So I’ve got to start getting my recipesready NOW. Back in the days of Indiana living, we knew tons of people withgardensand I could hardly go anywherewithout being given zucchiniandsquashfor free
Cut zucchini into long strips to resemble lasagna noodles. Pareseveral slices of skin lengthwise from zucchini, alternatingwith strips of remaining skin
Prepare your meatsauce using your favoriterecipe, or this one from my classiclasagnarecipe. I've thought about it a lot, but never found arecipethatreallymade me want to try to make it
A few months ago I madeacarb free EggplantSpinachLasagnarecipe here. I should note that this recipe is adapted from but I madea bunchof tweaks to make it my own
SaveRecipe. I think so many cultures have dishes that meld ingredients together in awaythat mother’s could put a dinner on the tablewithoutslavingfor hours
I made this recipethat I amfeaturingtodayearlierlast week andhave been enjoying it thoroughly with veggies for my weekday lunches, but more on that in a bit
Coata cooling rackwith nonstick sprayandplace on abaking sheet. Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat
I had to move home to Cincinnatifortreatment, andaftera long, frustrating recovery (my body rejected allmedications), my body is finallyhealed enough to return to the City I Love
I already lightened up the recipe, even then. Recipe. Well there's a solution to making your own mix, without the preservatives, and you can keep the mix in you fridge for weeks
Addzucchini noodles to alarge bowl and toss withavocado pesto. Spiralize your zucchiniand set aside on paper towels so thatany excess water is soaked up
Hot oil for frying. If necessary, patvegetables dry withpaper toweling. Zucchini, cauliflower, mushrooms, and onion rings are dipped in a thick batterand fried
Comments
Log in or Register to write a comment.