When it comes to dinner making, it’s so easy to fall into lazy zone. You whap a bag of premade shortcuts from the freezer or throw on your flip flops and call it a day, heading out for a vat of fries or a hunk of grocery store sushi. It’s just so easy to go the easy route.
Except, of course, when it’s not. Turns out, real food is basically ready to eat. When you’ve got a prizewinng flavor combo, it doesn’t take a long list of ingredients (or a thousand hundred hours) to pull together a melt-your-face-off delish dish. And this combo, dear you’s, is totally prizewinning. .
End-of-summer zucchini, tangy heirloom tomatoes, a smidgen of parm (or if you’re totally vegan, a schprinkle of nutritional yeast). Bake it all until tender and golden, then top with basil if you’re feeling really cheffy.
A whole darned whole-food dinner (or side dish) made with just three easy ingredients? Yep. You’re dag-gummed cheffy, you clever thing you.
Make. Eat. Glow.
- 4 zucchini
- 1 cup fresh diced tomatoes
- 1/4 cup grated parmesan (or 2 Tbsp. nutritional yeast)
- EVOO
- Salt & Pepper
- Preheat oven to 400 degrees.
- Slice zucchini lengthwise. Place on a parchment-lined baking sheet.
- Scoop the inner seeds from each zucchini. Spoon fresh diced tomatoes into the center of each zucchini. Drizzle with olive oil. Salt and pepper. Sprinkle with grated parmesan or nutritional yeast.
- Bake for 15-20 minutes, or until the zucchini become soft and tender. Serve and enjoy. Garnish with basil, if desired.
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