Potato salad made with bacon. (Photo credit: Wikipedia)
Potato salad is a dish, usually, an appetizer, made, obviously, from potatoes. However so, it still varies throughout different countries and regions of the world. Potato salads are more classified as side dishes than salads for they generally just precede or the follow the main course.
Many would claim on having made the best potato salad and would offer the truest and most authentic way of making it. But no matter what is said by many, the best potato salad, or any kind of salad at that matter, is pure of personal preference. Some like their potato salads mingled and just oozing with its dressing, some would prefer theirs to be really soft and tender, and others would want their potato salad to be crispy.
Potato salads are often served along with hot dogs, barbecue, hamburgers, roasts, and cold sandwiches. This kind of salad is categorized more like a casual fare and more often served during outdoor barbecues, picnics, and other sorts of casual events or meals. But this fact is not stated to underestimate their savory goodness.
Potato salads are definitely a popular menu choice of various chefs and cooks for preparing food for a large crowd, and since they can be made in large quantities with utter ease, they can also be made in advance and kept in the refrigerator until it is their time to be served.
You must never worry about emptying your wallet when going to the grocery store to buy whatever ingredients you need for your potato salad. The ingredients needed for potato salads are inexpensive and very much affordable. Thus, you do not have to worry about making one yourself because it is, in fact, quite easy.
You would need two pounds or approximately six large potatoes which are peeled and quartered; two stalks of chopped celery; one finely chopped onion, of which you could cook using a microwave on a high level for just one minute to be able to reduce that hotness, if you want, that is; four green onions that you have sliced for just ¼ of an inch thick; one large carrot, shredded; ¼ cup of a sweet pickle relish; ¼ cup of chopped red onion; one teaspoon of dry parsley; a half teaspoon of mustard seeds; you would also need pepper or salt for the taste, along with balsamic or wine vinegar, and also with yogurt or a nonfat mayonnaise.
Of course, you have to cook the potatoes in boiling water for approximately fifteen minutes, or when the potatoes are already barely tender. You have to check every minute or so after the first ten minutes have gone by. Once you have confirmed of the cooked status of your potatoes, cut them into smaller pieces. After that, just leave them be so that they will cool down. Then, you should mix the other ingredients you have also prepared in a large bowl. Once you are confident that you mixed them finely, add your already cooled potatoes, and then mix them, all together, well.
When all these are done, chill your self-made potato salad, but just do not forget to stir it a couple of times during the chilling time you have allotted for it.
Ficus is a genus in the Moraceae family. The genus contains around 800 species; from vines and shrubs to woody trees. A majority of the ficus species originates from the tropical regions, but some also grow wild in subtropical and temperate zones.
One of the most well-known ficus species is the Ficus carica, a plant known as the Common Ficus. This ficus produces a fruit called a fig that is an appreciated fruit in many parts of the world. The Ficus carica is therefore commercially grown and the figs harvested and exported. Many other ficus species will also produce edible fruits, but they are less popular and rarely grown commercially.
The fruits of the fig trees develop from a specially adapted flower. The fig fruits are so-called accessory fruits; syconiums. The fruit is globular and has a small opening located in one end. This opening is named ostiole. Inside the fruit, you will find a hollow area that is outlined by small edible seeds. The colour of the seeds is red.
Ficus plants come in two sexes: female plants and hermaphrodite plants. They relay on wasps to pollinate them, and the small ostiole is an opening developed especially for the wasp to crawl through. The hermaphrodite plants are sometimes called caprifigs since they are less tasty and “only goats will eat them”. It is inside these caprifigs that the pollinating wasps grow up, sheltered by the fruit.
Another popular ficus species is the Sacred Fig, Ficus religiosa. The Sacred Fig is found in many parts of the world and is therefore known by many names. In regions were Sinhalese is spoken, the tree is named Bo. In other regions, commonly used names are Pipal, Peepul and Ashwattha. The Ficus religiosa originates from the region from India to southwest China, and from Indochina to Vietnam. The Sacred Fig grows very large; up to 30 meters. The trunk can reach a size of 3 meters in diameter. It is a semi-evergreen or dry season deciduous species.
