So Friday night I was getting really hungry for dinner but feeling pretty unmotivated to make it. This happens to you too, right? I was planning to reheat some leftover gluten free pasta and spaghetti sauce I had made the night before. But I wasn’t very enthused about it because I tried a new gluten free pasta this time and was not very fond of it. Lesson learned: always stick with Tinkyada brand gluten free pasta – it tastes much better!
Just as I was about to quit wasting time and get off Facebook start making dinner, someone posted a Pinterest recipe to Facebook. I clicked on it to see what it was. It immediately intrigued me. It simply said, cut a zucchini in half, add cherry tomatoes, cheese and fresh basil and bake. There were no specifics such as oven temperature or length of time to bake. I had several zucchini on their last leg in my fridge and some tomatoes not too far from that point either. I decided to give the recipe a try and this is what I came up with!
