Healthy Recipes for Aug 21st, 2025 Veggie Basket
- greendoororganics
- Aug 23
- 11 min read
Updated: Sep 1
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
E1
Unstuffed Zucchini Casserole Is the High-Protein Dinner You've Been Waiting For
This hearty dinner takes all the flavors of classic stuffed zucchini and turns them into an easy casserole. Instead of hollowing and stuffing each zucchini, everything is layered in one dish for a quicker, no-fuss dinner. A sprinkle of shredded cheese on top melts into a bubbly, golden layer that ties it all together. This cozy casserole is perfect for a weeknight dinner and is an excellent way to use up summer zucchini.
Published on August 20, 2025
Reviewed by Dietitian Emily Lachtrupp, M.S., RD
Active Time: 20 mins
Total Time: 55 mins
Servings: 4
Nutrition Profile:
Ingredients
2 medium zucchini, sliced into ½-inch rounds (about 4 cups)
½ teaspoon crushed red pepper
¼ teaspoon salt
1 tablespoon extra-virgin olive oil
1 pound lean ground beef
1 small yellow onion, finely chopped (1 cup)
1 small red bell pepper, chopped (1 cup)
3 medium cloves garlic, thinly sliced (about 1 tablespoon)
2 teaspoons Italian seasoning, divided
1½ cups lower-sodium marinara sauce
1 tablespoon red-wine vinegar
½ cup shredded sharp Cheddar cheese
¼ cup shredded Italian 4-cheese blend
1 tablespoon small fresh basil leaves
Directions
Preheat oven to 350°F with rack about 7 inches from the heat source (middle position). Combine zucchini slices, ½ teaspoon crushed red pepper, and ¼ teaspoon salt in a medium bowl; toss until well coated. Let stand at room temperature.
Heat 1 tablespoon oil in a 12-inch oven-safe skillet over medium-high heat. Add 1 pound ground beef; cook, breaking the meat into bite-size pieces, until mostly browned, about 3 minutes. Stir in chopped onion, chopped bell pepper, sliced garlic, and 1 teaspoon Italian seasoning; cook, stirring often, until the onion softens, about 2 minutes.
Stir in 1½ cups marinara, 1 tablespoon vinegar, and the remaining 1 teaspoon Italian seasoning; cook, stirring occasionally, until gently simmering, about 2 minutes. Remove from heat and carefully transfer half of the meat sauce (about 2 cups) to a medium heatproof bowl. Spread the remaining meat sauce (about 2 cups) in an even layer in the skillet. Layer half of the zucchini slices (about 2 cups) over the meat sauce. Spread the remaining meat sauce over the zucchini. Top with the remaining zucchini slices.
Sprinkle with ½ cup Cheddar and ¼ cup Italian cheese. Bake until the cheese is melted and the zucchini is tender, about 30 minutes. Increase oven temperature to broil. Broil until the cheese is browned, about 2 minutes. Sprinkle with 1 tablespoon basil.
Frequently Asked Questions
Can I use ground turkey or chicken instead of beef?
Yes! Ground turkey or chicken are great alternatives and work just as well in this recipe.
How do I keep the casserole from getting watery?
Zucchini naturally releases moisture as it cooks. To reduce wateriness, you can salt the zucchini slices and let them stand for 10 to 15 minutes, then pat them dry before layering.
What should I serve with this casserole?
This casserole is great on its own but pairs well with crusty bread or a simple green salad.
E2
Roasted Cauliflower and Sweet Potato
Roasted cauliflower and sweet potatoes is a simple, easy, and healthy side dish made with everyday ingredients in about 40 minutes. Perfect as a side dish, served over salad greens, or even made into a sheet pan meal, this recipe is vegan, Whole30, paleo, and plant-based!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 4
Ingredients
1 large head cauliflower
2 pounds sweet potatoes
2 tbsp. extra virgin olive oil
1.5 tsp. sea salt
1.5 tsp. garlic powder
1 tsp. smoked paprika
1 tsp. ground cumin
1/4 tsp. crushed red pepper flakes (optional)
Instructions
Preheat the oven to 425°F. Add parchment paper to an extra-large baking sheet or to two regular baking sheets.
Cut the cauliflower florets from the stem. Cut cauliflower florets down into similar size, bite-sized pieces so they can cook evenly.
