15 Cheesy Summer Dinner Recipes That Aren’t Too Heavy

For a light yet satisfying summer dinner, consider these cheesy recipes. Caprese Pasta Salad boasts fresh mozzarella and basil, while Grilled Vegetable Quesadillas feature melty cheddar. Lemon Garlic Shrimp pairs perfectly with Parmesan Zucchini Noodles, and Herbed Goat Cheese Flatbread offers a crispy delight. For something innovative, try Cheesy Pesto Stuffed Avocados. Finally, a savory Summer Squash Tart adds a seasonal touch. Discover these delicious dishes and more to elevate summer dining experiences.

Caprese Pasta Salad With Fresh Mozzarella

Caprese Pasta Salad with Fresh Mozzarella is a vibrant and invigorating dish that perfectly encapsulates the flavors of summer. This recipe is ideal for light dinners, picnics, or potlucks, making it a great choice for families and gatherings alike.

With a preparation time of only 20 minutes, this salad combines the classic Caprese salad elements with pasta for a hearty yet invigorating meal. Enjoy the delightful combination of fresh mozzarella, juicy tomatoes, and fragrant basil, all tossed in a simple balsamic vinaigrette.

Ingredients:

• 8 ounces of pasta (penne or rotini work well)
• 1 cup of cherry tomatoes, halved
• 8 ounces of fresh mozzarella balls (bocconcini), halved
• 1 cup of fresh basil leaves, chopped
• 1/4 cup of extra-virgin olive oil
• 2 tablespoons of balsamic vinegar
• Salt and pepper to taste
• Optional: 1 clove of garlic, minced

Cooking Steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process.
2. Combine the Ingredients: In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, fresh mozzarella balls, and chopped basil.
3. Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, salt, pepper, and minced garlic (if using).
4. Toss Salad: Pour the dressing over the pasta salad and toss gently to combine, making sure all the ingredients are coated well.
5. Serve: Chill in the refrigerator for at least 15 minutes to allow flavors to meld or serve immediately. Enjoy this flavorful and invigorating dish!

Variations and Tips:

• Add Protein: For a heartier meal, consider adding grilled chicken, shrimp, or chickpeas.
• Use Different Pasta: Feel free to experiment with different pasta shapes, such as bowtie or fusilli.
• Herb Variations: Mix in other fresh herbs like oregano or parsley to enhance the flavor.
• Storage: This salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a little toss before serving as the dressing can settle.
• Make it Vegan: Substitute the mozzarella with a dairy-free cheese or omit it altogether for a lighter vegan option.

Grilled Vegetable Quesadillas With Cheddar

Grilled Vegetable Quesadillas with Cheddar are a delicious and satisfying dish perfect for summer gatherings or a casual weeknight dinner. Bursting with flavor and designed for quick preparation, this meal can be ready in under 30 minutes, making it ideal for busy families, vegetarians, or anyone looking for a tasty and cheesy treat. The combination of fresh grilled vegetables and gooey cheddar cheese makes these quesadillas a real crowd-pleaser.

Ingredients:

• 4 large flour tortillas
• 2 cups shredded cheddar cheese
• 1 bell pepper (any color), sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Optional toppings: salsa, sour cream, guacamole

Cooking Steps:

1. Preheat the Grill: Heat your grill or grill pan over medium-high heat.
2. Prepare the Vegetables: In a large bowl, combine sliced bell pepper, zucchini, red onion, and mushrooms. Drizzle with olive oil, cumin, salt, and pepper, and toss to coat evenly.
3. Grill the Vegetables: Place the seasoned vegetables on the grill and cook for about 5-7 minutes or until they are tender and have grill marks. Stir occasionally for even cooking.
4. Assemble the Quesadillas: Lay out the tortillas flat on a clean surface. On one half of each tortilla, sprinkle a generous amount of shredded cheddar cheese, followed by a portion of the grilled vegetables, and then top with more cheddar cheese.
5. Cook the Quesadillas: Fold the tortillas in half over the filling. Place the quesadillas on the grill and cook for about 3-4 minutes per side, or until the cheese has melted and the tortillas are golden brown and crispy.
6. Serve: Remove the quesadillas from the grill, let them cool slightly, then cut into wedges. Serve warm with optional toppings like salsa, sour cream, or guacamole.

