Tuesday, July 29, 2008

Using up Zucchini

We're suffering a bit of a glut of the delicious Romanesco Zucchini. Even after doling them out to neighbours, they keep accumulating.

So I revisited an old recipe for Spaghetti con Zucchini.

Very very simple. Take your trimmed zucchini and an old-fashioned box grater:

Grate the zucchini using the biggest holes on the grater:

Drop a good knob of butter and some peeled, chopped garlic into a large pan:

When the butter has melted and taken the flavour of the garlic, toss in the grated zucchini and stir it around. The key is not to cook down the zucchini to a pulp. It should have texture to it. The process should take no longer than five or six minutes:

Season the zucchini to taste, then drain your cooked pasta - you can use spaghetti, linguine, bucatini, any of the thinner pastas - and add it to the zucchini in the pan:

Stir thoroughly to mix very well.

Then serve:

I've tried it with and without parmesan. I think parmesan renders the dish gluggy.

All it needs is a grinding of black pepper and a drizzle of Extra Virgin Olive Oil.

Go for it.


Odd Chick said...

Oh my, I came by on a first visit and you made me hungry!! This looks wonderful and I can't wait to try it.

Veggie Gnome said...

Yum yum! Don't forget to bung thick slices of them on the barbie with garlic, sage and olive oil.
Or zucchini fritters! Can't wait for summer now! :)

The Gardener said...

Yo Gnomes! Tutto bene?

Veggie Gnome said...

Tutto molto bene, giardiniere! Grazie. E voi?

The Gardener said...

Molto molto bene!

Anche Dermott sta bene. Avete visto il suo blog?


Ma, lui è pigro. Lui non scrive abbastanza.

Infatti, Dermott ha un nome nuovo. Ora, si chiama "Terremoto". (Significa "Earthquake") Perché il nostro vicino, Lorenzo, non potrebbe pronunciare correttamente "Dermott" (in Italiano) quindi lui ha cambiato il nome di Dermott.

Unicamente in Italia!

Robin Maria Pedrero said...

I am making that tomorrow on my zucchinni, artichoke fettuccini!

Anonymous said...

Ciao ciao gardiniere! Mi ricorda? Sono Filippa da Sydney. Stavo leggendo il blog di Robyn e ho trovato la tua ricetta di zucchini. Buonissima! Non vedo l'ora del'estate in Australia. Spero che tutto filli liscio con voi.

Scintilla said...

I've back read this blog from it's beginning and you had me chuckling all the way. Its brilliant!

As for the pasta e zucchini, I slice the zucchini and at the very end before I stir the sauce into the pasta, I add a beaten egg into the cooked pasta. The egg cooks with the heat from the pasta and then I add the zucchini. Just another twist to the recipe.

Anonymous said...

I'm alone at home and what better meal than this fresh spaghetti a la zucchini!

Chef Chuck said...

That is some zucchini, As a grower like you are interested in trading some seeds ? I would like to cook with that one!! Thanks, Chuck

The Gardener said...

Hi Chuck. I'd be happy to send you seeds for Romanesco zucchini if you want to email me your address. Or you could order them online at http://www.seedsofitaly.co.uk/

Their seeds aren't cheap but (a) they're very very good; and (b) their range of Italian product is extraordinary.

Chef Chuck said...

Thank You, Gardener, I am aware of seeds of italy,
I will check there. I also grow peppers from around the world. In the future I feel we may trade some!