June 13th, 2012

Colors

Zucchini, and Zucchini

I had a big piece of zucchini left over from yesterday's cupcakes, so here are two ways I finished it off today.


This morning, I made a spaghetti arrabiata with cherry tomatoes, garlic, a green chili, zucchini, dried blackcurrants, green peas, and black olives.


Later, I cut the rest of it into strips, battered it with egg, dredged in bread crumbs, then poured butter melted with garlic and oregano over the top. Then poured fresh lemon juice over that, baked it, and ate it with more fresh lemon juice. It was supposed to be 'zucchini parmesan,' but I totally forgot about the parmesan.