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.