I mean, it’s a nice dish that takes some effort, but it’s not molecular gastronomy or anything. I feel weird bragging about an award winning recipe that’s basically a standard zucchini quiche.
I also forgot to note the red onions, but I initially added the balsamic because I was too lazy to want to wait for them to caramelize on their own and figured a little bit of sweetness would approximate caramelization pretty well. Turns out, zucchini, balsamic, onion and Parmesan work well together.
Reading books, writing, doing crafts, going on walks, hanging out with pets, gardening, doing chores, cooking, making art, looking at the stars…