Mom’s Zucchini and Tomato Medley with Lemon Olive Pesto

Growing up, my mother’s kitchen was a haven of delicious, home-cooked meals, crafted mostly from instinct rather than recipes. Her vast cookbook collection was a treasure trove, but our daily meals came straight from her heart and experience. As a vegetable enthusiast, I always loved her zucchini and tomatoes, a simple, soul-warming dish. When I moved out, I asked for the recipe, but she had none. She described it as best she could, and I scribbled notes, only to lose that precious slip of paper.

 

This summer, harvesting my first zucchini brought those memories flooding back. Determined to recreate her dish, I leaned on fresh ingredients and added a 21st-century twist: lemon olive pesto for a bright, zesty kick. While my mother wouldn’t have used pesto, its vibrant flavor turns this dish into something special. This Zucchini and Tomato Medley is a nourishing, meatless main or a cozy side, perfect with toasted rustic bread or croutons. It’s simple, fresh, and full of love.

Zucchini and Tomato Medley with Lemon Olive Pesto 

  2 large zucchini 
  5 large basil leaves 
  ½ onion, thinly sliced 
  2 c. chopped peeled fresh tomatoes (or one 14.5-ounce can petite diced tomatoes) 
  1 c. water 
  1 t. sugar 
  1 t. kosher salt 
  1 Melissa’s dried chile de arbol or pinch of red pepper flakes (adjust to taste) 
1 T. lemon olive pesto 
  Parmesan cheese, for serving 
  Toasted rustic bread slices or croutons (optional) 

Slice zucchini in half lengthwise, then crosswise into ¼” thick half-moons. 

Stack basil leaves, roll tightly, and slice into thin strips. 

In a large saucepan, combine zucchini, basil, onion, tomatoes, water, sugar, salt, and chile or red pepper flakes. 

Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for about 15 minutes, until zucchini and onion are tender.  

Stir in lemon olive pesto. Check occasionally, stirring to prevent liquid from evaporating completely; adjust heat if needed. 

Taste and adjust seasoning with salt.

Serve hot, warm, or at room temperature, over toasted bread or croutons if desired. Drizzle with olive oil and sprinkle with Parmesan cheese.  

This dish is a heartfelt nod to my mother’s cooking, blending nostalgia with a fresh, modern twist. It’s simple, versatile, and perfect for summer harvests.

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My Deck Garden’s New Pergola and Early Planting Adventures

It’s been a transformative year for my deck garden, and I’m so excited to finally share the changes with you. In years past, I’ve always updated you on my gardening plans, successes, and failures, but this year, I got a bit sidetracked. I added a small pergola to the garden, and while I knew I’d like it, I didn’t expect to fall completely in love with it. The moment I step out of the conservatory onto the deck, it feels like I’m entering a whole new room—a little fantasy land surrounded by my plants. The pergola has truly enhanced the space in ways I can’t quite describe.One of the best additions the pergola brought is the ability to hang baskets for the first time since I moved here 13 years ago, which has been an absolute thrill. I also upgraded the dim solar light caps with new, pricier ones that illuminate the garden beautifully from dusk until dawn. On top of that, I found charming solar lanterns and placed one in each of the window boxes, creating a whimsical glow that I adore. 

I moved my mosaic-top table from the conservatory to the garden so I can enjoy my morning coffee while listening to birdsong. This table used to be my go-to for tablescapes indoors, so I’m still figuring out how to adapt. I might try creating tablescapes outside, or I may need to adjust to using the larger table inside for a more intimate table-for-two setup. We’ll see how it all unfolds! 

As for the garden itself, I’m off to an exciting start. I grew various colors of bell peppers from seeds I harvested from organic peppers, and they’re already thriving. I’m equally thrilled about the Charentais melon seeds I saved from last year. After a late planting last season that yielded just three (albeit juicy and delicious) melons, I planted earlier this year, and the seeds sprouted in just a couple of days. I’m hopeful for a bigger harvest this time around. 

I’m also giving zucchini another shot, despite my past struggles with it. While it seems like everyone else can grow zucchini with ease, I’ve yet to succeed, so I’m trying a new variety this year and keeping my fingers crossed for better results. I’ll share an update in a month to let you know how everything’s growing and how the pergola continues to shape this magical space. 

 

What about you? What’s growing in your garden this season? I’d love to hear about your planting adventures—drop a comment below and share your story!

