Tuesday, July 23, 2024
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#QuarantineCooking: Parmesan zucchini

Alysha Komenaka’s parmesan zucchini.

Today’s dish is so ridiculously easy, Alysha Komenaka doesn’t even consider it cooking. But it is! And so many people have been intrigued by her instagram posts about it that they have asked for the recipe.

This recipe uses a local zucchini (top). You can use a supermarket zucchini (bottom), but you obviously need more. The large zucchini is from Ed’s Little Farm at the Kailua & Kakaako FarmLover’s Market; the little one is from Whole Foods.

Like many of our home cooking recipes, this doesn’t use measurements. All you need is one zucchini, butter, salt and pepper to taste, and grated parmesan cheese — you can just use the green bottle if you want.

Peel the zucchini, slice it up, and fry on medium low heat, seasoning it on just one side. After you layer it on a platter, sprinkle with grated cheese, and repeat the process until you cook the whole zucchini. Here’s the video:

This makes a great side dish or appetizer, and it’s so light that Alysha said she can eat a whole local plate by herself.

Do you have any fun or easy recipes to share? Let me know!

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