Raise your hand if you’ve been personally victimized by a recipe that swore to be a quick 30 minutes. Yeah, me too. I promise you this one is quick, easy, and fills the need for dinner to take a half an hour or less. I will say, if you don’t have veggies prepped, or you didn’t buy pre cut veggies at the store, this can take a little longer depending on how quick you are with a peeler and a knife. I love this recipe because you literally just throw your food on a pan and put it in the oven. If I’ve prepped everything the night before it takes a couple of minutes to chuck it in the oven, and then I have time to get whatever I need done around the house, which if I’m being honest is a lot. There’s never a shortage of house chores or projects to be done, so I love having quick and easy recipes on hand that I can throw in the oven and get some time back!

• Potatoes
• Remove and add
• Zucchini and Steak
• Worcestershire sauce
• Garlic salt
• Onion powder
• 1/2 container Garlic and
• Herb butter
• Olive oil

Directions:

Fine dice potatoes, or just buy a bag of diced potatoes from the freezer aisle

Slice zucchini in discs or half discs, you can also cube it if you’d like.

Cut a tenderized steak into large cubes or strips and season with Worcestershire sauce, garlic salt, and onion powder

Cover the bottom of a sheet pan with diced potatoes and drizzle with olive oil. Bake at 375 for about 12 minutes. Remove from the oven and zucchini slices, and strips of tenderized steaks. Put spoonfuls of the garlic herb butter over the ingredients on the sheet pan. Bake for another 10 minutes or until meat reaches an internal temp of 145