Coleslaw So Freaky Good

Like how often does anyone praise coleslaw? It’s the third rung dish that shows up at BBQ’s and potlucks. And honestly, it is too much chewing and usually bathed in a bath of mayo. None of which is good – to me. (Well, there is its even yuckier cousin…the carrot-raisins salad that is bathed in mayo…..let’s not even go there.) Even worse is coleslaw on sandwiches. Maybe it was having braces for a few years as an adult, but chewing a bunch of straw like pieces of woody cabbage isn’t fun. And my tummy hates me after I eat it.

Then…I saw a recipe for a KFC Coleslaw clone on That Was Vegan and it picked my memory. It has been a long time since I ate at a KFC. A really long time. Even when I was a kid, I hated it. Mostly because I never liked bones in meat nor skin on it. But if we did go there I always enjoyed a helping of instant mashed potatoes with oddly clear gluey gravy and the coleslaw. The little pieces were the best. I had to try that recipe, adapted a bit to what I had on hand.


If everyone made coleslaw like this, it’d be the first thing gone. I ate a bowl while I shot photo’s. I had to shove it in the fridge to stop eating it. I reeeaaalllllyyyyy liked it. Wowza!



And I have now made it twice in the past two weeks. That says a lot!



  • 4 to 5 cups roughly chopped cabbage (1 small head, cored, then chopped)
  • 2 carrots, peeled and roughly chopped
  • ¼ sweet onion, roughly chopped
  • ¼ cup granulated sugar
  • ¼ tsp fine sea salt
  • Ground black pepper
  • ¼ cup milk, unsweetened non-dairy or regular
  • 1 capful apple cider vinegar
  • 6 Tbsp mayonnaise (regular or vegan)
  • 2 Tbsp fresh lemon juice (1 medium lemon)


Add cabbage, carrots and onion to food processor, with “S” blade. Pulse until finely diced. Transfer to a large mixing bowl.

In a small mixing bowl, add vinegar to milk, let sit for a few minutes. Whisk in sugar, salt, mayonnaise and lemon juice. Add pepper to taste.

Toss cabbage with dressing, pack into airtight containers and let chill.

Serves around 6 to 8, depending if you share or not….



Chickpea Patties and Spicy Creamed Corn

Inspired by a very fatty recipe for creamed corn, I set out to make it vegan. The recipe originally called for ¼ cup butter and ¾ cup heavy cream (whipping cream). Eek! I am sure that would taste all fantastic…but hey, lets not go all crazy. The results were delicious. Honestly? I could have eaten the pan for dinner. It had a lot to do with the corn I used. Last weekend I had picked up 6 ears of fresh corn, cut the corn off the cobs with a paring knife (way too easy), and frozen it. The corn was tender, sweet and small kernels. Why oh why did I not buy like all they had? Doh.

Spicy Creamed Corn


  • 16 ounces frozen corn (I used about 19 ounces personally, my corn was raw)
  • 2 Tbsp sunflower or other neutral oil
  • 1 small yellow onion, peeled and diced
  • 1 Jalapeño, seeded and diced (if you like hot, leave seeds in)
  • ¾ cup unsweetened coconut milk
  • Fine sea salt to taste


Preheat oven to 400°, spread the corn on a baking sheet. Roast for 25 minutes, stirring every 5 to 10 minutes. Set aside.

Heat a large skillet over medium, add oil, onion and jalapeño. Sauté until tender. Stir in the corn and coconut milk, cook for about 5 minutes, or until the milk thickens up into a tight sauce. Take off the heat, salt to taste.

Serves 4.

Then I had to figure out something to serve with the corn. Chickpea patties sounded great. Walker (The Toddler) ate 1½ of them! I was shocked, he kept saying “More!”.

Chickpea Patties


  • 2 Tbsp extra virgin olive oil
  • 1 medium yellow onion, peeled and chopped
  • 15 ounce can chickpeas, rinsed and drained
  • 1 cup frozen bell pepper strips (or 1 fresh bell pepper, seeded)
  • 1 carrot, peeled and roughly chopped
  • 1¼ cups old-fashioned oats
  • ½ cup fresh parsley leaves
  • ½ tsp fine sea salt
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • Extra Virgin olive oil for coating


Preheat oven to 350°, line a large baking sheet with parchment paper.

