Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
tablespoons extra virgin olive oil 2
large zucchini, thinly sliced 4
garlic cloves, minced Salt
and pepper to taste 10-14
fresh basil leaves, torn Freshly grated Parmesan cheese for
a large 5-6 quarts pot of salted water to a boil, add the pasta and cook until
large skillet, heat 4 tablespoons of oil and add the sliced zucchini. Cook on
medium heat until the zucchini slices are golden and fragrant. Do not overcrowd
the skillet with the zucchini slices or they may become too soft. If you do not
have a large skillet, you can either cook the zucchini in 2 skillets or in 2
batches for best flavor. Stir occasionally to allow the zucchini to become
golden on the bottom of the pan.. If the zucchini appear to be a little dry,
add a drizzle of extra oil and continue cooking. The zucchini should be
slightly golden and barely crispy.
the zucchini are ready, add the garlic, salt and pepper and sauté for a minute.
Taste for seasoning and adjust with salt and pepper as needed. Remove from the
stove, add fresh chopped basil and fold.
the pasta is ready, strain and transfer to the skillet with the zucchini. Fold
gently, add a drizzle of olive oil and freshly grated Parmesan cheese.
This is a simple an easy dish to prepare in less than half an hour using ingredients from your garden. It's a delicious summer pasta dish. Be sure to cook the zucchini on medium and not on high heat, or they may become slightly bitter. Be patient when cooking the zucchini, the extra effort will result in better flavor.