Happy Thursday! It’s almost the weekend. I’m excited because the boy graduates tomorrow. Super proud of that kid.
I wanted to share the zucchini’s that came from my garden. They are massive!
We also had:
A meat and cheese plate; Cucumber, tomato and cheese salad (so refreshing).
Hummus with veggies and pita chips; Celery with peanut butter and raisins.
Walnut, strawberry and fresh spinach salad – from Tracy’s garden; Toffee dessert bars.
Sadly, I missed Falon’s amazing strawberry shortcake bar! I also made flower cupcakes.
We also had a little shopping center going on from Dani’s boutique, Crystal Wearables in Chandler. I wanted to buy everything! They have cute blouses for work, maxi dresses for evening summer parties and crystal bras, for a special night with your hunny.
Here’s a blouse I bought last night. It has the mullet style in the back, which I love. I paired it with grey rolled skinny jeans from Forever 21 and my favorite cork/grey wedges.
1 large zucchini, sliced
1 8 oz can tomato sauce
3/4 cup mozzarella cheese
1 tsp garlic powder
1 tsp basil
salt and pepper, to taste
2 Tbsp olive oil
Set oven to 350 degrees. Saute sliced zucchini with olive oil in a medium pan until tender and slightly brown. Arrange on a Silpat or sprayed baking sheet. Heat tomato sauce in a small pot and add garlic powder, basil, and salt and pepper. Place a small spoonful of heated sauce onto each zucchini slice, then add pinches of the mozzarella cheese until gone. Bake in oven for 10-15 minutes or until cheese is melted and a little golden brown.