Zucchini is weird to me. Either I am totally in the mood for it, or I don’t want anything to do with it. Broccoli is my go to green with kale making a close second, and other than that when I think of a green vegetable there are so many things that I would choose before zucchini…
On an odd occasion I want zucchini. Tonight was actually not one of those nights, I just happened to randomly buy some and figured I would cook it before I forgot about it and it went bad.
What I really wanted to eat was something Italian, like a giant bowl of yummy spaghetti and marinara with some kind of smokey cheese bubbling on top, but I have to be GOOD and I have to work on not giving into every craving I have, and I settled on sautéed zucchini instead…sigh
I made 1 cup of pearled barley (sidetone: pearled barley is completely under rated, it is chewy, creamy, and tastes like something naughty, not like a whole grain)
I seasoned the pearled barley with olive oil, sea salt and black pepper..
I then sliced three small zucchini in rounds and sautéed them in hot olive oil, after a few minutes I added some crushed and rough chopped garlic (2 cloves), a squirt of lemon, sea salt and red chili flakes and continued to sauté until it was softened
I spooned the softened zucchini over a scoop of the barley and vanished with more red chili flakes and a sprinkle of parmesan cheese..
I have to say, this was even more delicious than I thought it was going to be, and I was FULL after I ate it- which is always a nice plus for a vegetarian meal.
Although I am still thinking about that pasta, the zucchini turned out to be a nice, light alternative!