Cooling temperatures call for fall favorites like hearty soups and yummy baked goods.
These recipes from Jmore recipe guru Elite Jakob are just right for cozying up at home.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Zucchini Bake
Ingredients
- 1 onion, diced
- 2 Tablespoons olive oil
- 4 cups shredded zucchini (2 zucchini), saving a few slices to place on top before baking
- 3 eggs
- 3/4 cup AP flour or GF flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Salt
- Pepper
- Garlic powder
- 3 Tablespoons olive oil
- 1/2 cup crumbled feta
- Optional: Sesame seeds to sprinkle on top before baking
Instructions
- Sauté the onions with 2 Tablespoon olive oil , and while they are cooking, prep the rest.
- Add all of the rest of the ingredients (shredded zucchini through feta) in a bowl and mix lightly.
- Add the sautéed onions to the bowl. Mix to combine everything together.
- Pour the mixture into a greased baking dish, decorate with zucchini slices, drizzle olive oil and bake at 350° for 45 minutes.
- Optional: Sprinkle sesame seeds on top before baking.
Notes
On this episode of "The Food Enthusiast," Dara Bunjon talks with Anne-Marie Bonneau, author of "The Zero-Waste Chef."
This roasted eggplant recipe from Elite Jakob is easy, quick and delicious, perfect as a side dish, for brunch or next to fish or chicken or meat dishes.
Dara Bunjon talks with wine aficionado Zena Polin, proprietor of Beauty Champagne and Sugar Boutique and co-host of the "When You Just Want a Glass of Wine" podcast.
You can bake these no-flour, no-white sugar blueberry muffins from Elite Jakob in a regular muffin tin or as bite-size mini muffins.