It’s been such a long time, I feel like I don’t even know how to blog anymore…?? ???? So bear with me on this one. Living Chirpy has been on a bit of a hiatus since mid December and if you’re a regular reader, you can probably guess why. Yep, our baby boy, Bo, was finally born, a full two weeks past due, on December 30th, 2016 (Yay, tax break!). Weighing a hefty 8lb 11oz and 21” long, he’s definitely turned our lives upside down – in the best possible way, of course.
With a chill baby like our little Bo, I thought I’d be able to jump back on the blogging bandwagon much quicker than this, but there’s just nothing that can quite prepare you for the amount of work it takes to care for a little human 24/7. It’s hard to find time to do anything other than feeding baby, burping baby, and changing a never-ending stream of diapers. I mean, I was definitely warned about the diaper thing, but yikes! ????
Anyhow, now that Cody and I have had some time to adjust to life with a newborn (he just turned one month old!), I finally feel ready to play catch-up and jump back into our normal cooking/blogging schedule (…or at least attempt to create a new normal, seeing as we not only have a new baby, but a new tiny house as well!)
So, as you might remember, I used to spend a lot of time talking about not having enough time and how I needed a lot of quick and easy recipes to be able to cook and eat healthy. Ha! If I could go back and laugh right in the face of my pre-baby self, I totally would. Time means something completely different to me now, and while I’m most definitely not complaining about the changes, quick and easy recipes are much more important to me now than ever before.
Like this Zucchini with Tomato and Parmesan. 15 minutes is about all you need to add a nutrient-packed and super yummy side to whatever meal you’re making. Can I get a whoop-whoop?! ????????????
Chop an equal amount of zucchini and tomato, toss it in a hot pan with some garlic and thyme and cook until the tomato is mushy and saucy. Add a knob of butter and a small handful of shredded parmesan and voilà! You’re done! Just in time for the next diaper change. Now baby is happy again long enough for us to enjoy our quick and easy Zucchini with Tomato and Parmesan.
Tomato Zucchini Parmesan
- 4 zucchini (quartered length-wise, seeded and chopped - should be at least 4 cups)
- 4 roma tomatoes (chopped)
- 2 teaspoon minced garlic
- 1 teaspoon dried thyme
- to taste shredded parmesan (we add about ½ cup)
- to taste butter (we like butter, so we add at least 1 tablespoon)
- to taste salt and pepper
- Add the zucchini, tomato, garlic and thyme to a pan and sauté over a medium high heat for about 5-10 minutes.
- Continue sauteeing until the tomato has broken down and become saucy, and the zucchini is cooked to your desired tenderness.
- Season with salt and pepper.
- At the very end, add a small handful of shredded parmesan and a knob of butter to make it extra luxurious and tasty!
Tips and Tricks:1. Butter and cheese really add a ton of flavor to these simple ingredients, so add as much as your diet allows!
If you need more tasty side dishes, check out some of our other yummy creations:
Zucchini with Tomato and Parmesan – Pin It!