Steven and I love Layered Zucchini Parmesan.
{photo via Handle the Heat}
It's super delicious and fairly healthy. What I don't love is the prep in making it. Not that the steps are super involved, but it ranks right up there with unloading the dishwasher. It's TEDIOUS! Cutting all those little discs of zucchini and then individually coating and dipping them in bread crumbs. Then baking those little discs and flipping each one over one by one by one by one by one by one...okay you get it.
So with all that said, I was trying to psych myself up for preparing this yummy dish the other night. I did jumping jacks. A few laps around the island in the kitchen, and that's when it came to me.
Why on God's green Earth do I have to cut all these little discs? Why can't I cut the zucchini in slices lengthwise?
This moment of clarity has rocked my world and cut out a good 20 minutes of my prep time. It was a real epiphany on my part. I'm so thankful. Now I can make this dish even more frequently. I may just put in on my menu every week.
1 comment:
you need to get a mandolin slicer (is that what it's called?). I recommend the Pampered Chef one! Definitely beats doing jumping jacks, especially while nursing!! Haha!
Post a Comment