Zucchini & Squash Goat Cheese Pizza


Pizza is a staple in my house. It is one of our favorite meals. Bread and cheese and toppings. It may be the most perfect food. I recently threw a Farm-to-Table potluck and I wanted to use some beautiful squash and zucchini that I recently found at a farmers market.

This recipe is crazy easy and ridiculously good. With just a few ingredients, you will be surprised at the flavor that this pizza will bring. I decided to use goat cheese because, well, I love goat cheese. I wanted to use a cheese that would compliment the vegetables and not overpower them, but could hold its own with the crust.

You can peel the veggies any way you like. I just used a vegetable peeler and made long ribbons. This recipe is also a fave because of the delicious golden brown garlic that is in each bite. You absolutely can’t go wrong with this recipe. Your family will love you, and you may even convince them that this is a better option than delivery pizza. You can make this garden fresh pizza faster than calling out for pizza, and who doesn’t love that?



Zucchini & Squash Goat Cheese Pizza


  • 1 large farm fresh zucchini (if you need more ribbons, you may need 2)
  • 1 large farm fresh yellow squash
  • packaged pizza dough or phyllo dough
  • 1/2 cup (4 oz.) goat cheese
  • 8-12 garlic cloves
  • 1 tbsp butter or olive oil
  • salt and pepper


  1. Saute the garlic cloves on medium heat in the olive oil or butter until golden brown. Add salt and pepper if desired. Remove from pan and set aside.
  2. Pre-heat oven to the directions of the phyllo or pizza dough states.
  3. Roll out the pizza dough and spread on goat cheese and sprinkle on the garlic cloves and salt and pepper.
  4. Weave the zucchini and squash ribbons on top of cheese and garlic.
  5. Bake in the oven as long as the dough direction advises, or until the dough has reached a golden brown.

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I made this recipe for my Farm-to-Table Potluck with many other farm fresh recipes.


Green Chile Broccoli Mac & Cheese


Some might say it’s a little sad… but I really do love mac & cheese. I used to be all about the boxed stuff, but within the last few years, I’ve really taken to finding some delicious and creative recipes that take mac & cheese to a whole ‘nother level.

Just to give you an idea of how good this mac and cheese is, I made this pan full on Monday night, it was gone by Wednesday at lunch. And there were only two of us eating it. It’s still mac and cheese so I won’t go promising that it’s completely healthy, but you can at least feel good about knowing exactly what you’re eating, which is something you can’t say about the boxed stuff.


Alright, you might be thinking, broccoli and cheese, I get that. But green chile? Let me back up. I’m from New Mexico, where we put green chile on everything. I’m not talking about chili you see at a cook off or chili peppers from the produce section, I’m talking about THE New Mexico state vegetable. It’s a type of pepper only grown in New Mexico because of the extreme dessert climate. It can be used similarly to jalapeños or more like a salsa that goes on top of different food. New Mexicans eat it on everything, from breakfast eggs to chicken enchiladas at dinner. I’ve had green chile mac and cheese many a time at a local restaurant.

The broccoli, green chile, and bread crumb topping add so much complexity to a relatively simple dish! Each bite has a totally different consistency, based on whichever combination of ingredients you get. Green chiles are known to be spicy, although I didn’t find the canned green chiles to be spicy at all. If you aren’t crazy about spice, you might skip the green chiles. But if you love it, I might recommend two cans of the chiles, so there is enough for the whole dish.