Exercise

Amen

Zucchini!

This has to be the best time of year! My kitchen is full of fresh local produce. I am very happy about this.

I tried this recipe online and it turned out great. (here is the recipe) This is not completely vegan - I did use a little parmesan. And also olive oil. But oh. It was so yummy and healthy! I think I will make it again this week! This would be a good dish to make in advance and use your oven's time bake feature. It smells wonderful when you come home after a busy day to the smell of a hot meal! Here is my variation of the recipe:

Pesto Potato, Tomato, Zucchini Bake

Saute until olives are tender:

• Small splash of olive oil (optional)
• sliced onion - small

To make pesto process the following:

• large handful of fresh basil (from my garden!)
• large handful of spinach
• 1/4 c of pinenuts
• 3 cloves garlic
• water - enough to make it smooth

Spread the pesto in bottom of pan - reserving 1/4 cup)

Top with sautéed onions

Layer sliced tomatoes, potatoes (sweet red ones are great) and zucchini (I used yellow and green) over the sautéed onions.

Spread the rest of the pesto on top of the layered veggies, sprinkle lightly with Parmesan, salt and pepper (I didn't use any salt), and pinenuts. Cover and bake at 375 for 1 hour (or more) until tender remove cover and bake 20 minutes more.

Serve with fresh melon and a quinoa salad.