You know, life gets us all down at some point. We get caught on a bad day. It happens to all of us. As the saying goes, “Some days you’re the pigeon; some days you’re the statue.” It’s okay to be the statue. We all have to take our turn. We all can’t always be pigeons. You just have to accept that those days will happen and know that they will eventually pass. But, you can’t let the “statue days” control your life. Yesterday was my wife’s birthday – and a great day it was for her. But today started as if it was her “statue day.” The morning was one of those where nothing goes right. You know the ones I’m talking about. You’re running late, you burn breakfast, you forget your lunch, the gas pump you pull up to is out of order – those kinds of days. Now, I’m going to go out on a limb here and risk spousal abuse by saying that she’s not normally the most optimistic person. She rarely see’s the silver lining in the dark clouds, but today was different. Today, she realized that she will only get one chance at this particular day. The truth is, at the end of the day you can go to bed feeling defeated or feeling like you gave it your all to make it the best. Don’t let your “statue days” defeat you, use them to prove to yourself that you can overcome them. Sure it’s work, but it’s worth it. If y’all see my wife today, tell her I said, “Watch out for those pigeons!”
Y’all, this Zucchini and Tomato bake is simple, easy, and delicious and just tastes like summer to me. If you prefer, you can use yellow summer squash in place of the zucchini, but you’ll lose some of that pretty color. Y’all enjoy!
- 2 medium zucchini, sliced in ¼ inch slices
- 3 medium tomatoes, sliced in ¼ inch slices
- 1 medium sweet onion, sliced in ¼ inch slices
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 4 tablespoon butter, melted
- ½ cup panko bread crumbs (or crushed butter crackers - like Ritz)
- Preheat the oven to 350°. Lightly spray a 2½ quart baking dish with non-stick cooking spray.
- Combine the zucchini, tomatoes, and onion in a large bowl. Sprinkle with the salt, pepper, and garlic powder and toss to coat. Put the vegetables into the prepared dish and sprinkle with the cheese.
- In a small bowl, stir the melted butter and the bread crumbs together. Sprinkle the crumbs over the casserole. Bake uncovered for 35 to 40 minutes, or until the vegetables are tender and the crumbs have browned.