If you are looking for a tasty zucchini recipe that will go with just about any meal, try this delicious zucchini side dish. It also makes a fabulous snack.

Serves 4   Time: 40 minutes

Ingredients:
4 medium zucchinis, sliced into 1/4-inch slices
1 tablespoon olive oil
1/2 cup Panko breadcrumbs
1/4 cup Parmesan cheese, shredded or grated
salt to taste

Directions:

1. Pre-heat oven to 450°. Line a baking sheet with foil or parchment paper.
2. Lightly toss or brush zucchini with oil.
3. Mix breadcrumbs, cheese and salt in a small bowl.
4. Dip zucchini slices into breadcrumb/cheese mixture, coating evenly on both sides..
5. Bake for about 30 minutes.

Calories 124, Fat 5.6g, Cholesterol 6mg, Sodium 170mg
Carbohydrates 14.3g, Fiber 2.4g, Sugars 3.7g, Protein 5.8g

This side salad is terrific with grilled fish, chicken or beef for a light and flavorful summer dinner.

Serves 4  Time:

Ingredients:
1 eggplant, sliced into 1/4" slices
4  medium ripe tomatoes, chopped
1/2 cup feta cheese (plain or with herbs)
1 tablespoon olive oil

Directions:

1. Lightly salt both sides of eggplant. Let the slices sit 30 minutes in a colander to sweat. 
2. Rinse the eggplant slices to wash away the salt, dry the water from the slices.
3. Heat heavy skillet over medium-high heat.
4. Lightly brush both sides of eggplant with olive oil.
   
5. Cook eggplant about 2-3 minutes per side. Slices should be brown not black.
6. Cut eggplant into the same size pieces as the tomato.
7. Gently toss eggplant, tomato and feta in a medium size serving bowl.

• Sweating the eggplant helps remove the slight bitterness.

Calories 100, Fat 4.5g, Cholesterol 17mg, Sodium 218, 
Carbohydrates 12.2, Fiber 5.4g, Sugars 6.7g, Protein 4.9g

This is one of our favorite ways to eat fresh zucchini, stuffed with garlic, onion, and mozzarella cheese. It is a true crowd pleaser and goes well with just about anything.

Serves 4   Time: 40-45 minutes

Ingredients:
2 medium size zucchini
1 egg
2 clove chopped garlic
1/2 small chopped onion
1/4 cup breadcrumbs
1/4 cup shredded mozzarella cheese

Directions:

1. Cut zucchini in half lengthwise. Bring 1" of water in a large skillet to boil. 
2. Par-boil zucchini cut side down in boiling water about 10 minutes. Zucchini is done when it can be pierced with a fork, (but the outside is still a bit firm). 
3. Place zucchini on paper towels to dry. 
4. When zucchini is cool, scoop out pulp from the middle, leaving about 1/4 inch around the bottom and edges of the shell.
5. In a medium size bowl mix zucchini pulp, egg, garlic, onion, breadcrumbs, and cheese.
6. Place zucchini shells on baking dish coated with cooking spray.
7. Stuff each zucchini shell with the mixture.
8. Bake in a 350 degree oven for 25-30 minutes. 

Calories 143,  Fat 5.9g,  Cholesterol 62.7mg,  Sodium 165.8mg
Carbohydrate 13.4g,  Fiber 2.9g Sugars 3.2g,  Protein 10.3g

 This easy cheddar cheese coated cauliflower is loaded with great flavor. This recipe uses finely grated cheese instead of us a cheese sauce.

Serves 4  Time: 30 minutes

Ingredients:
1 medium cauliflower, separated into florets
1 cup finely grated cheddar cheese

Directions:

1. Place steaming basket in a medium to large size saucepan.
2. Pour about 1/2-inch water in bottom of saucepan. (water should not touch steamer basket)
3. Heat water over medium-high heat.
4. When water boils, arrange cauliflower in basket, cover and steam for 12-15 minutes. (cauliflower should be crisp but tender)
5. Turn oven to broil, line a baking sheet with foil, place cauliflower on foil and sprinkle evenly with grated cheddar cheese.
6. Broil about 2 minutes, just until cheese melts.
7. Serve warm.

