Category: Help! I planted too much Zucchini!

Better-than-Mario’s Frugal Pasta

My husband and I love to cook. We watch as many cooking shows as possible, especially the competitions. We rarely copy recipes, however. It’s all about learning techniques we can adapt to our own lifestyle and culinary tastes. And, I have to admit, I have pretty much mastered this pasta technique that we learned from watching Mario Batali, among others. This frugal pasta dish was just about the best pasta dish I have ever tasted, and it was made entirely of bits from my pantry, fridge and garden.

Zesty Linguini with a Creamy Vegetable Sauce
  • 1/3# whole grain linguini (for 2 servings)
  • 4 slices bacon
  • 2 cloves garlic
  • 2 small zucchinis, diced
  • approx. 6-8 small heirloom tomatoes, diced
  • approx. 1 cup heavy cream
  • 1/2 c. Chardonnay
  • 2 Tbl butter
  • Parmesan cheese
  • approx. 2 tsp red pepper flakes (I used 2 small packets, from takeout)
  • dried oregano, 1-2 tsp
  • Kosher salt & freshly ground black pepper (to taste)

While the pasta was cooking, I diced the bacon and cooked it until the fat was rendered, just short of crisp. I removed it from the pan to cook the zucchini and garlic in the remaining bacon fat, seasoning the zucchini lightly with the salt, pepper and some of the oregano. I removed the zucchini from the pan and deglazed it with the white wine.  When most of the wine was reduced, I added the tomatoes to the pan, seasoned them with salt, pepper and the rest of the oregano, and cooked them on high heat to reduce any excessive water. I then added a ladle of the pasta cooking water to the tomatoes, and cooked until the sauce began to thicken. It was still a bit thin, so I added 2 Tbl of butter, which thickened it nicely!

I drained the pasta and put it into the sauce. I then added the cream and, once the sauce came together, I turned off the heat and added a bit of Parmesan cheese. I served the dish with more cheese on top.

Delicious!!

 

Heirloom Tomatoes with Creamed Corn

My husband suffers from Corn Rage.  There’s no sugar-coating it.  He is OBSESSED with the fact that he can only find white corn here in S. Calif. No yellow sweet corn!  We have inquired around the local Farmer’s Markets, and in the local stores, and all claim that the white corn is more popular, because it is sweeter, so that’s what everyone grows around here.  Bah!

Thinking that we should give it an honest try, I bought some local corn and found an interesting recipe on the Brentwood Grower’s website.  I was especially intrigued that the sweetness of the corn might balance well with the fresh heirloom tomatoes, which are in great supply in this year’s garden.  I paired the dish with a zucchini dish I used to make quite often.  The results?  I think we would both have to say, albeit somewhat grudgingly, “Delicious!” Continue reading “Heirloom Tomatoes with Creamed Corn”

Zucchini and Carrot Muffins

Yes, you’re seeing it right.  You have to look close to see the zucchinis peeking out from under the cucumbers, but they’re there!  I forgot to take a picture of this dish, but it was a nice, very light tasting zucchini muffin. I think it freezes well, too.  The problem is, my friends ate the whole batch and there was nothing left to freeze! Continue reading “Zucchini and Carrot Muffins”

Zucchini Corn Fritters

Every once in awhile, you come across a marriage between two vegetables (or fruits) that just SCREAMS amazing.  Zucchini and tomatoes is one such combination, used so often in Mediterranean dishes, and that is always delicious.  But, my new favorite vegetable marriage of this season is zucchini and corn.  And this recipe, adapted from one published in Food Network Magazine, is one that I could eat nearly every day. Continue reading “Zucchini Corn Fritters”

Chocolate Zucchini Cake

 

I don’t make desserts very often, but this is an exception!  I have made this cake three times — using the excuse that I “forgot” to take pictures — because it is a winner of a recipe!  The cake has a nice depth of chocolate flavor, probably due to the addition of a small amount of coffee in the recipe, and a terrific moist texture from the zucchini.  I will admit that I have frozen a few slices, to enjoy later, as a special mid-winter treat.  I hope they last that long in my freezer! Continue reading “Chocolate Zucchini Cake”

Blueberry Zucchini Muffins

This recipe was lifted right off the internet.  I would love to give credit where it is due, but I can’t find the original link.  I believe it is an adaption of several different recipes, but it is in no way my own original creation.  It has a nice flavor, not too sweet, and as I am still working my way through my freezer stash of last year’s blueberries, I had all the ingredients on hand.  That is enough to make an ordinary day special! Continue reading “Blueberry Zucchini Muffins”

Zucchini Meatloaf

Yes, I know.  Meatloaf?  You are either a meatloaf lover or a meatloaf hater; there seems to be a sharp division between the two.  I am a meatloaf lover, and I have met very few meatloaf variations that I did not like.  I do admit to liking the simple versions — ground meat (usually beef), onion, eggs and some type of bread (or cracker crumb) — I especially like to use oats — for binding it together, and simple seasonings.

But, every summer, I love to make zucchini meatloaf.  It’s a great way to lighten up the traditional dish (and make it a healthier version), and this variation tastes especially good when it is served cold on a hot, summer day. Continue reading “Zucchini Meatloaf”

Stuffed Zucchini

 

I have to be honest here.  My husband came across this recipe on the internet, wanted to try it, but chickened out.  He asked me to cook it, as it looked too complicated to him.  My heart wasn’t really in it, because I’ve seen too many mediocre stuffed zucchini recipes to really trust another.  But, it meant a lot to him — actually the addition of Italian sausage to the recipe meant a lot to him — so I gave it a go. Continue reading “Stuffed Zucchini”

Two Sweet Zucchini Pickles

This is, by far, my favorite pickle recipe!  I have actually combined several recipes to get the right balance of flavors for my family’s tastes.  Don’t be afraid to experiment!  Do not, however, skimp on the vinegar or the salt, as both are important ingredients for safe canning. This relish can be safely stored in the refrigerator, if you do not wish to use a canner. Continue reading “Two Sweet Zucchini Pickles”