Zephyr Zucchini with Opal Basil, Pine Nuts and Parmigiano Reggiano

From Local Flavors: Cooking and Eating from America's Farmers' Markets

Cookbook

Author(s): Deborah Madison

Page 141

Course: Sides

Sign in to add a review

Reviews

0 reviews, average rating 0.0 / 5

No reviews available yet.