Calories 150, Fat 9.5g, Cholesterol 30mg, Sodium 219mg
Carbohydrates 8.0g, Fiber 3.6g, Sugars 3.6g, Protein 9.9g

Asparagus is in season right now! If you are lucky enough to grow your own, you know how fantastic it tastes when its cut fresh from the garden. Fresh asparagus doesn't require much to enhance its flavor. Greg's Grilled Asparagus recipe uses a little melted butter and lemon juice to create an amazing yet simple side dish.

Serves 4   Time:

Ingredients:
1 pound fresh asparagus, ends trimmed
2 tablespoons melted butter
1 tablespoon fresh lemon juice

Directions:

1. Cook asparagus over medium heat directly over coals until tender but still crisp, turning frequently. 
2. A good pair of tongs is essential to not lose spears through the grill. 
3. Brush with lemon and butter as they finish.

•  I usually cook these just when the meat is finishing up. Serve immediately.
  

Calories 79,  Fat 6.0g,  Cholesterol 15.5mg,  Sodium 3.1mg
Carbohydrate 5.6g,  Fiber 2.4g,  Sugars 0.2g,  Protein 2.7g

Fresh beets from the garden make this simple salad as beautiful as it is flavorful. Roasting the beets takes any where from 1 to  1-1/2 hours, so this is a good salad to make ahead. It can be served cool or at room temperature making it a great addition for a summer picnic or barbecue.

Serves 4  Time: 1 to 1-1/2 hours (roasting time)

Ingredients:
4 medium beets
4 cloves garlic, peeled and crushed 
1-1/2 tablespoons olive oil 
1 tablespoon balsamic vinegar

Directions:

1. Pre-heat oven to 350°. 
2. Coat each beet with a dab of olive oil. Wrap tightly in foil.
3. Place each foil wrapped beet on a rimmed baking sheet.
4. Roast small beets for 1 hour and large beets for 1-1/2 hours. Check to see if beets are tender. 
5. When beets are tender, they are done. Remove them from the oven, allow to cool.
6. Peel and slice beets. 
7. In a small bowl, mix garlic oil and vinegar.
8. Arrange beets on a plate and drizzle the dressing over the top.
9. Serve at room temperature or cool.

Calories 94, Fat 5.5g, Cholesterol 0mg, Sodium 78mg
Carbohydrates 11.0g, Fiber 2.1g, Sugars 8.0g, Protein 1.9g

Here is a nice light summer side dish to go with any grilled dinner entree. These fresh snow peas are cooked just until tender then lightly seasoned.

Serves 4   Time: 30-40 minutes (30 minutes roasting time)

Ingredients:
1 red or orange bell pepper
1 tablespoon + 1/2 teaspoon olive oil (divided)
2 cups trimmed fresh snow peas
1 teaspoon sesame oil
1 cup sliced mushrooms
1 tablespoon low sodium soy sauce

Directions:

1. Coat pepper with 1/2 teaspoon olive oil. 
2. Cook pepper under broiler, turning until each side is charred. (Watch very closely so the peppers don't burn.)
3. Place roasted pepper in a paper bag for 20 minutes, peel the skin off and slice. (You can also place pepper in a bowl and cover tightly with plastic wrap.) Slice peppers when cool.
4. Heat large skillet over medium-high heat. Add 1 tablespoon olive oil and sesame oil. 
5. Cook mushrooms 1 minute, add snow peas cooking until they are crisp tender.
6. Stir in the roasted pepper slices and soy sauce, heat until warm.

Calories 89, Fat 4.8g, Cholesterol 0mg, Sodium 231mg
Carbohydrates 8.3g, Fiber 3.1g, Sugar 4.8g, Protein 3.7g

Ratatouille is a favorite dish for many people, myself included. In this recipes the fresh summer vegetables are layered then roasted giving this stew an amazing depth of flavor. This French provincial vegetable stew is perfect as part of a summer dinner. It is typically served as a side dish, so if you are planning on serving this stew as a main meal you should definitely double the recipe and serve it with some fresh bread, rice or pasta.

Serves 4   Time: 4 hours and 15 minutes (Prep-15 minutes/Cooking 4 hours)

Ingredients:
1 medium eggplant
1 medium onion
1 zucchini
2 large tomatoes, diced
1-2 cloves garlic, crushed
1 tablespoon fresh thyme
2-4 tablespoons extra virgin olive oil
salt to taste

Directions:

1. Slice the top off the eggplant. Chop the eggplant into 1/2-inch cubes.
2. Peel onion, chop into 1/2-inch cubes.
3. Slice zucchini into 1/2-inch slices.
4. Arrange eggplant on bottom, of a Dutch oven (or other pot with a tight fitting cover), then layer onions, zucchini, and top with the tomatoes.
   
