Easy Pesto Zucchini Bake Recipe

zucchini rice bake in a cast iron skillet topped with fresh basil

This simple zucchini bake recipe highlights everyone’s favorite summer vegetable, combined with corn, rice, and basil pesto for a hearty and flavorful side or main dish. It’s perfect for busy weeknights or gatherings, and can easily be prepped in advance.

zucchini rice bake in a cast iron skillet topped with fresh basil

Why You'll Love This Zucchini Bake Recipe

Although zucchini season usually runs from late spring through the end of summer, it’s readily available year-round in most grocery stores. So no matter what time of year it is, fresh zucchini is the perfect addition to your recipe lineup, and easy zucchini recipes are plentiful in my corner of the blogosphere:

 

I’ve got savory main dishes and side dishes like cheesy zucchini planks, pasta with zucchini sauce, and zucchini rollatini, to snacky foods like  zucchini tots, or baked zucchini fries, and finally the sweet treats of chocolate zucchini cake and zucchini bread pancakes.

 

And today, we’re making another! This easy zucchini casserole recipe, aka Pesto Zucchini Bake, is one of my favorite zucchini recipes because it’s one of those “dump and bake” dishes that doesn’t require sauteeing or prepping over the stove. It’s truly an easy side dish or main course (by adding your favorite protein) and makes busy weeknights a breeze. 

 

It’s a great way to use up the summer zucchini from your garden, or a veggie packed meal that the entire family will love (just add cheese and the kids will like it too…unless they’re my son!).

Ingredient Notes

recipe ingredients on a white countertop

Ingredient Notes

  • extra virgin olive oil
  • white basmati rice: Basmati rice has a light, fluffy texture and delicate nutty flavor that works well in this dish. Feel free to substitute brown rice as another option. 
  • zucchini slices: The star of the show! Zucchini is lovely because it has a mild flavor that lends itself well to casserole dishes. Cut into thin slices for best results. 
  • corn kernels (about 2 ears): Fresh or frozen/defrosted corn adds natural sweetness and a juicy, slightly crunchy texture. Can sub in very small cauliflower florets.
  • garlic cloves
  • shallot: Milder and sweeter than regular onions–these complement the other ingredients nicely without the sharpness of standard onions.
  • crushed red pepper: Adds a touch of heat. Omit, if desired. You could also top individual slices with red pepper flakes for those who do want more spice. 
  • Italian seasoning: A blend of herbs like oregano, basil, rosemary, and thyme.
  • fresh thyme leaves: Substitute dried thyme if that’s what you have on hand. 
  • sea salt: Add a pinch more if using water or unsalted stock.
  • freshly ground black pepper
  • pesto: Use any kind you like. I have several pesto recipes (like this Basil Pesto) on my site or buy a storebought version. 
  • boiling water: Or use chicken broth/vegetable stock for added flavor. 
  • grated cheese: Optional. I love raw cheddar cheese, but other types of cheese like parmesan cheese or mozzarella cheese will work for a deliciously cheesy zucchini bake.
  • protein: You can also add animal protein, like cooked chicken breasts cut into bite-sized pieces or cooked ground beef if preferred. 

 

See the full recipe card below for exact ingredient amounts.

cut veggies on a wooden cutting board

Step-by-Step Instructions

Step 1: Preheat the oven to 375 degrees F.

Step 2: Grease a 13 x 9-inch or a 12-inch round baking dish with olive oil. 

recipe ingredients in a round baking dish

Step 3: Add all of the ingredients (except for the cheese) to the prepared baking dish and stir to combine. Smooth everything to an even layer. 

ingredients in this zucchini bake mixed in a round baking dish

Step 4: Cover the casserole dish tightly with aluminum foil and bake for 25 minutes. Then, uncover and bake for an additional 15-20 minutes, until the rice is cooked through.

fluffing up the rice in the casserole after baking

Step 5: Remove the casserole from the oven and fluff the rice with a fork. Sprinkle with cheese, if using, and bake for 10 minutes, until the cheese is melted and bubbly. 

finished shot of a zucchini bake recipe in a round baking dish

Recipe Tips

  • Pesto: I have several pesto recipes to choose from on my site like this basil pesto, broccoli pesto, hemp seed pesto, kale pesto and this pea pesto recipe. You can make any of these for this recipe or buy a storebought container– up to you!
  • Vegan: This recipe can easy be made vegan by omitting the cheese or using a vegan alternative.

Serving Tips

While zucchini bake recipe can be served as a main dish, it also makes an excellent side! Serve it alongside salmon, these crispy chicken thighs, grilled flat iron steak, chicken kabobs, and more! 

Storage Tips

Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Reheat in the oven or microwave and serve warm.

