Tuesday, July 22, 2008

More Zucchini

I went out to the garden and (seriously) much to my dismay there were four more zucchini that were way too big to leave in the garden, so I picked them. What else could I do? We just made three batches of zucchini bread and hauled them around to anyone who had done anything even close to thoughtful for us in the last few days. I needed a new zucchini avenue. I tried this recipe out and I think it's a winner. Don't take my word for it. Try it. If you need zucchini, don't go to the store. Come to the Peterson market. Call first. Sometimes they have weird hours. It's family owned and operated, but free.

Summer Zucchini Pasta
1 pkg. spaghetti
3 tablespoons olive oil
course salt and pepper
1 small red onion cut into thin slices
3 garlic cloves, minced
1 large zucchini cut lengthwise into sticks
2 plum tomatoes cut lengthwise into strips
3/4 cup Parmesan cheese

Boil noodles in salted water. Saute 3 garlic cloves in 2 tablespoons of olive oil for 3 minutes. Add zucchini and 1/2 cup water. Let sit on medium heat for 10 minutes. Add tomatoes, onions, and 1 tablespoon oil. Salt and pepper to taste. Combine with Parmesan cheese.
*Side ideas: corn on the cob and garlic bread

5 comments:

Aubrey and Dale said...

Sounds yummy thanks for sharing the recipe! Hope all is going well for you and your cute family.

Aprilyn said...

How much is shipping and handling? :-)
I think I'll try that one soon.

april said...

I am on my 4th loaf of zucchini bread and we had pasta last night!! I have found success shredding and freezing for bread. You can chop and freeze to for cooking later too.

Kim said...

I wish I could take you up on the offer. Zuchinni bread is sounding yummy!

John-David and Kathryn said...

Britt
We haven't done anything nice for you lately but we would gladly take a zucchini off your hands. We are fans of it and ours didn't grow. Maybe we'll have to give you a call.