Easy Side Dishes: Roasted Zucchini with Feta and Dill

 Brighten up your meal with this simple and delicious Roasted Zucchini with Feta and Dill—fresh, flavorful, and the perfect side dish for any occasion!

Roasted Zucchini with Feta and Dill

This Roasted Zucchini with Feta and Dill is a light, vibrant side dish that brings together the freshest ingredients and bold flavors. The zucchini is roasted to perfection, caramelizing slightly while retaining its tender, juicy texture. Topped with crumbled feta cheese for a creamy, tangy contrast and fresh dill for a burst of herbal brightness, this dish is simple yet full of flavor. The combination of savory feta, aromatic dill, and perfectly roasted zucchini creates a refreshing side that complements any main course, making it a versatile and easy addition to your meals all year round.

This Roasted Zucchini with Feta and Dill is a breeze to make, perfect for busy weeknights or when you’re looking for a simple, healthy side dish. With just a few ingredients—zucchini, feta, dill, and olive oil—you can create a flavorful, satisfying dish that’s ready in under 30 minutes.  It’s a great way to get in your veggies.

What Ingredients do I need?

Produce

• 4 medium zucchinis - available all year
• Fresh dill - fresh is best in this dish

Dairy

• Feta cheese (I like to buy a block of cheese and crumble it myself)

Pantry Items

• Olive oil 
• Kosher Salt
• Ground Black Pepper

Substitutions and Variations

Substitutions

• Zucchini: You can substitute with yellow squash or a mix of both for variety.

• Cheese:  Feta Cheese: Swap with goat cheese, ricotta.

• Fresh Dill: Use fresh basil, parsley, or thyme as an alternative herb for a different flavor profile.

Variations

• Add Other Vegetables: Mixed Roasted Veggies: Add other veggies like cherry tomatoes, bell peppers, or red onions to the tray. They will roast nicely alongside the zucchini, adding variety in both flavor and color.

• Add a Crunch: Toasted Nuts or Seeds: Sprinkle some toasted pine nuts, slivered almonds, or sunflower seeds on top before serving for added crunch and flavor.

• Add Protein:  For a heartier dish, toss in some roasted chickpeas.

• Lemon Zest: For an extra burst of citrus, add lemon zest to the dish just before serving, along with the lemon wedges.

Kitchen Tips and Notes

1. Even Slicing:  Make sure to slice the zucchini into uniform pieces to ensure even roasting. Aim for 1/2-inch thick slices so they cook at the same rate and develop that perfect caramelized texture.

2. Don’t Overcrowd the Pan:  Spread the zucchini slices out in a single layer on the baking sheet. If the pan is overcrowded, the zucchini may steam rather than roast, preventing that crispy, golden edge. If needed, use two baking sheets.

3. Dry the Zucchini:  Zucchini can release moisture during cooking. After slicing, gently pat the zucchini with a paper towel to remove excess water. This helps the zucchini crisp up while roasting and prevents it from becoming soggy.

4. Use Fresh Herbs:  Fresh dill makes a big difference in flavor compared to dried dill, so opt for fresh if possible. It adds a vibrant and aromatic touch that elevates the dish.

5. Adjust Roasting Time:  Oven temperatures may vary, so check the zucchini after 20 minutes. If the slices are golden and slightly crisped on the edges, they’re ready. If you prefer them more tender, leave them in for a few extra minutes.

6. Serving Tip:  Serve this dish warm with a drizzle of blood Orange Olive oil to bring out the fresh flavors, but it can also be enjoyed cold as a salad, making it versatile for any occasion.

7 Leftovers:  Leftover roasted zucchini can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or enjoy cold on salads!

     Equipment and Items You May Need     

• Baking Sheets – For roasting the zucchini evenly. A rimmed baking sheet is ideal to prevent any liquids from spilling.
• Parchment Paper or Aluminum Foil – Optional, but helps with easy cleanup and prevents sticking.
• Sharp Knife – For slicing the zucchini into uniform rounds.
• Cutting Board – To safely chop the zucchini and any other ingredients.
• Serving Dish – For presenting the roasted zucchini, feta, and dill once cooked.
• Spatula or Tongs – To flip or toss the zucchini halfway through roasting, ensuring even cooking.
• Blood Orange Olive Oil - This is so good for salads or to brighten up side dishes!