 

To freeze, let the zucchini bake cool completely at room temperature. Transfer to a freezer safe container (if not already in one) and freeze for up to 1-2 months. Thaw overnight in the refrigerator and then bake at 350F for 25-30 minutes until heated through.

scooping a serving of this zucchini rice bake recipe

Recipe FAQs

Can I make a zucchini bake ahead of time?

Yes, you can prepare the zucchini bake in advance and refrigerate it for up to 24 hours before baking. This makes it a great option for meal prep or entertaining.

How do I prevent a zucchini bake from becoming watery?

Zucchini does contain a lot of moisture so people fear their dish getting soggy, however, in this recipe, that moisture helps the rice fluff up and cook through!

Can I use different vegetables in my zucchini bake?

Absolutely! You can mix in other vegetables like tomatoes, spinach, bell peppers, or mushrooms.

Check Out These Recipes

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

zucchini rice bake in a cast iron skillet topped with fresh basil

Easy Pesto Zucchini Bake Recipe

Pamela
This simple zucchini bake recipe highlights everyone’s favorite summer vegetable, combined with corn, rice, and basil pesto for a hearty and flavorful side or main dish. It’s perfect for busy weeknights or gatherings, and can easily be prepped in advance
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6

Ingredients
  

  • Unrefined olive oil for greasing baking dish
  • 1 ½ cups white basmati rice
  • 8 ounces about 2 small zucchini sliced into ¼-inch thick half moons
  • 1 ½ cups corn kernels about 2 ears, fresh or frozen/defrosted or sub in very small cauliflower florets
  • 3 large garlic cloves finely chopped
  • 1 shallot finely chopped
  • ¼ teaspoon crushed red pepper
  • 1 ½ teaspoons Italian seasoning
  • 1 Tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon sea salt add a pinch more if using water or unsalted stock
  • Freshly ground black pepper
  • ½ cup prepared pesto use any kind you like. I have several pesto recipes on my site or buy it!
  • 2 cups boiling water or chicken/vegetable stock
  • Optional: grated cheese I love raw cheddar or animal protein

Instructions
 

  • Preheat the oven to 375 F degrees.
  • Grease a 13 x 9-inch or 12-inch round baking dish with olive oil.
  • Add all of the ingredients (except for the cheese) to the prepared baking dish and stir to combine. Smooth everything to an even layer.
  • Cover the dish tightly with aluminum foil and bake for 25 minutes. Then, uncover and bake for an additional 15-20 minutes, until the rice is cooked through.
  • Remove the casserole from the oven and fluff the rice with a fork. Sprinkle with cheese, if using and bake for 10 minutes, until the cheese is melted and bubbly.

Notes

  • This recipe was inspired by this Half Baked Harvest Orzo recipe 
  • Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Reheat in the oven or microwave and serve warm.
  • To freeze, let the zucchini bake cool completely at room temperature. Transfer to a freezer safe container (if not already in one) and freeze for up to 1-2 months. Thaw overnight in the refrigerator and then bake at 350F for 25-30 minutes until heated through.
Tried this recipe?Let us know how it was!

This post may contain affiliate links

Dinner Planner – Week of October 14, 2024

 I am back from a restorative trip to Aspen, part with Hubs and part with girlfriends.  The changing of the leaves is one of the things I miss living in Southern California.  I came back with not much time to prepare for the break fast.  Wish me luck!  If you still need inspo, check out last week’s dinner planner!

Here’s your dinner planner for the week: 

Meatless Monday: Broccoli Soup, naan pizza with mozzarella, artichokes hearts and roasted red peppers

Tuesday: Red Lentils with Roasted Salmon, sauteed green beans

Wednesday: Easy No-Fail Whole Roasted Chicken with fennel, potatoes, and carrots (one-pan meal)

Thursday: Rice and Smothered Cabbage Soup from Food52.  I’m going to add leftover shredded chicken.

Friday: Stir-fried Beef and Broccoli, steamed rice or cauli-rice

Saturday brunch:  Grain-free Pumpkin Cake (skipping the frosting)

Sunday:  Roasted Acorn Squash with Roasted Grapes and Pine Nut Dressing, roasted turkey sausages, sauteed spinach

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Easy Red Split Lentils Recipe with Roasted Salmon

salmon over red split lentils on a white serving platter

This 30-minute Red Split Lentils dinner features protein-packed, wholesome ingredients that can be served alongside my featured roasted salmon or made into a vegan or vegetarian dish quite easily. It’s a simple, fabulous meal that comes together quickly!

salmon over red split lentils on a white serving platter

What are Red Split Lentils

Red split lentils are a type of lentil that has been hulled and split in half, which allows them to cook more quickly than whole red lentils. They are smaller, softer, and more delicate than other varieties of lentils, and they have a mild, slightly sweet flavor.

