"Zucchini is one of my favorites because it tastes so different depending on how it's cooked. Grill it and it's smoky, roast it and it's mellow, stir fry it and it ... well, it kind of disappears. Leave it raw and it's sweet. And it's this sweetness that pairs so well with the depth of flavor in a puttanesca preparation and transforms the dish from something intense and wintry to one that's a little more approachable for spring."
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