Last night I went a little crazy and relived my veggie heavy days. (Aka, when I was a vegetarian). I had this beautiful zucchini sitting in the fridge and had been wondering what to make with it for the past couple days. Fresh from my parent’s garden and accompanied by ripe cherry tomatoes and fresh parsley, I was feeling the summer garden love a whole lot.
Bonus today! I actually have two recipes that I felt ended up going together beautifully last night. There was my stuffed zucchini, which played the part of appetizer/side dish (in lieu of crispy bruschetta or garlic bread), and my main dish was a simple yet fresh and tasty pasta.
I’ll skip the part where I talk and rumble a whole bunch and jump right into my recipes here.
- 1 large zucchini
- a good handful or 2 of cherry tomatoes
- crumbled feta
- olive oil
- roughly 1 cut bread crumbs
Preheat your oven to 425 degrees. Slice your zucchini in half, lengthwise and use a spoon to dig out the seedy, fibrous insides to create a boat like dip down the middle of your two halves. Place zucchinis on a baking tray and put aside. Slice your cherry tomatoes into thirds (or halves if small), and combine tomatoes, breadcrumbs and feta in a bowl. Drizzle olive oil lightly over boats, and use your fingers to spread the oil gently to coat the inside and outside of zucchinis. Spoon your feta, tomato and breadcrumb mixture into your zucchini boats and pop into the oven for 20-25 minutes. Let sit for a few minutes to cool. Once ready, I sliced mine into four pieces and chowed down.
(Isn’t that brilliantly easy!? I love it.)
- linguine (+ 1 cup pasta water reserved after cooking)
- fresh parsley
- 4-5 scallions (white and green parts)
- salt and pepper
- 1 1/2 cups of whole kernel corn
- 4 tablespoons of butter
- goat cheese
Bring a large pot of salted water to a boil and toss in linguine. Cook through for 8 minutes if you like al dente or longer for preferred doneness. Once cooked as you like, reserve 1 cup of the water and drain pasta. In a large, deep pan or pot, melt 2 tablespoons of the butter and add scallion whites, tossing to coat. Cook through for 3 minutes and add corn. Cook for another 3 minutes (or longer if you’re using frozen corn), and then add your reserved cup of pasta water and cooked pasta to your pot/pan. Add remainder of butter and fold pasta into your corn and scallion mixture to coat. Toss in scallion greens and fresh parsley and fold to combine. Remove from heat and serve immediately. Sprinkle fresh parley and crumbled goat cheese over plated pasta and dig in! And obviously…Enjoy!