Organic Emily

Garden Vegetable Italian Bake

Garden Vegetable Italian Bake

I have been harvesting lots of veggies from the garden the last few weeks including tomatoes, zucchini, onions, potatoes, peppers and herbs!  I often feel at a loss for how to use them all and find it unfortunate for any of it to go to waste.  I came up with this delicious and simple vegetarian dish the other day and everyone loved it!  Feel free to add Italian sausage to make it a little heartier!


Cook 1 package noodles of your choice according to the directions

In a large pot or pan over medium high heat add:

1 tablespoon olive oil

1 tablespoon butter

1 large or 2 small zucchini, chopped

2 small yellow summer squash, chopped

2 medium sweet peppers, chopped

1 large onion, chopped finely

1 teaspoon dry Italian seasoning

sea slat and pepper to taste

Add 1 (32-ounce) jar of crushed tomatoes and remove from heat.

Place cooked noodles in a large baking dish coated in olive oil.

Add sauteed veggies in sauce on top of noodles and 1/4 cup fresh chopped basil

Top with mozzarella and Parmesan cheeses

Bake at 350 degrees for 30-40 minutes until cheese is bubbly and slightly browned

Let cook slightly and serve with a fresh garden salad.



Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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