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Roasted Zucchini with Feta and Dill

serves 6

4 medium zucchinis, sliced into 1/2-inch thick rounds
2 tablespoons olive oil
Salt and pepper, to taste
1/2 cup crumbled feta cheese
2 tablespoons fresh dill, chopped
Blood Orange Olive oil, for drizzling (optional)

Preheat your oven to 400°F.   Slice the zucchinis into 1/2-inch thick half rounds.  Spread them out in a single layer on a baking sheet lined with parchment paper or lightly greased.  Drizzle the olive oil over the zucchini slices.  Season with salt, pepper, toss the zucchini to evenly coat them with the oil and seasonings.

Roast in the oven for 20–25 minutes, flipping halfway through, until the zucchini is tender and slightly caramelized.  Remove and sprinkle crumbled feta cheese over the top.  Sprinkle fresh chopped dill over the zucchini and feta for a burst of fresh flavor.  Drizzle Blood Orange Olive oil over the top and toss all together.  

Serve immediately with a squeeze of lemon juice if desired, or enjoy as is.

New Year's Intention: Slow Cooker Italian-Style Beef Stew

Start your New Year’s healthy eating intentions with this hearty Slow Cooker Italian-Style Beef Stew—a wholesome, flavor-packed dish loaded with lean protein, vibrant veggies, and nourishing ingredients to keep you on track!

Slow Cooker Italian-Style Beef Stew

Happy 2025! I love kicking off each year by embracing my healthy eating goals with a hearty, nutritious soup. This year, I came across a Slow Cooker Italian-Style Beef Stew recipe that sounded amazing. With a few adjustments, it turned into a hearty and flavorful dish—perfect for starting the year on a healthy note!

This Slow Cooker Italian-Style Beef Stew is a hearty, comforting dish packed with bold flavors and wholesome ingredients. Tender chunks of beef chuck roast simmer alongside gold potatoes, carrots, celery, and cannellini beans in a rich tomato-based broth enhanced with red wine, garlic, and Italian herbs. The slow cooker does all the work, creating a melt-in-your-mouth texture and a deeply savory flavor profile. Finished with a touch of cornstarch for the perfect thickness, this stew is as nourishing as it is delicious, making it an ideal choice for a cozy, healthy meal any day of the week.

This dish is the perfect recipe for anyone looking for a delicious, nutritious, and low-effort meal. With minimal prep time and the convenience of a slow cooker, it’s an easy way to enjoy a comforting, homemade dinner without spending hours in the kitchen. Simply chop your ingredients, toss them into the slow cooker, and let it work its magic while you go about your day. The result is a tender, flavorful, savory, and aromatic stew the whole family will enjoy.   Whether you’re meal prepping for the week or feeding a family, this dish is a stress-free and satisfying choice! 

What Ingredients do I need?

Produce

• 1 ½ pounds gold potatoes
• 3 medium carrots
• 3 celery stalks
• 1 medium onion
• 6 cloves garlic

Meat

• 2 ½ pounds beef chuck roast

Canned Goods

• 1 (15 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 (15 oz) can cannellini beans

Liquids

• 2 cups low-sodium beef broth
• ¾ cup red wine

Spices and Seasonings

• dried thyme
• dried oregano

Other

• cornstarch - used for thickening the broth

Substitutions and Variations

Substitutions

• Dried Thyme and Oregano: Swap with Italian seasoning or fresh herbs like rosemary and basil.

• Red Wine: Replace with additional beef broth, grape juice, or a splash of balsamic vinegar for depth.

• Cannellini Beans: Swap with great northern beans, chickpeas, or omit for a lower-carb option.

• Diced Tomatoes: Use fresh chopped tomatoes or crushed tomatoes for a slightly different texture.

• Beef Chuck Roast: Replace with stew meat or beef brisket.

• Gold Potatoes: Use red potatoes, russet potatoes, or even sweet potatoes for a slightly different flavor.

Variations

• Herb Lovers:  Use fresh rosemary, thyme, and basil for a more aromatic and herbaceous flavor.

• Low-Carb Version:  Skip the potatoes and beans, and replace them with cauliflower florets or zucchini for a low-carb alternative.

• Vegetarian Option:  Replace the beef with mushrooms (like portobello or cremini), double up on the beans, and use vegetable broth for a vegetarian version.