The Sacred Fig is considered sacred in many parts of Asia since it is hallowed by followers of the Buddhist, Hindu and Jainism religions. Some Muslims will also consider certain Ficus trees sacred. According to legend, Siddhartha Gautama sat under a Sacred Fig when he became enlightened and turned into Buddha. Ascetics and yoga practitioners still like to meditate under Sacred Figs. Two of the most famous Sacred Figs are the Bodhi tree and the Sri Maha Bodhi.
The Bodhi tree is probably a clone descendant of the tree under which Siddhartha Gautama is believed to have received enlightenment. It is growing at the Mahabodhi Temple in the state of Bihar in India. Today, it is a very large and ancient tree. Pilgrims flock around the Bodhi tree and it is one of the most important holy sites for Buddhists.
Sri Maha Bodhi is another famous Sacred Fig. Just like the Bodhi tree in India, this tree is believed to originate from the Sacred Fig under which Siddhartha Gautama sat. Sri Maha Bodh grows in Anuradhapura in Sri Lanka and was planted there in 288 B.C. This makes it one of the oldest living trees that we know have been planted by humans, and also one of the oldest with a known planting date.
An apple a day may keep the doctor away, but it's also a healthy reminder of favorite flavors and aromas, such as homemade cider, fresh apple pie and autumn adventures to go picking in the orchard.
Now there's a new apple in the grocery store that's likely to please the pickiest of palates: Cameo® apples are a gourmet variety noted for their thin skin. Whether eaten fresh out of hand or used in a favorite recipe, Cameos have an irresistible combination of sweet-tart taste and crisp crunch.
Born in the U.S.A., the Cameo apple was discovered as a chance seedling in the 1980s and has been grown commercially for the past six years. Cameos are a good source of fiber, vitamin C, folate and potassium and they're rich in cancer-fighting antioxidants. Plus, one medium apple contains just 80 calories.
Here's one simple, delicious and zesty way to enjoy this Washington beauty:
Cameo Apple Salsa
Preparation time: 5 minutes
Refrigeration time: 1/2 hour
Makes: 4 cups
2 cups Cameo apples, diced
1/2 cup red onion, diced
1/2 cup (1 large) Anaheim chili pepper, finely chopped
1 jalapeño pepper, finely chopped (optional)
1/4 cup lime juice
1 Tbsp. chopped fresh cilantro
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
Combine all ingredients in large bowl and mix well. Cover with plastic wrap and refrigerate 30 minutes or until ready to serve.
Tip: For a snack, serve with tortilla chips or use as a topping to accent a meal of grilled chicken, fish or pork.
Apple trees were the most popularly grown fruit tree in colonial America and practically every settlement farm and backyard gardener planted this easily grown fruit tree, or easier, the seed of the apple could be planted to establish a permanent food supply. Growing these apple tree products could be eaten fresh or could be dried and preserved in many different ways to eat at a later time. Historical instances on the existence of apple trees are documented from folklore, legends, stone images on carved tablets, petrified slices of apples on plates for tomb offerings, and overwhelming numbers of references from Hebrew Bible scriptures and innumerable writings from poetry, songs, literary publications, and many other surviving accounts of all civilizations in the ancient world. One of the earliest archeological evidence of apple tree fruit comes from the remains of excavations from Jericho, Jordan, that has been dated 6500 BC by radiochemical analysis of carbon atoms.
The petrified remains of apple slices that were found in a saucer of an ancient Mesopotamian tomb, the burial site of royalty dates back to 2500 BC and was uncovered in southern Iran. In the ancient historical accounts of the fruit of the apple tree, there appears to be an incomprehensible trail of evidence that no other fruit could match. The interest was shown in apples by the Greek and Roman philosophers, poets, historians, and literary masters were even extended to Renaissance painters, royal chefs to the Tsars of Russia and too many other references to mention.
In colonial America, apple trees were grown and planted from seeds in orchards by William Blackstone at Boston, Massachusetts in the 1600’s. Early documents on file at the National Library in Washington, DC suggest that all landowners in Massachusetts had begun growing apple trees by the 1640’s.
William Bartram, the famous explorer, and botanist wrote in his book, Travels, “I observed, in a very thriving condition, two or three large apple trees” in 1773, while traveling near Mobile, Alabama. It is important to realize that these large apple trees found growing in Alabama in 1773 could very easily have been grown from the seed planted by Creek Indians. Those seeds may have been obtained by the Indians from American colonists on the Eastern coast of the United States at a much earlier time or from French farmers who settles in areas of agricultural land grants north of Mobile. General Oglethorpe planned in 1733 to plant “various plants, subtropical and temperate, which might prove valuable for Georgian farms and orchards,” according to William Bartram in his book Travels, published 40 years later. William Bartram’s father, John Bartram, trip to “East Florida” (Florida, Georgia, and the Carolinas) was, in part at least, an attempt to inventory the plant resources of England’s new acquisition—after expelling the Spanish from East Florida.
