Like much of the East Coast and on over toward the Mississippi, New York has been dealing with a heck of a heat wave. Last week we cleared a hundred. And it was humid. I mostly sat around trying not to use electricity and hoping the air conditioning was up to the task.
Is it any wonder I didn't want to turn on the stove?
And so, sometimes, instead of being cooked, dinner is sliced.
Raw zucchini. Salted and rested. Drizzled with lemon juice and olive oil. With a little parmesan on top.
(If you want to use the same basic idea for something more substantive and less fussy, here's the recipe that first inspired me to eat thinly-sliced raw zucchini: zucchini carpaccio salad at Smitten Kitchen.)
Oh. And something else that didn't require heating up the kitchen at all:
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