It started as an attempt to use up some zucchini from the garden, which isn't always the most exciting of tasks. But Jen decided to take the reigns and came up with something quite extraordinary, inspired by a dinner she'd had at The Red Cat. One thing that made the dish so special was how fine the zucchini was cut. We used a combination of rotini and penne because we didn't have enough of either.
Penne with Zucchini and Almonds
serves 4, with leftovers
2 tablespoons plus 1/4 cup olive oil
5 cloves garlic, minced
2 teaspoons red chili flakes, or to taste
1/3 cup slivered almonds, toasted
2 medium-sized zucchini, shredded on a mandolin, or sliced by hand into julienne (matchsticks)
2/3 cup browned breadcrumbs
2/3 cup freshly grated Parmesan
Salt and freshly ground pepper, to taste
1/2 lb cooked whole wheat or regular penne
would using the coarsest holes on a box grater achieve the same effect?
I haven't tried this recipe, but at home we often have our zucchini in small threads and I can't tell the difference between mandolin cut and grated strips. One advantage of the grater is that, for those like me who are afraid to use the mandolin without the hand guard, you can get more cuts out of a single zucchini.
i don't have a name but here's a recipe.
1 zucchini
1 peach
2 cloves of garlic
1/2 teaspoon of cumin, all spice, sesame seeds, poppy seeds ground
Heat a pan, roast the spices and grind them fine. in a teaspoon of oil cook the cubed zucchini and once it is cooked - add the cubed peach. mix well.
chopped herbs , red chilli flakes - all optional.
used it as a sandwich filler, casserole, the possibilities are endless
Well, that's what I'm having for dinner... yum! Got the zucchini yesterday at the farmer's market, everything else is in the pantry, and I have a bit of a ciabatta to food process for crumbs. Thanks Jen and Sara Kate for the recipe!
And a great tool to use with a mandolin is a 'wizard glove' (also known as oyster or cut-resistant gloves). Think of it as armor for your hand, these flexible gloves are washable, durable, and prevent you from mandolin accidents. The best gloves tend to be on the expensive side, but are well worth it in the long run!
Just found zucchini in my organic delivery box so I am all set! I'm intrigued by the addition of toasted almonds, it sounds like it is going to be delicious.
Hi Cara,
Those zucchini 'crab' cakes sound great. What else do you add besides zucchini and Old Bay? I usually use an egg as a binder, and maybe a few bread crumbs if need be... plus seasonings. I love the Old Bay idea... very cool!
Zucchini is my favorite and we have it in coming out of our ears from our garden and CSA. Also, we live in a neighborhood with TERRIBLE grocery stores, but you can find zucchini almost anytime of the year.
I cut zucchini like this (in long matchsticks) and use it *in place* of the pasta. Toss it with pesto or tomato sauce or something more complex. It's a good way to use the tons of zucchini that are coming in this time of year. When I serve it, people often think that it is a zucchini/pasta mix instead of striaght zucchini.... which is good, too.
(I also shred it and make it into zucchini cakes with lots of Old Bay. I see these posted online as faux crab cakes, which is sort of silly, but I guess Old Bay reminds everyone of crabs. They're good with horseradish sauce.)
zuke pasta
yum!
great idea, thx kids
wouldn't it be funny to do this with spaghetti squash instead of pasta?
Mmmm. spaghetti squash. You'd be coming at it from all angles, guido.
Samantha, it's the simplest thing I ever make. Just egg, breadcrumbs, Old Bay, zucchini and a little mayo. I don't think the mayo is necessary-- one doesn't use it in potato pancakes or anything-- but I feel better if I use my mayo every now and then. I don't add any other seasoning because the Old Bay has it pretty much covered. I do squeeze the zucchini to get as much moisture out as possible. And I think I've added grated onion, too (squeezed dry as well).