced or used for garnishing.

For Lefties Only: Unlike almost every counter-top spiralizer out there, this one works equally well for lefties and non-lefties alike! (See, that’s me looking out for you.)

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended.While clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!

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Oven-Roasted Garlic Spears

May 20 By Renée ♥ 5 Comments

Garlic Spears are in season – get them before they disappear!

Garlic Spears – also known as “garlic scapes” – are the flower tops of the elephant garlic plant. They available for a few fleeting weeks in the spring and early summer at your grocery or local farmers market. They make a beautiful presentation and a tasty addition to your table.

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I have to admit that, until recently, garlic spears were new to me. How I missed out on them until then, I’ll never know, but before I even tasted them, I was hooked! In fact, when we brought this bunch home, I took ten times more pictures of them than I needed – look how beautiful they are!

Garlic spears can be eaten raw or cooked. When raw, they carry a pretty hot punch, and can be used to spice up things like baked potatoes or salads.

They can also be steamed, lightly sautéed, or roasted. Garlic spears have a very mild garlic flavor that mellows the longer they are cooked, and can be served alone, chopped into pasta or casseroles, or pureed into soup, sauce, pesto, or hummus.

We chose to keep things simple and oven-roast them, and the results were wonderful – far beyond expectation! I used this amazing Meyer lemon olive oil, which (while definitely not a requirement here) enhanced the flavors even more. The flavor was only the slightest bit garlicky: they tasted somewhat like asparagus, but closer to an artichoke. (I don’t like asparagus much, and I loved these, if that helps any.) Preparation could not be more easy!

Roasted Garlic Spears – Easy as 1-2-3!

1. Cut off the ends.

2. Toss in a little olive oil, salt and pepper and lay out in a single layer on a heavy baking sheet.

3. Roast in a 375° oven for 30-35 minutes, until the tips are lightly browned and the stalk is tender. Toss midway through roasting time if desired.

To serve, sprinkle with lemon juice.

Oven-Roasted Garlic Spears

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Course: Side Dish

Cuisine: Vegan, Vegetarian

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Garlic Spears (i.e., garlic scapes)
Olive Oil
Kosher salt
Freshly ground pepper
Fresh lemon Juice

Instructions

Cut off the ends of the garlic scapes.
Toss in a little olive oil, salt and pepper and lay out in a single layer on a heavy baking sheet.
Roast in a 375° oven for 30-35 minutes, until the tips are lightly browned and the stalk is tender. Toss midway through roasting time if desired.
Sprinkle with lemon juice before serving.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Easy Cheesy Zucchini & Tomato Casserole

October 5 By Renée ♥ 12 Comments

Enjoy the bounty of the season with this easy, family-pleasing 3-cheese Zucchini & Tomato Casserole.

This 3-Cheese Zucchini & Tomato Casserole is fast becoming a favorite on our weekday family menu. It’s one of those meals I fondly call the Easy-Uglies. You know – the meals you can throw together at the last minute with your eyes closed: chili mac, goulash, hash, casserole, frittata, and stir fry all come to mind. They aren’t always pretty, but they come through every time, and even though you don’t usually serve them to company, you probably should because they are some of the best stuff that comes out of your kitchen.

If your garden is anything like mine, it’s been going crazy these last few weeks as the summer growing season comes to an end. Just today, I counted ten new blossoms on my (single giant) zucchini plant and at least a couple hundred cherry tomatoes on the vine, not to mention the thirty-something larger-variety green tomatoes waiting to be stored for winter or fried up fresh. I’ve been struggling to keep up, and in the process, and a few weeks ago, I managed to throw together what turned out to be a delicious 3-Cheese Zucchini and Tomato Casserole. A cross between a crustless quiche and a hearty frittata, this goes together in just 15 minutes and makes a truly savory and satisfying weeknight meal, and a real contender for my Easy-Ugly Top 10.