Variations and Tips:

• Vegetable Swaps: Feel free to substitute any of the vegetables with your favorites such as spinach, corn, or avocados depending on what you have on hand.
• Cheese Choices: Not a fan of cheddar? Try Monterey Jack, pepper jack, or even goat cheese for an extra tangy flavor.
• Add Protein: For an extra kick, add cooked chicken, black beans, or chickpeas to make it more filling.
• Make It Spicy: Add jalapeños or a sprinkle of chili powder to the vegetable mix for a spicy variant.
• Prep Ahead: You can prep the vegetables in advance and store them in the fridge for a quicker assembly when you’re ready to cook.

These Grilled Vegetable Quesadillas with Cheddar are not only cheesy and tasty but also a perfect way to enjoy fresh summer veggies!

Lemon Garlic Shrimp With Parmesan Zucchini Noodles

Lemon Garlic Shrimp with Parmesan Zucchini Noodles is a light and invigorating summer dish that brings together the zesty flavors of lemon and garlic with the satisfying texture of shrimp.

This dish is perfect for those seeking a quick and healthy meal, as it can be prepared in just 30 minutes. Ideal for a weeknight dinner or an elegant summer gathering, these zucchini noodles offer a delightful low-carb alternative to traditional pasta, making it suitable for various dietary preferences.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• Juice and zest of 1 lemon
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped for garnish (optional)
• Lemon wedges for serving

Cooking Steps:

1. Prepare the Zucchini Noodles: Start by spiralizing the zucchinis into noodle shapes. Set aside.
2. Cook the Shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp, season with salt, pepper, and red pepper flakes (if using), and cook for 3-4 minutes until shrimp are pink and opaque.
3. Add Lemon: Squeeze fresh lemon juice over the shrimp and stir in the lemon zest. Remove the shrimp from the skillet and set aside.
4. Sauté the Zucchini Noodles: In the same skillet, add the remaining tablespoon of olive oil and the spiralized zucchini noodles. Sauté for about 2-3 minutes, just until they begin to soften but still have a slight crunch.
5. Combine and Serve: Return the cooked shrimp to the skillet and toss everything together. Sprinkle grated Parmesan cheese over the mixture and stir until well combined. Cook for another minute until the cheese melts.
6. Garnish: Serve the dish hot, garnished with fresh parsley and lemon wedges on the side.

Variations and Tips:

• Add Vegetables: Feel free to include other vegetables such as bell peppers, spinach, or cherry tomatoes for extra nutrients and color.
• Adjust Spiciness: Modify the level of heat by adjusting or omitting the red pepper flakes.
• Make It Dairy-Free: For a dairy-free version, substitute the Parmesan with nutritional yeast or a dairy-free cheese alternative.
• Store Leftovers: This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to avoid overcooking the shrimp.

Enjoy this delightful Lemon Garlic Shrimp with Parmesan Zucchini Noodles as a vibrant and memorable summer dinner!

Herbed Goat Cheese and Fresh Tomato Flatbread

Herbed Goat Cheese and Fresh Tomato Flatbread is a delightful and invigorating dish that brings together the creaminess of goat cheese and the vibrant flavors of fresh tomatoes, all nestled on a crispy flatbread. This easy-to-make recipe is perfect for summer dinners, casual gatherings, or even as a light appetizer.

Preparation takes about 15 minutes, with an additional 10-15 minutes of baking time, making it a quick and satisfying choice for anyone looking to savor the season’s bounty.

