As the weather heats up, my time in the kitchen is becoming less and less. I try to make Sunday the designated cooking day, which means, it’s the hottest day in the house. But there are times where I really want to bake and can’t get myself to turn on the oven when I get home, makes me sweaty just thinking about it on my way home.
So this is what I do, if I want to bake, I prepare all the dry and wet ingredients the night before, then the morning after when I wake up early around 5am, I assemble and bake. It’s not so bad and I have fresh bake goods for breakfast to enjoy at the office.
This side dish I’m sharing today is so easy, that I don’t mind standing near the stove to make it because it’s quick and easy. I got this recipe from one of my favorite scrapbooking blog, Becky Higgin’s website.
I can say with certainty that I’ve made this side dish at least once a week since I found it, or a few times a month. So easy and tasty and we always have the ingredients because I buy the carrots for snacks and we always have zucchini when it’s in season. There isn’t really a recipe, more like assemble and cook. I often make a large batch so I can have leftovers for lunch, so I only add the cheese as I eat each portion and not to the whole pot.
Zucchini & Carrots
- small bag baby carrots
- 2 zucchini
- olive oil
- salt & pepper to taste
- dill weed to taste
- shredded parmesan cheese to taste (I shred the cheese fresh from a block)
Get a small bag of baby carrots and drop them in boiling water for roughly 5 minutes or so to soften them up. Meanwhile, heat a frying pan and add a little drizzle of olive oil.
Cut up a couple zucchinis. I cut them half-moon size
Combine the sliced zucchini and the carrots (which are now softer from boiling) in the frying pan. Add salt + pepper to taste. Add dill weed to taste.