- 2 1/2 pounds zucchini, sliced 1/4 inch thick
- 1/3 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons red pepper flakes
- 2 ounces Parmesan, grated (about 1/2 cup)
- kosher salt and black pepper
- Combine the zucchini, oil, lemon juice, and red pepper in a large bowl. Let sit, stirring occasionally, until tender, 40 to 45 minutes. Stir in the Parmesan, 1 teaspoon salt, and ½ teaspoon black pepper.
- Serve at room temperature.