If you are looking for a delicious side dish to liven up lunch or to share with friends at a dinner party, look no further. Here’s a colorful casserole that is tasty and will help you regain, or maintain that ity-bity waistline. This recipe, like many of the recipes I love and prepare, was created on the fly and turned out really tasty! This dish works really great as left-overs too because as it bakes, it makes a delicious savory broth,that can be enjoyed over your favorite whole wheat pasta or brown rice. I have listed the ingredients I used, but encourage you to add your favorites, whether it be a spice here or there, or a favorite herb. Personalizing recipes is a great way to integrate healthy bites into your everyday meals.
“Tiny Waist Zucchini Bake”
Zucchini (one very large or 2 medium, hollowed out and chopped into small cubes)
Large yellow onion (chopped)
Green pepper (chopped)
Red pepper (chopped)
Fresh parsley (a handful, roughly chopped)
Diced tomatoes (2 cans…I’m loving these)
Garlic (one clove, chopped)
Extra Virgin Olive Oil (enough to sautee garlic)
Seasoned bread crumbs (1/4 cup)
Pre-heat the oven to 350 degrees. Add the olive oil to a sautee pan and and sautee the chopped garlic. Add the zucchini, onion, red and green pepper, and sautee over medium heat, stirring just enough to coat the vegetables with the garlic-infused oil. Remove from heat, and add two cans of diced tomatoes and fresh parsley. Fold the mixture together in the pan. Using a slotted spoon, transfer the vegetable mixture into a baking dish. As it bakes, it will make a savory broth, so it is not essential to get all the liquid from the pan to the baking dish. Sprinkle the seasoned bread crumbs evenly over the vegetable mixture. Put the baking pan into the already heated oven and bake for 30-35 minutes. Mangia bene!
and didn’t know whether to be slightly offended, or really offended. But, as I read though the book and later read the equally-as-bawdy cookbook, 
