Inspired by a visit Lisa took to Sicily, this is an easy way to pair zucchini with pasta or rice. Plan on at least a half a pound per person, but feel free to use more. Feel free to use liberal amounts of salt and pepper.
2 lbs. zucchini, chopped
Two tablespoons olive oil
8 ounces pasta, such as penne
About a cup of hot pasta water or hot stock
Grated Parmigiano or Grana cheese (optional)
In a large non stick skillet, add a couple tablespoons of olive oil over medium heat and add the zucchini, stirring up to coat evenly with the oil, add more oil if necessary to coat. Add salt and pepper and cook the zucchini for about 20 minutes, lowering heat if too much browning happens. Add in hot pasta or hot rice. If using pasta, add in some hot pasta water to further “melt” the cooked zucchini. If using rice, add in some hot chicken stock. Cook until heated through and the zucchini mostly loses its shape. Add in Parmigiano (if using). Can be served hot or cold.