Zucchini Noodles With Pesto

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Why I Love This Recipe

Comfort Food Classic: It’s warm, hearty, and packed with nostalgic flavors that remind me of family dinners and cozy gatherings.
Perfectly Cheesy: The melted, bubbly layer of cheese on top combined with the rich, saucy pasta is irresistible.
Great for Leftovers: It tastes just as good (if not better!) the next day, making it a meal that keeps on giving.

Ingredients

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Instructions (layout 1)

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Step 1: Chop all the vegetables into small ½" cubes. It's important that they're all uniform size so that they cook evenly.

Step 2: In a large pot, add olive oil and saute and soft and translucent. This usually takes about 20 minutes on medium heat.

Step 3: Cook rice. We love this with white rice cooked in the Instant Pot.

Step 4: Serve with rice and enjoy!

Instructions (layout 2)

Step 1: Chop Vegetables

Chop all the vegetables into small ½" cubes. It's important that they're all uniform size so that they cook evenly.

Step 2: Cook Vegetables

In a large pot, add olive oil and saute and soft and translucent. This usually takes about 20 minutes on medium heat.

Step 3: Cook Rice

We love this with white rice cooked in the Instant Pot.

Step 3: Serve!

Serve with rice and enjoy!

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Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
Bun - use gluten free buns instead of white bread buns to make this gluten free
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Storage

Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

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Name of Recipe

Sweet Potato Apple Crisp in the Instant Pot. Delicious on your holiday table or any time of year. Vegan, gluten free, dairy free.

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Prep Time 15

Cook Time 15

Course Main Course

Cuisine American

Servings 6 servings

Ingredients

1 ½ cups graham cracker crumbs about 10 full sheets
2 tablespoon granulated sugar
½ teaspoon salt
6 tablespoon unsalted butter melted
16 oz 2 blocks cream cheese softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
⅓ cup sour cream
2 tablespoon all-purpose flour

Instructions

Preheat oven to 325°F (163°C). Line an 8x8" pan with parchment paper, leaving an overhang.
Make the crust: Mix graham cracker crumbs, sugar, salt, and melted butter until it resembles wet sand. Press firmly into the bottom of the pan. Bake for 8–10 minutes. Let cool slightly.
Make the raspberry swirl: In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat until raspberries break down. Mash and simmer 2–3 minutes. For a thicker texture, stir in cornstarch and cook for 1 more minute. Strain to remove seeds (optional). Set aside to cool.
Make the filling: Beat softened cream cheese and sugar until smooth. Add vanilla, then eggs one at a time. Mix in sour cream and flour just until combined—don't overmix.
Assemble: Pour the cheesecake filling over the crust and smooth the top. Drop spoonfuls of raspberry puree on top and swirl with a toothpick or skewer.
Bake for 35–40 minutes or until the center is set but still slightly jiggly. Let cool at room temp, then refrigerate for at least 2 hours (overnight is best).
Slice into bars and enjoy!

Why I Love This Recipe

Ingredients

Instructions (layout 1)