The zucchini is growing faster than we can eat it all ready.
Here’s a quick and simple dish that I made for dinner on Sunday. It was delicious!!
The Rotel tomatoes made it quite zippy. My family likes that but if yours is more conservative I’d suggest using fresh tomatoes, diced tomatoes or even the mild Rotel.
Michele’s Zucchini Rotini
1 Lb Rotini pasta
3 T butter
2 T Olive oil
2 T minced onion
1 pinch of sugar
1 t Garlic powder or 1 T chopped fresh garlic
1 medium zucchini, cut into thin strips. I left the skin on half and pealed the other half so as not to overwhelm anyone with too much good nutrition
1 can of Rotel Tomatoes
1 handful of chopped basil
½ cup of half and half, or light or heavy cream
grated Parmesan cheese
Cook pasta to al dente. While pasta is cooking melt butter and olive oil together in skillet. Add onion and sugar and sauté until onion starts to brown. The sugar helps the onion to caramelize a little bit. Add the garlic and zucchini and sauté until it starts to soften. Add the can of tomatoes and the basil. Cook for a few minutes. Season to taste with salt and pepper.
Drain cooked pasta.
Pour the zucchini sauce over the pasta, then stir in a little half and half (if your not worried about fat content go for the cream instead) just to moisten the dish and add some extra dimension. Top with grated Parmesan cheese and serve immediately.
The Salem Garden 