Ingredients:

• 1 ready-made flatbread or pizza crust
• 4 oz. goat cheese, softened
• 1 cup cherry tomatoes, halved (or assorted heirloom tomatoes, sliced)
• 2 tablespoons olive oil
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• Salt and pepper, to taste
• Balsamic glaze (optional, for drizzling)
• Arugula or fresh greens (optional, for serving)

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, lay out the flatbread or pizza crust.
3. In a bowl, combine the softened goat cheese, half of the olive oil, chopped basil, chopped oregano, salt, and pepper. Mix until well blended.
4. Spread the herbed goat cheese mixture evenly over the flatbread.
5. Arrange the halved cherry tomatoes (or sliced heirloom tomatoes) on top of the goat cheese layer.
6. Drizzle the remaining olive oil over the tomatoes and sprinkle a pinch of salt and pepper.
7. Bake in the preheated oven for 10-15 minutes, or until the flatbread is crispy and the tomatoes are slightly blistered.
8. Remove from the oven and, if desired, drizzle with balsamic glaze for a touch of sweetness.
9. Allow it to cool for a few minutes, then slice and serve warm, optionally garnishing with arugula or fresh greens.

Variations and Tips:

• For added flavor, experiment with different herbs such as thyme or rosemary.
• If you’re a fan of spicy, add a sprinkle of red pepper flakes to the cheese mixture.
• Try using a gluten-free flatbread or crust to accommodate dietary restrictions.
• Substitute ricotta or feta cheese if you prefer a different cheese option.
• Serve it alongside a fresh salad or a side of grilled vegetables for a complete meal.
• This flatbread can also be prepared on a grill for a smoky flavor during summer cookouts. Just place the topped flatbread on the grill for 5-7 minutes, watching carefully to prevent burning.

Cheesy Pesto Stuffed Avocados

Cheesy Pesto Stuffed Avocados are a delightful and nutritious summer dish, perfect for light dinners or an elegant appetizer. The creamy texture of avocados combined with the aromatic flavor of pesto and oozy cheese creates a satisfying meal that’s both filling and invigorating.

This dish is ideal for health-conscious eaters, vegetarians, or anyone looking to elevate their summer dining experience. Preparation takes just 15 minutes, making it a quick and easy recipe for busy weeknights or impromptu gatherings.

Ingredients:

• 2 ripe avocados
• 1/2 cup pesto (store-bought or homemade)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional toppings: cherry tomatoes, pine nuts, fresh basil, or balsamic glaze

Cooking Steps:

1. Cut the avocados in half and carefully remove the pits. Scoop out a little of the flesh to create a larger cavity for the filling.
2. In a mixing bowl, combine the pesto, mozzarella, and Parmesan cheese. Add a pinch of salt and pepper to taste.
3. Gently fill each avocado half with the cheesy pesto mixture, ensuring the filling is heaped generously.
4. Heat a grill or an oven to 375°F (190°C). Place the stuffed avocados on a baking sheet and drizzle with olive oil.
5. Bake in the oven for about 10 minutes, or until the cheese is melted and bubbly. If using a grill, place the stuffed avocados on the grill and watch closely until the cheese melts.
6. Remove the avocados from the heat, and top with optional toppings such as halved cherry tomatoes, pine nuts, fresh basil, or a drizzle of balsamic glaze for extra flavor.
7. Serve warm and enjoy your Cheesy Pesto Stuffed Avocados!

Variations & Tips:

• For a protein boost, add cooked and diced chicken or shrimp into the cheese filling.
• Experiment with different cheeses, such as feta or goat cheese, for unique flavor profiles.
• If you prefer a bit of crunch, consider adding chopped bell peppers or cucumbers for some texture.
• Serve these stuffed avocados with a side salad or crusty bread to complete the meal.
• To keep avocados from browning too quickly, sprinkle the flesh of the avocado with lemon or lime juice after removing the pit.

