One of my old friends has a new woman in his life. They’ve gone on a couple cute dates, they have great chemistry, and he’s cooking her dinner this week! So sweet. I’m not using any names here, but my friend has been asking me for cooking advice. He knew he wanted to keep his menu simple so he could spend time with the girl and his dog, and he knew he wanted to start with a salad, and then serve lemon pepper chicken as his main dish (cooked on his new barbeque – fancyyy). Sides was where he was drawing a blank.
I suggested cous cous as the grain, because it cooks in literally five minutes; Near East makes a great one that I like to cook in chicken broth and add fresh, chopped rosemary to. We couldn’t decide on a vegetable though, partially because the salad took tomatoes out of the equation and he is kind of picky about vegetables (typicalll!).
One of my favorite easy veggies is this zucchini recipe. It is best made in the microwave…I know!….and takes under 10 minutes to prepare – perfect for what my friend was looking for! My parents used this recipe in their restaurant (I think sans-microwave, though) and have passed it on to me. It’s best in summer, alongside grilled entrees.
Of course, turns out my friend doesn’t like zucchini either. Oh well…more for us!
Salt and Pepper Zucchini
2 fresh zucchini
salt and pepper
1-2 Tablespoons butter
1. Peel a zucchini. Cut in half, then cut lengthwise to make about six pieces per half.
2. Place zucchini in microwave-safe bowl. Add salt, pepper, and butter.
3. Cover bowl with plastic wrap and microwave in 30 second intervals until desired doneness. When zucchini is tender but firm, serve alongside your favorite summer dish.