Got inspired for this little combo after eating an amazing Zucchini Pesto soup at Happy Gillis. It is gluten-free and depending on the pesto you use, dairy-free too. My tums is thanking me for this little experiment gone really right!! So far, I have just been eating it as a main dish, but I bet it would be amazing with brown rice.
Zucchini Pesto Potato Magic: All parts are approx., mostly cause I am a rule breaker. :)
• 2 Medium zucchinis
• 4 Red potatoes with skins left on
• 1 Can of Artichokes or 1 box of frozen
• 1-2 TBS of pesto (Highly recommend Emily's amazing Basil Basil Pesto)
• 2 TBS Olive oil
• Juice of 1 lemon, zest is nice too
• Couple shakes of dried minced onion
• Couple shakes of cayenne pepper
• Salt and pepper to taste
Heat olive oil in a pan, then add chopped potatoes with skins on. After a couple minutes, add the zucchinis, chopped, and everything else, EXCEPT the pesto. Let it all simmer together until veggies are the tenderness you like. I like the potatoes a little crunchy, so I let it cook for around 10-15 minutes. Turn off heat, add the pesto and mix around. Then eat! Yum!
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1 comment:
sounds yummy. (zucchini is a friend of mine, as well!)
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