Zucchini: Suddenly Hot Again

Look — we eat potatoes a lot. Like… a lot.
Colorado cold hits, and suddenly I’m over here making potatoes six different ways like it’s a personality trait.

But even I, Lord of the Tuber, occasionally need something that isn’t starchy comfort wearing a beige trench coat.

Enter: Zucchini.
A vegetable I used to walk past in the grocery store like an ex at Target — polite nod, zero intention.

Then one day I brought some home on a whim (you know how “whims” go with me), tossed them in garlic, olive oil, lemon, and a whisper of chili heat…
and my god.

They came out soft, juicy, silky, and just a little naughty.
The kind of vegetable that makes you raise an eyebrow at yourself in the reflection of the oven door.

Super easy, super fast, and now in heavy rotation.

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🧄 What You Need

• Zucchini (2–3, depending how needy you’re feeling)

• Good olive oil

• Garlic, lots of it

• Fresh lemon

• Chili flakes

• Salt like you mean it

• A handful of chopped peanuts

• Something green (parsley, cilantro, basil — we’re not precious)

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🔥 How To Make Them Fall For You

1. Slice the zucchini however you like. No need to impress anyone.

2. Toss with olive oil, garlic, chili flakes, and salt.

3. Roast at 400° until they surrender and collapse into tenderness.

4. Finish with lemon juice, herbs, and crushed peanuts for crunch.

Serve warm and smug.

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✨ Why This Works

Because zucchini is basically a sponge with a dream.
Give it fat, heat, acid, and a surprise crunch, and suddenly this overlooked little thing is seductive as hell.

10/10 recommend.
Would serve to friends, lovers, enemies, and everyone in between.