Easy Cheesy Zucchini & Tomato Casserole

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

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Course: Main Dish

Cuisine: Seasonal

Keyword: zucchini casserole

Servings: servings

Calories: 250kcal

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

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1 large onion chopped
2 large cloves garlic minced
2 tablespoons butter
1 lb. zuchinni chopped or sliced
1/2 lb. tomatoes cherry or chopped
4 eggs beaten
2 oz. marcarpone or cream cheese room temperature
1 cup crumbled feta
1/4 grated Parmesan
1/2 teaspoon garlic salt
Pepper to taste

Instructions

Preheat oven to 375° F. Spray a 2-quart casserole dish with non-stick cooking spray.
In a medium skillet over medium-low heat, caramelize onions & garlic.
Using a whisk, beat marscarpone (or cream cheese) into eggs. (It's fine if there are small lumps.)
Stir feta, Parmesan, and garlic salt into egg mixture.
Fold in zucchini, tomatoes, and caramelized onions and garlic.
Pour into prepared casserole dish and bake at 375 for 45 minutes.
Remove from oven and let stand for 10 minutes before serving.

Nutrition

Calories: 250kcal

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Everyone has a few Easy-Ugly meals. What’s at the top of your list?

Spaghetti Squash with Garlic & Almonds combines Jarlsberg, almonds, and garlic for a delicate crunch and rich, nutty depth in this light and easy spaghetti squash recipe.

Spaghetti Squash with Garlic & Almonds

Equipment

Ingredients

Instructions

Roast Spaghetti Squash

Spaghetti Squash with Garlic & Almonds

Nutrition

How to Roast a Spaghetti Squash

Equipment

Ingredients

Instructions

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Everything you need to make a perfect frittata: a super-easy Master Frittata Recipe that you can use to transform leftovers into something new and delicious, plus a collection of 70+ frittata recipes to get your creative juices flowing.

Frittata = Skillet Omelet = Crustless Quiche = Egg Pizza = Leftover Heaven

MASTER FRITTATA RECIPE

❤️ Scroll down for 70+ frittata recipes to get your creative juices flowing! ❤️

How to Make a Perfect Frittata

Ingredients

Basic Frittata Ingredients

INGREDIENT INSPIRATION

Vegetables [~ 4 cups raw, or 2 cups cooked]

Cooked Proteins [~ 1 cup cooked; optional]

Cheese [~ 1 – 1 ½ cups grated]

Herbs & Spices [~ 1/4 – 1/2 cups fresh, 2-3 teaspoons dried]

Instructions

Notes

Need more inspiration? Check out this list of 70+ Frittata Recipes, then grab your skillet and have some fun!

MEATY FRITTATA RECIPES

VEGETARIAN FRITTATA RECIPES

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Thick, meaty Bolognese sauce makes these Stuffed Eggplant Boats a hearty, satisfying meal – easy enough for a busy weeknight and fancy enough for company.

A Pinch of This and a Handful of That

Bolognese Stuffed Eggplant Boats

Ingredients

Balsamic Glaze

Instructions

Eggplant Prep

Bolognese-style Eggplant Filling

Balsamic Glaze

Notes

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Fragrant layers of bright zucchini, tender Japanese eggplant, and juicy romas – all roasted to perfection in a nest of herby, garlicky tomatoes and pan-fried onions.

Ratatouille with Pan-Fried Onions

Ingredients

Garnish:

Instructions

Notes

Armenian Lentil Stew is a thick, rich medley of eggplant, peppers, tomatoes, onions, golden raisins, and lentils, all flavored with a savory-sweet blend of traditional herbs and spices. Naturally vegan and gluten-free, it is wonderful alone, or served over a bowl of rice or bulgar.

Armenian Lentil Stew

Ingredients

Stew

Garnish (Optional)

Instructions

Notes

Crispy, tender, spicy, sweet, and addictive are just a few of the adjectives that describe these amazing Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts.

What is Gochujang Paste?

Gochujang Roasted Brussels Sprouts with Cilantro & Peanuts

Ingredients

Instructions

Notes

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Quick pickles are delicious, small-batch friendly, and super easy to make. Plus, they require no special equipment and are usually ready to eat within a day or two of preparation.

This post may contain affiliate links, but don’t worry – they won’t bite.

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In Sweet Potato Pad Thai with Pan-fried Shrimp, the natural sweetness and robust texture of spiralized sweet potato noodles perfectly complements the flavors and textures of traditional Pad Thai.

Sweet Potato Shrimp Pad Thai

Ingredients

Sauce

Shrimp

Sweet Potato Noodles

Garnish

Instructions

Sauce

Shrimp

Sweet Potato Noodles

Garnish & Serve

Recipe Notes

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Garlic Spears are in season – get them before they disappear!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!