Heat a skillet over medium, add oil and onion, sauté until tender.  Add it and the remaining ingredients to a food processor, process until finely chopped.

Divide into 8 balls, flatten to make burger size patties, place on baking sheet. Drizzle a little oil over the tops, brush over. Bake for 20 minutes.

Turn the oven up to 400°, flip the patties over and repeat the oil. Bake for another 10 minutes. Serve with ketchup or sweet chili sauce for dipping.

Makes 8 patties.


Cookbook Review: The Karma Chow Ultimate Cookbook

The new surge of plant-based cookbooks being published has been wonderful. There is always room for new ideas!

I was happy to review a copy of The Karma Chow Ultimate Cookbook: 125+ Delectable Plant-Based Vegan Recipes for a Fit, Happy, Healthy You, being released on October 1st (You can pre-order it on Amazon).

A vegan cookbook that is friendly and welcoming. No hipsters or heavily tattooed ladies, just great recipes that are easy to follow. The recipes feature a heavy emphasis on gluten-free, although if one doesn’t eat that way they can always use a wheat based pasta or flour if desired in recipes calling for GF pasta/flours. But since I happen to enjoy new treats….this will be a well used cookbook in our kitchen!

Following her suggestions, I doubled the seasonings (reflected below) and added in peas. Will it win over non-vegans? Maybe, maybe not. I know we had no leftovers, the toddler happily wolfed his share down. Does it taste like actual mac & cheese? Not really. The closet to that usually has cashews in it, the high fat gives it the creaminess of cheese. For what it is though, the dish is good. It is warming, hearty and feels like “comfort food”.

Mac and Ch-Ch-cheeeeze


  • 8 ounces shells or elbows, gluten-free or whole-grain/whole-wheat
  • 1 cup petite frozen green peas, unsalted
  • 1½ cups unsweetened almond milk
  • ½ cup nutritional yeast flakes
  • 1 tsp granulated garlic powder
  • 1 tsp onion powder
  • ½ tsp dry mustard
  • ½ tsp fine sea salt
  • ¼ tsp smoked paprika
  • Pinch cayenne pepper
  • Pinch ground black pepper
  • 1 Tbsp tahini (or as I did, 2 Tbsp raw sesame seeds)
  • 2 Tbsp Earth Balance Buttery stick or 2 Tbsp extra virgin olive oil
  • 1 Tbsp brown rice flour


Bring a pot of water to boil, lightly salted. Add the pasta and cook for time on package, add in the peas and drain.

Meanwhile, add the milk through tahini (or sesame seeds) into a high-speed blender, such as a Vitamix Blender, and process on high until smooth, set aside.

Heat a medium saucepan over medium, add the butter or oil, melt and whisk in the flour to make a roux, until the mixture boils and thickens. Whisk in the milk mixture and let cook until thickened, whisking often.

Toss the sauce with the pasta and peas, sprinkling a bit more smoked paprika on top.

Serves 3 to 4.

For this recipe I cut it in half, which made the perfect amount for Kirk, I, Ford and Walker’s smaller appetite. It calls for baby reds, I used yellow fingerlings I had on hand. Either way, this is a winner. The potatoes are creamy inside and crunchy on the outside. Having a fresh herb garden in the backyard pays off in recipes such as this. I’d say this will become a go-to recipe for the little spuds.

Blissed-Out Herb-Roasted Taters


  • 1 lb small potatoes, used fingerlings (if using small red or Yukons, cut in half)
  • 1½ Tbsp extra virgin olive oil
  • 1 Tbsp finely chopped fresh rosemary
  • 1 Tbsp finely chopped fresh thyme
  • Fine sea salt


Preheat oven to 400°. Toss the potatoes with the oil, herbs and salt. Spread evenly on a small rimmed baking sheet. Bake for 40 minutes, shaking a couple of times to turn the potatoes over.

Serves 3 to 4.


FTC Disclaimer: We received a preview copy for potential review.

Proudly made with our Vitamix Blender:

Vegan Friendly Sides – Farmers Market Finds

It was a bumper crop last weekend at the farmers market for produce – fresh shallots, tomatoes, fingerlings potatoes, carrots, purple scallions, tender green beans, blueberries….summer is good living! I made two dishes that we had with dinners this week. They work as great side dishes but also work as mains, with a bit more protein added in (such as beans).

