For dinner last night, I whipped up this Italian-style dish from a recipe PDugan had posted a couple of weeks ago. It used three whole Local Box zucchini and the parsley we had left after our herbally cocktails last week. The best part? It made enough to freeze a second, smaller, dish for later consumption. I’d advise a bit more zucchini and a bit less cheese – perhaps less ricotta, in particular – than the recipe calls for. The breaded zucchini layered inside was spot-on, though! I give it a silver medal!
How have you used your Local Box zucchini?