Midweek Food Musings: Grilled Zucchini--and its "new" life on day 2--or 3!

Oven-Roasted Zucchini and Fresh Basil

Since many of you are fans of leftovers I have to share this with you. Often since my weekdays are crazy busy, I take advantage of my Sunday cookfests and make enough so that yes, we can have some during the week--for lunch, dinner and/or both! Here is the original "recipe"--and then possible variations:


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!