Many modern botanists believe that the improved apple that we know today descended from the crabapple that is commonly interplanted with apple trees for cross-pollination. Old documents record that fact “cultivated apples descended from crab-tree or wild apple-Pyrus malus.” Wild crabapple tree seeds appeared on the list of collected seeds in the Plant List of 1783 of William Bartram and his father, John Bartram. In William Bartram’s book, Travels in 1773, he “observed amongst them (fruit trees) the wild crab (Pyrus coronaria) in his explorations near Mobile, Alabama. Robert Prince established the first operating nursery in the American colonies at Flushing, New York, in the 1700’s, where he offered apple trees for sale at his nursery that was visited by General George Washington, who later became the first President of the United States. President Thomas Jefferson was planting and growing apple trees at his fruit tree orchard in Monticello, Virginia, in the early 1800’s.
The legendary Johnny Appleseed was responsible for the rapid development of the apple trees growing and planting when he established a nursery in the Midwest that sold both apple trees and seed to be planted for growing into trees in the 1800’s. Over 2000 cultivars of apple trees are listed as being grown today, many of the trees resulting from the huge apple seed dispersion that was begun by the memorable ambition of Johnny Appleseed to entirely cover the landscape of America with the fruit of apple trees.
Over the centuries, apple trees became susceptible to many disease problems such as fire blight; however, Dr. C.S. Crandall from the University of Illinois performed several backcrosses that involved modern cultivars and the apple tree ancestor ‘crabapple,’ Malus floribunda. The wild crabapple contained an immunity factor within its genetic composition towards all major bacterial and fungal diseases of apple trees. In 1989, researchers from the pomology department at Cornell University extracted an immune fire blight gene from a nocturnal moth and transplanted it into an apple fruit, resulting in the total defeat of fire blight in that particular apple tree cultivar.
Fruiting of apple trees is perhaps the most troublesome characteristic experienced by an orchardist or a backyard fruit tree gardener. Most cultivars of apple trees require cross-pollination of two separate varieties in order to set fruit on the tree.
It is necessary that the blossoms of the two apple tree flowers develop pollen at the same time, in order that fruit will be set, which can be a tricky problem to correct. The simplest solution to pollinate apple trees is to use the ancestor of the modern day apple cultivars, the crabapple, which sheds its pollen over a long period of time and easily overlaps the apple tree cultivar flowering period. Crabapple trees produce a fruit that is much smaller than the common apple, but it can be used in cooking in various ways, and it is loved by wildlife in the fall and winter when wildlife food is scarce for animals and birds. Crabapple trees are also valuable when used as flowering trees that begin blooming in early spring with huge clusters of pink, white, and even red blossoms. Several outstanding grafted flowering tree selections are available, such as: Brandywine, Red Perfection, Radiant, and Spring Snow.
Apple trees are easy to grow, and if a gardener purchases a large tree, he may experience fruit development even during the first year of planting and growing. The selection of the proper cultivar of grafted apple trees is extremely important because even though the apple fruit can be grown in most areas of the United States, the trees require different amounts of chilling temperatures in order to flower. The interesting introduction of low chill cultivars from Israel makes it possible to experience apple growing and planting as far south as Florida. Certain popularly grown cultivars of apple trees in the United States today are: Arkansas Black, Gala, Granny Smith, Red Rome, Anna, Red Fuji, Yates, Golden Delicious, Red Delicious, Anna, Ein Shemer, and Golden Dorsett. Apples contain some mysterious quality that can preserve it from deterioration for centuries. Apple slices can be dried and kept delicious for long periods of time. This mysterious characteristic may be recognized by man’s association of paradise being connected and related to Eve and Adam picking apples from a fruit tree growing in paradise for their eternal pleasure, that was planted by God and described as the tree of life at the fabled Garden of Eden. We see this fruit of paradise recurs in the history of many other ancient civilizations. A similar account that we read as children in the book of Genesis from the scriptures in the Hebrew Bible.
