So what to do with 1 week old homemade bread, canned olives that need to be eaten and garden zucchini that's been in the freezer for 2 years? Make an Italian materpiece!
Before I can use my new groceries I always feel guilty if I don't clean out the fridge and use up what's left over. I just can't be wasteful so I have to get creative. It always helps too, when you have a garden growing of fresh herbs. My favorite - basil!
My husband and son who are not zucchini fans gobbled this up in minutes. The pictures don't do it justice. You know you made a good meal when there is nothing left over to put in the fridge.
Mediterranean Melt
2 Tbsp olive oil
1 1b (block) of fresh mozarella sliced (the real stuff that comes packaged in liquid)
6-8 slices of thick artisan bread
1/3 cup fresh basil leaves (chopped)
3 ripe tomatoes sliced
1/2 can olives
dash of garlic power
dash of salt
dash of oregano
Sweet Balsamic Syrup (I get mine from Germany. Visit this link to learn how to make your own)
Lightly grease a cookie sheet. Arrange slices of bread on sheet and brush the tops with oil. Sprinkle salt, garlic and oregano on top. Arrange cheese slices over tops of bread until completely covered. Top with tomatoes, olives and chopped basil leaves. Bake in the oven at 350 degrees for about 8-10 minutes (until bread is toasted). Drizzle balsamic syrup over the top and sprinkle a dash of salt.
Zucchini Parmesan
1 tsp olive oil
2 cups chopped zucchini
1/3 cup chopped onion
3/4 shredded Parmesan cheese
1 tsp minced garlic
dash of salt
dash of ground pepper
1/4 cup of chopped fresh basil
In a skillet add oil until hot. Add all ingredients except for cheese. Fry until zucchini is golden (a toasted appearance) then add cheese. Turn heat to low and stir in cheese until well blended and melted.
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