Tomato and Zucchini Gratin for One

I have so much to tell you but I’d like to start with a little something about Joy.

This morning I woke up and read her blog and this hit so close to home it was creepy. I have watched every single episode of Sex and the City at least four times. I started at a young age of around 15 years old, when boys were more of a phone call or a wave and flirty glance at the football game than a potential life partner or someone to bring home to your parents. Can we be 15 again??

But anyway, the Sex and the City toss up. Joy was asked “Aiden or Big?” She chose Steve. Well, I choose Aiden. 100%, every single time. He is the cutest, sweetest, greatest guy and Big is kind of an oaf, in my opinion.

And then there’s the question of which character are you? She chose Miranda. What?? None of my friends wanted to be Miranda. I always chose Carrie because I’ve got the curly hair. And my best friend always chose Samantha because she wins the boys’ hearts and then another best friend chose Charlotte because she was the goodie. Thanks, Joy, for settling that. Now we’re all happy and every character has been chosen.

But right. On to the news. Um… I may have dropped a class for the first time. And while some of you are probably thinking, “Seriously? Senioritis that bad? How are you ever going to make it through grad school?” I will be dancing happily around my room singing Florence + The Machine at the top of my lungs because my stress level went from 38018574390483 to 5. Yes, that’s a good day.

I settled it so that I can [fingers crossed, hopefully] take a nutrition biochemistry class at UNC in the spring that is MUCH more relevant to my career than this crazy nonsense or, if that falls through, I have a back up plan. Believe in the power of the back up plan, people.

And enjoy some more single serving meals. These kalamata olives rock, by the way.

Tomato and Zucchini Gratin for One
Adapted from The Vegetarian Times

1 tsp olive oil
1/2 zucchini, sliced
1 tomato, sliced
2 tbsp kalamata olives
1 clove garlic
1/2 onion, chopped
1/2 tsp dried basil
1/4 c mozzarella cheese, shredded
1 tbsp Italian breadcrumbs

1. Place zucchini and tomato in a strainer and allow to drain for 30 minutes. Press into paper towel to remove excess moisture.
2. Heat 1 tsp olive oil in skillet over medium high heat. Saute zucchini and onion for 3-4 minutes.
3. Spoon half of zucchini and onion mixture into ramekin. Add half of tomatoes, kalamata olives, garlic, basil and cheese. Repeat with remaining ingredients and sprinkle breadcrumbs on top.
4. Cover ramekin with aluminum foil and bake at 375°F for 10 min. Remove foil and bake for another 10-12 minutes or until cheese is melty.


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