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100_1164Zucchini is the perennially under-loved garden vegetable, which is ironic because of its versatility. It is not only easy to grow, but it can go into about as many things as pumpkin.

My garden was stunted and small this year:

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Sad pumpkin is blooming in Mid August, in Seattle.

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Tomatoes this year made a few cups of fruit far outpacing last year’s dying in mid-season.

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The beans grew, and bloomed a variety of colors.

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This is what is left from what they skimmed off for me after this recipe, and bread. I will take more vegan recipe ideas in the comments. 🙂

 

but my friends garden did much better.

 

So on to the Sandwich…

Ingredients

  • 2 c. Zucchini in rounds, roughly one medium zucchini
  • 1 large onion, diced
  • 3 garlic cloves
  • 3 tbsp cooking oil
  • 3 tbsp nutritional yeast
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp parsley
  • salt and pepper
  • mustard
  • tomatoes
  • wheat bread

Directions 

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Serve me along side mushroom burgers!

1) Add oil to pot. Turn to medium high.

2) Mince garlic add. 

3) Dice onion. Add.

4) While they are sauteing, peel and slice your zucchini into rounds. Once the onion is clear-ish add zucchini.

5) Roll veg in oil thoroughly coating it. Add herbs, salt and pepper.

6) This makes an excellent side dish as is but to sandwichify toast two slices of wheat bread, and add mustard.

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7) Add some gloriously vine ripened tomatoes.

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