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Carrot Zucchini Bread with Raisins and Walnuts

Let me preface this by saying that this is going to sound a little crazy. Bear with me. For the past 25 years, I have owned various food processors that, for one reason or other, have not contained a shredding disc. I never really considered that to be of great importance until my most recently purchased food processor (read: about 10 years ago) conked out and I had to get a new one. I decided to get one with a little larger bowl due to reasons I will not disclose here. It came with both a slicing and shredding disc, so I decided to give that shredding disk a workout. I couldn’t believe all that I had been missing over the years. Somehow I felt as though life had shortchanged me. Suffice it to say that within the course of about five minutes I had shredded 4 pounds of carrots. Don’t ask me why. I just couldn’t believe the speed at which I was getting this done. It never occurred to me that I was actually going to have to use those carrots. As a consequence, I have been making carrot EVERYTHING. First stop is this delicious, carroty, appropriately seasonal zucchini bread. It is loaded with so many delicious bits and bobs, that it just has to be good for you. As far as the taste, fabulous!

Carrot Zucchini Bread with Raisins and Walnuts

1½ c. flour
½ t. salt
½ t. baking soda
½ t. baking powder
½ T. ground cinnamon

¼ t. allspice
1/8 t. cloves
2 large eggs
½ c. vegetable oil
¾ c. granulated sugar
½ c. brown sugar, packed
½ T. vanilla extract

1 c. grated zucchini

1 c. grated carrots

½ c. golden raisins

½ c. chopped walnuts

Preheat oven to 325° F. Spray a 9” x 5” loaf pan with Baker’s Joy.

In a medium bowl, sift together flour, salt, baking powder, baking soda, cinnamon, allspice, and cloves; set aside.

In a large bowl beat together eggs, oil, vanilla, and sugars until creamy. Add sifted ingredients to the creamed mixture, beating well. Fold in zucchini, carrots, raisins, and nuts. 

Pour into prepared pan. Bake for 55 to 60 minutes or until loaf tests done. Cool in pan for 20 minutes. Remove to wire rack to cool completely.

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Mexican Zucchini Cheese Soup

 

 September is upon us can you believe it? Honestly, I don’t know how to feel. I actually enjoyed this past summer that, to me, seemed to just fly by. So I’m not entirely sure that I’m ready. By that I mean that my spring cleaning is going to have to overlap with my fall cleaning, because I didn’t get the former done. But I digress. For those of you with extra zucchini, or if you are still harvesting it, this is the perfect transitional summer/fall soup for you. It is hearty, spicy, main dish worthy, and intensely delicious. The combination of flavors here is a good one with the smokiness of the cumin, the earthiness of the oregano, not to mention the tomatoes, zucchini, corn, and peppers. It is a wonderful combination.

Mexican Zucchini Cheese Soup

1 T. olive oil

1 c. chopped onion

2 cloves garlic, minced

½ t. dried oregano 

½ t. cumin

Pinch of cayenne pepper

2 14.5-oz. cans chicken broth

1 14.5-oz. can Ro-tel tomatoes

2 Melissa’s organic zucchini, halved and cut in ¼” slices

1 15.25-oz. Mexicorn, drained

12 oz. Velveeta, cubed

½ teaspoon freshly ground black pepper

 Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano and cumin.

Add chicken broth and tomatoes. Bring mixture to a boil. Stir in zucchini and corn. Return to a boil, reduce heat to low, and simmer until zucchini is tender, 8 to 10 minutes.

Stir in Velveeta. Continue to cook and stir until cheese is melted; season with freshly ground black pepper. Garnish as you see fit.

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Chocolate Zucchini Bread

As you have no doubt come to realize, I have been doing a lot with zucchini. After the resounding success of my Fruit and Spice Zucchini Bread, I decided to give a chocolate version a try. This is insanely good! The crust is crackly and crunchy; the interior is chewy, almost creamy, and densely chocolate. I have had brownies that weren’t nearly this good. The beauty of this is that I count a slice as a serving of vegetables. While that may not be accurate, it is good, and works well any time of the day. Consider a slice for dessert topped with a scoop of ice cream and a drizzle of chocolate sauce. Heaven!

Chocolate Zucchini Bread

1 T. melted butter
1 extra large egg
1 c. sugar
½ c. vegetable oil
1 c. grated Melissa’s organic zucchini*

1 t. vanilla extract
3 T. cocoa powder
¼ t. espresso powder
1 c. flour
½ t. baking soda
½ t. salt
½ t. cinnamon
½ c. mini chocolate chips

 
Preheat oven to 350° F. Spray a 9” x 5” loaf pan with PAM; set aside.

In a large bowl combine butter, eggs, sugar, oil, grated zucchini, and vanilla; beat well. In a medium bowl, combine cocoa powder, espresso powder, flour, baking soda, salt, and cinnamon. Stir in the chocolate chips. Whisk dry ingredients into wet ingredients until blended. Pour batter into prepared loaf pan.

Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool on rack for 10 minutes before inverting and removing from pan.

 *About one medium zucchini

 

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Cheesy Zucchini Casserole

I have never been particularly successful at growing zucchini. It is not for the lack of trying, believe me. I will get zucchini that will reach 4 inches long and then fall off the vine. Don’t ask me why. One time I was successful at growing a rather large zucchini unbeknownst to me. I happened to look out the kitchen window and saw the boys playing football in the backyard. I wondered how they were doing that since we didn’t own a football, so went out to investigate. Come to find out a zucchini plant had grown out of the compost pile yielding a football-sized zucchini. Just one.  They’d picked it and used it as a football. I couldn’t even make hash out of what was left of that poor, pathetic thing, but I digress. For those of you with more zucchini than you know what to do with, this recipe for zucchini casserole is tasty and toothsome.  It’s easy to assemble, and even the kids will enjoy it.

Cheesy Zucchini Casserole

 4 slices bread, cubed, lightly toasted

¼ cup melted butter

2 c. cubed Melissa’s organic zucchini (1 large)

3 scallions, chopped

½ t. seasoned salt

Pinch of cayenne pepper

½ t. Melissa’s minced garlic

1 large egg, beaten

1½ c. shredded Cheddar cheese, divided

 

Preheat oven to 350°F. Spray an 8” x 8” pan lightly with PAM; set aside.

 Place bread cubes in a medium bowl and pour melted butter over the bread; toss to coat. Add the zucchini, scallions, seasoned salt, pepper, garlic, egg, and 1/2 cup of the cheese; mix well. Transfer the mixture to prepared baking dish and top with the remaining 1 cup cheese.

 Bake, covered, for 40 minutes. Uncover and bake for another 10 minutes.

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Fruit and Spice Zucchini Bread

It’s not often that I make quick bread, but when I do, I want a loaf that is full of flavor, and lots of fruit and nuts. This one has all of those things plus the addition of a vegetable. Will your family realize it? No, they won’t. Will they love this quick bread? You bet they will! If you don’t like raisins (Why not?), then leave them out, or replace them with another dried fruit such as dried tart cherries, cranberries, or apricots. If you don’t like walnuts (Again, what is wrong with you? J), then substitute pecans. But, whatever you do, don’t tamper with the spices, because this is the perfect combination. This bread is slightly sweet, with a crunchy top and pleasantly dense interior. It is wonderful as is, with a bit of butter, or a slather of cream cheese. It is as good toasted as it is un-toasted, and will last on the counter for up to three days, if necessary.

 Fruit and Spice Zucchini Bread

 1½ c. flour 

½ t. kosher salt

½ t. baking soda

¼ t. baking powder

1 t. ground cinnamon

½ t. allspice

½ t. cloves

½ t. nutmeg

1 extra large egg

1 c. sugar

1½ t. vanilla extract

½ c. vegetable oil

1½ c. grated Melissa’s organic zucchini

½ c. golden raisins

½ c. chopped walnuts (Optional)

 Preheat oven to 350°F. Spray a 9” x 5” loaf pan with PAM; set aside.

 Sift together flour, salt, soda, baking powder, and spices; set aside.

In a large mixing bowl, whisk egg until frothy. Add sugar, vanilla, and oil, whisking until combined. Fold in zucchini and raisins. Add dry ingredients, mixing well. Stir in nuts, if desired. Pour prepared pan.

 Bake for 1 hour or until loaf tests done.

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One Pot Stove-Top Mac and Cheese

I love macaroni and cheese, but I am one of those people who aren’t wild about the baked variety. It’s fine; it just always seems to turn out too dry for me. I far prefer the creamier version that is baked on top of the stove. This genius recipe from Half Baked Harvest is a one-pot wonder. Deliciously creamy mac & cheese, studded with healthy bits of broccoli and zucchini, the latter of which melts right into the mix. This is a delicious main or side dish, wonderfully creamy, very flavorful, and unbelievably easy.

  One Pot Stove-Top Mac and Cheese

 1 lb. short-cut pasta*

1 head broccoli, chopped

¾ c. heavy cream or whole milk

3 oz. cream cheese, cubed

1 medium zucchini, grated (about 1 c. grated)

1 T. Dijon mustard

2 c. shredded sharp cheddar cheese

1 c. shredded Monterey jack cheese

1 t. garlic powder

1 t. onion powder

1 t. paprika

¼ t. cayenne pepper

1-2 T. salted butter (optional)

Kosher salt and black pepper

  In a large pot, bring 4 cups of water to a boil over high heat. Add 1½ teaspoons salt, the pasta, and broccoli. Cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the milk, cream cheese, and mustard, and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more. Stir in the zucchini.