 

Because they break down easily during cooking, red split lentils are often used in dishes like soups, stews, curries, and purees. In Indian recipes, they are commonly used in making dal (like my Red Lentil Dal Recipe).

Why You'll Love This Red Split Lentils Recipe

I have an obsession with red lentils. I love the earthy flavor of all types of lentils, but red lentils fall apart when you cook them and turn kind of mushy – in a good way! They’re not for salads (like green lentils or the brown lentils in this Lentil & Eggplant Salad), but like yellow lentils, they are fabulous in hearty soups (see my Curried Lentil Soup) and they puree well. They also are a great stand-in for a puree like potatoes, cauliflower, or polenta. With a few simple ingredients, you can really jazz them up!

 

Since lentils have a lot of fiber and plant-based protein, this recipe could be a great base for vegetarian dishes like roasted cauliflower steaks or other chunky vegetables. I made mine with a roasted salmon with a tasty spice rub, but you can do anything. The lentils have a mild flavor and a creamy texture and will go with so many different flavor profiles, even a store-bought seafood seasoning! 


If you love simple, protein-packed meals, you’ll love to try this: Red Lentil Tortilla Soup Recipe, Vegan Lentil Shepherd’s Pie, or this Instant Pot Lentil & Brown Rice Soup.

Ingredient Notes

recipe ingredients on a countertop

For the lentils

  • unrefined cold-pressed extra-virgin olive oil
  • yellow onion
  • tomato paste
  • garlic cloves
  • smoked paprika
  • chopped Calabrian chiles: Or crushed red pepper or another spicy ingredient of your choice, if desired.
  • sea salt 
  • freshly ground black pepper
  • bay leaf
  • organic red split lentils: You’ll want dried lentils for this recipe. They’re easy to find at grocery stores, sometimes in the aisles where you find Indian or Middle Eastern foods.  
  • water, vegetable broth, or chicken broth

For the fish

  • boneless skin-on salmon filets
  • sea salt 
  • freshly ground black pepper to taste
  • mayonnaise: I like soy-free Vegenaise.
  • Dijon mustard
  • brown sugar or maple sugar
  • paprika
  • garlic powder
  • cayenne pepper
  • garnish: Lemon wedges, fresh herbs like chives, dill, parsley

 

Please see the recipe card below for exact ingredient amounts.

Step-by-Step Instructions

recipe ingredients cooking in a large pot
broth and ingredients in a soup pot
red split lentils in a pot

Step 1: Preheat a medium saucepan over medium heat. When warm, add oil, onion, tomato paste, smashed garlic, smoked paprika, Calabrian chilies, salt and pepper. Saute for 30-60 seconds or until fragrant. Add bay leaf, red lentils, and water.  Bring to a boil, lower to a gentle simmer, and cook lentils, partially covered until they are broken down and loose, about 15-20 minutes. Remove and discard onion, garlic, and bay leaf.  Give it a good stir and taste for seasoning.

salmon ingredients on a cutting board
salmon on a lined baking sheet
salmon rubbed with spices on a parchment lined baking sheet

Step 2: In the meantime, preheat the oven to 400 degrees F. Arrange the salmon filets (skin-side down) on a parchment-lined baking sheet. Season the fish with salt and pepper. Mix mayo and mustard in a small bowl and spread on the flesh side of the fish.  Combine the sugar, paprika, garlic powder, and cayenne in another small bowl and sprinkle over the fish. Bake at 400 F for 10 minutes for 1-inch thick fish filets. Cook for less time if the fish is thinner.  If the fish is very thin (like some sockeye salmon), I prefer to broil them instead for 3 minutes and let them rest for 5 minutes.

red split lentils on a serving tray
salmon over red split lentils on a white serving platter

Step 3: Serve the salmon filets over the cooked red lentils. Serve with a squeeze of lemon juice and fresh herbs, if desired. Add a pinch of salt if needed. 

Recipe Tips

 

  • If you’re looking for a little extra spice, feel free to garnish with red pepper flakes. 

  • To keep the fish simple: drizzle with olive oil, season with your favorite spice blend, and roast at 400 F for 8-10 minutes.

Storage Tips

Store your cooked lentils in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until heated through.

 

Store the roasted salmon in a separate container for up to 3-4 days. Reheat gently and serve with the lentils.

a close up shot of salmon on a plate with lentils

Recipe FAQS

 

What is the difference between whole lentils and split red lentils?

 

Split lentils are split in half and have their husks (the outer skin) removed. Whole lentils are simply left whole! Split lentils reduce the cooking time by quite a bit and are an easy way to make red lentil soup recipes, Indian curries,  and more! 