Perhaps this mysterious genetic quality of apples in preservation makes it so important as providing medical benefits backed up by that memorable proverb, “an apple a day keeps the doctor away.” Experiments from researchers in California have shown that apple fruit is very rich in antioxidants, a biological compound that combats, stroke, heart disease, and many other health problems.
Chinese Rice dish in Basmati (Photo credit: Wikipedia)
Rice has been around for a very long time. It is known to have been cultivated for over 5,000 years and is thought to be one of the very first crops. With over 7000 varieties, rice has become the staple food of more than half of the world’s population. Most people have at least one rice dish that they particularly enjoy.
Asian countries produce approximately 90% of the world's rice and Asians eat as much as 300 pounds of rice per person per year. Americans eat a little more than 21 pounds of rice per person each year and the French consume about 10 pounds of rice per person annually.
In spite of its long history and worldwide popularity, many people today are uncertain about cooking rice for fear of inconsistent results. This article briefly discusses the benefits of including rice in a healthy diet and offers an array of tips and techniques for successfully preparing and safely storing rice.
Benefits of Including Rice in Your Diet...
Rice is an excellent food to help keep your body healthy. Rice has the following nutritional benefits:
Rice is a good energy source...
Rice is an excellent source of carbohydrates. Carbohydrates are broken down to glucose, most of which is used as energy for exercise and as essential fuel for the brain.
Rice is low in fat, cholesterol-free and low in salt...
Rice is an excellent food to include in a balanced diet. It is low in total fat and saturated fat, is cholesterol-free (therefore an excellent food to include in a cholesterol lowering diet) and contains negligible amounts of sodium.
Rice is gluten-free...
Some people are unable to tolerate the proteins found in wheat, rye, oats, and barley and should choose foods that are gluten-free. All rice is gluten-free, making rice the essential choice for those with gluten free dietary requirements.
Rice contains no additives or preservatives...
Rice contains no additives or preservatives, making it an excellent inclusion in a healthy and balanced diet.
Long Grain, Medium Grain and Short Grain...
Rice contains two starches, amylose, and amylopectin. The ratio of these starches determines the texture of rice. Rice with a higher amylose content is separate, light, and fluffy when cooked. Rice with a lower amylose content cooks into grains that are moister and tender, with a greater tendency to cling together.
Long grain rice - This is a generic classification for rice in which the milled grain is at least three times as long as it is wide. It contains the highest percentage of amylose (approximately 23 to 26 percent) so it is separate and fluffy.
Medium grain rice - This size classification is for rice grains which are less than three times as long as they are is wide. Medium grain is sometimes labeled ‘short grain’ to distinguish it from long grain rice. The cooked grains are moist and tender, and they cling together. It contains approximately 15 to 19 percent amylose and is typically used in recipes that call for a creamy consistency, such as rice pudding and paella.
Short grain rice - This rice is almost round (less than twice as long as it is wide). When cooked, this rice tends to be even more moist, tender, and sticky than medium grain. It is estimated to contain roughly 12 to 17 percent amylose and is commonly used for sushi.
Rinsing and/or Soaking Rice...
What about rinsing rice before cooking?
Modern processing techniques are effective at removing impurities and producing clean, consistent rice; however, many people still prefer rinsing rice prior to cooking. Some feel that one benefit of rinsing is to remove any loose starch thereby providing a fluffier, less sticky rice and more consistent cooking. Experiment with both techniques to determine which you like best.
What about soaking rice before cooking?
Some varieties of rice (e.g. Basmati) cook better after soaking. Soaking softens the grains for better texture and prevents breaking of brittle varieties. Most ‘sticky’ varieties of rice will not cook properly without soaking. Be certain to soak the rice if it is indicated in the recipe.
** Remember: If rice is rinsed or soaked before cooking, be sure to drain it thoroughly so that the liquid measurement will be accurate.
Basic Methods of Preparing Rice...
Absorption Method
The absorption method is the most popular method for cooking rice. It uses a set amount of rice and a set amount of water for a set amount of time. By the time the water is absorbed, the rice should be done. This is also the method by which most rice cookers work, though some employ a mixture of this and the steaming method.
Steaming Method
This is usually the preferred method for cooking sticky and clinging varieties of rice. Soaked and drained rice is put in a special steaming basket or pan over a pot or wok of boiling water and cooked with steam alone, without the rice ever touching the boiling liquid.
