Happy Friday everyone! Another hot and steamy day here in the Capital and I’m not complaining. Yesterday I had another successful walk and clocked in at 6.9K or 13,968 steps. Love monitoring how many steps I do in a day. The idea is that if you can do 15,000 steps a day the pounds will drop. I’ll keep you posted on that one.
Are you on zucchini overload yet??? I hope not because I’m sharing another zucchini recipe with you. This recipe requires only 6-7 ingredients and that’s even counting the salt. Ideally you’ll need smaller zucchini’s to work with but if you only have larger ones then I would cut them into thick slices. If you’re looking for a vegan version then omit the parmesan all together or replace with your favourite cheese substitute.
Cherry Tomatoes, sliced
Cracked sea salt to taste
Parmesan cheese- optional
Wash the zucchini and pat dry. If you’re using the small variety of zucchini, slice a small portion of the bottoms off so they don’t tip over.
Rub each one with extra virgin olive oil.
Sprinkle garlic powder and cracked sea salt.
Place the cherry tomatoes on each boat.
Sprinkle parmesan cheese.
Place in toaster oven on broil for 15 minutes or until they look done.
Add fresh parsley on top and serve.