Dishes like this, which look quite lovely but are actually so easy to make, are great for impressing guests but also impressing yourself. I've been rethinking what goes into making a "nice" meal lately, and have been working on meals that focus on one or two ingredients, and really let them shine.
Here I make a simple gluten-free rosemary crust, press it into a small baking sheet, and layer with rows of colorful zucchini and summer squash. Drizzled with olive oil and sprinkled with sea salt, white pepper, and rosemary leaves, it really lets the fresh zucchini's taste and texture come through. What an easy dinner with a salad, or beautiful summer appetizer for a picnic or BBQ. Drizzle with balsamic vinegar after baking and serve!
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