 |
| This Vegan Mexican Bowl with barely-cooked zucchini is perfect when it's really too hot to cook. |
In Utah it's expected to hit 104F this week, and it seems likely we're going to set a record this summer for the most days above 100F. I hear some people lose their appetite when the weather is extra hot, but that never happens to me; in fact when summer produce is abundant I'm always thinking up new ways to use it. My latest experiment was this Julienned Zucchini Vegan Mexican Bowl with Black Beans, Avocado, Tomato, Poblano, and Lime, and the fact that the only cooking involved was 2-3 minutes to quickly saute the julienned zucchini made this a great hot-weather dish. If you like zucchini and you're looking for a light summer meal where you don't need to heat up the kitchen, I bet you might enjoy this as much as I did.
Click to continue reading