5. Combine olive oil, garlic and thyme in a small bowl.
6. Pour olive oil over the top of the vegetables, salt to taste.
7. Cover pot, bake in a 325° oven for about 4 hours.
8. Stir halfway through cooking.

Calories 173, Fat 13.1g, Cholesterol 0mg, Sodium 13mg
Carbohydrates 14.6g, Fiber 6.2g, Sugars 7.2g, Protein 2.9g

Kale chips make a fantastic snack or side dish. The first time I had the pleasure of trying them was during a farm tour. Kale chips are very easy to make and a fabulous source of fiber and VitaminS K, A and C. 

Serves 2-4   Time: 15-20 minutes

Ingredients:
1 bunch of curly kale
spritz of olive oil (refillable oil mister or other cooking spray)
sea salt, herbs and/spices to taste (garlic, soy sauce, red pepper, lemon juice, etc.) 

Directions:

1. Pre-heat oven to 350°. Line a non-insulated cookie shet with parchment paper.
2. Cut the thick ribs from the center of the kale. 
3. Wash the kale and spin it dry in a salad spinner. Use paper towels to remove any remaining water.
4. Place kale on the prepared pan, spay with oil and season.
5. Cook for 10-15 minutes. The kale should begin to turn brown around the edges.

• Note baking the kale takes some practice. Too little baking time results in limp kale and if baked too long the kale will have a bitter burnt taste.

Per 1 cup serving:
Calories 49, Fat 2.2g, Cholesterol 0mg, Sodium 146mg
Carbohydrates6.7g, Fiber 1.3g, protein 2,2g

Spring is here and with it comes a wonderful array of vegetables. Artichokes are in season now, so if you have never tried them but always wanted to, here is an easy way to prepare fresh artichokes. These steamed artichokes are perfect every time. We don't use any dipping sauce at my house, but you can serve them with butter, garlic butter, or mayonnaise if you wish. 

For more artichoke recipes click here.

Serves 4   Time: 45-50 minutesSteamed atr
4 fresh artichokes
4 cloves garlic
1 tablespoon fresh lemon juice

1. Using a sharp knife, carefully cut the stem and the top third off the artichoke. 
2. With scissors, cut thorns off the lower leaves.
3. Wash artichokes by separating the leaves under running water.
4. Sprinkle lemon juice over artichokes.
5. Thinly slice each clove of garlic. Place a garlic slice in between artichoke leaves.
6. Place a steaming basket in the bottom of a large saucepan with a tight fitting cover.
7. Pour just enough water in the bottom of the saucepan to touch the steaming basket.
8. Bring water to boil over medium high heat.
9. Arrange artichokes top side up, in the steaming basket, cover and steam for 25-30 minutes.
10. Let sit 10-15 minutes with cover on before serving.

• I prefer steaming to boiling artichokes because boiling them diminishes the wonderful artichoke flavor.
  

Calories 80,  Fat 0.3g,  Cholesterol 0.0mg,  Sodium 153.5mg
Carbohydrate 18.0g,  Fiber 8.8g,  Sugars 0.0g,  Protein 5.5g

Here is a side dish that is inexpensive, easy, fast, great tasting, and healthy. This terrific stir-fried cabbage recipe makes a flavorful addition to any meal. 

Serves  4  Time: 

Ingredients:
1 tablespoon olive oil
2 drops sesame oil
2 cloves chopped garlic
1/3 cup sliced green onion
1/4 cup grated carrots
4 cups shredded (or thinly sliced) cabbage
1 tablespoon rice vinegar
1 teaspoon low-sodium soy sauce
2 tablespoons chopped peanuts 

Directions:

1. Heat a large skillet over medium high heat. Add both oils and saute the garlic until soft.
2. Stir in the green onions and cook 1 minute.
3. Add carrots and cabbage, stirring to coat well with the oil, garlic, and onions. 
4. Cook the mixture stirring constantly 2 minutes. Cabbage should be tender.
5. In a small bowl, combine vinegar and soy sauce.
6. Add vinegar mixture to cabbage stir well. Serve warm.

