I have the hardest time cooking in the summer when it is 100+ degrees outside. Can I get an amen from anyone else? I’ve been packing a lot of cold sandwiches, raw veggies, yogurt bowls and other cooler eats for breakfast and lunch. I did, however, turn the oven on one night this week to put our everlasting supply of zucchini to good use for dinner. The squash plants have pretty much fizzled out, but these bad boys just keep growing and growing. I think I actually gasped when I pulled these out of the plant bed. Yowza!

Reader Andrea left me an awesome zucchini recipe recently that I can’t wait to try. As soon as I get some bread crumbs and parmesan, I may just be cooking once again!

I was craving spaghetti Monday night, but didn’t feel like boiling noodles. So I decided roasted veggies would be the perfect base. I even cracked open a new pasta sauce I got from EarthFare (the best store in the world. I’m so in love.) It had all-natural ingredients, and no high fructose corn syrup. I really liked this marinara!

I browned some lean, organic turkey with onion and added it to the sauce. Plus a few shakes of oregano and basil.

And scooped some over zucchini and squash straight from the oven.

Sprinkled with some organic cheddar. So good, and even better the next day at lunch!

I couldn’t bring myself to heat up the house again, so the past two nights, I’ve made my go-to staple — organic eggs. Only a couple of minutes on the stove, and dinner is served.

With whole wheat toast frosted with a little bit of cream cheese and organic strawberry conserves. Plus, more veggies from our garden:

Cucumbers with a dollop of ranch for dipping

I guess this may be a strange combo, but it sure was delicious. And my air conditioning isn’t about to have a stroke.

My sweet husband is on his way home as we speak from DC, so I’m going to spruce the house — and myself — up a bit before he gets here. Hope you all are having a great week, and are staying cool.

P.S. — I’m 31 weeks today — only 9 more to go!