I’m getting quite sick of zucchini actually but I shall soldier on.
This is from last week after I made cauliflower and cheese and had leftover Bechamel sauce (which actually sat quite nicely in the fridge for a day without complaining too much). Since I am such a terrific wife, I throw together a nice bit of pasta for Josh’s lunch.
I dice up whatever vegetables I have lying around (what’s new?) and that includes zucchini (again!), red capsicum, cauliflower (how much food can one make from cauliflwer? I still have some more left), and a bit of ham. I toss them into the tasty Bechamel sauce and simmer them for about 5 minutes or until the veggies are tender.
On the side, I boil up some wholemeat pasta. Once done, toss the pasta into the sauce. I find a nice vine-ripened tomato from Jim’s garden, peel it and squash it in. I dress the tomato slightly with a bit of balsamic vinegar mixed with olive oil. And then it goes into the lunchbox with leftover cauliflwer and cheese for Josh for the next day with some shaved parmasan.