Savoury Cheese and Zucchini Muffins

It’s August folks, and slowly yet surely the summer sunlight is dwindling and thoughts of another school year start creeping in. This month also marks the peak of the summer harvest, where grocery stores, roadside stands and farmers markets abound with piles of fresh, seasonal produce. So, in an attempt to streamline this busy parenting life, we’ve come up with a way to make use of summer’s glorious bounty and prep for yet another year of the school lunch grind.

A savoury muffin is a great way to add variety to school lunches and it’s a fabulous stand-in for a sandwich. Bonus: If you have a frozen supply on deck, it’s a zero-prep way of getting lunches together in a flash.

Muffin recipes are always adaptable, too. While we’ve suggested fresh dill and green onion to boost flavour, if you have more selective eaters at home, you can leave those ingredients out altogether, or add them to half the muffin batter.  You can add your own favourites, too. Try adding a little cubed smoked ham, some chopped roasted red pepper or sundried tomatoes, basil instead of dill, or replace the cheddar with your favourite cheese.

We are huge proponents of getting kids involved in the kitchen over at How to Eat, and this is a fabulous recipe to make with kids. Measuring, mixing, grating cheese and cracking eggs are all appropriate cooking skills for kids as young at 2 and as old as 20! They may not be perfect and the kitchen will get messy, but always know, it’s for the greater good. You’re teaching your child an essential life skill.

Now, enjoy the rest of the summer!