I just had to share last night’s dinner. Ian and I spent all day in the kitchen yesterday, he making bread, and I making a vat of spicy tomato sauce. Most of the bread and sauce was squirreled away for later, but there was no reason not to enjoy them with dinner. The result was nothing less than a feast: bread sticks and Parmesan-crusted zucchini dipped in spicy tomato sauce, with edamame (fresh soy beans) and watermelon. So many of my favourite summer flavours, all together on one plate!

The Parmesan-crusted zucchini sticks are a delicious way to eat zucchini, and easy to make, too. Cut the zucchinis into generous sticks (small ones can be just quartered lengthwise) Mix up a breading of:

½ cup bread crumbs

½ cup grated Parmesan cheese

1-2 tsp rosemary (fresh or dry), finely chopped

½ tsp salt

black pepper and cayenne to taste

Dredge the zucchini sticks in beaten egg, then in breading, and set on a greased pan. Bake at 210°C (400°F) for about 15 minutes, flipping the sticks once during that time.