Mediterranean Chickpea Salad With Feta

Mediterranean Chickpea Salad with Feta is a flavorful, vibrant dish that perfectly captures the essence of summer. This revitalizing salad is not only easy to prepare but also packs a protein punch thanks to the chickpeas and feta cheese, making it a fantastic choice for vegetarians and anyone looking for a light yet satisfying meal. It takes about 15 minutes to prepare and is ideal for picnics, barbecues, or a quick weeknight dinner.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1 red bell pepper, diced
• 1/2 cup black olives, pitted and sliced
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Steps:

1. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, red bell pepper, black olives, feta cheese, and parsley.
2. In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
3. Pour the dressing over the chickpea mixture and gently toss everything together until the ingredients are well coated with the dressing.
4. Taste and adjust seasonings if necessary. You can add more salt, pepper, or a splash of vinegar based on your preference.
5. For best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld together.

Variations and Tips:

• For added protein, consider adding grilled chicken or shrimp.
• Substitute the feta with vegan cheese for a dairy-free option.
• You can add chopped avocado for a creamier texture.
• Feel free to customize the veggies based on what you have on hand, such as adding artichokes or spinach.
• Serve this salad on a bed of greens, or as a filling in pita bread for a delicious wrap.
• This salad can be prepared ahead of time and stored in the refrigerator for up to 3 days, making it a great meal prep option.

Spinach and Ricotta Stuffed Chicken Breasts

Spinach and Ricotta Stuffed Chicken Breasts are a delicious and elegant dish perfect for summer dinners, family gatherings, or even a cozy date night. This dish features tender chicken breasts filled with a creamy and nutritious mixture of spinach and ricotta cheese, making it a healthy yet indulgent option. With a preparation time of approximately 30 minutes and a cooking time of 25 minutes, you can have this delightful dish ready to serve in under an hour.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup marinara sauce (optional)
• Fresh basil for garnish (optional)

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
3. Using a sharp knife, carefully slice a pocket into each chicken breast, being careful not to cut all the way through.
4. Fill each pocket with the spinach and ricotta mixture, using toothpicks to secure the openings if necessary.
5. Heat olive oil in an oven-safe skillet over medium heat. Once hot, add the stuffed chicken breasts and sear for about 4-5 minutes on each side until golden brown.
6. Pour marinara sauce over the chicken if desired, then transfer the skillet to the preheated oven.
7. Bake for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. Remove from the oven and let rest for a few minutes before slicing. Garnish with fresh basil if desired and serve.

Variations and Tips:

• Herb Variations: Experiment with different herbs such as fresh thyme, parsley, or oregano to enhance the flavor.
• Cheese Options: Swap ricotta for goat cheese or feta for a different twist.
• Add-ins: Incorporate sun-dried tomatoes or artichoke hearts into the filling for extra flavor.
• Serving Suggestions: Serve with a side of roasted vegetables or a crisp salad for a complete meal.
• Make Ahead: You can prepare the chicken breasts in advance and refrigerate them until you’re ready to cook, making this an excellent option for meal prep.

Grilled Corn and Cotija Cheese Salad

Grilled Corn and Cotija Cheese Salad is a vibrant and invigorating dish perfect for summer gatherings, BBQs, or a light dinner option. This salad combines the sweetness of fresh grilled corn with the tangy flavor of cotija cheese, making it an ideal dish for those looking for a burst of flavor.

With a preparation time of about 30 minutes, this easy-to-make salad is perfect for both novice cooks and experienced chefs alike. Serve it as a side salad or make it a meal by adding proteins like grilled chicken or shrimp.

Ingredients:

• 4 ears of fresh corn, husked
• 1 cup cotija cheese, crumbled
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste

Cooking Steps:

1. Preheat your grill to medium-high heat.
2. Grill the corn on the cob for about 10-12 minutes, turning occasionally until evenly charred. Remove from the grill and let it cool slightly.
3. Once cool enough to handle, cut the kernels off the cob into a large mixing bowl.
4. Add the cherry tomatoes, red onion, and fresh cilantro to the bowl with the corn.
5. In a small bowl, whisk together the olive oil, lime juice, chili powder, salt, and pepper.
6. Pour the dressing over the salad and toss gently to combine all ingredients.
7. Finally, fold in the crumbled cotija cheese and serve immediately or chill in the fridge for 15-20 minutes to let flavors meld.