Potato Gratin


  • 1 cup raw sunflower kernels, see below
  • 2 pounds new potatoes, small, such as fingerlings
  • ½ pint cherry or grape tomatoes
  • 1 Tbsp extra virgin olive oil
  • 1 small shallots, fresh if you can find, chopped
  • 1 cup carrots, sliced
  • 1 Tbsp garlic, diced
  • 3 cups vegetable broth (see here for recipe)
  • 2 Tbsp cornstarch
  • ¼ cup nutritional yeast
  • 2 Tbsp tomato paste
  • ½ tsp fine sea salt
  • ½ tsp dry mustard powder
  • ½ tsp ground black pepper


Cover the sunflower seeds with filtered water, cover and refrigerate overnight, drain.

Add the potatoes to a large saucepan, cover with cold water, bring to a boil and let cook until just fork tender. Drain and let dry.
Preheat oven to 350°, lightly oil with a little olive oil.

Heat a large skillet over medium heat, add oil, shallots and carrots, sauté until tender, add garlic and sauté till golden.

Add the cooked vegetables to a high-speed blender, along with broth, cornstarch, nutritional yeast, mustard powder, salt, pepper and drained sunflower seeds. Process on high until smooth, using tamper as needed.

Pour sauce back into skillet and cook until thick and bubbling, whisking often.

Toss the sauce with the cooked potatoes, fold in the tomatoes and pour into the prepared pan.

Bake for 20 minutes, covered.

Serves 6 to 8.

Kirk bought me a small cast iron dutch oven that I had begged for and then never used. I found it worked perfectly here 😉 Only took 2 or 3 years for me to find the right use. I think from now on I will use it to cook my brown rice (which I bake often, but did in a glass pan before). And those purple onions? Wow. I HAD to buy them! Think purple green onions, but so full of flavor. Normally I tend to pick out green onions and leave ’em behind…..not this meal!

Baked Mexican Brown Rice


  • 1 Tbsp neutral vegetable oil
  • 1 sweet onion, peeled and diced
  • 1 green bell pepper, seeded and diced
  • 1 Tbsp garlic, diced
  • 1½ cups long grain brown rice
  • 2¾ cups water
  • ¾ cup canned tomatoes (see below)
  • 1 tsp dried ground ancho chile powder
  • ½ tsp fine sea salt


To make the tomatoes – process a 14.5 ounce can of tomatoes (preferably organic) until smooth, measure out what you need. Reserve rest for another recipe (makes great pizza sauce if cooked down)

Preheat oven to 375°.

Heat a medium dutch oven (I’d say mine is 2 quarts?) over medium-high. Add oil, onion and bell pepper, saute until crisp-tender. Add in garlic.

Rinse rice in a fine mesh strainer and shake dry, toss in the pot and stir for a minute.

Add remaining ingredients, bring to a boil. Stir well, cover tightly and put in the oven for an hour, undisturbed.

Take out and fluff.

Notes – If you like it spicy, add a Jalapeño diced with the vegetables. To make a bigger meal, add in 1½ cups cooked/drained pinto, kidney or black beans. On the ancho chile powder? If you have a bulk herb/spice section look there, that is where I found it.

Serves 4 to 8, depending on portion.


A Vegan Dinner: Lemony Basil Pasta, Tofu-catta & Boozy Rum Cake

A recent dinner was vegan, not on purpose, but what I call accidentally vegan. And I can’t say dairy was missed. Although I am sure Kirk would have been happy with a lot fewer tomatoes….raw tomatoes are something he has never been fond of. Oh well, more fer me!

Lemony Basil Pasta


  • 13.25 ounce package whole-grain or whole wheat angel hair or spaghetti
  • 1 pint fresh grape or cherry tomatoes, halved
  • Juice and zest from 1 large lemon
  • 3 Tbsp capers, drained
  • 2 Tbsp extra virgin olive oil
  • ½ cup fresh basil leaves, chopped
  • ¼ tsp ground black pepper


Bring a large pot of lightly salted water to boil, cook pasta for time on package. In the last-minute add the tomatoes. Drain, add back to the pot and toss with everything.

Serve immediately.

Serves 4.

