There are days when you don’t feel like cooking.
You spend the morning writing, you spend the afternoon not buying a dress at the mall, you do a conference call, you head to a meeting, and you think: I’m hungry, but I don’t want to put any effort into it. You don’t want to cook, but you want to eat (you always want to eat), so you pull something out of the fridge or off the counter, be it an apple or a cookie or a large piece of bread, and it is enough.
There are many days like this. Maybe most days are like this.
On the better of these many days, you come home and you see a zucchini on the counter, one you bought at the farmers market—the same farmers market that you will miss come winter, if only because it puts fresh and local vegetables in your kitchen each week—and you think with your lazy heart that you’d like to eat it without much work. So you slice it into rounds, and you sauté them on the stove in coconut oil and butter until they’re crisp and golden, like little chips, and you pop them in your mouth, one by one, as quickly as they cook, until they’re gone.
Fried zucchini is delicious, you think to yourself, and you wonder if you should blog about it. Because you have a food blog, remember? You, who don’t feel like cooking sometimes, have a food blog where you post new recipes and tell the world about them, as if you’re some kind of source inspiration or creativity. It’s kind of like how you who have a writing business don’t feel like writing. Or how you who just chopped off all your hair wish you could put it into a high ponytail.
Maybe these contradictions should bother you, at night before you fall asleep or in the morning when you lay in bed, listening to the birds chirping outside your open windows, a fall-like breeze blowing inside. Maybe they should bother you when you’re planning to go shopping again, probably to not buy a dress again, the way that contradictions do.
But today is not one of those days, as most of them aren’t, and so instead you think how nice life is these days, how rich you are in time—time to spend thinking or writing or not cooking and not buying dresses—and you post another everyday recipe that’s less like a recipe and more like a method, something people could easily do with eggplant or potatoes (cooking slower, longer) or maybe you wonder how tomatoes would be, and you console yourself by saying, tonight, tonight, we’ll experiment! We’ll make Thai food! But for now, there’s this.
The only real secret here is the combination of coconut oil and butter. Of course you could use olive oil. Or just butter. Or just coconut oil. But I am telling you, they’re something really nice about coconut oil + butter and the way the flavors meld.
1 fresh zucchini
Salt and pepper
Slice zucchini into thin rounds. Heat coconut oil and butter (like maybe a tablespoon of each) in a skillet over medium heat. Add zucchini slices and salt and pepper them. Cook for a few minutes, turning as needed. When they’re done, they’ll be nicely browned and a little crisp. Remove to plates lined with paper towels to cool. Enjoy!