For dinner tonight, I wanted to make something with Zucchini. Brady had already eaten subs with the boys, so an all veggie meal would be perfect for me. I decided to go the Italian route with it and this is what I came up with.
Zucchini Au Gratin
- zucchini slices – 1/4 in. thick
- spray butter (non-fat)
- 1/2 c. bread crumbs
- salt and pepper
- 1/4 c. parm.
- mixed fresh veggies (I used mushrooms, broccoli, spinach, and onions)
- tomato-basil sauce
To make the zucchini, dip the pieces into water and then into the breadcrumb/parm mixture. Place on a hot pan, pre-coated with spray butter and Pam. Continue turning until they are golden brown.
Layer veggies and sauce in an oven safe dish and bake at 425 for 15 min. Bake longer if you like more tender veggies, bake less for more crispy/raw veggies.
When dishes are done, combine them in one bowl and add extra parm, if you like! I also made 2 pieces of sprouted wheat garlic toast. These were made with spray butter and garlic salt. Yum! 
