Stuffed Zucchini with Dill Sauce
After I stuffed all of my zucchinis, I had two tablespoons of the filing left. I stir-fried it quickly on the high heat and then cracked one egg on top. I toasted two slices of sourdough bread, and then I layered it all into a heavenly sandwich. I've added Dijon mustard, butter lettuce, and dill pickles.