I was wondering if the guys would like this and went over well. I don’t use tofu very often, this was a treat for us. After it had time to “marinate” I found the flavor very appealing with our pasta. I suspect it would delicious in veggie lasagna as well.




Drain the tofu in a mesh strainer. Crumble it in the strainer, leave over a bowl to drain.

Toss the tofu with the seasonings and lemon juice. Cover and refrigerate, let the flavors develop for at least a couple of hours before serving.

Add on top of pasta, or as desired.

Makes enough for two meals, serving 8 total.

I surprised the guys with a quick rum cake, I baked it while we ate dinner and had it before bed, It was a perfect way to use up a big portion of a bottle of Myer’s Dark Rum I had in the pantry (we don’t drink, but I use it in baking). The scent of rum is VERY strong but yum, it was fantastic! Very moist. According to a USDA chart I read up on, only about 30% of the alcohol is left after baking. So it did possibly have some remaining, hence the kids only got a small bite. How sad 😉 I on the other hand ate way too much. Oh well. I did garden a bunch before, so that works it off, no?

Boozy Rum Cake


  • 1 cup old-fashioned oats
  • 1 cup white whole wheat flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 2/3 cup dark brown sugar (see below)
  • ½ cup unsweetened almond or coconut milk
  • ½ cup dark rum
  • ¼ cup molasses
  • ¼ cup unsweetened applesauce
  • 1 tsp pure vanilla extract


Preheat the oven to 350°, lightly oil a round cake pan with a neutral oil, such as sunflower.

Grind the oats into a fine flour, add it to a large mixing bowl with the other dry ingredients, whisk to combine.

Whisk the brown sugar through vanilla in a medium bowl until smooth, add to the dry and stir till mixed.

Pour into the prepared pan and bake for about 40 minutes, til a toothpick comes out clean (check at 35). Be careful of over baking though!

Let cool on a wire rack for 10 minutes, gently turn out on to a plate, flip back over onto a second plate.

Can also be baked in a 8×8″ square glass baking pan as well.

Handmade Dark Brown Sugar


  • 1 cup organic granulated sugar
  • ¼ cup molasses, preferably organic


Mix the sugar and molasses together with a fork until combined. Store in an airtight container.


Baked Zucchini Fries and Homemade Ketchup

I have a habit when reading cookbooks to find something I hadn’t thought of trying before…and this was a fun recipe. Baked zucchini fries with a crispy & spicy coating and nearly no oil added. I came across this in the recently released Taste of Home: Cooking School Cookbook: 400 + Simple to Spectacular Recipes on page 54. I doubled the recipe because hey, I like zucchini and we had 3 to serve for lunch. They went perfectly with our sandwiches and I am sure would go with veggie burgers just as nicely. Be sure to serve with a homemade ketchup (see below) or marinara sauce on the side for dipping. I also used white whole wheat flour instead of all-purpose and cut the salt in half.

I’ll be honest – the book is put together nicely, brimming with recipes but overall I couldn’t use most of them. Taste of Home tends to run to “middle of America” style of food. 5 years ago I’d have been in love with the book. Now? Not very much. The book is heavy on meat recipes and while it has a vegetarian section the recipes are heavy on cheese and eggs. Still, it has nice fruit and vegetable recipes if one chooses wisely – and avoids the ones calling for processed ingredients.

Walker enjoyed the baked fries, he had two large servings – quite a bit for a 2-year-old! I will be trying the Parsnip Fries recipe soon…..

Baked Zucchini Fries (Doubled)


  • 4 small zucchini
  • 2 egg whites
  • ½ cup white whole wheat flour
  • 6 Tbsp cornmeal
  • 1 tsp granulated garlic
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp ground black pepper
  • ½ tsp fine sea salt


Preheat oven to 425° and spray a large baking sheet with cooking spray. Wash and dry the zucchini, trim the ends and cut into 3″ long by ½” wide pieces.

Add the egg whites to a pie pan or plate, whisk gently. Add the dry ingredients to a second pie pan or plate.

Dip the zucchini in the egg white, then dredge in the flour mix. Place on the prepared sheet, spritz with cooking spray and bake for 18 to 25 minutes, flipping over gently halfway through, spritzing again after flipping.

Serves 3 to 4.