Chop the sweet potatoes into 1/2 -1 inch cubes (try to make them all similar sizes).
Add the veggies to the baking sheet (or divide them between the two smaller baking sheets). Drizzle them with olive oil.
Combine the spices in a small bowl. Sprinkle spices over veggies.
Using clean hands or tongs, toss the veggies in the olive oil and spices, ensuring all the spices are off the bottom of the pan and on the veggies and all the veggies are well coated.
Arrange the vegetables in a single layer, ensuring no piles of veggies exist. This helps them cook evenly and not steam.
Roast at 425°F for 35-45 minutes. Check around 30 minutes and stir if needed.
E3
Romaine Salad Recipe with Apples + Feta
This crisp romaine salad recipe with apples and feta is light, fresh, and always a crowd favorite. Perfect for family meals or casual entertaining.
Course: Salad
Prep Time: 25 mins
Total Time: 25 mins
Servings: 4 side servings
Calories: 191 kcal
Author: Ann Drake
Ingredients
For the Salad
1 head Romaine lettuce, washed and chopped
1/2 cup finely chopped cucumber
2 Campari tomatoes, washed and chopped
1/2 cup crumbled feta cheese
1/2 cup apple (Gala, Honeycrisp), chopped
For the Dressing
1/2 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons frozen apple juice concentrate (Thaw before adding to jar.)
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Instructions
Prepare & chop the salad ingredients.
Place the romaine, cucumber, tomato, feta, and apples in a large bowl.
Place the salad bowl in the refrigerator while the dressing is made.
Put all the salad dressing ingredients in a jar with a tight lid.
Shake well.
Drizzle the dressing on the salad, using your preferred amount.
Toss well.
Season with salt and pepper to taste.
Serve immediately.
Sides
S1 Oven-Roasted Zucchini (4 servings)
Ingredients
2 medium-sized zucchini
2 tablespoons canola or avocado oil
Salt
Instructions
Halve the zucchini and slice a crosshatch pattern into the cut side. Sprinkle a good amount of salt into the cut side, lightly rubbing it into the crosshatch pattern.
Place cut side down onto a double layer of paper towels and leave for 30 minutes.
Preheat oven to 450°F.
Heat a large sauté pan on medium heat. Add oil, enough to cover the bottom of the pan evenly. Place zucchini halves cut side down and let sauté, undisturbed for five minutes. Check after five minutes that the flesh has turned a uniform light golden brown. If so, transfer to the oven, still cut side down, and roast for 25 minutes. When done, the zucchini should be slightly shrunken, and the cut side should be a deep, dark brown. Remove from pan and serve immediately.
S2
5-Minute Cucumber Salad
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins
Servings: 4 servings
Yield: 4 1/2 cups
Ingredients
1/2 cup rice vinegar
1/2 cup granulated sugar
1/2 teaspoon salt
2 large cucumbers
2 green onions, trimmed and sliced (optional)
Method
Combine the vinegar, sugar, and salt:
Add the vinegar, sugar, and salt to a large bowl and stir together. The sugar will dissolve while you slice the cucumbers.
Slice and add the cucumbers, green onions:
Peel the cucumbers if desired, and slice thinly. Give the dressing another stir to ensure the sugar dissolves, then add the cucumbers and green onions (if using). Toss.
Serve:
Serve, or cover and refrigerate until time to serve, up to two days.
S3
10-Minute Ginger Carrot & Kale Salad
Author: Thomas Pagot
This oil-free kale and carrot salad is fresh, tasty, easy to make, and perfect for a light dinner or an appetizer. It requires just 7 simple ingredients and is infused with a ginger and lime dressing!
Prep Time: 10 mins
Total Time: 10 mins
Servings: 2 servings (as an appetizer)
Calories: 103 kcal
Ingredients
3 cups (80 g) lightly packed kale
2 cups (220 g) grated carrots
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) white vinegar
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) maple syrup
2 tsp grated ginger
For topping: fried onions, roasted cashews
Instructions
Roughly chop the kale and add it to a large mixing bowl. Sprinkle with a pinch of salt (and optionally 1 teaspoon of oil) and massage the kale for about one minute, or until it turns darker and becomes tender.
Add the grated carrots to the bowl and stir to mix.