Try These Latest Recipes

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

salmon over red split lentils on a white serving platter

Easy Red Split Lentils Recipe with Roasted Salmon

Pamela
This 30-minute Red Split Lentils dinner features protein-packed, wholesome ingredients that can be served alongside my featured roasted salmon or made into a vegan or vegetarian dish quite easily. It’s a simple, fabulous meal that comes together quickly!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

For the lentils

  • 1 Tablespoon unrefined cold-pressed extra-virgin olive oil
  • 1/2 yellow onion peeled
  • 2 Tablespoons tomato paste
  • 2 garlic cloves smashed
  • ½ teaspoon smoked paprika
  • ½ teaspoon chopped Calabrian chiles crushed red pepper or another spicy ingredient of your choice, if desired
  • ¼ teaspoon sea salt
  • Freshly ground black pepper
  • 1 bay leaf
  • 1 cup red split lentils sorted and rinsed
  • 3 cups water vegetable stock or chicken stock

For the fish*

  • 4 boneless skin-on salmon filets, about 1 ½ pounds
  • 1 teaspoon sea salt
  • Freshly ground black pepper to taste
  • ½ Tablespoon mayonnaise I like soy-free Vegenaise
  • ½ Tablespoon Dijon mustard
  • 1 Tablespoon brown sugar or maple sugar
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Pinch of cayenne pepper
  • Garnish: lemon wedges fresh herbs like chives, dill, parsley

Instructions
 

  • Preheat a medium saucepan over medium heat. When warm, add oil, onion, tomato paste, smashed garlic, smoked paprika, Calabrian chilies, salt and pepper. Saute for 30-60 seconds or until fragrant. Add bay leaf, red lentils, and water. Bring to a boil, lower to a simmer and cook, partially covered until lentils are broken down and loose, about 15-20 minutes. Remove and discard onion, garlic and bay leaf. Give it a good stir and taste for seasoning.
  • In the meantime, preheat the oven to 400 F degrees. Arrange the salmon filets (skin-side down) on a parchment-lined baking sheet. Season the fish with salt and pepper. Mix mayo and mustard in a small bowl and spread on the flesh side of the fish. Combine the sugar, paprika, garlic powder, and cayenne in another small bowl and sprinkle over the fish. Bake at 400 F for 10 minutes for 1-inch thick fish filets. Cook for less time if the fish is thinner. If the fish is very thin (like some sockeye salmon), I prefer to broil them instead for 3 minutes and let them rest for 5 minutes.
  • Serve the salmon filets over the saucy lentils. Serve with a squeeze of lemon and fresh herbs, if desired.
  • *Or keep fish simple: drizzle with olive oil, season with your favorite spice blend and roast at 400 F for 8-10 minutes.

Notes

Store your cooked lentils in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until heated through.
Store the roasted salmon in a separate container for up to 3-4 days. Reheat gently and serve with the lentils.
Tried this recipe?Let us know how it was!

This post may contain affiliate links

Dinner Planner – Week of October 7, 2024

The new October cooking class has been uploaded for your viewing pleasure!  To remind, I teach a new cooking class every month with never-before-published recipes.  You can purchase one class (video and recipes) for $27 or subscribe for a minimum of 3 months for $29/month and you have access to the entire library of classes (many years worth!)

 

Here’s the October menu:  Fall Slaw with Lemon-Chile Dressing, Pan Roasted Chicken Breasts with Shallot-Herb Sauce , Pasta e Ceci, Pumpkin Spice Latte Coffee Cake, Roasted Fennel and Apple Gratin

Here’s your dinner planner for the week: 

 

Meatless Monday: Porcini Beans and Greens Soup, small piece of toast with cheese

Tuesday: Easy Chinese Chicken served with a side of brown rice and steamed vegetables

Wednesday: Wild Salmon Patties, baked parsnip fries, simple salad

Thursday: Creamy Chicken Potato Soup from The Kitchn

Friday (Kol Nidre): (My sister-in-law hosts, but here are some ideas – we try to not overeat or eat too much salt) Brisket, easy no-fail whole roast chicken with onions, fennel and potatoes, shredded sweet potatoes and apple, smashed potatoes, honey lemon green beans, green salad with everyday salad dressing #2, challah, grain-free apple tarte tatin, applesauce coffee cake

Saturday (Yom Kippur break fast): We do part deli (because it’s traditional for Hubs’s family) and part homemade (because I like to cook good stuff!)  Spanakopita, frittata, spinach and quinoa salad with feta, salads (like this Delicata Squash and Apple Salad, Roasted Vegetable Salad, Mejadra, Farro with Roasted Tomato Dressing,  tuna salad, chicken soup, noodle kugel (my mother-in-law’s recipe – not healthy LOL). I am also doing a cream cheese board to go with bagels and lox.  I make a fruit platter and I ask my guests to bring dessert.

