Zucchini with Brown Rice or Pasta
Recently, I read a great book called The Kitchen Counter Cooking School by Kathleen Flinn. Not only is it a great read about cooking techniques and kitchen stories, but it also has some great, simple recipes! And in the summer, while zucchinis are abundant, we need all the help we can to manage this hugely abundant vegetable. This is the recipe that Kathleen Flinn describes in her book.
3 lbs. zucchini, chopped
Two tablespoons olive oil
Salt & pepper
8 ounces penne pasta or brown rice
About a cup of hot pasta water or hot stock
Grated Parmigiano or Grana cheese (optional)
In a large non stick skillet, add a couple tablespoons of olive oil over medium heat and caramelize the onions. Then add the zucchini, stirring up to coat evenly with the oil, add more oil if necessary to coat. Add salt and pepper and cook the zucchini for about 20 minutes, lowering heat if too much browning happens. Add in some hot pasta water (about 2 cups) to further “melt” the cooked zucchini and create a creamy-like sauce. Add in the drained hot pasta or hot rice. Cook until heated through and the zucchini mostly loses its shape. Add in Parmigiano (if using). Can be served hot or cold. Enjoy!