I have a vegetable garden.
It is pathetic.
It wouldn’t be so bad except that my neighbor’s garden is about three feet away and the comparison is hilarious. Honestly. It’s hard for me not to giggle-slash-cry when I stand there watering my piddly little plants and spend the time staring at Mike and Sara’s lush Garden of Eden.
Here’s proof for you, just in case you don’t believe my dramatics:
See? I told you.
Anyway, the point here is that even though my garden is a’strugglin’, it did give up it’s first fruits in the name of one zucchini and one squash, both of which found their way into this delicious and simple skillet summer veggie lasagna. The result was a deliciously light and refreshing pasta dish that was full of flavor and vegetables!
Assuming that I’ll still get a few zucchini and squash this year (because seriously, who can kill a zucchini plant? Er, I may have just jinxed myself), I’m not sure I want to use them for anything other than this fantastic meal.
Not only is this recipe quick and easy, it is made start-to-finish in one skillet. I feel like shouting from the rooftops, “I LOVE SKILLET MEALS!” Because I really, really do.
What I don’t love is my neighbor’s garden. It makes me feel insecure and bad about myself. I guess I’ll go drown my sorrows in the leftovers of this skillet meal. That is a surefire pick-me-up in the face of gardening woes if I’ve ever heard one.
Grilled Island Chicken, Grilled Rosemary Buttermilk Chicken, or Broiled Parmesan and Lemon Chicken
Spinach Salad with Sweet-Spicy Nuts, Apples, Feta & Bacon or Strawberry Spinach Salad