My garden zucchini problem has a sweet solution: deeply chocolatey cupcakes where the shredded zucchini just disappears into the batter, topped with a salty-sweet peanut butter frosting. One bowl, one box of mix, and 12 cupcakes for around $12.
Bubbly blueberries under a golden, gluten-free almond flour topping — one spare dish, about an hour of mostly hands-off time, and blueberry season properly eaten.
I've survived a couple of years on toast-and-jam autopilot. This cinnamon roll baked oatmeal is what finally fixed my mornings: one pan, about an hour of mostly hands-off time, and four days of breakfast that actually tastes like a bakery dessert. Gluten-free, vegan, and sweetened with banana.