Zucchini and Yellow Squash Lasagna Rollups

Need a fun twist on regular lasagna? Try this zucchini and yellow squash stuffed variety! It’s easy and cheesy and full of all kinds of yum.

Zucchini and Yellow Squash Lasagna Rollups | thepajamachef.com

I don’t know about you but I know that zucchini and yellow squash are going to start invading my life in the next couple of months. I don’t know tons of people in Nashville with gardens [no offense Southerners, but midwest gardens>southern gardens ANY DAY. Same goes for farmer’s markets but that’s a whole ‘nother story.]. Back in the days of Indiana living, we knew tons of people with gardens and I could hardly go anywhere without being given zucchini and squash for free. Even at the farmer’s market. It was like, buy 1 get 24820 free. No joke. So I’ve got to start getting my recipes ready NOW. Even though I’m in the south, I know squash season is a-comin’.

Zucchini and Yellow Squash Lasagna Rollups | thepajamachef.comI actually made these Zucchini and Yellow Squash Lasagna Rollups LAST summer but never got around to sharing them. Oh well, here they come! I know I’ll be making them several times throughout the summer. I don’t usually mind turning on my oven on a hot day if I know something tasty will come out of it. These lasagna rollups are quite a treat, and are so fun to eat. They use three kinds of cheese [creamy ricotta, sharp Parmesan, and mild mozzarella] so there’s something for everyone! For me, they’re a great way to use up yellow squash too. It’s not my favorite by itself, but when paired with something else I can handle it. Especially if there’s cheese! :) I hope you enjoy this great meatless meal!

one year ago: White Chocolate Snack Mix
two years ago: Pork Chops with Quinoa, Kale, and Blood Orange
three years ago: Best Burrito Bowls Ever
four years ago: Sausage Apple Egg Strata

Zucchini and Yellow Squash Lasagna Rollups

  • Servings: 4
  • Time: 50 minutes
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from Skinnytaste

Ingredients:

  • 2 cups marinara sauce
  • 1 teaspoon olive oil
  • 1 medium zucchini, grated and squeezed dry
  • 1 medium yellow squash, grated and squeezed dry
  • 3 cloves garlic, minced
  • 1 cup + 2 tablespoons ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, beaten
  • freshly ground black pepper
  • 8 lasagna noodles, cooked and cooled
  • 1/2-1 cup mozzarella cheese

Directions:

Preheat oven to 350 degrees. Grease a 9×13 pan and spread about 1 cup of sauce in bottom of pan.

In a large skillet, heat oil over medium heat. When hot, add zucchini and squash and saute for 4-5 minutes until soft. Add garlic and cook an additional 30 seconds until fragrant. Remove from heat and let cool a few minutes.

Then, in a large bowl, stir together ricotta, Parmesan, egg, and pepper. Fold in veggies until combined.

Lay the lasagna noodles down on a clean countertop, patting dry with a dish towel as needed. Spread 1/3 cup of veggie mixture over the entire surface of the noodle. Gently roll and place seam-side down in the prepared pan. Repeat until all noodles and veggie mixture are gone.

Divide remaining sauce over top of lasagna rollups, then sprinkle with cheese.

Cover dish with foil and bake for 30-40 minutes, until heated through and cheese on top is melted.

Cheesy Taco Muffins

Easy cheesy taco muffins! Served with salsa, these are a treat for a meal or party.

Cheesy Taco Muffins | thepajamachef.com

You can put anything in a muffin tin and I’ll eat it. Muffins, check. Cupcakes, check. Meatloaf, check. Quiche, check. Cornbread, check. French toast, check. Want me to keep going? Probably not. Mini foods are so fun, aren’t they? As you could probably infer… these Cheesy Taco Muffins are fun, delicious, and one of my favorite things to eat! They’re basically a portable taco. What’s not to love about that?! :)

Cheesy Taco Muffins | thepajamachef.com

The name “muffins” is kind of a misnomer. Yes, they’re shaped like muffins, but they are more than just a quick snack. They’re a delightful appetizer or meal, made out of cornmeal and tomatoes and cheese and leftover taco meat. These muffins are so simple and so tasty–and addictive! Enjoy!

