Apparently my boss knows the secret for giant zucchinis; she brought in a few of them to the office last week and we all reaped the benefits of her gardening skills.
The only thing I ever do with this summer squash is slice it into discs and sauté it for pasta, quinoa, rice or salads. This green giant was meant for better things.
Look at that thing jutting out (and yes, that’s a much larger than normal Veg stash for the week. We have a visitor!); it’s demanding use and starlight.
Bare with me as I play with some lighting and realize the photos look very different on the computer vs on my tiny camera screen.
I started with what I know best; pizza, obviously.
Peeled Zucchini & Basil Pizza
1 fresh tomato
Purple onion slices (I never measure these, use as much as you’d like)
4-5 leaves of fresh basil
~1 c marinara sauce (depending on the size of your pizza)
Mozzarella cheese to taste (see above note on measurement)
Pizza dough, ready to be rolled & stretched (we get this at Whole Foods)
Since I’m sure you all know how to assemble a pizza, here’s the only trick: use a peeler to ‘slice’ the zucchini into tiny strips that dress the top of your pie. See how thin & crispy they got? Perfect texture & taste.
Bake for ~12-15 minutes (depending on what kind of dough / crust you use).
Last night, I left the peeler aside and meticulously sliced half of that zucchini into tiny strips. Basically slicing it as though it could be made into “fries”, then slicing those in half (lengthwise), then cutting the slices into thirds (so you have ~2 inch long, thin pieces).
This time, it was destined for pasta.
Zucchini & Pasta with ‘Cream’ Sauce
Purple onion (amount is up to you)
Fresh basil (to taste)
1 box pasta (Quinoa curly-cues, in this case)
1 cup Marinara sauce (I used Organic chunky tomato sauce)
1/2 cup Non-fat plain greek yogurt
While the pasta cooks, slice more purple onion & grab more fresh basil from your new kitchen friend (aka plant). Heat ~1-2 tbsp of olive oil over medium, and then add the zucchini, onions & basil. Add a little salt & pepper, sauté until veggies are cooked through.
Meanwhile, combine the yogurt & marinara sauce – stir thoroughly. Drain noodles & toss in the ‘cream’ sauce. Combine with veggies & garnish with fresh basil, just for looks.
What plans do you have for your zucchini? I still have 1/4 left, which in this case, leaves room for a another whole recipe. Suggestions welcomed!