For my birthday I received The Green Kitchen from my sister-in-law Barbara. She knows that I am a fan of the Green Kitchen Stories blog, and surprised me with the cookbook. I am having a great time exploring the recipes – like the Marcarpone Beanotto with Mushrooms and Spinach, a riceless risotto, and the Amaranth and Halloumi-Stuffed Tomatoes. All are delicious! The best recipe by far that I’ve tried is the Sicilian Parmigiana Di Zucchine. Not only is it the best recipe from the book that I’ve tried, but Koen puts it in his Top 10 meals I’ve ever made. Can’t wait to make it again!

I love using my Julien peeler to make vegetables in different shapes. Usually I make zucchini “noodles” but this recipe calls for zucchini “ribbons”. After making the ribbons, they are coated in olive oil and sea salt before going into the oven.

Sicilian Parmigiana Di Zucchine reminds me of lasagne. Rather than lasagne noodles, the zucchini “ribbons” are layered. Also in the layers are mozzarella, parmesan, boiled egg slices and fresh basil. I was doubting about the egg, but all of the flavors together are so delicious!