Cheesy Taco Muffins | thepajamachef.com

one year ago: Grapefruit Arugula Salad 
two years ago: Herb, Tomato, and Cheese Crackers
three years ago: Smoky Fried Chickpeas
four years ago: Pantry Pasta for Two

Cheesy Taco Muffins

  • Servings: 20-24 muffins
  • Time: 35 minutes
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from Food Lust People Love

Ingredients:

  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup sour cream
  • 1 – 10 ounce can diced tomatoes with green chiles, undrained
  • 2 eggs
  • 1/2 cup canola oil
  • 1 1/2 cups cooked taco meat [leftovers are great for this//about 8 ounces]
  • 8 ounces shredded cheese – cheddar, monterey jack, or taco/Mexican cheese
  • salsa, for serving

Directions:

Grease two muffin tins with cooking spray.

In a small bowl, whisk together cornmeal, flour, and baking soda. In a large bowl, stir together sour cream, tomatoes, eggs, and oil. Add dry ingredients into the wet and stir until just combined. Fold in almost all of the taco meat and cheese, reserving a little bit of each for topping.

Divide batter between muffin cups, then top with reserved meat and cheese.

Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Cool for a few minutes before serving. Can be enjoyed warm or cold, with salsa on the side.

Menu Plan

Menu Plan | thepajamachef.com

Week of April 13

Monday: pesto mac & cheese
Tuesday: Bible study dinner–I’m bringing some homemade meat sauce
Wednesday: black bean burrito bowls
Thursday: breakfast for dinner! making an egg dish :) can’t say more, blogging event!
Friday: leftovers
Saturday: out to eat
Sunday: roasted chicken

10 Minute Lunch #7: Curried Chicken Salad

Chicken salad… it can be boring, or awesome. This version is pretty darn amazing! I hope you give it a try. :)

Back in the days of grad school, I was ALL about the 10 minute lunch. These working days, I am ALL about leftovers for lunch… or special salads. :) But I resurrected the 10 minute lunch lately with this fantastic curried chicken salad! I saw a few pics of curried chicken salad from different folks on Instagram, but I just made my own version based on what I had in my fridge.

Curried Chicken Salad: a 10 minute lunch on thepajamachef.com

I enjoyed this chicken salad on some fresh, homemade whole wheat bread. Recipe coming soon! But back to this chicken salad…it’s filled with all sorts of deliciousness. Golden raisins [golden > regular in my book!], crunchy celery, curry powder [duh], cinnamon [for a sweet kick!], and real mayo! I’ve tried to like using greek yogurt in the place of mayo, but I almost never like it… So why skip the good stuff?

Curried Chicken Salad: a 10 minute lunch on thepajamachef.com

This curried chicken salad was a great few day’s worth of lunches. I used leftover shredded chicken from one of the whole chickens we roast a couple times a month, but you could also use store-bought rotisserie chicken or just poach some chicken. It made for some great, hearty sandwiches. Creamy, crunchy, and flavorful! And fast! Just what I like for busy lunchtimes. :) Enjoy!

one year ago: Coconut Curry Popcorn
two years ago: Dark Chocolate Crumb Bars
three years ago: Bread Machine Cinnamon Rolls with Maple Icing
four years ago: Chicken Pot Pie

Curried Chicken Salad

  • Servings: 2
  • Time: 5 minutes
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Ingredients:

  • 1 cup cooked chicken, shredded
  • 1/4 of an apple, diced – about 1/2 cup
  • 1 stalk celery, diced
  • 1/4 cup golden raisins
  • 1/3 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon yellow mustard
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon cinnamon
  • bread, lettuce, crackers for serving

Directions:

In a medium bowl, combine chicken, apple, celery, and golden raisins. Add mayo, lemon juice, and mustard and stir to coat. Sprinkle curry powder and cinnamon on top then stir again.

Serve on good bread, a crisp lettuce leaf, or with crackers.

