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Dinner Tonight, Dinner Tomorrow: Round Two

Tonight's fried zucchini coins play a key role in tomorrow's hearty pasta.

Published July 28, 2025

2 Comments

All photos: Sam Muller

Sure, leftovers are great for the next day’s lunch. But what if tonight’s meal ended up as tomorrow’s supper—yet in a totally new, unexpected way? This is “Dinner Tonight, Dinner Tomorrow,” a monthly series that we hope you find as useful as we do.

Paying close attention to a hot oven isn’t exactly an ideal task during summer months, but if you still want to eat well, you’ve probably got to cook something. Making that count by considering different ways to repurpose leftovers is always a good idea—perhaps tonight you’ll work up a brief sweat, but tomorrow you’ll be mostly all set, and that’s without eating the same dinner twice.

So, what’s on the menu tonight? Fried zucchini coins with herb-packed aioli. Grilled chicken and onion skewers marinated with grated garlic, chopped fresh oregano, thinly sliced calabrian chili peppers, and lemon zest, too. In other words, all things juicy, crunchy, creamy, and craveable. 

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