Friday, April 12, 2013

Recycled Pasta Salad -- Really?

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:

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