There may be an unimaginable quantity of zucchini popping out of our backyard proper now, and I am centered on utilizing it. This implies ignoring recipes that decision for small portions of zucchini, turning my consideration to creating issues that may put an actual dent within the provide. Enter this straightforward, garlic-boosted pasta. It makes use of two kilos of zucchini, and is endlessly adaptable.
I used lengthy, slender bucatini pasta this time round, however take pleasure in this recipe with a variety of pasta shapes. It is good with complete wheat pasta, and even a few of the various lentil noodles. It is significantly good with textured, brief pastas as a result of the sauce and garlicky zucchini chunks get caught up in each chew.
After getting your smashed zucchini sauce and pasta as a basis, you may take this in lots of totally different instructions. We have been ending it off with plenty of halved cherry tomatoes plus garlic bread crumbs rather than the sliced almonds. The flavour pop of candy from the tomatoes alongs with the crunchy crisp of the breadcrumbs is nice. Alternately, you may increase the entire scenario nutritionally by stirring in a couple of handfuls of thinly sliced kale that you have massaged with a little bit of olive oil and lemon juice. It’s also possible to make extra Asian-inspired, brothy model by including extra water to the zucchini, add a dollop of favourite curry paste, and use rice noodles. Prime with crispy, grilled or oven roasted mushrooms and a drizzle of toasted sesame oil. Or, merely add a couple of dollops of pesto to the smashed zucchini sauce to up the summer season basil issue.
Different methods to make use of up zucchini
I like this tremendous fast, sautéed zucchini – related in spirit to in the present day’s recipe, it’s also further garlicky, and also you get these good browned bits the place the zucchini hits the pan. You see it pictured over noodles as effectively, however I typically take pleasure in it over quinoa or farro. And, this one is an oldie (posted in 2010), however these fast pickled zucchini are all the time good to have readily available.