I can’t get enough of easy cookin’. It is seriously so much easier to order a pizza, or throw a burger on the grill; however, lately I’ve been noticing that convenience eating is starting to catch up. I always make the same excuse after a long day at work “I don’t have time to cook”. But there are a variety of vegetables, such as zucchini and squash, that you can whip up quickly and have yourself a healthy and delicious meal.
Zucchini really is an amazing article of food to cook with. It is relatively affordable, easy to grow your own zucchini in your back yard in a variety of climates, and it cooks quickly in a variety of ways. Zucchini is also highlighted on organic facts.com as being “well known to reduce weight, yet still boosting the nutrient value of your diet.”
So here it is – my go-to zucchini recipe. I usually pair this with some sort of protein or mix
it with brown rice. Easy peezy!
1 large zucchini
1 yellow squash (size dependent on how much you want to make)
1 TBS extra virgin olive oil
2 cloves garlic
Directions (ready for this??)
- Heat oven to 450
- Chop zucchini and squash into chunks – about 1 inch in thickness
- Throw chunks into dish
- Drizzle with olive oil
- Add in garlic
- Mix with hands or utensils
- Sprinkle with just a bit of salt and pepper
Bake for 10 minutes. Boom. Done. You’re welcome.