I tweeted recently that I had two zucchinis in my fridge that needed to be eaten before they go bad.
Truthfully, I *hate* cooked zucchinis. I only bought the pack of them to use one in my bolognese (where it is safely hidden and can’t be tasted). One of the remaining two is promised to a pate /nutroast that I am planning to make tomorrow, and the other was put to a rather creative use:
adapted from Choosing RawIngredients:
1 medium zucchini
1 tbsp olive oil
2 tbsp of parmesan
1/2 tsp salt
1 tsp fresh parsley
2 tbsp lemon
2 tbsp soy sauce
1 clove garlic
Combine ingredients in food processor and blend away.
Pour over 3 bean salad.
Note – I am aware that my tweaking of this recipe made it turn out rather like a pesto but, hey, still a tasty result! AND sorry that the photo of the bean salad is blurry. My camera wouldn’t focus!
Also, my adviser took me to lunch today at a Middle Eastern restaurant:
Lamb Shisk Kabobs, Hummus and Jasmati Rice.
It was amazinggggg.
I love foreign cuisines!