Variations and Tips:

• For a smoky flavor, try adding grilled bell peppers or jalapeños into the salad.
• If cotija cheese is unavailable, feta cheese can be used as a substitute.
• To make it heartier, add protein options like grilled chicken, shrimp, or black beans.
• For an extra crunch, sprinkle some toasted pumpkin seeds or walnuts on top before serving.
• This salad is best enjoyed fresh, but it can be stored in the fridge for up to 2 days. Just be aware that the corn may lose some of its crispness.

Zucchini and Corn Fritters With Queso Fresco

Zucchini and Corn Fritters with Queso Fresco are a delightful dish that perfectly captures the essence of summer. These savory fritters are crispy on the outside and tender on the inside, making them a fantastic appetizer, snack, or even a light main course for both families and gatherings. With a prep time of about 20 minutes and a cooking time of 10-15 minutes, you can whip up this delicious dish quickly and effortlessly.

Ingredients:

• 2 medium zucchinis, grated
• 1 cup fresh corn kernels (or canned, drained)
• 1/2 cup all-purpose flour
• 1/2 cup Queso Fresco, crumbled
• 2 large eggs
• 1/4 cup chopped green onions
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• Olive oil, for frying

Cooking Steps:

1. Begin by grating the zucchinis and placing them in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible.
2. In a large mixing bowl, combine the grated zucchini, corn kernels, flour, crumbled Queso Fresco, eggs, green onions, garlic powder, cumin, salt, and pepper. Mix until everything is well incorporated.
3. Heat a large skillet over medium heat and add a generous drizzle of olive oil.
4. Once the oil is hot, spoon about 2-3 tablespoons of the zucchini and corn mixture for each fritter, flattening them slightly with the back of the spoon. Do not overcrowd the pan.
5. Fry the fritters for about 3-5 minutes on each side, or until they are golden brown and crispy. Transfer them to a paper towel-lined plate to drain any excess oil.
6. Serve warm, garnished with additional Queso Fresco and your favorite dipping sauce, such as salsa or sour cream.

Variations and Tips:

• Feel free to add different herbs like cilantro or parsley for added flavor.
• Try using different types of cheese such as feta or cheddar if Queso Fresco is not available.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
• Make these fritters spicy by mixing in a finely chopped jalapeño or a sprinkle of cayenne pepper.
• Leftover fritters can be reheated in a skillet or an oven for a quick snack the next day.

Caprese Chicken Skewers

Caprese Chicken Skewers are a delightful and colorful dish that combines the classic flavors of a Caprese salad with the juicy tenderness of grilled chicken. This dish is perfect for summer gatherings, barbecue parties, or a light dinner for families who appreciate fresh ingredients and a burst of flavor. With a preparation time of just 20 minutes and a cooking time of 10 minutes, these skewers are not only quick to make but are also visually appealing and full of taste.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup cherry tomatoes
• 8 oz fresh mozzarella balls (ciliegine)
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Skewers (either wooden soaked in water or metal)

Cooking Instructions:

1. Marinate the Chicken: In a bowl, combine the olive oil, balsamic vinegar, salt, and pepper. Add the cubed chicken and toss well to coat. Let it marinate for at least 15 minutes.
2. Prepare Skewers: If using wooden skewers, soak them in water for about 10 minutes to prevent burning on the grill.
3. Assemble Skewers: On each skewer, thread one piece of chicken, followed by a cherry tomato, a basil leaf, and a mozzarella ball. Repeat the pattern until the skewer is filled, leaving some space at the ends.
4. Grill the Skewers: Preheat your grill to medium-high heat. Place the assembled skewers on the grill and cook for about 4-5 minutes on each side, or until the chicken is cooked through and has nice grill marks.
5. Serve: Remove the skewers from the grill and let them rest for a couple of minutes. Drizzle with additional balsamic vinegar if desired before serving. Enjoy your delicious Caprese Chicken Skewers warm, garnished with more basil if you wish.

