Tonight I was experimenting with a Recipe for Easy Cheesy Zucchini Bake from Kalyn's Kitchen blog.
I didn't have the fresh herbs and green onions. I had about 1 1/2 cups of left over pasta salad (pasta, green peppers, tomatoes, lite Italian dressing, and Parmesan cheese). I was going to toss it because the pasta was pretty much gone except for about half of a cup. I decided to toss it with fresh zucchini (three of them), and 1 1/2 cups mozzerella cheese. (I put one cup and baked it for about 30 minutes) and then I added another cup on top and baked until melted. I couldn't wait until the cheese was browned because it smelled sooooooo good. YUM! Here we have upcycled Pasta Salad Zucchini Bake: