Sides
The secret ingredient? Rice cereal! A crispy cheesy veggie side that could even sneak its way into brunch.
Servings: 6-8
Time: 45 mins
Preheat oven to 350F. Spray an 8x8” baking pan with nonstick cooking spray.
In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add zucchini and onion; cook for 8 minutes. Add garlic and cook for an additional 2 minutes. Transfer to a bowl and cool completely.
Microwave remaining butter and drizzle over cereal, tossing to coat. Stir cheese, eggs, salt and pepper into cooled zucchini mixture. Place mixture in prepared baking dish. Top with cereal mixture.
Bake, uncovered for 25 to 30 minutes or until heated through. Let stand for 10 minutes before serving.
A delicious way not to have to turn on your oven this summer: Pan con Tomate (aka fancy Spanish-style toast). This simple recipe is peak tomato season in every bite—just grated ripe tomatoes, olive oil, sea salt, and a crisp slice of sourdough.
Summer's not just for salads—it’s for sipping, too. Meet your new go-to refresher: Rosemary Lemonade. Cool, crisp, and herbaceous in all the right ways, it’s made with fresh lemon juice, blended cucumber, and a hint of rosemary that makes it feel a little extra (but still takes just 10 minutes).
Don’t be fooled by the humble butter bean: This dish is served with a serious citrus zing and fresh herbs that make it perfectly versatile for summer sides, summer snacks, summer breakfast (on crusty toast!). . .