Sunday: Leftovers from the day before like a scramble with leftover veggies and lox. If I have nothing leftover, I’ll plan on Baked Eggs and Greens. Serve with grilled bread drizzled with unrefined extra-virgin olive oil and sea salt.

 

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Applesauce Coffee Cake Recipe with Streusel Topping

a slice of applesauce coffee cake on a white plate.

It’s apple season, which means this delicious applesauce coffee cake is the perfect seasonal treat to make next! Using simple ingredients (applesauce!), pantry staples, and warm spices, this easy coffee cake comes to life in no time. Complete with an optional streusel topping and glaze!

an applesauce coffee cake on a cake stand

Why You'll Love This Applesauce Coffee Cake Recipe

Pumpkin can just hold on a minute. Apples get first dibs on desserts in September! Coffee cake recipes are one of the most popular desserts I teach and for good reason (see my Grain Free Coffee Cake with Crumb Topping, this Coconut Coffee Cake, or White Bean Coffee Cake for more popular favorites!). They’re flexible, easy to make a reasonable sweetness, and they can be served for brunch, dessert, or a snack with tea or …a hot cup of coffee (see this gingerbread latte or pumpkin spice latte). 


This Applesauce coffee cake is full of seasonal flavors, is perfectly moist, and has a delightfully crunchy texture from the streusel topping. This cake is flexible and customizable (see recipe notes below for ways to switch things up!). It’s a great breakfast treat but also makes a yummy dessert (served with a scoop of ice cream!). 


You simply can’t go wrong with this seasonal cake (or any of my apple cakes for that matter! Check out my Apple Fritter Skillet Cake, this Cinnamon Apple Cake, and this Olive Oil Apple Spice Cake for more ways to use apples this season.

Ingredient Notes

recipe ingredients on a white countertop

Streusel

  • all-purpose flour: Or your favorite GF flour blend.

  • cane sugar: Any granulated white sugar will work. 

  • powdered sugar

  • ground cinnamon

  • sea salt

  • unsalted butter or plant butter

  • pure vanilla extract

Apple Cake

  • unsalted butter, vegan butter, or olive oil 

  • unsweetened applesauce: Make sure you get unsweetened, which has less sugar than its sweetened counterparts. 

  • large eggs or flax eggs

  • pure maple syrup, honey, or agave

  • pure vanilla extract

  • all-purpose flour: Or your favorite gluten-free flour blend.

  • aluminum-free baking powder

  • baking soda

  • spices: We’re using a simple blend of ground cinnamon, ground allspice, ground ginger, and ground nutmeg. 

  • sea salt 

  • chopped apple: Use your favorite sweet-tart apple. Honeycrispy or Granny Smith apples work great! 

Glaze (Optional) 

  • powdered sugar

  • pure vanilla extract

unsweetened milk of choice: This can be dairy free or regular milk.

Step-by-Step Instructions

 

Step 1: Preheat the oven to 350 F degrees. Grease an 8×8-inch square pan or 9-inch round pan with butter and line it with unbleached parchment paper for easy cake removal.

Crumb topping in a bowl
crumb topping in a glass bowl

 

Step 2: To make the streusel: In a medium bowl, whisk together the flour, sugars, cinnamon, and salt. Add the butter and vanilla and using a fork, or your fingers, break the butter into the flour mixture until crumbs form and you can squeeze the mixture together to form clumps. There should be no dry spots. You’ll end up with crumbs of different sizes. Set aside.

wet ingredients in a glass bowl

Step 3: In a large bowl, whisk together the melted butter or oil, applesauce, eggs, maple syrup and vanilla until well combined

dry ingredients in a glass bowl

 

Step 4: In a separate bowl: whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. Add the dry ingredients to the wet ingredients and mix until just combined; do not overmix. Fold in the chopped apples.

a pan with coffee cake batter in a pan
a crumble topping on top of coffee cake

 

Step 5: Pour the batter into the prepared pan; sprinkle the top of the cake with the streusel mixture. (See notes for other ways to do this.)

an applesauce coffee cake on a cake stand

 

Step 6: Bake for 40-50 minutes or until a tester placed in the middle of the cake comes out clean with just a few crumbs attached. Let the cake cool completely on a wire rack before glazing.

glaze ingredients in a glass bowl

Step 7: To make the glaze: In a medium mixing bowl, whisk together the powdered sugar, vanilla, and milk. Start with a little bit of milk to loosen the glaze. At first, it will seem like it’s not enough liquid, but it eventually becomes silky. You can always add more milk to thin it out. Drizzle the glaze over the cake. Feel free to use as little or as much as you like.

applesauce coffee cake on a white cake platter with a slice on a plate in front

Recipe Tips

  • Use room temperature ingredients– bring the eggs and butter to room temperature before incorporating into the streusel or cake. This is a key step to making the best coffee cake! 

