My Afflation

While I was sick, for some reason,  I picked up " Eat to Live " off the food-related bookshelf and started reading again. What? I was home, sick, bored of daytime TV. Anyway, it got me thinking about how we have slipped so quickly from January Whole 30 to eating ... not so great. I was trying to figure out how to do 6 weeks of vegetarian just for myself (my cousin's wedding is coming up, and I am nowhere near my goal ).

Ok, it’s not really five minutes, but prep time is about 5 minutes and bake for 30 minutes, freeing you up to do something else, like knock out a blog post about 5-Minute Zucchini Parmesan (with salad). 5-minute Zucchini Parmesan Ingredients 3 or 4 zucchinis 1 16 oz. jar pasta sauce 1/2 cup shredded Parmesan cheese 1/2 cup shredded mozzarella cheese Cooking Directions Heat oven to 375 degrees. Grease or use non-stick spray on 9x13 baking dish. Slice the zucchini, it doesn't matter how. Place in baking dish, covering bottom thoroughly. Pour the pasta sauce over the zucchini and stir to coat. Sprinkle cheese over mixture. Place in oven and bake for 30 minutes or until zucchini is tender. Serve with salad. Bon apetit!