The best way to prepare fresh vegetables in season is to keep things simple, letting their original flavor and texture take pride and prominence, as in this side dish of zucchini. The preparation was easy and quick: sauté a small, sliced yellow onion in some good olive oil until soft, then add sliced zucchini until it reaches the level of doneness you like. Season with salt and freshly ground pepper, then top with some freshly grated Parmesan cheese. (Or leave out if you’re lactose intolerant.)
In an effort to eat slightly healthier, I’ve been trying to incorporate at least one green item – usually salad or side dish – into dinner meals. It makes it easier to forego a second helping of pasta or rice.
