Are you looking for delicious ways to use up all the zucchini available right now? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You’ll want to make this addictively crispy, Italian zucchini dish, that’s loaded with veggies and is gluten-free, and you’ll also be inspired to make a creamy, no-bake pie recipe that has all the nostalgic comfort food vibes, perfect for the peanut-butter-and-chocolate-lover in your life (maybe that’s you?)! Tune in for a quick dose of home cooking inspiration! ***Links to from this week’s show:Giada’s scarpaccia video and her recipe (gluten-free!)Vegan version of scarpaccia from Earth To Rocco Nutter butter ice box cake from Store Bought Is Fine***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.