Good Reads Library
Yet Another Way to Use Your Pesto--And Your Zucchini Too!
Kids don't eat veggies?
SC ate TWO bowls of this, topped with melted mozzarella cheese for dinner Monday night.And she is NOT generally a fan of cooked vegetables!
This comes via Myron of Yahoo's Slow Cooker Group. He is a terrific cook and an all around nice guy, even if he does tend to talk about the fact that he is living and cooking at the beach in the middle of the winter, which is enough to make some of us want to throw Internet snowballs at him....
If you are a gardener, this is a great way to use some of those zucchini. The slightly oversized ones you pick out of your garden a bit too late will be fine in this because they cook for such a long time. I used one large zucchini in place of two small ones this time since (hooray!) I actually HAVE zucchini this year.
Instead of adding the herbs, I stir a spoonful or two of pesto into this at the end. You could also just add some fresh herbs at the end--dry herbs will not add much zip to this.
I also like to serve crusty bread with this--great for dipping up the sauce. Enjoy!
Myron's Ratatouille
