This recipe came about because I had a large zucchini from my garden and I didn’t want it to go to waste. I love fried breaded zucchini, one of my favorites. I had left over ricotta cheese from a competition 2 days before and I didn’t want to waste it, so…. you guessed it.. my recipe was born! I fried up the zucchini and make a spicy dipping sauce with the ricotta, olive oil and Italian spices. It was gone in no time, so I guess this experiment was a big success. Not all recipes turn out that way, so I was happy to hit a home run with this one!
If your Thanksgiving Holidays look anything like mine, then you yourself are stuck in front of a hot oven, drinking a glass of wine (fine a few), carefully basting a turkey while trying to perfectly time the Potatoes, while panicking because you, of course, forgot an ingredient at the market all the while listening to your siblings bicker back and forth….. Oh the Holidays…. still wouldn’t change it for anything. However there comes such a time where we need to cut a corner or two to make this a successful holiday… long and behold the Trifle. Shout out to the English for inventing this cleaver, no fuss dessert. All of the flavor, none of the hassle. Skip the technical cakes and throw this ‘user friendly’ dessert down this Thanksgiving Holiday. All that is required for this particular dessert is a Trifle Bowl, easily found at most big box stores, if your can’t find one… get creative, use individual mason jars for a more personal feel. Let the games begin!