Whisk together the lime juice, white vinegar, soy sauce, maple syrup, and grated ginger in a small bowl. Pour the dressing into the bowl and toss to coat. Taste and adjust the sweetness and saltiness to your liking.
Serve immediately or let it chill for about 1 hour in the refrigerator before serving. Top with crunchy fried onions and/or roasted cashews!
S4
Greek Zucchini Feta Balls – Kolokithokeftedes
5 from 1 vote
Fresh, earthy zucchini meets the salty tang of feta in these irresistible Greek Zucchini Feta Balls, known as Kolokithokeftedes. They’re a summertime favorite all over Greece – crispy on the outside, soft and creamy inside, speckled with fresh dill and mint, and absolutely bursting with Mediterranean flavor.
Servings: 35 balls
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hour
Ingredients
2 medium zucchini, about 1 pound-500g
1 tsp (5g) salt, for draining zucchini
5 oz (150g) feta cheese, crumbled
1 egg
2-3 tbsp fresh dill, finely chopped
1-2 tbsp fresh mint, finely chopped
2 green onions, finely chopped
2-3 cloves garlic, finely minced
1/2 cup (75g) breadcrumbs
3 tbsp (30g) flour
Black pepper, to taste
Olive oil, spray
Instructions
Prepare zucchini.
Grate the zucchini on the large holes of a grater.
Toss with 1 tsp salt and place in a bowl lined with a kitchen towel for 15–20 minutes to release excess water.
After resting, squeeze out as much liquid as possible using your clean kitchen towel.
Make the mixture.
In a large bowl, combine the squeezed zucchini, crumbled feta, egg, herbs, green onion, garlic, breadcrumbs, flour, and black pepper.
Mix until you get a thick, scoopable mixture. If it feels too wet, add a bit more breadcrumbs or flour.
Form balls/patties.
Spray with oil a parchment paper-lined baking sheet.
Shape the mixture into small balls or slightly flattened patties (about walnut size).
Place on a greased parchment paper-lined baking tray.
Spray or brush with olive oil.
Bake at 200°C / 400°F for 25-30 minutes until golden and crisp.
Serve with Greek yogurt or tzatziki sauce.
Desserts
D1 Citrus Fruit Salad
Prep Time: 15 minutes
This beautiful and easy citrus fruit salad recipe is a delightful addition to any winter or spring brunch, or for making on meal prep days. Make it a mimosa fruit salad with a splash of bubbly Champagne or prosecco!
Ingredients
1 large red grapefruit
3 oranges (cara cara, navel, or a mix)
4 blood oranges
2 tangerines
5 kumquats, sliced crosswise (optional)
Pinch of organic sugar
Fresh mint, for garnish
Champagne or prosecco, for serving (for those over 21, optional)
Instructions
To cut the grapefruit, oranges, blood oranges, and tangerines, slice the top and bottom of the fruit off just down to the flesh. Turn onto a flat end and using a sharp knife cut the peel and pith off from top to bottom, moving around the fruit until all is removed. Turn the fruit onto its side and cut into ¼-½ inch rounds.
Arrange the fruit on a serving platter. Sprinkle any of the sour fruit (grapefruit, kumquats, Meyer lemons) with a small pinch of sugar.
Garnish with fresh mint. You can arrange the leaves or thinly slice the leaves and sprinkle over the whole thing for more mint flavor.
Serve in individual bowls and pour about 2 tablespoons Champagne or prosecco over just before serving. This part is tasty and a lot of fun, but optional. A squeeze of lemon or lime is nice as an alternative, or a tiny bit of our lavender simple syrup (especially with sour citrus).
D2 Mango Cream Recipe - Like a Mousse without Eggs or Sugar
Prep Time: 20 minutes
Chilling Time: 30 minutes
Total Time: 50 minutes
Ingredients
2 sweet, ripe mangoes, cubed
¼ teaspoon vanilla powder or few drops of extract
100 ml (3½ fl oz/ ⅖ cup) whipping or heavy cream
50 ml (2 fl oz/ scant ¼ cup) coconut milk
Juice of 1 lime
Instructions
Refrigerate a large bowl for whipping the cream.
Cut both mangos in two vertically next to the stone, cut off the skin and chop the fruit into small pieces. Place in a mixer and purée the mango, keeping back about ¼ to garnish the dishes.
