I don’t like mine soggy

When preparing a quick dinner, of, say, baked tortilla tilapia and sliced zucchini, I like to minimize the amount of baking sheets used.  Less to clean, right?

A tip I’ve learned is to cover the baking sheet with foil, but pinch a fold in between so that there is a divider between both foods.  This way, the fish juices don’t become a zucchini marinade, and the olive oil from the zucchini doesn’t make the bread crumbs from the fish soggy.

Maybe everyone out there already knows this trick, but just in case, thought I’d share.

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