Stone Soup Farm CSA: Week Five (and my mom's zucchini)

Here's the haul this week, kiddos: cabbage, garlic, peas, lettuce, two cukes and a zucchini, cilantro, and a  couple of "take as many as you like" turnips. You know what? I haven't actually eaten much of it yet. I went out with a friend last night for dinner, and tonight... well, tonight I ate zucchini.


Just zucchini. These two. I cooked them the way my mom used to when I was a kid. If memory serves, this was a side dish, but Adam's out of town and I don't stand on ceremony when it's 87 degrees in the house. I stood at the counter and ate the whole thing off the pan.


First, slice the zucchini. I used a mandoline because I have one, but thin even slices with a knife will do just fine. I love the way they look all laid out in rows!


Dot with bits of butter. This is about a teaspoon, total.


Then grate a teeny bit of fresh parmesan over the top.



Then broil for 2-5 minutes. Watch it carefully so it doesn't burn. (Though the toasty browned cheesy spots are my favorite bites!)



Sprinkle with salt right out of the oven. This is awesome with grilled chicken or fish, or even a few red  hot dogs if that's what you're into in the summer.