Skip to content

Posts tagged ‘zucchini’

Oct 17

Garlic zucchini rotini

DSCN3767

By the way, “garlic zucchini rotini” is a really fun thing to say. That alone is reason enough to make this recipe, especially along with reasons like: the zucchini avalanche the occurs every time I open my refrigerator, a last-minute gathering of friends for dinner and the need for a quick dinner in volume, and a need for leftovers to take us through a few days of lunches.

The one thing to warn here is the intense quantity of garlic and shallots that go into this recipe. The flavor imparted by the sheer metric ton of those two ingredients takes what would otherwise be a fairly boring pasta recipe – pasta and zucchinis alone do not a particularly exciting dinner make – into something spicy, savory, and healthy (the more flavor added, the less oil and cheese needed).

Read more

Sep 14

Last minute cooking

DSCN3535

I’m going to be quick about this one, but it’s been sitting in my drafts folder for about a month now. One Friday night Brett and I had plans to make something for dinner – I can’t even remember what it was, so it couldn’t have been that exciting. But he was running late coming home from work, and I was restless, as I often am on Friday evenings, when I have trouble winding down from work.  We didn’t have much in the house, except a metric ton of zucchini and four red peppers nearing the end of their useful life. I appear not to be the only one with such a situation, since the two magazines I subscribe to (Bon Appetit and Sunset) had features in their August issues geared toward kitchens stocked with summer produce  – heavy on the volume, light on the variety.  Sifting through dozens of recipes focused on tomatoes, corn, peppers, and zucchini, I picked out a few quick, easy choices and had dinner ready by the time Brett walked in the door 25 minutes later. Read more