Rustic Italian Vegetable Bake with Sausage

So I had this huge amount of sliced zucchini because someone (me) didn’t know how many sliced zucchini necessary to make two pans of zucchini lasagna. I hated to throw them out so I went searching for meal dishes to use them. This rustic bake (rustic usually means “leave the potato skins on” in my castle) was ideal for my abundance of thinly sliced zucchini. Continue reading

Zucchini Lasagna (Gluten-free)

I’ve made zucchini lasagna before, but not for many many years.  I knew what I wanted in it, I just needed tips on how to bake it.  I checked a few online recipes that suggested 400°F for 30 minutes and was confident I could do this.  Wow,  I underestimated the amount of work this endeavor would be.  It took me 4 hours to get two pans into the oven!  But we loved it so so much!  Leftovers were welcomed! Continue reading

Vegetable Medley

Sometimes I toss a bunch of chopped and sliced vegetables into a skillet, stir fry and create vegetable nirvana. I impress my P.S. as well as myself. He thinks I’m talented, I know I just got lucky. We love veg medleys and usually eat them from a steamer bag purchased in the freezer cases. Or we wing it and get all chef-y. Continue reading