Amazing Zucchini Pie by Salad Foodie

I came by this recipe from the Parents Action for Children web site, and as the name suggests, it is indeed “amazing.” Rather like a brunch quiche, this is one delicious way to serve summer’s bounty of zucchini. To simplify prep time, use a commercially prepared crust. Then just add a tossed salad and fruit for dessert!

Skinny Baked Vegetarian Egg Rolls with Peanut Sauce by Skinny Kitchen with Nancy Fox

“Meatless Mondays” or any day of the week never tasted so yummy with these skinny vegetarian egg rolls! You normally wouldn’t think egg rolls would be healthy but these actually are! They’re loaded with good-for-you broccoli slaw, cabbage and other veggies. Plus they’re baked, not fried and served with a peanut butter dipping sauce,…

Cheesy Vegetable Lasagna by Beth Roan

This is the best meal I have found to hide vegetables. You can use any raw vegetable you want. I prefer zucchini but you could use squash, broccoli, mushrooms, bell peppers.....So far my girls believe me when they ask "what is this green stuff???" I tell them it's just spices.

Six Eyed Jack by Joanne

6 Eggs and Pepper Jack Cheese for a one dish, healthy, casserole meal. It's certainly fit for a family to love. This SIX ingredient recipe was created for the AMEX Dinner @ 6 Tastemaker contest offered by Foodbuzz. Come on and comment for an opportunity to win a $100 gift card.

Maple Glazed Sweet Potatoes by Marilyn Lesniak

These Maple Roasted sweet potatoes are the perfect accompaniment with any main dish. They are low in calories and the vegetables are good for you too. The kids love them and won't give you a hard time about having to eat them. It is like having dessert during the main meal!

Veggie Pot Pie by peace

Modified from pillsbury.com "Veggie Lovers' Pot Pie" (https://www.pillsbury.com/recipes/veggie-lovers-pot-pie/77a6b30c-f446-43b7-8a76-cb8e3cd4ca51). Great recipe to use up leftover fresh vegetables before they go bad, as well as clear out your freezer of frozen vegetables. Easy to add or remove vegetables you like and dislike. Easy to…

Hyderabadi Rice Pilaf Cooked In Clay by kathy gori

When planning a company dinner I always like to go all out. I also like to have some dishes on the table that are relatively easy to set up and prepare. It's important to have a variety of tastes, textures and colors on the table in an Indian meal. My favorites are the ones that get off the stove top and tuck themselves into the oven…

Cheesy Spinach Stuffed Portobellos by Jennifer Bass

Chunky Vegetable Lasagna (made with zucchine "pasta") by Debbie Jo Mitchell

A variation on vegetarian lasagna using strips of a large zucchini (or butterstick squash) in place of traditional pasta.

KP's Zucchini Pie by Kristen Podulka

This quiche is an old stand-by for me. Throw all ingredients into one bowl, mix it up and bake. So easy! It’s best served warm, with a side caesar salad. Great for breakfast, brunch or lunch. Plus, my kids devour it!

BLACK & NAVY BEAN VEGGIE BURGERS by Lillie Ann Passwaiter

PREHEAT OVEN TO 375 DEGREES F. AND BAKE ON GREASED COOKIE SHEET WITH PARCHMENT PAPER TO KEEP FROM STICKING. Note: PATTIES CAN BE MADE LARGER TO LOOK LIKE BURGERS BY DOUBLING. ORGANIC BEANS CAN BE FRESH COOKED, DIVIDED INTO 1 CUP AND PUT INTO GLASS JARS FOR THE FREEZER.

MEATBALLS IN TOASTER OVEN-GLUTEN FREE by Lillie Ann Passwaiter

"Gluten Free Vegetarian Meatballs" for spaghetti sauce. Preheat toaster oven or regular oven to 400 degrees.

ZUCCHINI PATTIES by Lillie Ann Passwaiter

THREE ZUCCHINI (CAN USE 1 CARROT IN PLACE OF SOME OF THE ZUCCHINI FOR A SWEETER TASTE)

NUT BURGERS IN GRAVY ROYALE by Lillie Ann Passwaiter

"WALNUTS, QUICK ROLLED OATS & CELERY ARE THE COMBINATION THAT MAKES THE FLAVOR OF THESE BURGERS BROWNED IN OIL. NEED TO ALLOW FOR 1 HOUR OF STANDING TIME BEFORE ADDING SAUTEED' VEGETABLES AND FORMING BURGERS. THEN CAN BE BAKED IN A FAVORITE GRAVY FOR 30 MINUTES. Note: EVAPORATED MILK SUBSTITUTE -MAKE YOUR OWN: 2/3 CUP ORGANIC…