zucchini lasagna

Before zucchini season was over, I just had to share a dish I’ve been making that’s both comforting and healthy. Zucchini lasagna has been pretty popular lately, and the idea is that you use thin slices of zucchini as opposed to pasta noodles. We have nothing against good ol’ pasta in this house- it’s very likely my husband’s favorite thing to cook- but I also love sneaking in extra veggies to our diets whenever I get the chance ;) This lasagna is still packed with homemade or store bought tomato sauce, lots of tasty cheeses, and fresh basil, so it’s super flavorful and delish! One important tip- make sure to salt your zucchini strips and let them set about 15 minutes to draw out moisture. Blot them dry before layering them into your dish as this will ensure you don’t end up with a soggy lasagna mess, but rather nicely cooked zucchini “noodles”! Enjoy!

Zucchini Lasagna:

  • 4 large zucchini, sliced thin lengthwise

  • 1 pound ground beef or pork (omit for vegetarian option)

  • 1 yellow onion, diced

  • 2 cloves garlic, minced

  • 2 28 oz cans San Marzano tomatoes (alternatively use store-bought pasta sauce)

  • 1 6oz can tomato paste

  • 1 tsp dried oregano

  • 1/2 cup red wine, optional

  • 15 oz ricotta cheese, whole milk or part skim

  • 1 large egg

  • 2 cups grated mozzarella cheese

  • 1-2 bunches fresh basil, chopped (leave some whole leaves for garnish)

Make your tomato/meat sauce- this can be done ahead of time, to allow it to simmer and develop flavor). Add the ground beef to a large pan over medium high heat, and season with salt & pepper. Brown the meat until no longer pink, and then remove it from the pan. Add a bit of olive oil to the pan if needed, and saute the onion for a few minutes. Then add garlic and cook for a few more minutes, making sure to season with salt & pepper at each step along the way. Add the stewed tomatoes, breaking them up a bit, along with the tomato paste, dried oregano and red wine (if using), and bring your sauce to a simmer. Return the ground beef to the sauce, and reduce the heat to low, allowing it to cook for a couple of hours if possible. Be sure to not let it reduce too much!

Preheat oven to 400 F. Slice your zucchini into thin slices lengthwise using a knife or mandolin, and lay them out on a paper towel. Sprinkle with salt and allow to sit for approximately 15 minutes to draw out the moisture. Blot them dry to absorb any excess moisture. Mix the ricotta cheese with an egg in a bowl. Start assembling your lasagna: ladle sauce in the bottom of the pan, add zucchini slices to cover it, spread ricotta & egg mixture evenly on top, sprinkle with fresh basil, and then top with shredded mozzarella. Repeat this process with all remaining ingredients (you may have extra meat sauce to freeze or use elsewhere!), reserving some fresh basil for garnish. Place the lasagna in the oven and cook for 40-45 minutes, broiling for a couple of minutes at the end to get a nice golden, bubbly top. Garnish with whole basil leave, pour yourself a glass of wine, and serve!

healthy blender waffles

Waffles are a family favorite in my household. My dad is obsessed, and that love has rubbed off on my toddler son as well. We are fans of everything from toaster waffles from the freezer, to classic homemade buttermilk or old fashioned waffles, to belgian waffles at restaurants, to healthy homemade! We do not discriminate, and topped with a healthy serving of pure maple syrup, they are all welcome on our plate :) Lately I’ve been making a somewhat healthier, more nutrient dense version packed with flax seeds, bananas, and rolled oats that are so easy to whip up in a blender (or using a and blender!). Since my son will easily down three waffles at once for breakfast (or anytime of day truly), it gives me a bit of comfort knowing that these are packed with a good dose of protein, fat, and fiber! They freeze well too, so feel free to double the batch and make extra for an easy and delicious breakfast that’s ready in minute! Top with pure maple syrup, and enjoy!

Healthy Blender Waffles:

  • 1/2 cup old fashioned oats

  • 2 tbsp ground flax seeds

  • 1/4 tsp kosher salt

  • 1 tsp baking powder

  • 1/4 tsp cinnamon

  • 1 egg

  • 1-2 bananas

  • 1/2 cup almond milk

  • 1 tsp pure vanilla extract

  • coconut oil or butter, for iron

Combine all ingredients in a blender and blend until combined. Heat a waffle maker, and spray lightly with coconut oil spray or grease with butter. Add the appropriate amount of batter for your waffle iron (likely less than you think), and cook to your desired level of “crispy outside, fluffy inside”, or according to the waffler maker’s directions. Enjoy with butter and pure maple syrup. Makes about 7-8 mini waffles.

the canyon bakery

I love when I find a cute spot with tasty eats in my neighborhood. Perhaps because there aren’t all that many options here in Topanga? The Canyon Bakery is a local bakery churning out freshly milled whole grain baked goods, naturally leavened breads, pastries & pizzas here in the canyon! They take online orders for Friday pick ups, but currently are only “open” as a weekend pop up, aka Sunday Fundays! After stalking their Instagram for a while, we finally made it over to try out the goods. Their freshly milled Hundo whole grain Sonora cinnamon rolls had caught my eye, so that was a must order, and it did not disappoint! The giant spinach & cheese spelt croissant swirl was flakey and delicious as well. Talk about up my alley!

If you’re a fan of freshly baked breads, definitely grab a loaf or two to take home. The sprouted ancient grain and the chocolate cherry rye loaves were both big hits in our house, whether turned into a sandwich or eaten alone! There are plenty of gluten free things on the menu as well, including bagels, muffins and a millet bread, so don’t feel like you have to miss out if you happen to have a sensitivity to wheat or gluten. I’m also happy to see that on subsequent trips, The Canyon Bakery seems to be expanding their menu a bit, to include exciting things like whole grain focaccias studded with purple potatoes & castelvetrano olives, apricot jam brioche buns with creme fraiche & mint, and roasted shallot & gruyere buns! Next on my list to try are their Hundo spelt pizzas! Yum!