I ended up with some of the zucchini gratin left over, it was delicious and I didn’t want it to go to waste. Thankfully, the day after I made the gratin, the hubby had a business dinner and wouldn’t be home. I took the opportunity to dice up the vegetables, put a pot of water on to boil and make myself a vegetarian pasta dinner.
Super simple, really quick and easy to get dinner for one on the table in about twenty minutes. Bonus, I was able to use up some of the leftovers in my fridge. You can’t ask for a better summer dinner than one that is made with leftovers from the garden. If only all of my dinners were this easy to make and tasted this good!