This dish makes me think of summer, when the zucchini is really cheap at the farmer’s market. It’s been a standard in my house for so long, I’m not sure where the recipe comes from. And like a lot of my favorite recipes, it’s easy to prepare on short notice. You can probably serve it with any type of pasta, but spaghetti works really well.
First you slice up some zucchini. I used 4 medium-sized ones, but you can vary that. More zucchini is a good thing.
Then you saute the zucchini slices in olive oil, garlic, and maybe a little crushed red pepper, if you’d like. And I know people who read my blog love the red pepper.
After a while, the zucchini starts to get soft and caramelized. You have to be patient and let it cook, not just keep tossing it around the whole time. Keep in mind that the zucchini shrinks as it cooks, so even if you start with a full pan, it’s going to get more manageable as you cook. Then the trick is the fresh squeezed lemon juice. Use at least two, or maybe three if you really like lemons (like I do). Squeeze them through a strainer to remove any seeds and stir. Fresh basil is optional but a nice addition. Then toss with the cooked spaghetti. This dish definitely needs some grated Parmesan or Roman cheese to richen it up, and some salt to bring out all of the flavors. I urge you to improvise with this. If it needs more lemon or cheese, just go for it. No meat here, which makes it a nice, light summertime dish.