I decided it was time to get my booty back to a healthier life style. I had a wonderful Summer full of delicious food and fun, but it has started to catch up to me on the scale. So you’ll probably be seeing some healthier things for at least a little while around here!
I went to the Farmers Market a couple weeks ago and got a few veggies. For me, the best part of the market is the fresh produce (and sushi, cookies, etc). Buuuut since I’m cutting back on spending and unhealthy foods, I’ve mainly been just grabbing a few veggies to throw into new recipes.
Zucchini is the biggest part of this recipe (because I had two of em the size of my arm needing to get used up). And then I just kind of threw in whatever other veggies I had lying around. So this by no means is a recipe that you have to completely stick to. It’s definitely one of those “here’s an idea- now you go ahead and run with it” types.
My favorite thing about this is the fact that it is so LIGHT. Honestly, I didn’t even use any butter or oil and it still came out golden and totally delectable 🙂 I will never EVER be one to give up my love of cheese, so I am just learning to measure it out and use less. Then it still feels like a treat- but with no guilt!
•1 large zucchini (or 2 medium)sliced into rounds
•1 medium red onion, sliced
•8 oz sliced mushrooms
•1 tbs minced garlic (I used 3 tbs because I’m a garlic fiend)
•1/2 cup shredded Swiss cheese
•1/4 cup shredded Parmesan cheese
•salt and pepper to taste
Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray. Toss all of the sliced veggies into the dish.
Sprinkle the garlic over the veggies.
Then add the salt and pepper.
Stir everything together.
Top with the cheeses.
Bake at 375 for 30-50 minutes until tender and golden brown on top, and veggies are fork tender.