Proper Proportions...
Most methods of cooking rice require a measured amount of liquid to ensure a properly cooked product. The general rule is 2 parts of liquid to 1 part rice by volume; however, different varieties of rice may require slightly less or slightly more liquid. Always refer to the label instructions to verify the proper ratio of liquid and cooking time.
How to Store Rice...
Uncooked Rice
Due to its low moisture content, properly stored white rice should keep without losing quality for as long as 3 years. Store uncooked rice in a sealed container in a dry, dark, and cool place. If rice is expected to be used fairly soon, then a glass container on the counter or open cupboard shelf in indirect light is acceptable.
Cooked Rice
Allow cooked rice to cool completely, then store in a well-sealed container or zip-lock storage bag in the refrigerator. Stored cooked rice may breed pathogenic organisms and possibly cause food poisoning when eaten. Always keep cooked rice in the refrigerator and discard all leftover rice that is not used within 2 or 3 days.
Tips and Techniques...
Read the box or recipe for desired results. Since different varieties of rice are best when cooked using a particular method, be certain to follow recipe instructions to get the best flavor and texture from rice.
Measure rice and water accurately. The addition of salt and butter is optional.
Use a heavy-bottomed pot when cooking rice so the heat is distributed evenly.
Rice will triple in volume, so use the proper size pot with a tight-fitting lid. If the level of uncooked rice in the pot is more than two-inches deep, choose a pot that will accommodate the amount of rice to be cooked.
Use a tight-fitting lid so the steam will stay in the pot while the rice cooks. Do not remove the lid until the end of cooking time. If rice is not sufficiently done, return cover and continue to cook a few minutes longer.
Time the cooking according to package directions. Cooking at higher altitudes will require additional time and will be indicated in the instructions.
Rice prepared in the microwave takes no less time than cooking on the stovetop.
When used properly, rice cookers or steamers provide a no-risk method of preparing rice. To cook rice in a rice cooker, always be certain to follow the manufacturer's instructions. You may find that you want to reduce the amount of water by 1/4 cup (50 ml) for each 1 cup (250 ml) of rice being cooked.
Fluff cooked rice with a fork before serving. When rice is cooked, stir, recover and set aside for 5 minutes. This allows some of the steam to escape and fluffs the rice to keep the grains separate. (Cooked rice will pack and become a bit sticky if not stirred at this stage.)
Rice may be cooked ahead of time and reheated quickly before serving. To reheat rice, add 1 to 2 tablespoons (15-30 ml) of water for each 1 cup (250 ml) of leftover rice. Cover and heat for 4 to 5 minutes on the stovetop or 5 to 10 minutes in the oven. In the microwave oven, reheat on HIGH for 1 to 3 minutes.
Leftover rice may be frozen in small bags or containers and reheated in the microwave oven or on the stovetop. Remember to add water as recommended above.
When all else fails, follow the instructions...
While exactly how rice cooks vary from variety to variety, getting consistently good results is certainly not impossible and people should not shy away from cooking rice. Just remember...to ensure consistently good results, the best method for preparing rice is generally the one included on the package.
When choosing your garden furniture should you choose to opt for wooden garden furniture, you will want to decide on the look you wish your garden furniture to have before the purchase is made. Do you want a painted finish, or do you prefer a stained or natural finish? There are many different types of wood used in the making of wooden garden furniture such as Brazilian cherry, cedar, mahogany, teak, eucalyptus, alder, cypress, pine, and shorea. There are other tropical woods used in the making of wooden garden furniture. Most of the woods used are a hardwood with the exception of pine. Pine is one of the softer woods available and can be used to make wooden garden furniture when pressure treated. You may want to ask your garden furniture retailer about the best type of wood for your particular use.
Woods such as Brazilian Cherry, Cedar, Mahogany and Teak just to name a few are attractive with their natural finish. Alder is good-looking with its natural finish but also takes paint and stain flawlessly. Cypress has excellent paint retention. If you like colors a good paint job can give you, you will want to consider wooden garden furniture made from this type of wood. Pine even though a softer wood will readily take a stain of any color. Some woods take on a rustic look from being seasoned with time and weather. If you do not prefer this look for your lawn or garden, you might want to see if measures could be taken to prevent this part of the aging process or choose a different wood for your wooden garden furniture. Each type of wood has its own unique qualities that you will want to take into consideration before you make your final decision on the type of wood. Some woods have a natural resistance to splintering, shrinking, and cracking, while other woods have a natural resistance to decay and splitting. Other woods have a natural resistance to weather damage and others are resistant to rot and bugs. Most woods are durable and have the ability to last 20 to 30 years, some with little care and maintenance.
