Every summer, I plant my little garden with zucchini, beefsteak tomatoes, cherry tomatoes, herbs, lettuce and cucumbers. What I find is that I always have way too many zucchinis! I’ve given them away to friends and neighbors but eventually, we are all overwhelmed with too many and the need to find new ways to cook them.
Over the few past months, many kitchen / food / cooking websites have featured spiralizers. Which ones are best, easiest to use, clean, whatever. You’ve probably seen them. But it does get one thinking. Personally, I use the Paderno 4 blade and it works like a charm. So I figured it was time to put it to use.
One night, I made spiralized zucchini for my family, which includes my teenaged sons who could live on soda and chips. And maybe “Goldfish.” It was a simple pasta recipe with seared scallops. My 16 year old son commented that he couldn’t tell the “real” pasta from the zucchini. We all kind of playfully smiled and enjoyed that moment – it’s all zucchini. And it’s a vegetable. Which is healthy. Low carb. And it’s gluten free.
I was recently honored once again to teach in the Santa Clarita Central Park Community Garden for the 5 year anniversary celebration. So why not share my simple zucchini pasta recipe with these gardeners? Afterall, they are gardeners and probably have the same overabundant issue with zucchini that I have.
Zucchini Alla Checca
Credit: The Fraiche Kitchen
4 med. zucchini – “spiralized” 2 spring onion, thinly sliced or shaved on mandoline 1/2 c Chicken stock 2 cloves garlic, minced 2 c cherry tomatoes, quartered (or roma, or heirloom) ½ c loosely packed basil, chopped ¼ c + 2 Tbl Olive oil ½ c Parmesan cheese, grated plus extra for garnish Salt & pepper to taste
4 med. zucchini – “spiralized”
2 spring onion, thinly sliced or shaved on mandoline
1/2 c Chicken stock
2 cloves garlic, minced
2 c cherry tomatoes, quartered (or roma, or heirloom)
½ c loosely packed basil, chopped
¼ c + 2 Tbl Olive oil
½ c Parmesan cheese, grated plus extra for garnish
Salt & pepper to taste
You can use any sauce. Just prepare the zucchini through Step 4!
* Nutrition Notes: Zucchini is low in Saturated Fat, Cholesterol & Sodium. It is a good source of Thiamin, Riboflavin, Niacin, Vitamin B6 & Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Magnesium, Postassium, Copper and Manganese.