About 10 months ago I blogged about trying to get into kale, squash and zucchini, three foods I wanted to eat more of and learn to like. Seven months ago I joined a Community Supported Agriculture program that provides me with zucchini year-round.
I don’t hate zucchini, but if it’s not prepared a certain way, I really don’t like it. I won’t eat it mushy or by itself. I love it fried (then again, I can’t remember a fried food I don’t liked!), baked into foods, as fritters, baked like chips (a reason to justify buying a mandoline and dehydrator, two items I want) and in sandwiches or burritos. I have tried different recipes and styles, but if it’s the main ingredient, I’m just not a fan.
This week I got my produce, and again there was zucchini in the box. There were also a lot of tomatoes, a few very ripe. I decided this would be the perfect week to try a recipe I’ve meant to make for a while, zucchini “pasta” and a simple tomato sauce.
- I sliced two large zucchinis very thin, as matchstick-like as I could (again, a mandoline would be easier) and tossed them with enough olive oil to coat, two garlic cloves minced, salt, pepper and a quick splash of balsamic vinaigrette. I let them marinate overnight and sautéed them the next day.
- Into the blender I put two large tomatoes roughly chopped; about 15 basil leaves; salt, pepper and garlic to taste; and a splash of olive oil. I pulsed the ingredients until I got the consistency I wanted.
- When the zucchini was cooked, I poured the sauce into the pan with the zucchini for a minute or two, letting it warm.
- Eat! I had mine with homemade rosemary bread to sop up extra sauce. The whole meal was great, filling but lighter than pasta and more flavorful than spaghetti sauce in a jar.