Baby zucchini, pesto, and asparagus gratin

Pesto Italian cuisine

This is a template for a zucchini and asparagus gratin. I've included my recipe for arugula pesto but you can use any pesto you've made or bought. I love variations. Here are a few: 1. Add pine nuts and slices of mozzarella. <br />2. Add fresh or frozen corn. <br />3. Add chopped fresh herbs like thyme, basil, oregano, or rosemary. <br />4. Make a sandwich with the cooked gratin. Spread both pieces of bread with pesto mayo (mix 1 part pesto + 1 part mayo). Layer pieces of zucchini and asparagus with hearts of romaine and chopped parsley. <br />5. Serve leftover gratin over pasta, couscous, or rice. Add more cheese and drizzle olive oil over the dish before serving. And you could even throw in some preserved lemons.