PIN the Roasted Broccoli and Cauliflower to try it later!

This Roasted Broccoli and Cauliflower is a recipe that might remind you how I’m a huge fan of roasted vegetables. This site has plenty of options for broccoli and cauliflower roasted separately. But until I made this recipe, I’d never combined them in a roasted vegetable dish.

This roasted broccoli and cauliflower flavored with garlic and curry powder uses an interesting technique. The vegetables are slow roasted at a low temperature to create a side dish that’s loaded with flavor, and I loved the delightful addition of a squeeze of lime at the table! If you like these two vegetables and enjoy curry, I’d say this is a must-try side dish!

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Pin this Spicy Asian Chicken to make it later!

Today I’m reminding you about this absolutely delicious Spicy Asian Chicken that I think is perfect for a back-to-school dinner! And I promise the kids will love this chicken and they won’t guess it’s low in carbs. And you can make it less spicy if you’re cooking for kids.

My niece Kara and I experimented with several variations of this recipe, and this version was the winner! It’s made with strips of boneless, skinless chicken breasts and a sauce with Sugar-Free Apricot Preserves, gluten-free soy sauce, rice vinegar, sesame oil, garlic puree, ginger puree, Chili Garlic Sauce, and Golden Monkfruit Sweetener or sweetener of your choice.

The sugar-free apricot preserves we used contain Splenda, but if you don’t want artificial sweeteners, just look for no-sugar-added apricot preserves instead. That change will make a sauce that’s slightly higher in sugar, but still pretty low in carbs. And either version will be delicious!

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Here are ten Amazing Zucchini Soup Recipes, and zucchini is such a great ingredient to add texture to soups! And there are interesting soup recipes here with a wide variety of ingredients and flavors.

Click to PIN the Zucchini Soup Recipes to try some later!

Today I’m reminding you about these Amazing Zucchini Soup Recipes! I know some people still have zucchini in the garden even though zucchini season is winding down. And it won’t be long before soup sounds like a great idea for dinner! And soup is such a great way to use zucchini when you have an abundance of it.

If you’re getting colder weather, there are enough zucchini soups here to keep you in tasty dinners for months, even when you have to buy zucchini at the store! And soup is great for a family-friendly meal, and it can be made ahead and reheated when you need it.

All the soups with zucchini are loaded with flavor and many of the recipes are low in carbs! I hope you enjoy trying some zucchini in soup if you’re still thinking of ways to use it!

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PIN the Chicken with Lemon to try it later!

Chicken with Lemon, Green Olives, and Capers is adapted from a recipe I first saw in The Bon Appetit Cookbook (affiliate link). And this interesting chicken recipe with roasted lemons was a winner from the first time we tried it.

The original recipe had flour, but when we gave this recipe a much-needed a photo update, we skipped the flour to make it a low-carb dinner. And when I tested the no-flour version with Jake and Kara, we all loved this recipe!

What intrigued me most about this lemon chicken recipe was the process of roasting the thinly-sliced lemons. Those tasty lemon are eaten skin and all, possibly inspired by Moroccan preserved lemons. I think everyone who likes chicken with lemon and enjoys green olives and capers will absolutely love this recipe; hope you try it!

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PIN the Summer Squash with Pesto to try it later!

For a long time now I’ve been reminding people that September is the perfect time to make roasted Zucchini! And this Summer Squash with Pesto and Parmesan is a total winner for a late-summer treat with zucchini. I think zucchini + pesto always a great combination. 

This recipe cooks the summer squash in the oven until it’s nearly done. Then it’s topped with pesto and Parmesan and broiled, for an extra-flavorful way to prepare summer squash!

And Zucchini and yellow squash are still in season in most parts of the U.S., so today I’m reminding you about this this perfect recipe for summer squash! I hope I can entice you to make it if you’ve never tried this recipe. But make it soon, while zucchini is still in season!

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PIN the Zucchini Soup recipe to make it later!

I’m so happy to be updating the photos for this Zucchini and Yellow Squash Soup! I first made this when Lisa from Homesick Texan sent me the link to a zucchini soup recipe she had enjoyed. First I adapted the inspiring recipe to be lower in carbs. Then I made the soup right away because back then I’d just gotten braces on my teeth! Years later I’m still enjoying the Zucchini Soup, with nice straight teeth.

A few years ago, I added instructions to make this popular soup using the Instant Pot if you prefer that method. Or if you don’t have an Instant Pot you can easily make this zucchini soup on the stove.

And zucchini and summer squash will still be abundant for a few more weeks while garden season is winding down. I think using those summer veggies in a soup is a perfect way to transition into fall. I hope you enjoy the recipe!

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PIN Roasted Zucchini and Mushrooms with Feta to try it later!

Roasted Zucchini and Mushrooms with Feta is the recipe I’m featuring for this week’s Friday Favorites pick! And this is a favorite zucchini recipe I make in the fall, when it’s time to start using the oven. When I first tried this tasty dish, I was using a giant zucchini with the big seeds scraped out and the zucchini cut into strips. So this is a great recipe to remember if you get some extra-big zucchini.

I made this again when my sister Pam’s family came to dinner. That time I didn’t have any big zucchini and had to buy zucchini at the store. If you don’t have giant zucchini like I used in these photos, use about four smaller ones. The versions with both big or small zucchini were tasty and well received.

But the most amazing thing about this recipe is that when I served it to my brother-in-law Kelly, he made family history by asking for a second helping of vegetables! Kelly is well known for not liking veggies, so that’s a wonderful recommendation for the recipe.

Since then I’ve made this every year during zucchini season! If your family has some vegetable-avoiders, I hope they end up liking this as much as my brother-in-law did. And if that happens, I’d love to hear about it!

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PIN the Green Beans with Tomatoes to try them later!

Green Beans with Tomatoes is a perfect recipe for making green beans tender, and this is an easy side dish! The method used here of braising the green beans on low with canned tomatoes, Kalamata olives, and capers will tenderize the beans and create amazing flavors.

And for years I had a garden where I grew vegetables, so I know how some vegetables can grow too big before you realize it! Green beans were always the plant I’d have the hardest time keeping up with. They grew so quickly that often when I picked them I’d find a bunch of over-sized green beans. And this recipe is a great way to tenderize green beans that have gotten a bit too big!

But whether you have fresh garden green beans or buy them at the store, Green Beans with Tomatoes is always a delightful side dish to make with fresh green beans! I hope you try it if you like the sound of these ingredients.

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PIN the Zucchini Frittata recipe to try it later!

Every year I wonder why Sneak Some Zucchini on to Your Neighbor’s Porch Day comes so early in the gardening season. In Utah, zucchini grows at least until the end of September. And that’s when you’re most likely to wander out to the garden and find a giant zucchini. You can also find zucchini at the Farmers Market or grocery store during September and even later as well.

And when you have late summer zucchini, this Zucchini Frittata is a delicious way to use it! Besides using Mozzarella, Feta, and Parmesan cheese, the seasonings in this make it one of the best tasting zucchini + egg dishes I’ve tried. And I love it when I make a delicious meatless frittata with something like a giant zucchini that might have been thrown away.

I ate this for breakfast six days in a row, and thoroughly enjoyed it. Of course if you aren’t getting extra large zucchini, you can certainly make this with several small zucchini from the store! And today is Labor Day so if you normally have to dash off to work on Monday morning, maybe you can make a Zucchini Frittata instead!

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PIN the Salad with Zucchini and Italian Sausage to try it later!

I hope you’ll try this No-Pasta Salad with Zucchini and Italian Sausage! I call this a “No-Pasta” salad because there’s no pasta, but this is a great summer-into-fall dish that’s loaded with flavor. And it’s a salad featuring the ingredients from my brother Mark’s favorite pasta salad.

That salad is something I’ve made often for family parties. And my whole family loves the inspiring salad with Italian sausage, zucchini, roasted red peppers, olives, and Parmesan cheese! No-Pasta Salad was the happy result when I decided to create a low-carb salad with those ingredients!

It took me a few tries to get it right. But everyone loved the ingredients we ended up with for a new favorite pasta salad without the pasta! And if you’re still getting lots of zucchini, I hope you’ll try this salad for a new way to use them!

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