Parmesan Zucchini

This super quick yet tasty side dish is my go-to solution when I don't have a lot of time but still want to have my veggies. My grandma came up with this when as kids, my brother and I didn't want to eat our veggies!!I usually pair it with fried sole, just like I mentioned on my last post, but it goes well with any meat or seafood dish. Since some of you showed interest in this recipe, here it is!

Recipe for 2 people:

3 zucchini

1 tablespoon EVO (extra virgin olive oil)

1/2 tbsp apple cider vinegar

1/4 cup grated Parmesan cheese (I usually use more... you'll find the right amount for yourself!)

Bring a pot of water to boil and add a pinch of salt. Wash and slice the zucchini, then take a steamer basket and place it on top of the pot once the water is boiling. Add your sliced zucchini and cook for 10 minutes, you want your zucchini to be soft and not too crispy.

Just make sure you don't overcook them. Place your cooked zucchini on a large plate and mash them with a fork. Season with EVO, apple cider vinegar, a pinch of salt and give it a stir. Generously sprinkle Parmesan cheese on top!

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Tips:

This dish can be refrigerated for up to 3 days. I'd suggest to sprinkle the Parmesan cheese on only the zucchini you think you'll eat and save the rest of the grated cheese in a small airtight container. That way when you are ready to eat it the next day, both ingredients are fresh.