Kitchen Tips and Notes

• Use the Right Cut of Meat:  Choose beef chuck roast or another well-marbled cut, as it becomes tender and flavorful when slow-cooked. Trim excess fat for a leaner stew.

• Chop Ingredients Uniformly:  Cut the vegetables into even pieces to ensure they cook evenly. Aim for larger chunks to prevent them from becoming too soft during the long cooking process.

• Layer Ingredients Correctly:  Place the vegetables at the bottom of the slow cooker, followed by the meat, and pour the liquid over everything. This ensures even cooking and flavor distribution.

• Taste and Adjust Seasonings:  Taste the stew near the end of cooking and adjust salt, pepper, or herbs as needed for a perfectly balanced flavor.

• Thicken Without Lumps:  When adding the cornstarch mixture, whisk it well and stir it in gradually to avoid lumps. Let it simmer for a few minutes to thicken properly.

• Great for Leftovers: The stew stores well and tastes even better the next day as the flavors deepen. Refrigerate for up to 3 days or freeze for up to 3 months.

• Bonus Tip:  Serve with crusty bread and a side salad for a complete meal. 

     Equipment You May Need     

• All Clad Slow Cooker - I own this and it is the best slow cooker I've ever had.

• CrockPot Slow Cooker - This is a great manual model

• Chef's Knife 8" - a staple in every kitchen

• Cutting Board - great board - it has one side with compartments for charcuterie use and the other side is solid flat with grooves for catching juices.

• Soup Bowls  - nice wide and deep bowls perfect for stew!

     Other Delicious Soups     

• Simple Pasta Fagioli

• Slow Cooker Arroz con Pollo

• Chicken Pot Pie Soup

• Instant Pot Lemon Chicken & Rice Soup

• Tomato Gnocchi Soup

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Slow Cooker Italian Style Beef Stew


Serves 6-8


1 ½ pounds gold potatoes, cut into quarters
3 medium carrots, cut diagonally into 1-inch pieces
3 celery stalks, cut diagonally into 1-inch pieces
1 cup chopped onion
6 cloves garlic, minced
2 ½ pounds beef chuck roast, trimmed and cut into 2-inch chunks
1 15-ounce can diced tomatoes
1 (6 oz) can tomato paste
2 cups low-sodium beef broth, divided
¾ cup red wine
1 teaspoon salt
1 teaspoon ground pepper
1 tsp. dried thyme
1 tsp. dried oregano
2 teaspoons cornstarch
1 (15 oz) can cannellini beans, rinsed

Combine potatoes, carrots, celery, onion, garlic, and beef in a 6-qt. or larger slow cooker. Stir together tomatoes, tomato paste, 1¾ cups broth, wine, salt, and pepper; pour over the beef mixture. Sprinkle in the dried herbs.

Cover and cook on "Low" 8 hours or on "High" for 5-6 until beef is tender. 

Whisk together cornstarch and the remaining ¼ cup broth in a small bowl; stir into the stew. Gently stir in beans; cook, uncovered and stirring occasionally, until the stew is thickened and the beans are heated through, 10 to 15 minutes.

Adapted from:  Eating Well

Harvest Pumpkin Scones

Warm, spiced, and irresistibly tender, these Harvest Pumpkin Scones bring the cozy flavors of fall to your kitchen. Packed with cinnamon chips and topped with a sweet sparkle, they're the perfect treat for crisp mornings or afternoon indulgence!

Harvest Pumpkin Scones

I'm here all fall and winter for everything pumpkin!  These Harvest Pumpkin Scones are the perfect blend of cozy fall flavors and comforting texture, making them an irresistible treat for pumpkin lovers. With a hint of pumpkin pie spice, bursts of sweet cinnamon chips, and a delicate crunch from sparkling sugar, they strike the perfect balance between indulgent and homemade charm. Whether you’re enjoying them with your morning coffee, serving them at a fall gathering, or simply craving something seasonal, these scones are easy to make and guaranteed to impress!

These scones are surprisingly easy to make, even for beginner bakers! With just a few simple steps, you’ll mix the dry ingredients, cut in the butter, and stir in the wet ingredients to form the dough. No fancy equipment or advanced techniques are needed—just a bowl, a mixing spoon, and a little time. Shaping and cutting the dough is straightforward, and the scones bake quickly, making them a perfect recipe for a cozy weekend treat or a last-minute fall-inspired snack.

Enjoy!

