It all started with a click of a button. That’s how almost all of these posts came to be….. let me explain.
Last year I started following Heidi Swanson’s recipe journal 101 Cookbooks. Not all the recipes interested me, but her love of food, photography and travel had me hooked. Normally I would read her post and/or try out one of her recipes, without paying much attention to the comments that people were leaving for her. It was only a few months ago that I actually started scrolling to the bottom of the screen to read them. Some people sang praises for the recipes, others vowed to try them out, all the while leaving links to their own websites. So as I said at the beginning, it all started with a click of a button. I clicked on a couple of links and now here I am on a food trekking adventure, destination unknown. Thus far on my journey, I have filled my Favourites with blogs I want to explore and recipes I want to try. Three blogs that I have added to my must read list are: Cupcake Bakeshop, Elana’s Pantry and Gina’s WW Recipes.
This Baked Yum Yum recipe hails from Gina’s blog. With a few twists of my own, I present to you a delicious way to eat zucchini. Gina’s recipe calls for 3 zucchini, an egg white, and Pecorino Romano cheese. I used 1 zucchini (and that’s because I didn’t make enough bread crumbs), 1 egg, and shredded Tex Mex cheese. I also ended up changing the marinara sauce because I didn’t have some of the ingredients on hand at the time.