From Marty
Ingredients
Method
- Trim the stems and pip end of the zucchini, then slice them into 1/4-1/8 in. slices.
- Cook briefly in lightly salted water, removing them when they are still firm and bright green – almost no child will go for the slimy overcooked version of this dish, but when cooked until just tender, even you will be surprised at the difference!
- Drain them well, set aside about 30 seconds and drain again, so your zucchini is not soggy.
- Transfer to a serving dish and dot with the butter, follow with a good sprinkling of the grated cheese. Butter and cheese will melt into the squash creating an irresistible dish that even the kids will like.
- Salt and pepper to taste.
- image from slashfood.com