Wood garden furniture is made into the same type of pieces found in garden furniture made from other materials. The styles used in creating wooden garden furniture are simple and timeless. Because wooden garden furniture has a timeless look and quality about it, it will rarely go out of style. Wooden garden furniture seems to have a sturdy elegance that lasts for generation after generation. It would be a good idea to find a permanent spot for your wooden garden furniture since wooden garden furniture is heavy and not easily moved. You may also want to consider garden furniture covers to protect your wooden garden furniture.
Purchasing wooden garden furniture would be a great investment for the future of your family. To protect your investment, check with your wooden garden furniture retailer to learn the steps required for the care and maintenance of your investment.
With summer coming to an end, you probably have an overabundance of zucchini from your garden that you are trying to find recipes for. Or maybe you know someone who is trying to find homes for all of their excess zucchini! You'd be amazed at all the meals you can create with zucchini. Here are just a few ideas.
Stuffed Zucchini
5 medium zucchini
1/4 brown rice, uncooked
1/2 c. boiling water
1 small onion, chopped finely
1 clove garlic, minced
1/2 c. parsley, chopped finely
1/4 c. olive oil
1/2 c. bread crumbs
1 lemon
1 egg, separated
1 c. mushrooms, chopped finely (optional)
1/2 c. cheddar cheese, grated
Salt and pepper
Hollow out zucchini with a spoon. After scooping out zucchini, chop remaining insides into small pieces. In a medium-sized saucepan, cook rice with water, onion, garlic, salt, pepper, and oil for about 15 minutes. Add chopped zucchini and cook 5 more minutes. Add bread crumbs, parsley, juice from the lemon, the egg white, mushrooms, and cheese. Preheat oven to 350 degrees. Place filling into zucchini shells. Arrange the zucchini in a baking dish. Spread extra filling around the shells in the bottom of the pan. Cover with foil and bake about 40 minutes.
Zucchini & Rice Casserole
3 tbsp. olive oil
5 or 6 fresh basil leaves, chopped
2 cloves garlic, minced
1 medium onion, chopped
2 c. brown rice, cooked
2 medium zucchini, sliced
1/4 c. breadcrumbs
4 oz. monterey jack cheese, grated
Salt and pepper
Preheat oven to 375 degrees. In a medium-sized bowl, combine olive oil, salt, pepper, basil, and garlic. Spread the rice in the bottom of a 13x9x2-inch baking dish. Arrange half of the zucchini on top of the rice. Sprinkle with bread crumbs and cheese. Spoon some of the sauce on next. Sprinkle with the chopped onion. Add a layer of the remaining zucchini slices. Top with remaining sauce. Bake, uncovered until vegetables are tender (about 1 1/2 hours).
In a medium-sized bowl, mix together zucchini and salt. Let stand about 45 minutes. Squeeze excess moisture from zucchini. In another bowl, beat eggs well. Add zucchini, flour, cheese, and pepper; mix well. In a large skillet, melt some butter. Fry tablespoonfuls of the zucchini mixture until lightly browned, turning once. Makes about 12 pancakes.
Zucchini & Cheese Enchiladas
2 medium zucchini, grated
1 c. ricotta or cottage cheese
1 small onion, chopped
2 cloves garlic, minced
1 c. mushrooms (optional)
2 c. cheddar cheese, grated
1 (26-oz.) jar pasta or spaghetti sauce
8 flour tortillas
Preheat oven to 350 degrees. In a medium-sized bowl, combine zucchini, cottage cheese, onion, garlic, mushrooms, and 1 c. of cheddar cheese. Pour half of the pasta sauce into the bottom of a 13x9x2-inch baking dish. Spoon zucchini mixture into each of the flour tortillas. Roll each tortilla and place seam-side down in the baking pan. Sprinkle remaining zucchini mixture (if any) on top. Pour the remaining pasta sauce on top and sprinkle with remaining cheese. Bake for 30 minutes.
