Isn’t it kind of funny how every time a season changes, a year ends, a month ends, school ends or school starts everybody always says “Wow I can’t believe it’s already ____”? It’s not a rare thing for it to seem as though time just flew right past us, yet we always are surprised by it. Instead of being surprised, realize how fast time passes and focus on this moment, these people and these things that you have in your life right now; they will come and go quicker than you may think. I think watching time fly past is a sign that we need to slow down and live today instead of always working for tomorrow.
I graduate college this December, yet it feels like I just left high school yesterday. I have known my college friends for three years already, which is hard to believe. After this December I am moving to Hawaii for eight months before starting culinary school. It is going to be the experience of a lifetime; but who knows if I will ever see many of these friends in the next stage in my life. Knowing this, I am trying to spend as much time with them as possible this fall and really live my last college moments to their fullest.
Of course, along with this comes lots of good food! I made this particular recipe for some of my best guy friends the other night. One of the best comments I heard while eating was, “This is the most healthy and delicious thing I have eaten in a long time!” I think that pretty much sums this dish up, plus it is a great way to make use of those giant mutant zucchinis in your garden!
- 1 lb zucchini (sliced)
- 1 lb cherry tomatoes
- 1 cup shredded pepper jack cheese
- 2 tbsp olive oil
- 1 tsp salt
- 2 tsp black pepper
- ½ tbsp garlic powder
- Grease a glass casserole dish and preheat the oven to 350F.
- Toss the zucchini slices with 1 tbsp olive oil and half of the salt, pepper and garlic.
- Layer half of the zucchini slices, half of the tomatoes, then half of the cheese. Repeat until all ingredients are layered.
- Bake at 350F until veggies are soft (about 30 minutes).