2) The salad – I did a large handful of arugula per person and then added an avocado. For the dressing, I did 1 part olive oil, 1 part white balsamic vinegar, salt, and pepper. And that’s it!
3) Baked Zucchini – I used 4 zucchini, which made enough for about 4 servings. After washing them, cut off the two ends, cut them in half, and then cut each half into 4 pieces lengthwise. In a bowl, beat 2 egg whites and add salt and pepper. In a second bowl, mix about 3/4 cup of bread crumbs (I used panko bread crumbs from Trader Joe’s), about 4 tablespoons of parmesan, and 1 teaspoon garlic powder. Take your pieces of zucchini one at a time, dipping them first in the egg whites and then in the bread crumb mixture. Then place them on a greased pan and bake at 425 for 20-25 minutes. You’ll know they are done when the tops of the pieces are golden brown.