Variations & Tips:

• Veggie Option: Replace chicken with grilled zucchini or bell peppers for a vegetarian version.
• Add Seasoning: Experiment with different herbs like oregano or thyme for added flavor.
• Serve with Dipping Sauce: Pair with a homemade pesto or extra balsamic glaze for an extra kick.
• Meal Prep: You can marinate the chicken the night before to save time during meal prep.
• Cooking Method: If you don’t have a grill, you can also roast them in the oven at 400°F for about 20 minutes or until the chicken is fully cooked.

These Caprese Chicken Skewers are sure to be a hit, combining simple ingredients for a fresh and delicious summer meal!

Light Mac and Cheese With Broccoli

Light Mac and Cheese With Broccoli is a delightful twist on the classic comfort dish, perfect for those looking to enjoy a creamy pasta while still keeping things on the lighter side. This dish combines the timeless flavors of macaroni and cheese with the nutritious addition of broccoli, making it ideal for families, busy weeknights, or a casual summer dinner.

Preparation takes approximately 30 minutes, and it’s a great way to sneak in some veggies while still satisfying your cheesy cravings.

Ingredients:

• 8 oz elbow macaroni
• 2 cups fresh broccoli florets
• 1 cup low-fat milk
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons whole wheat flour
• 2 tablespoons butter or olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 teaspoon paprika (optional)
• Fresh parsley for garnish (optional)

Cooking Steps:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions. Add the broccoli florets to the boiling pasta during the last 3 minutes of cooking. Drain and set aside.
2. Make the Cheese Sauce: In the same pot (or a separate saucepan), melt the butter or olive oil over medium heat. Stir in the whole wheat flour and cook for about 1 minute, whisking continuously to form a roux.
3. Add Milk: Gradually whisk in the low-fat milk and continue to cook until the mixture thickens slightly, about 3-5 minutes.
4. Incorporate Cheese: Remove the saucepan from heat and stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth.
5. Season the sauce: Season the sauce with garlic powder, salt, pepper, and paprika if using.
6. Combine: Add the cooked macaroni and broccoli to the cheese sauce, and gently stir until everything is well coated.
7. Serve: Portion into bowls and garnish with fresh parsley if desired.

Variations & Tips:

• Add Protein: For extra flavor and a protein boost, consider adding cooked chicken, turkey, or beans.
• Veggie Variety: Feel free to mix in other vegetables such as spinach, peas, or bell peppers for additional nutrition and color.
• Spice it Up: Add a pinch of cayenne pepper or a sprinkle of red pepper flakes for some heat.
• Make Ahead: This dish can be made ahead of time and refrigerated. Just reheat in the microwave or on the stove with a splash of milk to bring back its creaminess.
• Bake It: For a baked version, transfer to a casserole dish, top with a sprinkle of breadcrumbs and more cheese, and bake at 350°F for about 15-20 minutes until bubbly and golden on top.

Enjoy this lightened-up mac and cheese during the summer while still indulging in that rich, cheesy goodness!

Summer Squash and Goat Cheese Tart

This Summer Squash and Goat Cheese Tart is a savory dish that’s perfect for warm evenings spent outdoors. Bursting with flavor and vibrant colors, it showcases the abundant seasonal produce of summer.

This tart is ideal for vegetarian dining or as a delightful side dish at a summer BBQ. With a preparation time of about 30 minutes and a baking time of 35 minutes, you can enjoy a touch of gourmet in the comfort of your own home.