I have tried ketchup recipes and ideas quite a bit recently. I like how this turned out, it is thick with texture. And it takes almost no cooking time, most ketchup takes an hour or two to cook down. And last but not least…it is a small batch. No need to use up a quart or more of it!

Homemade Ketchup


  • 6 ounce can tomato paste, preferably organic
  • 2 3.5 ounce packs stage 2 baby carrots, preferably organic (we used Gerber, it comes in a 2 pack or use 2 4-ounce jars)
  • ¼ cup water
  • 2 Tbsp unfiltered apple cider vinegar
  • 1 Tbsp brown sugar, packed
  • 1 tsp garlic, minced (2 cloves)
  • ½ tsp onion powder (not onion salt)
  • ½ tsp dry mustard
  • ¼ tsp fine sea salt


Add all the ingredients into a medium saucepan, stir to combine. Bring to a boil over medium-high heat. Turn down to medium-low, loosely cover and simmer for 10 minutes. Let cool a bit and pack into a sterile 1 pint canning jar, store in the refrigerator.

Makes about 1½ cups.

FTC Disclaimer: We received a copy for potential review.

Make In Advance Baked Chickpea & Veggie Eggrolls

I had picked up a huge head of green cabbage at the farmers market and considering it was taking up over half of one of the crispers….I came up with a new recipe for baked eggrolls. Playing with them I realized a better way of baking – most recipes say to spray the rolls with oil (or cooking spray) before baking. Don’t! I have done this in the past and they get chewy. Instead, bake for ¾ the time and then spritz. Crunchy! I made a huge batch so I could freeze them in advance, baking a few when we have stir fries for dinner.

Be sure to read your eggroll wrapper package to ensure you are getting a good choice. Some brands are better than others. Eggroll wrappers are one item I am OK with buying premade… isn’t worth my time for how much work is involved!

On the chickpeas? Consider them a boost in protein and fiber, it makes the rolls filling. Less an appetizer, more a meal!

Baked Chickpea & Veggie Eggrolls


  • 1 Tbsp sunflower or neutral vegetable oil
  • 1 Tbsp sesame oil
  • 1 large sweet onion, peeled and diced
  • 2 Tbsp garlic, minced
  • 4 tsp fresh ginger, grated
  • 1 head green cabbage, cored and chopped (5 to 6 cups)
  • 1 cup carrots, diced
  • 15 ounce can chickpeas or 1½ cups cooked, rinsed and drained and chopped
  • 4 tsp raw sesame seeds
  • ½ tsp red pepper flakes
  • ¼ cup lower sodium soy sauce
  • 1 Tbsp cornstarch
  • ½ tsp sugar or favored sweetener
  • 1 pound package eggroll wrappers


Heat a large skillet over medium-high, add the two oils and onion, sauté until the onion is translucent. Stir in the garlic and ginger, sauté for 30 seconds. Add the cabbage and carrots, cook until softened, stirring often. Sprinkle on the sesame seeds and red pepper flakes, stir in with the chickpeas.

Whisk the soy sauce, cornstarch and sugar till smooth, drizzle over the vegetables, toss to coat and take off the heat.

Lay out the eggroll wrappers on a dry work surface, add a heaping ¼ cup to the middle of each wrapper. Wipe down all 4 sides of the wrappers (do one at a time) with a wet finger (have a bowl of cold water). Fold over one end (start in diamond shape), then fold over the sides, then roll up and make sure the end is sealed.

To bake immediately –

Preheat oven to 400° and place eggrolls on a baking sheet. Bake for 15 minutes, take out and spritz with oil or cooking spray, return to the oven for 5 minutes more. If desired, when you spray them, flip over before spraying to get browned on both sides.

Let cool a bit before eating, they will be very hot inside. Serve with favorite dipping sauce!

To freeze for later –

Place on a parchment paper or wax paper lined baking sheet or dinner plate, freeze until solid, then transfer to a freezer bag. Thaw in the refrigerator, bake as above.

Makes about 2o eggrolls.


A Farmers Market Dinner

Saturday brought me some wonderful finds at our local farmers market. I have been coming up with some tasty recipes this week!

One of my favorite growers showed up with bags of blue and white potatoes, dug up the night before. How could I pass that up? A potato salad seemed like a great project and I loved this one. Over the years I have never made a ‘great’ potato salad, most were barely passable. This one was different. Was it super fresh potatoes? Organic mayonnaise? Clean pickles? Honey? I don’t know but it was the salad I had long craved. And no bitter celery seed to be seen!