  • Serve this delicious cake by itself, topped with a scoop of vanilla ice cream, or as a treat with your morning coffee (or cup of tea)! 

  • There are many ways to approach this cake, which makes it flexible, adaptable, and such an easy recipe to customize to your liking! 

    • Use the streusel for just the top;

    • Use the streusel for the top and make a separate filling for the middle with 6 tbsp brown sugar mixed with ½ tbsp cinnamon;

    • Use half the streusel in the middle and half the streusel on top;

    • Any combination of the above with or without glaze.

    • Skip the glaze and dust with powdered sugar.

Storage Tips

 

Store leftover cake covered in plastic wrap at room temperature for 1-2 days, then transfer to an airtight container in the refrigerator for up to 1 week. You can also freeze the cake (well wrapped) for up to 2 months. Thaw, slice, and serve once ready to ea!

a slice of applesauce coffee cake on a white plate.

More Fall Recipes

If you give this applesauce coffee cake recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

a slice of applesauce coffee cake on a white plate.

Applesauce Coffee Cake Recipe with Streusel Topping

Pamela
It’s apple season, which means this delicious applesauce coffee cake is the perfect seasonal treat to make next! Using simple ingredients (applesauce!), pantry staples, and warm spices, this easy coffee cake comes to life in no time. Complete with an optional streusel topping and glaze!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 6

Ingredients
  

Streusel

  • 1 cup all purpose flour or your favorite GF flour blend
  • 6 Tablespoons cane sugar
  • 2 Tablespoons powdered sugar sifted
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/3 cup unsalted butter or plant butter cut into ½-inch cubes, at room temperature
  • 1 teaspoon pure vanilla extract

Cake

  • ⅓ cup unsalted butter or plant butter melted or olive oil
  • 1 cup unsweetened applesauce
  • 2 large eggs or flax eggs room temp
  • ½ cup pure maple syrup or honey or agave
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cup all-purpose flour or your favorite GF flour blend
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon baking soda
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • 1 cup apple chopped peeled and cored

Glaze (Optional)

  • 3/4 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1-2 Tablespoons unsweetened milk of choice to thin glaze to your liking

Instructions
 

  • Preheat the oven to 350 F degrees. Grease an 8x8-inch or 9-inch round pan with butter and line with unbleached parchment paper for easy cake removal.
  • To make the streusel: In a medium bowl, whisk together the flour, sugars, cinnamon, and salt. Add the butter and vanilla and using a fork, or your fingers, break the butter into the flour until crumbs form and you can squeeze the mixture together to form clumps. There should be no dry spots. You’ll end up with crumbs of different sizes. Set aside.
  • In a large bowl, whisk together the melted butter or oil, applesauce, eggs, maple syrup and vanilla until well combined
  • In a separate medium bowl: whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg and salt. Add the dry ingredients to the wet ingredients and mix until just combined; do not overmix. Fold in the chopped apples.
  • Pour the batter into the prepared pan; sprinkle with the streusel mixture. (See notes for other ways to do this.)
  • Bake for 40-50 minutes or until a tester comes out clean with just a few crumbs attached. Allow the cake to cool completely before glazing.
  • To make the glaze: In a medium bowl, whisk together the powdered sugar, vanilla, and milk. Start with a little bit of milk to loosen the glaze. At first it will seem like it’s not enough liquid, but it eventually becomes silky. You can always add more milk to thin it out. Drizzle the glaze over the cake. Feel free to use as little or as much as you like.

Notes

  • Use room temperature ingredients– bring the eggs and butter to room temperature before incorporating into the streusel or cake. This is a key step to making the best coffee cake! 
  • Serve this delicious cake by itself, topped with a scoop of vanilla ice cream, or as a treat with your morning coffee (or cup of tea)! 
  • There are many ways to approach this cake, which makes it flexible, adaptable, and such an easy recipe to customize to your liking! 
    • Use the streusel for just the top;
    • Use the streusel for the top and make a separate filling for the middle with 6 tbsp brown sugar mixed with ½ tbsp cinnamon;
    • Use half the streusel in the middle and half the streusel on top;
    • Any combination of the above with or without glaze.
    • Skip the glaze and dust with powdered sugar.
  • Store leftover cake covered in plastic wrap at room temperature for 1-2 days, then transfer to an airtight container in the refrigerator for up to 1 week. You can also freeze the cake (well wrapped) for up to 2 months. Thaw, slice, and serve once ready to eat!
Tried this recipe?Let us know how it was!

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Dinner Planner – Week of September 30, 2024

For my cooking class subscribers, I am planning to upload the October class video and recipes at some point on Tuesday. I have a new assistant, so please be patient in case we are a little late.  🙂 Look out for the email!  Wednesday night is the first night of Rosh Hashanah and my friend Lydia is generously hosting us. I have included some inspiration if you are still planning your menu.

