Summer means two things in Ohio: an abundance of zucchini and heat. The savvy home cook needs an equal amount of creative recipes that come together in quick minute so as not to warm up the kitchen and make the cook sweat. Zucchini Pronto is one such dish. Basi Italia introduced me to the concept, the same restaurant that inspired my home version of their marinated kale salad.

Like many quick-cooking meals, this recipe requires thorough mise en place. Shred and prepare all ingredients so they are ready at hand. Use a heavy bottomed or cast iron skillet heated very hot and have bowls or plates set out before cooking so the zucchini can be plated instantly.

What are your favorite ways to prepare a plethora of zucchini?

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Zucchini Pronto serves two as an appetizer or side dish

2 tablespoons high quality olive oil 1/4 cup slivered almonds 2 cloves garlic, minced 2 cups shredded zucchini (about 1 medium) white pepper 8-10 very thin 3 inch shreds of Parmesan or Peccorino cheese (use the very best you can afford)

1. Heat a large cast iron pan over high heat. 2. Add olive oil. Then layer almonds, garlic, and zucchini in pan. 3. Heat for one minute and then flip sections with a spatula. Keep heat on high to sauté, not stew. 4. After two minutes, when zucchini is heated through, pile into a shallow plate or bowl. 5. Cover immediately with cheese. Allow it to melt with the heat of the zucchini for approximately one minute before serving.

NB: If you want to double or triple this recipe, use more pans. If you pile more zucchini into a single pan it will stew and juices will run instead of the quick sear/sauté that is key to this dish.

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PS. I am a nominee for a central Ohio blog award. May I have your vote?

Added to Hearth and Soul.