Tuesday, November 9, 2010
Zucchini "Pasta" & quick Tomato Sauce
If you like spaghetti squash, your gonna love zucchini done this way. It's silky and satisfying. Even better, it takes mere minutes to prepare! If you make up a batch of tomato sauce in advance, you can freeze it for convenience.
2 pounds of green zucchini (or yellow)
2 Tbsp extra virgin olive oil
salt to taste
fresh ground black pepper
1 cup tomato sauce (see recipe below)
1. Peel the zucchini with a peeler to remove the skin and then continue using your peeler to cut the zucchini into lengthwise ribbons. Peel off several ribbons from one side, turn the zucchini a 1/4 turn and peel more ribbons. Continue turning and peeling until you reach the seeds in the center and then discard the core. This only takes a minute or two with a good vegetable peeler.
2. Heat 1/2 of the olive oil in a nonstick skillet over med/high heat. Cook the zucchini in 2 batches. When the oil is hot, add 1/2 of your zucchini slices, some salt and cook, tossing and stirring. The zucchini will not take long to reach al dente. Just 2 or three minutes (until the zucchini is softened and just beginning to turn translucent) and the zucchini will be ready. Transfer to a serving dish and repeat with second batch. Season to taste with salt and pepper and serve with tomato sauce.
Quick Tomato Sauce
6 large tomatoes, processed in a blender quickly
2 Tbsp. olive oil
2 cloves garlic, pressed
2 shallots, chopped fine
1/2 tsp. chili pepper flakes
1/2 handful of fresh basil leaves, chopped
1/2 handful of fresh oregano leaves, chopped
2 Tbsp. red wine
salt, to taste
fresh ground pepper, to taste
1. Heat a med sized pot (or sauté pan) over med/high heat and heat oil. Add garlic, shallots and chili flakes, cook for 2 minutes. Add blended tomatoes, cook for 4 minutes and add basil, oregano, salt and pepper. Cook for another minute, add red wine and cook for another 5 minutes to reduce a bit.