Seriously about to share the best Zucchini recipe EVER!!!!!! I hope I'm not repeating myself here because I know I have written a lot about zucchini in general this summer.
Pan Roasted Zucchini + Lemon Vinaigrette
2 sliced Zucchini in round pieces
Salt + Pepper
Roast in the oven about 20 minutes on 400
When they come out, immediately toss in the lemon vinaigrette
1 garlic crushed
salt + pepper
Once warm zucchini is tossed topped with grated Parmesan + fresh basil
This is my favorite Parmesan from Whole Foods!!!
And once again I had to incorporate my pan roasted okra as a side item!
Vegetariam meal for moi!
Don't be fooled. Big R had a huge piece os salmon on his plate. Sometimes he will go along with my all veggie supers, but not every night of the week.
(Are y'all salmon lovers? I wish I were because I know it is super good for you but it is just too fishy for me. I can't do it.)
Oh and I almost forgot to mention I put the zucchini on a bed of arugula, Israeli cous cous with arugula pesto, feta and tomatoes. Sounds complicated but it really isn't. I will post the recipe for arugula pesto next week!
And for dessert. OMG!!!! This stuff is amazing!!! I know I told you before the coffee flavor was my favorite of the Atlanta Fresh Frozen Yogurt.
I spoke too soon.
This Ginger Peach is out of this world good!!!! And no fat, low calorie and high protein!