Before the summer is out be sure to make the most of the bounty of vegetables available, and in particular zucchini. Zucchinis/courgettes/whatever you like to call them, are a brilliant vegetable. Baked, fried, souped, grated into muffins or cake, there’s endless opportunities. This recipe was inspired by the Green Kitchen Stories cookbook, a must buy for any vegetarian or ethically/health conscious eater. A lighter version of your traditional parmigiana, it’s an ideal meal for a warm weekend evening. Why the weekend? Well, there’s quite a process involved, but if you complete the tasks in stages it really feels like no hassle at all. The perfect recipe for those who like to potter about, doing a little here, a little there. You’ll be duly rewarded for your efforts, with a stunning dish – layers of sweet, fragrant tomato sauce, thin strips of zucchini, boiled egg, creamy mozzarella, punchy parmesan, fresh basil and mint leaves. Hungry yet? Continue reading
Taste Without Waste 