Butternut Squash and Mushroom Tart

This tart is full of hearty butternut squash and mushrooms, and of course has some cheese and bacon on top for extra deliciousness! 

Butternut Squash and Mushroom Tart | thepajamachef.com

Tarts and quiche are some of my favorite foods! They’re fancier than a regular frittata but almost as easy. The thing is… I like to fill them with things like butternut squash, zucchini, mushrooms, asparagus, and the like. All veggies that while Ben tolerates, he doesn’t really like. Soooo when I know I’ll have an evening to myself, this is just the sort of dish I like to make. Cooking for one only has to be a bore if you let it! Though, I must say, I don’t cook for one very often these days so when I do it’s kind of a novelty. But back to this tart!

Butternut Squash and Mushroom Tart | thepajamachef.comA slice of this tart is pretty much the best thing ever. Though it has a lot of steps, the work goes quickly and when it’s done, you get to eat! :) I used the crust the recipe suggested, and it’s pretty basic with the twist of using olive oil for the fat and seasoning just with salt and pepper. You could certainly use your favorite tart/pie crust though. This crust was super flavorful and once it was topped with the filling it was just perfect! I loved that the cheese was spread out throughout the tart, not just on top, but next time I will probably mix together all the veggies and the bacon with the eggs, and top with cheese for simplicity’s sake.

Butternut Squash and Mushroom Tart | thepajamachef.com

I enjoyed this tart for dinner, but the leftovers were equally fabulous for breakfast and lunch, so make it anytime you please! Enjoy! :)

one year ago: Oatmeal Fudge Bars
two years ago: Lemon Pasta Salad
three years ago: Pineapple-Apricot Teriyaki Chicken
four years ago: Sweet and Tangy Pork Chops with Pineapple

Butternut Squash and Mushroom Tart

  • Servings: 8
  • Time: 30-40 minutes
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from Cooking Light

Ingredients:

for crust

  • 5.6 ounces all-purpose flour [about 1 cup + 2 tablespoons]
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking powder
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons ice water
for filling
  • 3 cups cubed and peeled butternut squash
  • 2 tablespoons extra virgin olive oil, divided
  • 3/4 cup diced onions
  • 2/3 cup [2.5 ounces] swiss or Gruyère cheese, divided
  • 2 large eggs
  • freshly ground black pepper
  • 1 1/2 ounces pancetta or 2 strips bacon, chopped
  • 5 ounces sliced mushrooms [shiitake is preferred but any will work]
  • 1/4 cup white wine or chicken stock

Directions:

Preheat oven to 425 degrees. Grease a 9 or 10 inch pie pan coated with cooking spray. Begin by making the crust.

In a food processor, combine flour, salt, pepper, and baking powder and pulse until combined. In a measuring cup, whisk together oil and water. With processor running, slowly pour in oil mixture. Process until dough is just barely crumbly. Press dough into an even layer on bottom and sides of pie pan. Place in preheated oven and bake for 10 minutes.

Next, make filling. Place butternut squash into food processor [no need to clean first!] and pulse for about 1 minute to finely chop squash.

Heat a large skillet over medium heat. Add 1 tablespoon oil to pan. When hot, saute squash and onion for 7-9 minutes, stirring constantly.

Meanwhile, in a large bowl, stir together 1/3 cup cheese, eggs, and pepper. When squash is cooked, fold in with egg mixture. Evenly spread over pre-cooked crust, then return to oven for 9 minutes.

Using the same skillet as before, set over medium-high heat, cook pancetta or bacon until it starts to brown [about 1 minute for pancetta, more for bacon]. Add oil if necessary. Add mushrooms and reduce heat to medium, then saute for 5-6 minutes until browned. Season with pepper to taste, then add wine/stock and turn heat to high. Cook, stirring constantly, for 1-2 minutes until liquid cooks down.

Spread mushroom mixture over egg mixture, then top with remaining cheese. Return to oven and bake for 4-5 minutes until cheese melts. Cut into wedges and serve immediately.