There is an incredible amount of zucchini coming out of our garden now and I am focused on using it. This means that it ignores recipes that require small amounts of zucchini, turning my attention to things they can put real in the power supply. Add this simple pasta topped with garlic. It uses two pounds of zucchini and is endlessly adaptable.
I used long, thin bucatini pasta this time, but enjoy this recipe with a wide range of pasta. It's fine with wholemeal pasta, or even some of the alternative noodle lentils. It is especially good in texture, small pasta, because the pieces of sauce and spoonful of garlic are trapped in every bite.
Once you have broken your zucchini sauce and pasta as the foundation, you can take this in many different directions. We've finished this with many half cherry tomatoes plus garlic bread crumbs in place of sliced almonds. The pop sweet taste of the tomatoes along with the crisp crisp breadcrumbs is great. Alternatively, you can enhance the overall nutritional status by stirring in a few handfuls of thin slice straw that has been massaged with a little olive oil and lemon juice. You can also make a more Asian-inspired, lively version by adding more water to the zucchini, adding a spoon of favorite curry pasta and using rice noodles. Top with crispy, grilled or roasted mushrooms in an oven and drizzle with roasted sesame oil. Or, just add some pesto dolls to the broken zucchini sauce until the basil seasoning.
Other ways to use zucchini
I love this super fast, sautéed zucchini – similar to the spirit with today's recipe, it's also extremely garlicky, and you get those nice brown pieces where the zucchini hits the pan. You see it in pasta too, but I often enjoy it in quinoa or farro. And, this is an oldie (published in 2010), but these quick-cooked zucchini are always nice to have on hand.