Talk about a whirlwind of a week. How do girls plan weddings when they’re working/doing anything else in life but wedding planning? Also, how are weddings so dang expensive? That industry is a goldmine to be working in.
You know what else is impossible? Guests lists. After going through 16 years of school (19 years for my fiance), how do you keep the number down when both of your families make your head count already near 200? I’ve emailed at least 50 venues asking for a quote, and 80% of them are out of our budget with that many people. This. Is. Impossible.
Let’s take a break from my overflowing mailbox and blog, shall we? Baking vegetables makes them a lot easier to eat. I’m not saying I hate vegetables, I’m saying I prefer my veggies seasoned and steaming. Since I don’t have a grill at my apartment, I opted to cook zucchini in the stove.
The result? A perfect summer side. The paprika brings out the green in the zucchinis and create a festive plate.
I served it alongside some skinny chicken pesto bake and even cooked them in the oven at the same time.
Ingredients
- 2 zucchinis, sliced in half lengthwise
- 1/2 tsp minced garlic
- 3 tablespoons grated parmesan cheese
- salt and pepper, to taste
- paprika and red cayenne pepper, to taste
Directions
- Preheat oven to 400 degrees.
- Lay out speared zucchinis on a baking sheet, cut side facing up. Evenly spread the garlic on all four pieces.
- Add the parmesan cheese on top of each spear.
- Season with salt, pepper, paprika, and red cayenne pepper, to taste. I add a lot of red cayenne pepper because I like the extra kick.
- Bake for 15-20 minutes.
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