 

Here’s your dinner planner for the week: 

 

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Easy Extra Crispy Chicken Thighs Recipe

Crispy chicken things on white plate with herbs

These crispy chicken thighs are an easy chicken dinner that the whole family will love! The best part about this juicy chicken is that it can be served with a variety of side dishes like creamy mashed potatoes, green beans, potato salad, any root vegetable, or Brussels sprouts. This recipe comes together quickly and it is made from simple ingredients. Getting dinner on the table has never been easier!

extra crispy chicken thighs on a plate with herb salad

Why You’ll Love These Crispy Chicken Thighs

This chicken thigh recipe is one of those easy dinners you’ll make again and again. Once you master how to make crispy chicken thighs, you can serve them with a lot of different sauces, condiments, or relishes. After they are done you can drizzle them with a vinaigrette, buffalo sauce, prepared salsa, salsa verde, etc. 

 

You can make as many chicken thighs as will fit in your skillet WITHOUT CROWDING. CROWDING prevents browning and crispy skin. 

 

You can dress these up with the herb salad listed below, my new favorite! You can also serve these with my Ginger-Lime Spritzer and my Flourless Chocolate Brownie Cookies for an all-around satisfying meal.

Ingredient Notes

recipe ingredients on a white surface

Crispy Chicken Thighs

  • skin-on bone-in chicken thighs: The star of the show! Cook as many as will fit in a single layer in your skillet.
  • sea salt: You can also use kosher salt if you prefer.
  • freshly ground black pepper 

Herb Salad

  • fresh herbs: Mint, parsley, dill, basil, cilantro, oregano, and/or chives.
  • lemon juice: Fresh (preferred) or bottled.
  • unrefined extra virgin olive oil
  • red Fresno chili: These peppers are considered a mild-hot so omit them from this salad if you aren’t a fan of spicy.
  • Shallot: You can use a red onion if you prefer.
  • sea salt and black pepper to taste

 

For exact ingredient amounts, see the full recipe card below. 

How to Make Crispy Chicken Thighs

chicken thighs in a cast iron skillet

Step 1: Pat the chicken dry with paper towels and season the pieces with salt as soon as you get home from the market, if possible. When you are ready to cook the chicken thighs, pat dry again with a paper towel and allow them to sit at room temperature for about 30 minutes to take off some of the chill. Place chicken thighs in a cold stainless steel pan or cast-iron pan (or another large skillet), skin-side down.

chicken in a skillet with browned crispy skin

Step 2: Turn the heat to medium heat and cook them without moving them for about 15 to 30 minutes, depending on the size of the pieces, until the skin is perfectly golden brown.  You can use a splatter guard to prevent your stove from getting messy. Reduce the heat if the skin begins to burn before it gets evenly golden brown.

 

Step 3: Turn the thighs over and continue cooking the thighs until the meat closest to the bone is cooked through, about 15 minutes more. Alternatively, after flipping the chicken, you can finish them in your oven at 375 degrees F for 15 minutes or until the meat reaches an internal temperature of 165 degrees.

herb salad ingredients on a cutting board

Step 4: In the meantime, toss the herbs, shallot, and chili pepper with half of the lemon juice and all of the olive oil in a small bowl. Plate the chicken and drizzle with the other half lemon juice and top with the herb salad plus a pinch of salt and pepper.

chicken thighs and herb salad on a white plate

Expert Tips

  • If you enjoy extra crispy skin, you can leave the chicken uncovered in the fridge overnight to help dry out the skin before cooking. 
  • You can bake these chicken thighs in an air fryer if you prefer.
  • Chicken should reach an internal temperature of 165 degrees F before consuming. I’ve found that using an instant-read thermometer is the best way to check internal temperature. Insert the meat thermometer into the thickest part of the thigh for the most accurate reading. 

What to Serve with Crispy Chicken Thighs

Serve these crispy chicken thighs with a yummy Collard Greens Salad, some Roasted Fall Vegetables, or with my Easy Pasta al Limone recipe. 

Storage Tips

Store leftover chicken thighs in an airtight container in the refrigerator for 3-4 days. 

 

Reheat in the oven at 350 degrees F for about 15 minutes. If you prefer, you can microwave the chicken thighs until they are heated through, but keep in mind that the skin will not become crispy again by microwaving them. If you want to get them crispy, use an air fryer (for 5-10 minutes) or the oven. 

 

You can freeze chicken thighs for up to 3 months. Let the chicken thighs cool completely, then store in a freezer-safe container or freezer bag and freeze. Thaw overnight in the refrigerator and reheat in the oven or air fryer. 

chicken in skillet and on a plate next to an herb salad

Recipe FAQs

Can I add other spices to this recipe?