Add the cheeses, garlic powder, onion powder, paprika, cayenne, and butter (if using), and stir until melted and creamy. Remove from the heat. Season with salt and pepper. If the sauce feels thick, add ¼ cup milk or water to thin.

Divide the mac and cheese between bowls. Top with black pepper.

*I used cavatappi, a longer cut pasta, so I added one additional cup of water, and increased cooking time by one minute.

 

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Christmas Quiche

This quiche, that I have named Christmas Quiche came about as a result of an online shopping error. I know that I am not the first person to confuse individual quantities with package quantities when grocery shopping online. That’s how I ended up with three packages of zucchini rather than simply three individual zucchini. These past weeks I have eaten more zucchini than I have eaten in a lifetime. In an effort to not waste, but successfully get rid of the last one that remained in a tasty way, this quiche was born.

I decided to call it Christmas Quiche because of the lovely red and green coloring of the vegetables. It would also make an excellent addition to either Christmas dinner or brunch because it is delicious enough for everyone to enjoy, a painless way to get in a serving of vegetables or two, and is vegetarian so as to please those in your crowd who don’t care to eat meat. Your guests are going to love you for this one.

Christmas Quiche

 1 (9 inch) unbaked deep-dish pie crust

1 T. olive oil

1 3-oz. pkg. Melissa's shallots, sliced

4 large cremini mushrooms, sliced

1 medium organic zucchini, cubed

1 c. shredded Gruyere cheese

¼ c. chopped parsley

½ c. chopped Melissa’s Roasted Red Bell Peppers

3 large eggs, beaten

½ c. whole milk

½ t. Italian seasoning

½ t. salt

¼ t. freshly ground black pepper

½ c. shredded sharp cheddar cheese

 Preheat the oven to 400°F.

 Bake pie crust for 10 minutes; set aside to cool slightly.

 Reduce oven heat to 350°F.

 Heat olive oil in a 10” sauté pan over medium/high heat. Cook and stir mushrooms, zucchini, and shallots until soft and slightly seared, 6-8 minutes; set aside.

 Whisk eggs, milk, Italian seasoning, salt, and pepper together in a medium bowl.

 Spread Gruyère cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the parsley and red peppers. Pour egg mixture over all. Sprinkle remaining cheddar cheese over the top.

 Bake for 40 to 45 minutes until center tests done. Cool 10 minutes before serving.

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Baked Spinach and Zucchini

I have, for months, been trying to convince myself that a truly organized person needs only grocery shop once a month. So far, I have been able to stick to this with few exceptions. The problem with this scheme is that I end up buying a lot of produce all at once, and then it all starts to get dodgy at once, and I end up with one vegetarian meal or side dish after another. You may not see a problem with this, but let me tell you, when those vegetables are cruciferous, you end up with a BIG problem. We won’t even go there. As a consequence zucchini that I had planned to use in zucchini bread ended up taking a different direction in Ina Garten’s recipe called Baked Spinach and Zucchini. I love this dish for many reasons. It is relatively easy to put together, can be made ahead, can be served hot or at room temperature, as a main dish or side dish, and works at any meal of the day, breakfast, lunch, or dinner. I didn’t have any extra large eggs, so I used three large ones and upped the cream. My version is below. This would be perfect for the holidays.

Baked Spinach and Zucchini
Slightly adapted from Ina Garten

Olive oil
3 scallions, white and green parts, sliced ¼” across
2 small zucchini, sliced in ¼”-thick rounds
½ T. Melissa’s minced garlic
1 10-oz. pkg. frozen chopped spinach, defrosted
½ c. cooked basmati rice
2 T. chopped fresh basil
2 T. chopped fresh parsley
¼ t. ground nutmeg
1 T. freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3 large eggs
½ c. heavy cream
1 T. unsalted butter, melted
¼ c. freshly grated Parmesan cheese, plus extra
2 oz. Gruyere cheese, grated

Preheat oven to 350° F. Spray an 8” x 8” baking dish with PAM; set aside.

Heat 1 tablespoon olive oil in a 12-inch sauté pan. Add the scallions and zucchini and sauté for two minutes. Add the garlic and cook for one minute more. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 1 teaspoon salt, and ½ teaspoon pepper, and toss well. Transfer to the prepared baking dish.

In a medium bowl, whisk together the eggs, cream, melted butter, and ½ cup Parmesan. Pour the mixture over the spinach and zucchini, and smooth the top. Sprinkle with some extra Parmesan cheese and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted into the center comes out clean.

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