Summer is officially here in our garden! I have loved, nurtured, sang to and had long conversations with my plants. And look what it gave me in return....Love!
Roses are sitting pretty on the kitchen counter and smell heavenly....! And ...what can one do with soooo much tender and sweet Zucchini....
“Spicy pesto and cheese stuffed zucchini ravioli” is for dinner tonight. “No pasta” pasta! Low carb and soooo delicious.
Zucchini ribbons make perfect pockets to hold a filling of basil pesto, ricotta and fontina cheeses. These are baked in a spicy herby tomato sauce and topped with shreds of mozzarella and more fresh basil! So flavorful and smells just like a farm in Tuscany!
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