Blue and White Potato Salad


  • 1 lb blue potatoes
  • 1 lb white potatoes
  • 2 large or 4 smaller stalks celery, diced
  • 12 slices bread and butter pickles, diced
  • ½ cup mayonnaise
  • 2 Tbsp honey mustard
  • 1 Tbsp honey
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp dried parsley
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • ¼ tsp ground black pepper


Wash the potatoes and place in a large saucepan, cover with cold water and bring to a boil. Boil gently until fork tender, drain and cool. Peel with the edge of a paring knife, cut into chunks, add to a large mixing bowl. Add the celery and pickles.

Whisk the dressing ingredients together, add to the potatoes and stir to coat.

Refrigerate covered or if desired serve warm.

Buy smaller beets, they are usually more tender than over sized ones which can get “woody”. But do buy them! And eat them!

Beet Burgers


  • 1 cup brown rice
  • Pinch of fine sea salt
  • 1 tsp extra virgin olive oil
  • 1 sweet onion, peeled and diced
  • 1 bunch beets, peeled and trimmed, diced
  • 2 tsp garlic, minced
  • 2 Tbsp apple cider vinegar
  • 15 ounce can cannellini or white beans, rinsed and drained
  • Juice from ½ large lemon or 1 small lemon
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp parsley, dried or fresh, minced
  • 1 tsp ground coriander
  • ½ tsp dried thyme
  • 2 Tbsp white whole wheat flour
  • ¼ tsp each fine sea salt and ground black pepper
  • Cooking oil, used sunflower


Bring a large saucepan of water to boil, add a pinch of salt and the rice, cover mostly, turn down to a simmer and cook for 40 minutes. Drain and set aside.

Meanwhile, heat the teaspoon of oil in a large skillet over medium-high, add the onion and turn to medium. Saute until softened, then add the beets. Cover and let cook until they are tender, stirring periodically. Take off the lid, add the garlic, cook for 30 seconds and then swirl the vinegar in to deglaze the skillet. Take off the heat.

Mash the beans in a large mixing bowl till mostly smooth, add the hot rice and vegetables, lemon juice, remaining olive oil and all the spices. Taste if it needs more salt, then add the flour, stirring till it mixes in. Divide into 6 balls, flatten into patties.

Let rest in the refrigerator for an hour or two, remove 30 minutes before cooking.

I used 2 skillets to cook with, as I wanted to eat all at once, though it can be done in 2 batches. A stainless steel or cast iron skillet works better than non-stick. Heat the skillets over medium-high, add a Tablespoon or so of oil to each pan, add 3 burgers to each pan. Cook for 3 minutes, flip over and cook for another 3 minutes.

Makes 6 burgers.

I was inspired to make this side dish with some vibrant yellow zucchini balls I can find:

Zucchini Parmesan Bake


  • 2 lbs small summer squash, used yellow zucchini balls
  • 1 Tbsp extra virgin olive oil
  • ½ cup fresh bread crumbs
  • 2 tsp Italian bread seasoning
  • ½ cup finely grated Pecorino Romano or Parmigiano Reggiano cheese
  • ¼ tsp ground black pepper
  • 1 cup marinara sauce
  • ½ cup mozzarella cheese, diced (4 cheese-sticks worth….)
  • Additional Pecorino Romano or Parmigiano Reggiano


Preheat oven to 450° and line a large rimmed baking sheet with parchment paper. Cut the zucchini into coins, about 1/3″ thick. Add to a large bowl and toss with the olive oil to coat.

Mix the bread crumbs, cheese, herbs and pepper in a bowl. Dredge each slice in the breadcrumbs, place on the baking sheet. If there is any left over topping, sprinkle across the wheels.

Bake for 25 minutes. Remove and lower the oven to 400°.

Add 1/3 cup of the marinara sauce to an 8×8″ glass baking dish, spread across. Make a layer of zucchini slice, dot a bit of sauce on each piece and 1/3 of the cheese, along with a sprinkling of more Parmesan. Repeat the layers, ending with cheese on top. Bake for 15 minutes, let rest for a couple of minutes, slice and serve.

Serves 4 to 6.


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