Today is the second birthday of this blog! Hbty, vfb! I offered this dish for brunch last week. I have posted a few recipes for squash “pasta”, but this “linguine” has the texture and taste of a real pasta dish. I served it with leftover pressed cabbage salad and fresh sourdough bread, perfect for sopping up the few morsels that remained on our plates.
2 medium-sized zucchini
1-2 Tablespoons EVOO
2 cloves garlic
4 small ripe tomatoes
pinch sea salt
fresh black pepper to taste
fresh grated parmigiana cheese (optional)
Wash each zucchini well. Slice each squash lengthwise into half-inch thick slabs. Then slice each slab into half-inch wide strips and set aside.
Peel and slice the garlic;
wash and quarter the tomatoes. Then halve each tomato again.
Heat a medium to large stainless steel skillet for about 30 seconds. Add the olive oil and then the garlic. Sauté it until it sizzles and begins to brown slightly. Add the tomatoes to the pan.
When the tomatoes begin to soften, add a pinch of sea salt. Then cover the garlic and tomatoes with the sliced zucchini.
As the zucchini begins to soften, use cooking chopsticks to integrate it with the sauce. If you want a more soupy sauce, add a few Tablespoons of boiling water.
When the zucchini is soft and integrated with the sauce, plate it. Grind some pepper, squeeze the lemon on it,
and add a bit more sea salt (if desired) to taste. As an option, top with grated parmigiana cheese.
©Nancy Wolfson-Moche 2015
« edamame hummus on corn cakes
Roasted Carrot “Fries” »