This dish is lovely. It is so simple to make and is delicious in the most delicate way. Make this for brunch- you’re so going to love it! It would be genius to serve this along side a fresh arugula salad with baby tomatoes and some roasted kale sprouts, as pictured below.
Just the other night I was talking about how uninspired I was with the zucchini sitting in my fridge. I’m a little picky when it comes to zucchini preparation, I enjoy raw zucchini noodles and recently took a liking to grilled zucchini but usually just write it off as a lackluster vegetable in my book. I was sitting through my clinic shift when I became inspired out of the blue to turn this vegetable into a makeshift lasagna, replacing the noodles with zucchini slices. End results? I was blown away with how great it turned out and how quickly it came together.
There are a couple of soups I always keep on rotation at the house, this being one of them. Summer squash is grown in abundance almost year round in South Florida, and since all of my produce comes from a locally sourced organic South Florida CSA (community supported agriculture) I tend to see a lot of this stuff. For a while I was so tired of seeing all the summer squash in my box every week but this soup has become my saving grace.
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