Zucchini Romano Recipes

PASTA CON ZUCCHINI

Steps:

• Grate the onion and zucchini in a seperate bowl.
• In large skillet warm the olive oil and add the grated onion to the skillet. Cook at medium heat until they become translucent then just barely golden.
• Next add the zudchini and cook until barely golden also. For the first minute or two raise the heat a bit then turn it back to medium. Don't burn the zuchinni they may turn bitter. Cook for 8-12 minutes.
• Salt and pepper to taste. If the sauce is a little too dry add a little more olive oil.
• Add the finely chopped garlic in the center of the skillet give it a minute or so then add the fresh chopped rosemary herb and cook for a minute. Fold gently and turn off the heat.
• Meanwhile you should have your pasta boiling and ready for the sauce. Add the cooked al dente pasta to the sauce and mix gently. Add just a little pasta water if needed. Plate each dish and drizzle a little olive oil, freshly grated romano, parmesan or even gorganzola cheese on top. Che buono!

TO DIE FOR ZUCCHINI AND TOMATOES !!!!

Steps:

• Chop finely the onion.
• Slice the zucchini (not to thick).
• Saute the zucchini with the onion, garlic.
• Add all your seasonings.
• Saute this for a few minutes in a pan sprayed with butter pam.
• Do not saute too long as you do not want the zucchini soft.
• Add the tomatoes and simmer few minutes.
• Remove from heat and serve on plates adding parmesan cheese on top.

ROASTED GARLIC ZUCCHINI AND TOMATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
• Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

FETTUCCINE WITH WALNUTS, ZUCCHINI RIBBONS, AND PECORINO ROMANO

Steps:

• Place 1 zucchini on work surface. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons. Discard scraps. Repeat with remaining zucchini. Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1 teaspoon fleur de sel. Let stand 30 minutes. Rinse zucchini under cold running water; drain well. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside.
• Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl. Using pestle or wooden spoon, crush mixture until paste forms.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with garlic mixture. Add 1/3 cup oil and 1/4 cup reserved cooking liquid; toss. Add zucchini, walnuts, 1/2 cup cheese, basil, and mint; toss. Season with salt and pepper, adding more pasta cooking liquid if mixture is dry. Drizzle with additional oil. Sprinkle with zucchini flowers, if desired. Serve with remaining cheese.