Name: Hot and Spicy Zucchini Coins / Zucchini all’Arrabiata
Ingredients: 2 tablespoons EVOO; 4 small zucchini, ends trimmed and cut into 1/4-inch round coins; 1 teaspoon hot red pepper paste* or 1 teaspoon dried hot red pepper flakes; 2 tablespoons minced parsley; 2 tablespoons grated Pecorino cheese; 1/2 teaspoon coarse sea salt; Ingredients

Ingredients

2 tablespoons EVOO
4 small zucchini, ends trimmed and cut into 1/4-inch round coins
1 teaspoon hot red pepper paste* or 1 teaspoon dried hot red pepper flakes
2 tablespoons minced parsley
2 tablespoons grated Pecorino cheese
1/2 teaspoon coarse sea salt
Ingredients

Directions

Heat the olive oil over medium-high heat in a medium-size sauté pan and, when the oil begins to shimmer, add the zucchini and stir a few times. Cover the pan, lower the heat to simmer, and cook for 3 to 4 minutes, or just until the zucchini begins to brown.
Stir in the pepper paste or pepper flakes and cook 2 to 3 minutes longer, just until the zucchini is tender. Stir in the cheese and parsley. Sprinkle with the coarse salt and serve hot.