I am not much of a chef. I like to think that I am, but I am truly not. I have a few dishes and desserts that I can make, and if you're thinking "she made _____________ that was really yummy", most likely it was one of the five things I can make well.
Luckily pasta type dishes are a no-brainer (once I figured out you don't put the pasta in the water until it is boiling)...and my kids will actually eat it. I haven't been eating a ton of pasta lately, but I've added whole wheat pasta back in to my life. Enter my conundrum: garlic bread. Even more lovely than pasta with marinara is a golden piece of garlic bread, with cheese of course. But unless I've just had a really long run, my body doesn't do well with both pasta and bread at the same meal. I know, sad times. And honestly, garlic bread really just is not very good for you (or me).
So tonight I made something that was nothing like garlic bread so I won't even pretend that it was. But it was yummy, healthy, and a great accompaniment to my pasta dish. The magic ingredient...zucchini!
I love zucchini sauteed or in soups, but today on a whim I tried something different and it was really good. Step 1: I sliced 2 small zucchini and placed them on my large baking stone. Step 2: Sprinkle with garlic powder and Parmesan cheese. Step 3: Bake @ 350 for about 20 minutes (I set the timer for 15, but then spaced out and didn't take it out right away). Step 4: Take out of the oven and eat. (Sounds like the recipes from my daughter's preschool class).
Sure, all things being equal, I would prefer garlic bread. Lots of it. With cheese. But all things are not equal and what I put in my mouth does impact my health. So for today I chose veggies over my cravings. And a few hours later I'm happy with that decision.
I told you I wasn't much of a chef, and you can tell I won't be a food blogger anytime soon, but it may have inspired you to try making a veggie side rather than grabbing that overly processed frozen garlic bread next time you need a friend beside the pasta on your plate.