What Ingredients do I need?

Dry Ingredients:

• All-Purpose Flour 
• Sugar 
• Baking Powder 
• Salt 
• Pumpkin Pie Spice 
• Cinnamon Chips 
• Coarse Sparkling Sugar (optional, for topping)

Wet Ingredients:

• Pumpkin Purée (100% pure pumpkin not pumpkin pie mix)
• Eggs 

Dairy:

• Unsalted Butter 

Substitutions and Variations

Substitutions

All-Purpose Flour: Swap with a 1:1 gluten-free flour blend for a gluten-free version.

Mix with All-Purpose Flour: For a softer texture, use a blend of 50% whole wheat flour and 50% all-purpose flour (e.g., 1 1/3 cups whole wheat flour + 1 1/3 cups all-purpose flour).

Sugar: Use brown sugar for a deeper, caramel-like flavor or coconut sugar for a natural alternative.

Pumpkin Pie Spice: Make your own using a mix of cinnamon, nutmeg, ginger, and cloves. (see recipe below under Kitchen Tips and Notes)

Cinnamon Chips: Substitute with white chocolate chips, chopped nuts, or dried cranberries for a different twist.

Unsalted Butter: Replace with vegan butter or coconut oil for a dairy-free option.

Coarse Sparkling Sugar: Use regular granulated sugar or omit for a less sweet topping.

Variations

• Chocolate Lovers:  Replace cinnamon chips with chocolate chips or mini chocolate chunks for a rich twist.

• Nutty Delight:  Add chopped pecans or walnuts for a crunchy texture and nutty flavor.

• Cranberry Pumpkin:  Swap out cinnamon chips for dried cranberries to add a sweet and tangy flavor.

• Spiced Orange:  Add orange zest to the dough for a fresh citrus note that pairs beautifully with the pumpkin and spices.

• Sugar-Free or Low-Sugar:  Substitute sugar with coconut sugar, maple syrup, or a natural sweetener like monk fruit.

Kitchen Tips and Notes

Tips

• Homemade pumpkin pie spice blend: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg. 1 1/2 teaspoons ground allspice, 1 1/2 teaspoons ground cloves

Notes

Dough Tips

• Keep Ingredients Cold: Use cold butter and eggs to ensure a flaky texture. You can even chill the flour beforehand.
• Don’t Overmix: Mix the dough just until it comes together to avoid tough scones. Overworking the dough can develop gluten and make them dense.

Shaping the Dough

• Flour Your Surface: Lightly flour your work surface to prevent sticking, but avoid using too much flour, which can dry out the dough.
• Even Sizing: Shape the dough into a flat round and cut into equal wedges for even baking.

Serving Suggestions

• Fresh is Best: Scones are best enjoyed fresh out of the oven. Serve warm with butter, jam, or even a drizzle of maple glaze.
• Storage: Store in an airtight container for up to 2 days or freeze unbaked scones for later use. Bake straight from the freezer, adding a few extra minutes to the baking time.

     Equipment You May Need     

• Baking Sheets

• Parchment Paper Sheets

• Pumpkin Pie Spice

• Mixing Bowls

• Wooden Spoons

• Rubber Spatula

• Cooling Rack

• Coarse Sparkling Sugar

• Wood Cutting Board

• Air Tight Containers

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Harvest Pumpkin Scones



Yield: 8 scones



2 3/4 cups All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice 
8 tablespoons unsalted butter, cold and cut into small cubes
1 heaping cup cinnamon chips
2/3 cup pumpkin purée
2 large eggs
Coarse sparkling sugar, for topping

Preheat the oven to 425°F.

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice.  Work in the butter just until the mixture is  crumbly with pea sized butter pieces.

Stir in the cinnamon chips.  In a small bowl whisk together the pumpkin and eggs until smooth.  Add to the dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment paper.  Scrape the dough onto a lightly floured cutting board.  Divide it in half.  With each half create a 5 - 6" round circle about 3/4" thick.  Repeat with the second half of dough.  Sprinkle each circle with coarse white sparkling sugar or cinnamon sugar.

Using a knife or bench knife slice each circle into 6 wedges.    Carefully separate the wedges and place them on the parchment lined baking sheet about 1/2" apart.  

Bake the scones for 22 to 25 minutes, or until they're golden brown and dry on top.  Place scones on a cooling rack to cool and serve warm.