Not sure what to do with all those extra zucchini you've harvested from your late summer gardens or gotten from friends willing to give them away en masse? Why not toss them with a fresh herb, lemon juice, fruity olive oil, imported Parmesan and serve over pasta? Healthy, fast and fresh. It pairs nicely with a crisp glass of white wine on a late summer evening.
Because this recipe is so simple, quality ingredients are essential. That means it's time to pull out your fancy, fruity extra virgin olive oil and imported Parmesan cheese.
Also, small zucchini are your best bet here. Save the huge ones for muffins and bread.
- 5-6 small to medium zucchini cut into medium size pieces
- 3 tablespoons of good extra virgin olive oil. I used unfiltered, cold pressed.
- 1 lemon, zest about half of it and reserve zest
- Chopped chives or basil
- Kosher or sea salt to taste
- Aleppo chili pepper or red chili pepper flakes to taste(optional )
- Imported Parmesan cheese grated or shaved
- 12 oz of pasta, your choice.
Cook pasta according to package directions. Fresh or dried pasta will work well in this dish. I'd select a small spiral shaped pasta or penne.
In a large nonstick fry pan, saute zuchinni on medium to medium-high heat in the olive oil with some salt until it's tender crisp. Cover the pan once in a while to help cook the zucchini. This goes quite quickly so watch and be careful not to overcook zucchini. They should still be vibrant and not mushy. Add the lemon zest and some lemon juice. Sprinkle with chopped chives, cheese, chili flakes. Serve over or toss with pasta and drizzle with more olive oil. Viola! Basil, mint, parsley or even a wee bit of fresh oregano would be welcome here too. Enjoy!
I used my favorite large, eco friendly, nonstick, Scanpan for this recipe. Pictured below.