Category: Rosemary Thyme Garden Table

🍅🌿 Another Delicious Way to Use Those Garden Tomatoes!

If your garden is giving you tomatoes faster than you can use them, here is one more cozy, easy dinner idea for the list: Italian Tomato & Provolone Spaghetti Squash.

One of my favorite little kitchen tricks with spaghetti squash is to pierce it first and microwave it for 3–5 minutes before cutting it in half. It softens that hard outer shell just enough to make slicing it much easier.

Italian Tomato & Provolone Spaghetti Squash

Ingredients

• 1 medium spaghetti squash
• 1½–2 cups cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Black pepper, to taste
• ½ cup shredded or chopped provolone cheese
• ¼ cup grated Parmesan cheese
• Fresh basil or parsley, for serving

Directions

1. Preheat oven to 400°F.
2. Pierce the spaghetti squash several times and microwave for 3–5 minutes. Let it cool briefly, then carefully cut it in half lengthwise and scoop out the seeds.
3. Brush the squash lightly with olive oil and season with Italian seasoning and black pepper.
4. Divide the cherry tomatoes between the squash halves and drizzle with a little olive oil.
5. Roast, cut-side up, for 35–45 minutes, or until the squash is tender and the tomatoes are soft and beginning to burst.
6. Use a fork to gently loosen the squash into strands and stir the roasted tomatoes through them.
7. Top with provolone and Parmesan.
8. Return to the oven for another 8–10 minutes, until the cheese is melted and bubbly. For a little extra browning, place it under the broiler for a minute or two.
9. Finish with fresh basil or parsley and a small drizzle of olive oil.

The melted provolone makes this feel wonderfully comforting, while the fresh tomatoes keep it light and summery. And best of all, it gives me one more way to enjoy those beautiful tomatoes coming out of the garden! 🍅💛

Helene
Rosemary Thyme 🌿😊
Fall in Love with Home Again 💛🏠

🍅 Rosemary Thyme Summer Crockpot Zucchini Lasagna

(With Grilled Zucchini Planks & Chicken Meat Sauce)

There are some meals that simply feel like home.

Lasagna has always been one of those meals for me — warm, comforting, bubbling from the edges, and filling the kitchen with the smell of herbs, tomato sauce, and melted cheese.

But lately, I’ve been trying to find gentler ways to make some of the foods we already love. Not taking away comfort… just thoughtfully adjusting things little by little.

This summer version uses thin zucchini planks in place of traditional pasta noodles and cooks slowly in the crockpot so the kitchen stays cooler on warm evenings. I lightly salt the zucchini first to draw out extra moisture, then grill the planks in a grill pan before layering everything together.

The sauce itself becomes a rich chicken meat sauce made with lean ground chicken, a little Italian chicken sausage for flavor, herbs, and organic tomato sauce — hearty and comforting while still feeling lighter than a traditional lasagna.

And honestly, it turned out rich, cozy, and deeply satisfying.

This is exactly the kind of cooking I want more of these days:

better choices,

real ingredients,

more vegetables,

more meals at home,

while still preserving the comfort and joy of gathering around the table together.

Because healthy cooking should still feel warm and welcoming.

And honestly, falling in love with home again often begins with simple meals shared with the people we love.

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🍅 Ingredients

• 3–4 medium zucchini

• Olive oil for grilling

🍅 Chicken Meat Sauce

• 1 lb Kirkwood lean ground chicken

• 1–2 Simply Nature organic mild Italian chicken sausage links, casings removed

• About 4 cups Great Value organic tomato sauce

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/2 tsp smoked paprika

• Black pepper to taste

🌿 Rosemary Thyme Herb Blend

• 1 tsp powdered rosemary

• 1 tsp powdered thyme

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp smoked paprika

• 1/2 tsp black pepper

🍅 Cheese Layer

• 2 cups cottage cheese or ricotta

• 1 egg

• 1 cup freshly grated Parmesan cheese

• 1/2 tsp black pepper

🍅 Additional Layers

• 2 cups shredded mozzarella cheese

• Optional fresh spinach

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🍅 Instructions

1. Slice zucchini thinly lengthwise into planks resembling lasagna noodles.

2. Lightly salt the zucchini planks and allow them to rest about 30 minutes to draw out excess moisture.

3. Pat zucchini dry very well with towels.

4. Heat a grill pan on the stove and lightly brush zucchini planks with olive oil.

5. Grill zucchini planks briefly on both sides until lightly softened with grill marks.

6. In a large skillet, brown ground chicken and chicken sausage together until fully cooked.

7. Stir tomato sauce, basil, oregano, smoked paprika, black pepper, and Rosemary Thyme Herb Blend into the cooked meat mixture. Simmer a few minutes until rich and well combined.

8. In a bowl, combine cottage cheese or ricotta, egg, Parmesan, and black pepper.

9. Lightly spray crockpot with oil.

10. Spread a thin layer of meat sauce on the bottom.

11. Layer grilled zucchini planks, cheese mixture, meat sauce, mozzarella, and optional spinach.

12. Repeat layers until ingredients are used, finishing with meat sauce and mozzarella on top.

13. Cook on LOW for about 3–4 hours or until bubbly and set.

14. During the last 30 minutes, place a towel carefully under the crockpot lid to absorb excess condensation if needed.

15. Allow lasagna to rest before slicing and serving.

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🌿 Rosemary Thyme Kitchen Note

Salting and grilling the zucchini planks first helps create a richer lasagna texture and prevents excess moisture during slow cooking.

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💛 A Simple Note from My Kitchen

Cooking at home doesn’t have to be fancy or expensive. I build meals around simple basics, seasonal produce, pantry staples, and affordable grocery finds — then let herbs and a finishing touch make it feel special.

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🙏 Blessing

May your kitchen always remain a place where simple ingredients become comforting meals and everyday moments become treasured memories.