Zucchini Bites + My Tasty Week

Happy Hump Day, friends! I hope you are all having a great week thus far. I’m enjoying my time + food here in Atlanta (you’d think I came here just for the food with all I talk about it), but I’m looking forward to get home to my loved ones and Louie this weekend.

On Monday I took a break from working out – it was one of those days where I needed the break both mentally and physically. You ever feel that way? Anyways, to treat myself on this lovely rest day, I went to Tin Lizzy’s in Atlanta with three girlfriends from work, and it was delicious. I had an awesome salad topped with grilled shrimp, and loads of chips and guacamole. This made for one happy gal.
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I got back to the gym on Tuesday, and got a 4 mile interval run in, which coincided with our half marathon training plan! The run on Tuesday felt as good as the rest day on Monday did – funny how that happens, huh? Tuesday evening some friends and I went to eat at a seafood restaurant and all ordered the same seafood chopped salad and shrimp and grits. IT. WAS. DIVINE. We left feeling happy and full 🙂

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Now on to a recipe I promised you all! When I made this for my family last week, it was devoured in seconds. And the best part: this zucchini appetizer was as quick as it is healthy and tasty!

Ingredients

2 large zucchini

1/3 cup tomato sauce

1/2 cup shredded parmesan cheese

1 tbsp panko bread crumbs

Directions

Preheat oven to 350°and prepare a baking pan. Slice the zucchini into thin circular rounds. Place on baking pan and bake for 15 minutes. Remove from oven, and top each round with tomato sauce, panko bread crumbs and parmesan cheese. Return to oven and bake for 15 more minutes. Serve hot! (Makes about 30 pieces)

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Zucchini are one of my favorite vegetables to cook with, and pack some great nutrients. They are a good source of Vitamin C, folate and potassium – this recipe is a great dish to make when entertaining guests, and they won’t even know they’re eating healthy!

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