Starting to think that I quit cooking and eating? I have been, I’ve just either been semi-failing at it, not wanting to clean the mess in the background so I could photograph the process and final product, or I’ve been eating easy/repetitive meals. Just a touch of the blahs, but I feel that going away, finally. The comeback recipe is a vegetable packed, could almost pass for raw, simple, cheese-topped plate of glory. And I can’t for the life of me remember where it came from.  UPDATE: I found it in my Google Reader. This recipe came from Alexa at Sustainable Pantry! However, I have made plenty of tweaks to it, so I’ll pass it off as an original knock-off of Alexa’s dish. This dish can be ready in 10 minutes including chop/peel time.

Warm Zucchini Salad

Ingredients

  • 2-3 zucchini, peeled
  • 1 garlic clove, minced
  • 1/2 a large onion, or one small onion, diced small
  • toasted almond slivers or slices
  • Asiago cheese, finely grated (or substitute in any hard cheese)
  • salt and pepper to taste
  • 1/2 T olive oil

Directions

  1. Heat the oil over medium heat. Add the onions and garlic and heat until soft and fragrant.
  2. Toast the almond slices in a toaster oven or in the regular oven. Watch carefully, they burn quickly.
  3. Use a vegetable peeler to make zucchini ribbons. Use it just like you would when peeling it. Go from one end of the vegetable to the other. Stop when seeds start poking out. Set the seedy parts aside for another use.
  4. Add the zucchini ribbons, salt and pepper to the pot, and stir together carefully. Heat the zucchini through, but for no more than two minutes.
  5. Toss the toasted almond pieces in, and add cheese on top before serving, but while still warm.
  6. Mix it all up and dig in!