Years ago, I was having a conversation with a coworker who told me that her favorite dish was Zucchini Wedges with Garlic. She explained that when she didn’t have money, she’d eat this dish and feel rich. This was one of the most shocking things I’d ever heard and I’ll tell you why…
This lady was rich. I don’t mean new money rich(Don’t get me wrong, I’d gladly accept new money rich and wear that badge with honor!), she was blue blood rich, from a monied family, outta Mountain Brook rich! She was born that way 🙂
By this point, you might be referring back to where I said she was a coworker of mine. Yes, she worked part-time at Blue Cross & Blue Shield of Alabama. She’d explained not feeling right about taking money from her household for frivilous things like spa treatments or lunch out with the girls. She once told me that she and her husband never wanted to depend on family money. Although she had a trust fund, they wanted to stand on their own and they lived very frugally in the beginning. She said that in those first years, they’d treat themselves to dinner out at an Italian restaurant, having only minestrone soup and the zucchini wedges with garlic. She just lit up when she talked about that meal! It sounded so good, I had to try it myself at home. I started with just the zucchini, garlic, and olive oil and it was delicious! Eventually, I added my own touches using Parmesan cheese and red pepper flakes and it’s even more delicious!
Their hard work and determination paid off, as he owned a very successful business. We were both long gone from BCBS of AL when I saw her again. Guess what?! She’d started her own maid service…talk about work ethic! I’d come from a long line of folks with great work ethic, her’s added another layer(working for enjoyment), plus her description gave me one of my favorite side dishes.
|Cut zucchini in half lengthwise. Cut each half into 4 wedges.|
|After light steaming, coat wedges with oil/butter/pepper flake mixture. Top with Parmesan and broil for 3-4 minutes.|
Zucchini Wedges with Parmesan & Garlic
2 medium zucchini squash
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 clove garlic, chopped
1/4 teaspoon red pepper flakes
1/4 cup grated Parmesan cheese
Wash and chop ends from zucchini. Cut zucchini in half, lengthwise and then cut each half into 4 wedges lengthwise. Steam zucchini for 3 minutes over boiling water. In a large, oven-proof skillet, heat olive oil, butter, and red pepper flakes until butter has melted. Transfer steamed wedges to the skillet and coat them completely with the oil mixture. Turn all wedges with with points up and sprinkle evenly with Parmesan cheese. Place under broiler for 3-4 minutes, until Parmesan begins to brown.