For a very quick and delicious dinner, I turn to zucchini. It takes no effort at all – easy to chop (compare it to its cousin the ridge gourd – all that peeling!), cooks really fast. Not easily available with my neighborhood vegetable vendor, but worth getting back from a bigger store and keeping in the fridge for a late work night when there’s no time for an elaborate meal. This easy ‘cheesy zucchini’ is a savior on a busy workday.
- Zucchini – 2 large (about 400 grams)
- Cream cheese – 1 tablespoon (or more if you’re not watching your weight)
- Red pepper sauce – 1 teaspoon (optional)
- Oregano – 1/2 teaspoon
- Salt and pepper – to taste
- Olive oil – 1 teaspoon
Slice zucchini into 1/2cm thick half moons.
Place a wide flat non-stick pan on heat. Spread olive oil on the pan, then add sliced zucchini, salt and pepper, and stir. Cook on medium-high heat for 5 minutes or till tender-crisp.
Mix cream cheese and red pepper sauce into the zucchini.
Serve immediately. Cheesy zucchini tastes yummy with hot chapatis.