We’re hanging on to summer a little bit longer with this tasty recipe we found at Martha Stewart’s blog. It’s a very simple recipe and tastes delicious.
It was easy to adapt to being vegan, merely changing the butter and the cheese to non-dairy vegan products. We’ve grown both the yellow and green zucchini in the garden this year, so we were happy to pick a couple of the last ones of the year. With just a splash of lemon juice and a couple of cloves of garlic and some cherry toms, this recipe with gnocchi is ready to be served. While zucchini are still available, we hope you will try and enjoy this lovely recipe.