  • You can add whatever spices you like to make this recipe perfect for you and your family!

 

Can I cook these chicken thighs in an air fryer?

  • Yes! If using an air fryer preheat it to 375 degrees F and cook for about 18 minutes.

 

Do I need to remove the chicken skin before cooking?

  • Do not remove the skin before cooking. The skin adds flavor and helps keep the meat moist. This is also what makes them super crispy!

 

Why do I need to pat the chicken dry before cooking?

  • Patting the chicken thighs before cooking makes the chicken crispier.

 

How can I prevent my chicken thighs from being dry?

  • Chicken thighs are a dark meat, which is difficult to overcook. Cooking these until they reach an internal temperature of 165 will result in delicious, juicy, and moist chicken thighs.

 

Can I use boneless skinless chicken thighs instead of skin-on-bone-in chicken thighs?

  • You can, however, the bone-in skin-on chicken thighs tend to be juicier and more flavorful- not to mention crispier! 

 

More Chicken Recipes

 

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

crispy chicken things on white plate with herbs

Easy Extra Crispy Chicken Thighs Recipe

Pamela
These crispy chicken thighs are an easy chicken dinner that the whole family will love! The best part about this juicy chicken is that it can be served with a variety of side dishes like creamy mashed potatoes, green beans, potato salad, any root vegetable, or Brussels sprouts. This recipe comes together quickly and it is made from simple ingredients. Getting dinner on the table has never been easier!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American

Ingredients
  

  • Bone-in skin-on chicken thighs cook as many as will fit it one layer in your skillet
  • Sea salt figure ¾ teaspoon per pound of chicken
  • Freshly ground black pepper to taste
  • 2-3 cups of fresh herbs leaves and tender stems: mint, parsley, dill, basil, cilantro, oregano, and/or chives
  • Juice of 1 lemon
  • 2-3 Tablespoons unrefined olive oil just eyeball it
  • Red fresno chili sliced thinly (use as much or as little as you like)
  • 1 medium shallot very thinly sliced
  • Sea salt and black pepper to taste

Instructions
 

  • Pat the chicken dry with paper towels and season the pieces with salt as soon as you get home from the market, if possible. When you are ready to cook them, pat dry again and allow them to sit at room temperature for about 30 minutes to take off some of the chill. Add them to a cold cast iron skillet, skin side down.
  • Turn the heat to medium and cook them without moving them for about 15 to 30 minutes, depending on the size of the pieces, until the skin is perfectly golden brown. You can use a splatter guard to prevent your stove from getting messy. Reduce the heat if the skin begins to burn before it gets evenly golden brown.
  • Turn the thighs over and continue cooking the thighs until the meat closest to the bone is cooked through, about 15 minutes more. Alternatively, after flipping the chicken, you can finish them in a 375 degree F oven for 15 minutes or until the meat reaches 165 degrees.
  • In the meantime, toss the herbs, shallot and chili pepper with half of the lemon juice and all of the olive oil. Plate the chicken and drizzle with the other half lemon juice and top with the herb salad plus a pinch of salt and pepper.

Notes

  • If you enjoy crispy skin, you can leave the chicken uncovered in the fridge overnight to help dry out the skin before cooking. 
  • You can bake these chicken thighs in an air fryer if you prefer.
  • Chicken should reach an internal temperature of 165 degrees F before consuming. I’ve found that using an instant-read thermometer is the best way to check internal temperature. Insert the thermometer into the thickest part of the thigh for the most accurate reading.
  • Serve these crispy chicken thighs with a yummy Collard Greens Salad, some Roasted Fall Vegetables, or with my Easy Pasta al Limone recipe.
  • Store leftover chicken thighs in an airtight container in the refrigerator for 3 - 4 days.
  • Reheat in the oven at 350 degrees F for about 15 minutes. If you prefer, you can microwave the chicken thighs until they are heated through, but keep in mind that the skin will not become crispy again by microwaving them. If you want to get them crispy, use an air fryer or the oven.
  • You can freeze chicken thighs for up to 3 months. Let the chicken thighs cool completely, then store in a freezer-safe container or freezer bag and freeze. Thaw overnight in the refrigerator and reheat in the oven or air fryer.  
Tried this recipe?Let us know how it was!

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Dinner Planner – Week of September 23, 2024

I am prepping the last bits of good summer produce and freezing them for the fall and winter.  I made a big batch of basil pesto, roasted some tomatoes, took corn off the cob, and roasted some Hatch chilies.  🙂 For those of you who take my online cooking class every month, I am hosting Office Hours on Wednesday, September 25 at 12:00 pm PST/3:00 pm EST.  Come join and hang out or bring any and all questions about cooking, recipes, hosting, holidays, nutrition, etc.  Check your email for the zoom invite!  Here’s your dinner planner for the week: Continue reading