Ingredients

• 1 pre-made pie crust (store-bought or homemade)
• 2 medium zucchini, thinly sliced
• 2 medium yellow squash, thinly sliced
• 1 cup goat cheese, crumbled
• 3 large eggs
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese (optional for topping)

Cooking Steps

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and place it into a 9-inch tart pan, pressing it into the bottoms and sides. Poke holes in the bottom with a fork to prevent bubbling. Pre-bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini and yellow squash, and sauté for about 5-7 minutes until they are tender and slightly golden. Remove from heat and allow to cool.
4. In a mixing bowl, whisk together the eggs, heavy cream, fresh thyme, salt, and pepper until well combined.
5. Spread the sautéed squash evenly over the pre-baked crust. Sprinkle the crumbled goat cheese on top. Pour the egg and cream mixture over the vegetables and cheese.
6. If desired, sprinkle the grated Parmesan cheese on top for added flavor.
7. Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
8. Allow the tart to cool for 10 minutes before slicing and serving. Enjoy it warm or at room temperature.

Variations and Tips

• Add Protein: Incorporate cooked bacon, ham, or sautéed mushrooms for added depth.
• Herbs Galore: Experiment with other herbs like basil or oregano for a different flavor profile.
• Cheese Swap: Try swapping goat cheese for feta or ricotta cheese if preferred.
• Vegetable Exchange: Feel free to use other summer vegetables like bell peppers or eggplants based on availability.
• Serving Suggestion: Pair with a fresh green salad for a complete meal.

This Summer Squash and Goat Cheese Tart is sure to impress your family and friends while providing a seasonal touch to your dinner table!

Cilantro Lime Rice With Creamy Queso

Cilantro Lime Rice with Creamy Queso is a vibrant and flavorful dish that combines zesty rice with a rich and cheesy sauce, making it a perfect summer dinner option. This recipe is ideal for families, friends gathering for a summer barbecue, or anyone looking to elevate their taco night. With a preparation time of just 30 minutes, it’s an easy and satisfying addition to any meal!

Ingredients:

• 1 cup long-grain white rice
• 2 cups water
• 1 tablespoon olive oil
• 1 lime (zested and juiced)
• 1/2 cup fresh cilantro (chopped)
• Salt to taste
• 1 cup queso blanco (or your choice of melted cheese)
• 1/2 cup heavy cream
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Fresh jalapeños (optional, for garnish)

Cooking Steps:

1. In a medium pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Cover, reduce the heat to low, and cook for about 15-20 minutes, or until the water is absorbed and the rice is tender.
2. While the rice is cooking, prepare the creamy queso. In a small saucepan over medium heat, combine the queso blanco and heavy cream. Stir continuously until the cheese is melted and the mixture is smooth.
3. Add garlic powder and onion powder to the cheese mixture, stirring to incorporate. Remove from heat once well combined.
4. Once the rice is done, remove it from the heat and fluff with a fork. Stir in the olive oil, lime zest, lime juice, and chopped cilantro. Adjust salt to taste.
5. Serve the cilantro lime rice in a bowl, drizzling the warm creamy queso on top. Garnish with fresh jalapeños for an extra kick, if desired.

Variations and Tips:

• For a healthier version, substitute brown rice for white rice and adjust cooking times accordingly.
• Add additional toppings like black beans, corn, or diced tomatoes to make it heartier.
• If you prefer a little spice, consider adding diced serrano or habanero peppers to the queso sauce.
• This dish can be served as a side or main course. Pair it with grilled chicken, fish, or veggies for a complete meal.
• Make it a meal prep staple by doubling the recipe for leftovers throughout the week. Store rice and queso separately to maintain freshness.

Baked Eggplant Parmesan With Fresh Basil

Baked Eggplant Parmesan is a delicious and comforting Italian dish that’s perfect for summer dinners, especially for vegetarians or anyone looking to incorporate more plant-based meals into their diet. This dish features layers of tender, baked eggplant, rich marinara sauce, and a gooey blend of cheeses, topped with fresh basil for a burst of flavor.

