|Oven-Roasted Zucchini and Fresh Basil|
Stage one:Fresh Zucchini: Slice on an angle, drizzled with olive oil and coarse salt, grilled for 3 minutes on each side OR roasted in a 375°-oven in a lightly oiled baking pan, with coarsely chopped red onions, for about 25 minutes or until tender but not mushy. Sprinkle fresh basil on top just before serving.
Stage two: Pull a few slices out and use them as part of a sandwich on a crusty baguette, with a gorgeous tomato, and a slice of your favorite cheese or some pesto--or both!
Another possible stage two: Cook up your favorite pasta and toss in the zucchini, some grated parmesan and freshly ground black pepper.
Yet another possible stage two: Make a Spanish-style tortilla (a.k.a. an omelette) with your zucchini--with or without fried sliced potatoes and cheese.
What I did with this week's left over zucchini: I made one sandwich for lunch on Monday, and then I topped some leftover Gallo Pinto (see Monday's entry!) with a few slices, heated it up, sprinkled freshly grated parmesan shavings, and fresh basil... YUM!
So, you see, with leftover zucchini, you have many possibilities. Would love to hear about yours!