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!

Ingredients

1 large zucchini

1 yellow squash (size dependent on how much you want to make)

1 TBS extra virgin olive oil

2 cloves garlic

Himalayan Salt

Pepper

Directions (ready for this??)

1. Heat oven to 450
2.  Chop zucchini and squash into chunks – about 1 inch in thickness
3.  Throw chunks into dish
4.  Drizzle with olive oil
5. Add in garlic
6.  Mix with hands or utensils
7.  Sprinkle with just a bit of salt and pepper

Bake for 10 minutes. Boom. Done. You’re welcome.