It is zucchini season, and coming from someone who has zucchini growing in the garden, when they’re here they arrive in large abundance. This is one of my favourite recipes—super quick and easy to get on the table. It works great as a light lunch or as a side for dinner. Chop up some prosciutto or leftover steak, and it quickly becomes a main. I’ve paired it with a ton of roasted garlic, one of my favourite partners to really create a yummy tasty dish. I also like to serve some hot pepper flakes on the side. In my book, the more garlic and heat in a dish, the better it is.
Try it, I’m sure your family will gobble it up!
Ingredients:
1 large zucchini
20 cloves garlic (about 3 heads)
4 tbsps parmesan cheese
2 tbsps butter
2 tbsps olive oil, plus 2 tbsps fresh for garnish
salt and pepper to taste
1 handful parsley, chopped
1 450gr package penne
1/2 tsp dried thyme
1/2 tsp dried sage
(serves 4)
Directions:
Roast garlic. Chop off the tops of the garlic heads. Drizzle with some olive oil and salt. Wrap in foil. Bake for 35 mins at 350. Cool.
Prepare pasta according to directions, leave al dente.
While water is boiling, roughly chop zucchini. Sauté in pan on high heat with some olive oil, salt, and pepper until softened, 5-7 minutes. Feel free to char the outsides until a little blackened. Do not overcook. Remove from heat.
Remove whole cloves from roasted garlic.
Toss pasta with butter, olive oil, and parsley. Add in zucchini, garlic cloves, thyme, and sage.
Top with parmesan cheese and serve immediately. I like to dust mine with some hot pepper flakes, but that is optional.
Still have too many zucchinis lying around? Try this mouthwatering Zucchini, Chocolate, And Coconut Bread, this Zucchini Ribbon Salad With Sun Dried Tomatoes and Feta, or these Dill Pickle Zucchini Chips.
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