Zucchini Parmesan Squares

Prepared: 10/24/2018

This recipe is from Bon Appetit March 1994. Here is the recipe as it appears in Epicurious.

I prepared it as an appetizer, my offering for the Halloween bash at the studio. It was very tasty, everyone loved it, there were no leftovers, sorry to say.

I didn’t quite make it as the recipe instructed as I only had one medium sized zucchini to hand and fresh parsley- no basil. The parsley works well. I imagine that adding less than the 3 pounds of zucchini made my version more custard-like.

If I made this again I think I would make my version again.

Layered White Bean, Tuna and Vegetable Dip

Prepared: 9/21/2018  

Not sure when in the 90’s this Gourmet magazine clipping came from but I do remember fixing some kind of version of this recipe about 10 years ago, so I was excited when this one came out of the box.

Here is the recipe as it appears on Epicurious.

I made the recipe but it just wasn’t what I remembered, it needs more tweaking the beans didn’t puree smoothly and I just wasn’t in the mood for cucumbers, and they gave me instant indigestion.

I had prepared this on a Wednesday and had thought to offer it as a surprise snack after the dance class at the studio with red wine and pita chips, but it was a night when everyone was tired, had other plans and wanted to rush right out the door. So me being me, I didn’t even mention that I prepared it and probably just as well as it didn't turn out as hoped.

I think this is a good recipe that needs another chance so I’m putting it back in the box.

Hi! I'm Debbie. Here at Categorically Well-Read I give an extra layer to the reading life. Learn more about me, check out my current category of books, submit your own suggestion, or check out my latest post.