The fall has begun to roll in and the garden veggies just keep on coming. It is kind of nice hardly ever having to go to the grocery store. Instead, I get to walk into my garden and look around for what my next meal is going to be. The spaghetti squash have also begun to grow and there are tons of tomatoes waiting to turn. Of course, the zucchini has been endless as well. I also got a lot of eggplants from my mom’s farm, so I decided to make this dish using my homegrown herbs and veggies. Here is the continuance of my never ending zucchini recipes.
These baked veggies are so delicious, crunchy on the outside and soft on the inside. They make great snacks too, just dip in some ranch! This was my first time making a chive based pesto and I am in LOVE! It is such a great pairing with the basil and creates a delicious tasting pesto. So, if your garden is giving you enormous amounts of zucchinis, eggplants and tomatoes just grab some fresh herbs and you have this delicious, crunchy pasta dish.