Take leftover homemade meatballs and mash. Thinly slice fresh zucchini and parboil. Convince zucchini it's neither a fruit nor a veggie--but a noodle--and layer slices between meatball sauce and fresh mozzarella. Drizzle with reggiano snowfall of parmesan. Bake at 375 for 30 minutes. Heat up leftover artisan rolls in the time it takes Yves Klein to hurl himself off a French balcony--chow down.