Chicken Souvlaki with Zucchini & Onions

This is probably the easiest and tastiest way I know to cook and eat chicken.  That and my love for zucchini means that this is one of my favorite recipes.  You can definitely put this on skewers and grill it outside, but my sad, tiny grill cannot withstand the gusts of wind that buffet the roof deck every couple of minutes.  I’m thinking about making a wind shelter for the little guy, but in the meantime I’ll continue to bake this in the oven.

This is great with a Greek salad, pita, tzatziki sauce, and/or hummus.

Chicken Souvlaki with Zucchini and Onions

4 Servings


  • 1/3 cup fresh lemon juice
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • 1 1/2 tablespoons olive oil
  • 6-8 garlic cloves, minced
  • 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
  • 3 medium zucchini, diced
  • 1 medium red onion, diced


  1. Oven: ~375 degrees Fahrenheit (Toaster Oven: ~350 degrees Fahrenheit)
  2. Combine the first 4 ingredients in a container.
  3. Add chicken to container and coat chicken in mix.
  4. Marinate chicken in refrigerator for 30 minutes.
  5. Place zucchini and onions in a 9×13 inch pan.
  6. Add chicken to pan and swirl everything around.
  7. Bake uncovered for ~20-30 minutes, or until chicken is cooked through.

Veggie Lasagna

I don’t remember where I found this recipe, but I’ve made it so many times that I don’t have to look at the recipe any more.  It’s that good.

This vegetable lasagna is lighter and fresher than traditional lasagna, and the addition of pesto gives it its signature flavor.  Don’t skip out on the pesto, and if you use regular pasta sauce, I’d recommend adding some dried (or fresh!) basil to the sauce mix.

It’s a perfect dish to make this time of year (late spring/summer), because zucchini is everywhere.  Given that I’m slightly addicted to zucchini, you know I’m going to be making this recipe pretty soon.  And then eating it for lunch for three days afterward.

Veggie Lasagna

Serves a lot of people


  • 1 teaspoon Olive Oil
  • 3/4 cup Mushrooms (sliced)
  • 1/2 cup Carrots (sliced)
  • 3/4 cup Zucchini (chopped)
  • 1/2 cup Red Pepper (chopped)
  • 1/2 cup Red Onion (thinly sliced)
  • 26 ounce Tomato Basil Pasta Sauce
  • 2 tablespoon Pesto
  • 15 ounce Ricotta Cheese
  • 6 pieces Lasagna (cut in half)
  • 3/4 cup Mozzarella Cheese


  1. Preheat oven to 375ºF.
  2. Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
  3. Combine pesto and ricotta in a small bowl.
  4. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture.
  5. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
  6. Cover and bake for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.

Strawberry Shortcake

This is from the Betty Crocker Cookbook: Everything You Need to Know to Cook Today (copyright 2005), page 199.  It tastes almost exactly like my gramma’s strawberry shortcake: halfway between a biscuit and cake, slightly sweet and slightly crumbly.  I unfortunately broke my immersion blender so I couldn’t make real whipped cream, but it was still super tasty with grocery store ‘frog spit’ (the term my family uses for whipped cream from a can- I know, pretty horrendous if you think about it, but I grew up with it so I think it’s endearing).

I feel like I’m a more natural cook than baker- I usually skim the ingredients of a recipe and focus more on the instructions- so this time I didn’t quite pick up that it called for 2 pints of strawberries.  I grabbed only 1 pint, so the strawberry mix was super-sugary.  I’m not complaining.

Strawberry Shortcakes

6 servings


  • 2 pints strawberries (4 cups), sliced and 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup firm butter
  • 2/3 cup milk
  • 1 large egg, slightly beaten
  • Whipped Cream


  1. Oven: 375 degrees Fahrenheit. (Toaster Oven: ~350 degrees)
  2. In large bowl: stir strawberries and 1/2 cup sugar together.  Let it sit while you make the shortcake (in the fridge is nice).
  3. Grease bottom & side of 8 or 9 inch round pan and flour it lightly*
  4. In medium bowl: mix flour, sugar, baking powder, and salt.
  5. Cut in butter using pastry blender until mixture looks like coarse crumbs.
  6. Stir in milk and egg just until blended.
  7. Spread evenly into pan*
  8. Bake: 30-35 minutes (Toaster Oven: 25 minutes) or until toothpick comes out clean.  Cool for 10 minutes.
  9. Cut it into wedges.  Split each wedge if desired in half.
  10. Pour strawberries over the wedges and top with Whipped Cream.

*Drop Shortcakes: Oven at 425 degrees Fahrenheit (Toaster Oven: ~400 degrees). Make dough and then drop it by spoonfuls about 2 inches apart onto ungreased cookie sheet.  Bake 12-14 minutes (Toaster Oven: ~10 minutes) or until golden brown.