So it's been exactly 2 days since I've seen my girls and I'm missing them terribly. As a stay at home mom, it's such a change to go from being around my children 24/7 to not at all. Part of me wants to get into the car to pick them up while the other part of me knows this time with my husband and I is important. Although our routine hasn't changed all that much, this morning was different since we were without the girls. Instead of waking up at our usual 6:30am, we slept until 8:00, rolled out of bed and drove to breakfast all taking about 10 minutes from start to finish. It's so easy to forget what it feels like to not prepare. No extra snacks packed, no worry about sippy cups, diapers or dressing the girls along with ourselves. Although I feed off of routine, it was nice to feel spontaneous.
These past couple of days have been busy and I'm excited to post everything I've done in the upcoming weeks. For today though I'm going to post a great baked zucchini 'pin. It seemed so fitting for the Memorial Day weekend plus they turned out so great.
Pinterest Inspiration:
My Results:
1 lb. zucchini (about 2 medium-sized)
1/4 cup shredded Parmesan
1/4 cup Panko breadcrumbs
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
1. Preheat oven to 400 degrees.
2. Line two baking sheets with foil and spray lightly with vegetable spray.
3. Slice zucchini into 1/4 inch-thick rounds.
4. Toss rounds with oil, coating well.
5. In a wide bowl or plate, combine breadcrumbs, Parmesan, salt and pepper.
6. Place rounds in the breadcrumb mixture, coating both sides of
each round. You'll need to press to help the mixture stick.
Note: The mixture will not completely cover
each round, but provides a light coating on each side.
7. Place rounds on baking sheets making sure they don't touch.
8. Sprinkle any remaining breadcrumb mixture over the rounds.
9. Bake for about 22 to 27 minutes, until golden brown. They'll crisp on both sides so no need to flip.
So it's been exactly 2 days since I've seen my girls and I'm missing them terribly. As a stay at home mom, it's such a change to go from being around my children 24/7 to not at all. Part of me wants to get into the car to pick them up while the other part of me knows this time with my husband and I is important. Although our routine hasn't changed all that much, this morning was different since we were without the girls. Instead of waking up at our usual 6:30am, we slept until 8:00, rolled out of bed and drove to breakfast all taking about 10 minutes from start to finish. It's so easy to forget what it feels like to not prepare. No extra snacks packed, no worry about sippy cups, diapers or dressing the girls along with ourselves. Although I feed off of routine, it was nice to feel spontaneous.
These past couple of days have been busy and I'm excited to post everything I've done in the upcoming weeks. For today though I'm going to post a great baked zucchini 'pin. It seemed so fitting for the Memorial Day weekend plus they turned out so great.
Pinterest Inspiration:
My Results:
1 lb. zucchini (about 2 medium-sized)
1/4 cup shredded Parmesan
1/4 cup Panko breadcrumbs
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
1. Preheat oven to 400 degrees.
2. Line two baking sheets with foil and spray lightly with vegetable spray.
3. Slice zucchini into 1/4 inch-thick rounds.
4. Toss rounds with oil, coating well.
5. In a wide bowl or plate, combine breadcrumbs, Parmesan, salt and pepper.
6. Place rounds in the breadcrumb mixture, coating both sides of
each round. You'll need to press to help the mixture stick.
Note: The mixture will not completely cover
each round, but provides a light coating on each side.
7. Place rounds on baking sheets making sure they don't touch.
8. Sprinkle any remaining breadcrumb mixture over the rounds.
9. Bake for about 22 to 27 minutes, until golden brown. They'll crisp on both sides so no need to flip.
These look delicious!
ReplyDeleteYummmm. Making them right now :)
ReplyDelete