All the summer flavors stuffed and grilled and cheesed!
It’s a struggle for me not to make a caprese version of every type of food. Tomatoes (especially this time of year), are like candy to me, basil has a special place in my heart (read more about that here – hi Ryan!), and fresh mozzarella may be the most perfect cheese of all time.
Except for possibly burrata, which is mozzarella stuffed with cream and mozzarella. So still, mozzarella just wins, especially in the summer.
Full disclosure: I’m a vegetarian who loves tofu. Have you noticed? See examples A, B, C, D, etc.
I’m also a vegetarian who doesn’t like eggs. I know, people love eggs. I know, eggs are big in the blogosphere right now. I’m not part of that trend, but I AM part of the vegan breakfast tostada trend!
Ok so that’s not a thing yet. It’s gonna be a thing!
It’s thick, chocolatey and luxurious, and you’re going to think I’m a weirdo when you see the ingredient list.
I tried chia pudding once last spring, and those little balls of gelled seeds (appealing description, right?) were NOT for me. I could do chia seeds blended in smoothies or sprinkled on top of peanut butter toast, but soaking them in liquid and deeming the result “pudding” seemed like blasphemy.
An alternate title for this post could be, “I don’t know why it works but it does.” I can’t tell you why the zucchini-in-desserts thing works, or why these gluten free flours bake up like regular flours without the help of an egg, but they do, and I like it.
This recipe is based off of a recipe I received from my friend Terese’s mom, which may be found here. When Ryan and I had a garden a couple years ago, and more zucchini than we knew what to do with, he requested Terese’s mom’s zucchini cake. That recipe delivers in all kinds of sweet, chocolatey, crunchy-top ways. I believe we ate the entire 9×13-inch pan in about 4 days.
I'm Katie: lover of good cheese, cheap wine, and better-for-you baked goods. I live in Minnesota with my carnivorous other half Ryan ("The Beast"), and our funny little mutt puppy Teia. Author of The High-Protein Vegetarian Cookbook, January 2015.