So easy to grow and nearly impossible to make use of your zuke haul before being sick of eating it, that tossing it into unlocked cars feels like a reasonable solution.
Good news zucchini growers! Whether you’re a big fan, or more like me, which is pretty much, meh on zucchini unless its spiralized and heaped with my Turkey Pasta Sauce, or in muffins with lots of walnuts and some maple syrup, here's another, desperately needed and equally delicious, zucchini option!
And, just in time for the onslaught of this poor, passed around squash that just needs some love.
Pasta, Peas and Fried Zucchini Salad
Serves 6
12 ounces dry penne or fusilli pasta (I used a brown rice & quinoa pasta that worked great!)
3 T coconut oil
4 medium zucchini, cut into 1/4" slices
2 T red wine vinegar
2 – 3 T pureed preserved lemons (see the preserved lemon post for making your own!)
2 cups basil leaves, roughly chopped
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
1 1/2 cups sweet green peas
1 red pepper, cut in a small dice
1 medium vidalia onion, cut in a small dice
Sea salt and pepper to taste
Bring a large pot of salted water to a boil and add the pasta. Heat the coconut oil in a large frying pan and fry the zucchini slices until deeply golden brown, on both sides. You may have to do this in batches. While the zucchini is cooking whisk the vinegar and preserved lemons in a large bowl.
Cook the pasta until al dente, and rinse under cold water to stop it from cooking further and add it to the vinegar and preserved lemon mixture. Using a slotted spoon, remove the cooked zucchini into the mixture.
Combine 1/2 the basil, all of the parsley and the olive oil in a food processor, along with a little of the salt and pepper and blend until smooth. Add this to the bowl with the zucchini along with the peas, red pepper and onion. Toss until combined and season with salt and pepper to taste. Garnish with remaining basil leaves.
Enjoy and be well!
Good news zucchini growers! Whether you’re a big fan, or more like me, which is pretty much, meh on zucchini unless its spiralized and heaped with my Turkey Pasta Sauce, or in muffins with lots of walnuts and some maple syrup, here's another, desperately needed and equally delicious, zucchini option!
And, just in time for the onslaught of this poor, passed around squash that just needs some love.
Pasta, Peas and Fried Zucchini Salad
Serves 6
12 ounces dry penne or fusilli pasta (I used a brown rice & quinoa pasta that worked great!)
3 T coconut oil
4 medium zucchini, cut into 1/4" slices
2 T red wine vinegar
2 – 3 T pureed preserved lemons (see the preserved lemon post for making your own!)
2 cups basil leaves, roughly chopped
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
1 1/2 cups sweet green peas
1 red pepper, cut in a small dice
1 medium vidalia onion, cut in a small dice
Sea salt and pepper to taste
Bring a large pot of salted water to a boil and add the pasta. Heat the coconut oil in a large frying pan and fry the zucchini slices until deeply golden brown, on both sides. You may have to do this in batches. While the zucchini is cooking whisk the vinegar and preserved lemons in a large bowl.
Cook the pasta until al dente, and rinse under cold water to stop it from cooking further and add it to the vinegar and preserved lemon mixture. Using a slotted spoon, remove the cooked zucchini into the mixture.
Combine 1/2 the basil, all of the parsley and the olive oil in a food processor, along with a little of the salt and pepper and blend until smooth. Add this to the bowl with the zucchini along with the peas, red pepper and onion. Toss until combined and season with salt and pepper to taste. Garnish with remaining basil leaves.
Enjoy and be well!
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