Every trip to the grocery store I find myself drawn to the same vegetables in the produce aisle. My fridge sees a lot of mushrooms, carrots, asparagus and lettuce. However, lately in an effort to branch out I have been buying zucchinis. Zucchinis are great because you can find them, basically, year-round, are inexpensive and can be used in a number of ways. Below are two very easy dishes that incorporate zucchini.
Zucchini and Pasta Toss
Farfalle Pasta
Arrabiata sauce
Zucchini
Cut zucchini into 1 in. pieces. Lightly fry on stove top over olive oil and season with a pinch of kosher salt, fresh minced garlic and ground black pepper. Cook pasta as directed on box and toss with the fried zucchini and sauce.
**This is a really great meal that kids enjoy
Zucchini and Patty Pan Squash
3 Zucchinis
3 Patty Pans
Cut the Zucchinis into rounds, apx. 1/2 in. thick. Cut patty pans into 1/2 in. chunks. Place in small casserole dish and lightly cover in olive oil, sea salt and black pepper. Bake for 25-30 (or until golden) minutes at 350 degrees. Remove from oven and drizzle with lemon juice and freshly grated parmesan cheese.
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