Thursday, September 4, 2008

Zucchini Pasta

Well, I'm back to cooking, although not so much back to blogging. The camera that I thought had dead batteries was just plain dead. It was a point and shoot that had major focus issues, so it probably isn't a huge loss, but it does mean that I'm left without my own pictures until I can get a new camera. I would simply go out and buy another point and shoot, since they are pretty reasonable these days, but Z's photography lessons have made me really want a DSLR (plus, if I get a camera body, we can share lenses - once we have enough to actually share).

OK - now onto cooking...

I'm not sure exactly what she was looking for, but Z found a recipe for "zucchini pasta" (here) that looked really good. The recipe was very straightforward, and ended up tasting quite good.

I made a few modifications to the recipe (sauteing the garlic in the oil before cooking the zucchini added some great flavor), and served it with a little grilled chicken breast. The zucchini strips from the outside were much better than those from the middle (they congealed like regular pasta that had been overcooked).

Zucchini Pasta
Modified from NY Times

1 pound zucchini (or a combination of yellow and green zucchini)
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
diced mixed vegetables (mushrooms, carrot, peppers)
Kosher salt and freshly ground pepper
freshly grated Parmesan, for serving

  • Using a vegetable peeler, cut the zucchini into lengthwise ribbons, rotating with each ribbon. Stop before you reach the seeds at the core of the zucchini.
  • Heat oil in large skillet over medium-high hear and saute garlic and vegetables until al dente
  • Remove vegetables, retaining oil (add more if needed)
  • Cook the zucchini with a pinch of salt for two to three minutes, being cafeful to retain the crispness of the "pasta."
  • Toss with other vegetables and add freshly ground pepper to taste.
  • Quickly remove pasta from heat and serve with freshly grated Parmesan cheese.
NOTE: This was the first time my Parmesan didn't come from a green can. While I didn't grate it myself, I have to say that even pseudo-fresh is a lot better than green can cheese!


zarafa said...

i just happened across it on another blog that i read.

i wonder if the mushing together is why all the "noodles" in the picture seem to be from the outside of the zucchini. they all seem to have some green peel. probably looks prettier in the pictures too.

Jenny said...

it shocks me that you ate green can parmesan until now!! there's no going back.

it's too bad I didn't get to say hello on Saturday night, but I hear you were having a good time with all the boys.

Kim said...

This is really good - we had it last night! I experimented a little by substituting goat cheese for the Parmesan and (because I can't live without my carbs) adding about 1/2 cup of black beans. :-)