It’s time for another Secret Recipe Club post which I look forward to all month – it’s such a cool way to meet different food bloggers and get a sense of community going, too – check out the SRC site if you are interested in joining in on the fun!
This month I was assigned India @ A Vegan Obsession – she’s a gluten-free, sugar-free, vegan blogger from the UK and I must say, though I don’t follow this lifestyle, India’s pretty darn creative when it comes to cooking (case in point, check out this Pulled “Pork” Jackfruit with Crunchy Apple Cabbage Slaw – so interesting!)
But with our summer bounty of yummy fruits and veggies starting to hit, I knew I wanted to make her Summery Zucchini Lasagna.
Zucchini (or courgettes as they are referred to across the pond) and tomatoes are just a few of many many things I love about summer. Throw in some fresh mozzarella cheese, good olive oil, salt & pepper and I’m in heaven. Or take it a step further as India did with this recipe and make a pesto topping with fresh basil, olive oil and garlic.
The tweaks I made to her original recipe included using real fresh mozzarella cheese and garlic scapes from my CSA share in place of the garlic (anyone else crazy for garlic scapes like I am?) I also added some mint to my pesto, simply because I didn’t have enough basil but it was still yummy. I also ended up roasting some grape tomatoes as we have yet to get prime beefsteak tomatoes season here.
I served these in stacks like India did but next time, I think I’ll layer the whole thing in a lasagna pan and then heat it in the oven just to melt the cheese a little bit. Dare I say that I can’t wait for zucchini overload in the next few months? Anyone else with me??
What are your favorite veggies (or fruits!) to grill in the summer?