MISSBHAY

I love zucchini. Grilled. Roasted. With parm. In noodle form. In chili. In soup. The list could go on. I love that it can be hearty, or light.. and that no matter what, it always feels “home-y”. Call me crazy for saying zucchini is comfort food.. but I am not going to change my mind on that! This delicious little side dish is so simple but a great way to jazz up your veggies! It’s the perfect combination.. the kind where you feel like you are eating something that’s not good for you, but is! This dish can be as healthy or not as healthy as you would prefer deppending on how much feta you cover it in, but for me it all just depends on the kind of day that I have had! Let’s face it, some days you just need some feta in your life. Cue, picture of crazy lady eating the entire fridge after a long day! Juuuuust kidding!

This one is super easy to alter depending on the number of people you are cooking for and how many servings you need!.. Note: I like to make extra because who doesn’t love leftovers! Start by taking your baking dish and covering the bottom with the tomato sauce. It can be any kind of tomato sauce.. can, jar, homemade..whatever you fancy will work, just make sure you get a nice thin, even layer. Next you just layer in the zucchini and tomato slices. I like to use more zucchini slices than tomato because of the sauce, but feel free to add more tomatoes if that’s your thing!.. Once you have them all layered in, give a light spritz or sprinkle of evoo, then some fresh ground pepper, bake in the oven at 375.. for about 30 minutes..and finally crumble feta cheese over the top..and pop it back in for another 10 (or so) minutes or until cheese is nice and browned 🙂  Just make sure you keep an eye on it at the end so your cheese does not burn! You can serve this dish with just about any kind of protein you like, so there are loads of choices!