Preparation time is about 30 minutes, with an additional baking time of 30-40 minutes, making it a feasible option for a delightful weeknight meal or a weekend gathering.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• Salt, for sweating the eggplant
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 tablespoon dried oregano
• 1 teaspoon black pepper
• 1 cup all-purpose flour
• 2 eggs, beaten
• 2 cups breadcrumbs (preferably whole-wheat)
• Fresh basil leaves, for garnish
• Olive oil, for drizzling

Cooking Steps:

1. Prepare the Eggplant: Sprinkle salt over the eggplant slices and let them sit in a colander for about 20-30 minutes to draw out excess moisture. Rinse and pat dry.
2. Preheat the Oven: Preheat your oven to 375°F (190°C).
3. Prepare the Breading Station: Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with oregano and black pepper.
4. Bread the Eggplant: Dredge each eggplant slice first in flour, then dip into the egg, and finally coat with breadcrumbs. Place them on a baking sheet.
5. Bake the Eggplant: Drizzle olive oil over the breaded eggplant slices and bake in the preheated oven for about 20-25 minutes, flipping halfway through, until golden and crispy.
6. Assemble the Dish: In a baking dish, spread a layer of marinara sauce at the bottom. Then, add a layer of baked eggplant, followed by mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.
7. Bake the Parmesan: Bake the assembled dish in the oven for an additional 30-40 minutes, until the cheese is bubbly and golden brown.
8. Garnish and Serve: Let it cool for a few minutes before serving. Garnish with fresh basil leaves.

Variations and Tips:

• Add Vegetables: Mix in sautéed zucchini, spinach, or bell peppers for extra nutrition and flavor.
• Make it Gluten-Free: Substitute regular flour and breadcrumbs with gluten-free alternatives.
• Cheese Options: Try using a blend of cheeses like provolone or ricotta for a different flavor profile.
• Serving Suggestion: Serve with a side salad or garlic bread to complement the dish.
• Storage: Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven for the best texture.

Cold Pasta Salad With Smoked Gouda and Veggies

Cold Pasta Salad With Smoked Gouda and Veggies is a delightful and invigorating dish that is perfect for summer gatherings, picnics, or as a light dinner option.

This vibrant salad is ideal for cheese lovers and can be served as a side or a main course. With a preparation time of just 20 minutes, it’s an easy dish to whip up, allowing you to spend more time enjoying the sunshine and less time in the kitchen.

Ingredients:

• 8 oz pasta (your choice, such as rotini or farfalle)
• 1 cup smoked gouda, cubed
• 1 bell pepper (any color), diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 cup corn (fresh, canned, or frozen)
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley or basil, chopped
• 1/2 cup Italian dressing (store-bought or homemade)
• Salt and pepper to taste

Cooking Steps:

1. Cook the pasta according to package instructions until al dente.
2. Drain and rinse under cold water to stop the cooking process. Set aside.
3. In a large mixing bowl, combine the cooked pasta, smoked gouda, bell pepper, cherry tomatoes, cucumber, corn, red onion, and parsley or basil.
4. Drizzle the Italian dressing over the salad and gently toss to combine all ingredients.
5. Season with salt and pepper to taste, adjusting as necessary to suit your preferences.
6. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

This salad tastes even better when chilled for a few hours or overnight.

Variations and Tips:

• Add protein by including cooked chicken, shrimp, or chickpeas for a heartier meal.
• Experiment with different types of cheese, like feta or mozzarella, for a unique twist.
• For a vegetarian version, verify that any added proteins are meat-free or substitute with plant-based options.
• Include other veggies such as diced carrots, zucchini, or spinach for added nutrients and color.
• Make your own dressing by mixing olive oil, vinegar, Italian herbs, and seasonings for a fresher taste.
• This salad is best served cold, so keep it chilled until ready to serve.

It also stores well in the refrigerator for up to three days.