In a few short weeks, Glenn and I are quitting our jobs and moving up to Kansas City. I imagine that we’ll eat this inexpensive zucchini dish often throughout the hot Midwestern summer.
When zucchini is plentiful, your pantry is stocked with odds and ends, and it’s too hot to turn the oven on, this is what you should do:
Slice and sweat one zucchini for each person
Prepare a grain as you normally would (try barley or bulgar)
Saute the zucchini in olive oil with a pinch of crushed red pepper
Serve with a generous amount of parmesan and lemon wedges