Calories 130,  Fat 9.2g,  Cholesterol 0.0mg,  Sodium 258.6mg
Carbohydrate 10.1g,  Fiber 3.4g,  Sugars 1.0g,  Protein 4.4g

Make these two Thanksgiving favorites together in one side dish. The green bean casserole is cooked in the center of a fluffy cloud of mashed potatoes. The sauce from the green beans creates a delicious gravy for the potatoes.

• This side dish can be prepared the day before. Cover and refrigerate until ready to cook. 

Serves 6   Time: 50 minutes 

Ingredients:
1 tablespoon butter
2-3 cloves garlic, minced
1 tablespoon flour or potato starch
1 cup milk
1/3 cup shredded Parmesan cheese
12 ounces fresh green beans
5 small potatoes, scrubbed and cubed (peeled if you wish)
1/2 cup low-fat milk (or enough for desired consistency)
2 tablespoons butter

Directions:

1. Place potatoes in large pot, cover with cold water and boil until tender.
2. Drain potatoes, into a large bowl, add milk and butter, mashing well. (You can also use an electric mixer to mash.) Set aside.
3. Place a steamer basket in in a saucepan with about 1/2-inch of water. 
4. When water boils, place green beans in pan, cover and steam for 8-10 minutes. Set aside.
5. In a small saucepan, melt butter over low heat. Saute garlic until tender, about 4-5 minutes.
6. Stir in flour until well mixed. Slowly whisk in milk until thoroughly mixed. 
7. Add Parmesan cheese to sauce and stir until melted.
   
8. Mix sauce with cooked green beans.
9. To assemble, lightly oil an oven proof bowl, place mashed potatoes in the bottom of the dish making a well in the middle of the potatoes.
10. Arrange green bean mixture into the well in the potatoes, bake in a 350° oven for 30 minutes, or until heated through.

• You can make a traditional green bean casserole too. click here for the recipe.

Calories 249, Fat 10.0g, Cholesterol 29mg, Sodium240mg
Carbohydrates 31.0g, Fiber 5.4g, Sugars 5.6g, Protein 9.8g 

This will become a favorite autumn recipe, it is our favorite way to eat acorn squash because it's very easy and flavorful. Most recipes really sweeten up the squash by roasting it with butter and brown sugar, but this recipe gives a wonderful a boost of flavor using onions, garlic and a splash of vermouth to this mild tasting squash.

Serves 4  Time: 25 minutes

Ingredients:
1 acorn squash (or butternut squash)
1 tablespoon butter
1/4 cup chopped onion
2 cloves chopped garlic
1 tablespoon dry vermouth (substituting broth, wine or water is fine)
1/2 cup low sodium chicken broth or vegetable broth
1/4 cup shredded Parmesan cheese

Directions:

1. Cut the squash in half, remove the seeds and stringy parts of the squash.
2. Using a potato peeler, peel the skin from the squash and cut the flesh into cubes.
3. Heat skillet over medium heat, melt butter, saute onion and garlic until tender.
4. Add squash cubes to the skillet, cook 2-3 minutes.
5. Pour vermouth and chicken broth into pan, bring to a boil, cook squash until tender and liquid has evaporated. (about 10 minutes)
6. After liquid has evaporated, continue cooking squash, stirring well 2-3 minutes or until it begins to brown.
7. Sprinkle Parmesan cheese on top of squash, transfer to a serving dish and serve warm.

Calories 104, Fat 4.8g, Cholesterol 13mg, Sodium 129mg
Carbohydrates 12.8g, Fiber 1.8g, Protein 3.7g

If you have never had fresh peas, you are really missing out on a wonderful vegetable. Peas lose all their flavor and texture when they are frozen. Try these fresh from the garden sweet peas, they are delectable served with a little butter, garlic and onion.

Serves 4  Time: 15 minutes

Ingredients:
1 tablespoon butter
2 cloves chopped garlic
1 chopped onion
2 cups shelled fresh peas

Directions:

1. Melt butter in large skillet over medium-low heat.
2. Saute garlic and onion until tender.
3. Add peas, siring until tender, serve warm.

Calories 97, Fat 3.2g, Cholesterol 8mg, Sodium 25mg
Carbohydrates 13.6g, Fiber 4.2g, Sugars 5.3g, Protein 4.4g