Whip the cream in the chilled bowl using an electric (hand or standing) whisk, adding the coconut milk. When thickened, fold the mango purée into the cream and incorporate the lime juice.
Spoon the mango pieces into serving glasses then top with the mango cream. Chill for about 30 minutes.
D3
Spiced Apple Rings
Ingredients
1 1/4 cups water
1/2 cup apple cider vinegar
3/4 cup sugar
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp allspice
3-4 drops red food coloring (optional…it adds that recognizable color)
3 slices lemon
3 large cooking apples (I used Granny Smith because they’re my favorite, but if you prefer a uniform red color, you could certainly use a different kind!)
Instructions
In a large skillet, heat the first nine ingredients to boiling. Reduce heat, cover, and let simmer for 5 minutes to blend flavors.
While syrup is simmering, core, but don’t peel, apples and slice into 1/4 inch thick rings. Cook half of the rings at a time in the syrup. Simmer until tender but firm, 5-10 minutes…you don’t want the apples to get mushy or fall apart. Remove the first half of apple rings and cook the second half in the same syrup (if it gets too thick, add a little extra water).
Discard lemon slices. Place all the apple rings in a wide, shallow dish (I used a pie plate) and pour syrup over. Cover and refrigerate for up to one week.
Beverages
B1 Fresh Mint Tea (Hot or Iced)
Author: Ali
Prep Time: 5 mins
Cook Time: 3 mins
Total Time: 8 mins
Yield: 4 cups (2 servings)
Description
Fresh mint tea is easy to make hot or iced and always tastes so refreshing. Feel free to adjust ingredient ratios to your liking.
Ingredients
1 small handful of fresh mint leaves
4 cups boiling water
Honey or other sweetener, to taste (optional)
Fresh lemon or lime wedges (optional)
Instructions
Steep the mint. Bundle and roll up the mint leaves with your fingers and give them a brief twist to release their oils. Add the mint leaves to a French press. (Or see alternate instructions below for using a saucepan or mug.) Pour in the boiling water and let it steep for 5 minutes, or until the tea reaches your desired strength. Plunge the French press.
Add sweetener and/or citrus (optional). If you would like to sweeten the tea, stir in your desired amount of honey until dissolved. If you would like to add some citrus, add in a squeeze of fresh lemon or lime.
Serve hot or iced. Pour the tea into a mug and serve hot, or pour over a glass full of ice to serve iced. Garnish with extra mint and lemon/lime wedges, if desired.
Saucepan instructions: Bring the water to boil in a saucepan, then turn off the heat. Bundle and roll up the mint leaves with your fingers and give them a brief twist to release their oils, then stir them into the water until submerged. Let the tea steep for 5 minutes, or until it reaches your desired strength. Use a fine mesh strainer to remove the mint leaves, then proceed with the recipe.
Mug instructions: Bundle and roll up the mint leaves with your fingers and give them a brief twist to release their oils. Divide the mint leaves between 2 large mugs. Pour in the boiling water. Gently bruise the mint leaves with the back of a wooden spoon or a muddler to release the oils. Let it steep for 5 minutes, or until the tea reaches your desired strength. Use a fine mesh strainer to remove the mint leaves, then proceed with the recipe.
B2 How to Make Dried Mint Tea
DIRECTIONS on How to Dry Mint Leaves for Mint Tea! These DIY How to Make Mint Tea instructions show how easy it is to dry mint leaves so you can make your own homemade mint tea. I store this dried mint tea for months so I can enjoy the health benefits year-round!
By: Pamela Reed
Prep Time: 1 minute
Cook Time: 3 minutes
Total Time: 4 minutes
Serves: 12
Ingredients
Fresh Mint
Instructions
Pick mint, clean if needed. If cleaning, make sure to dry mint completely; I like to let it sit overnight.
Preheat oven to 170 degrees F.
Place mint in one layer on a baking sheet.
Bake mint for 2-3 hours. Check at the 2-hour mark to see if mint is completely dry. If not, check every 15 minutes.
Once out of the oven, take mint and crumble leaves into a container. Store in a jar, preferably in a dry dark cabinet shelf.
When using for tea, use one teaspoon of dried mint leaves and steep for 3 minutes in hot water.
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