When I went to my oldest son’s college orientation one of the speakers shared a story about how she was new to Minnesota and that she’d been told to be sure to lock her car doors in August. Not really understanding the reasoning of said advice, she ignored the warning. One afternoon after work she returned to her car to find it stuffed full of zucchini. That’s a LOT of zucchini!! I doubt she’s left it unlocked for one day since that time.
My friend who grows a lot of her own vegetables talks about how she’s always giving away zucchini because apparently, they are very prolific. And though I’ve heard some people say that this was a bad year for zucchini, my friend was still trying to find homes for all of hers. If only she lived a little bit closer I could have my very own zucchini fairy!
In year’s past I wouldn’t have appreciated a zucchini drop so much but this summer that all changed. In June, I had the opportunity to try a new vegetable dish (complete with plenty of that prolific green veggie) at a friend’s house. Those who know me know that I’m not a candidate for vegetarianism due to my strong dislike of the nutritious little wonders. But, I have to say that I was pretty much wowed by this particular creation. Apparently, when my friend’s sister-in-law is in town (as she was on this particular occasion) her veggie dish is always requested; it isn’t hard to see why. And so, because I know at least some of you deal with zucchini overload this time of year, I asked her permission to share it with you.
For lack of a better title, let’s call it Vegetable Pasta. Please note that there are no exact measurements, and trust me, I’m generally a huge fan of exact measurements, but I assure you, it’s not too challenging.
1 medium Zucchini
1 medium Yellow Squash
1 package Mushrooms
Garlic (lots of garlic)
1 can of Diced Tomatoes with basil (the brand isn’t really important and some include garlic and oregano)
- Slice the zucchini and yellow squash lengthwise down the middle. Then slice into ¼ inch sections.
- Slice mushrooms into quarters (or you can use pre-sliced mushrooms, whichever you prefer.)
- Starting with a fairly high heat setting, add some olive oil to a large skillet. You want it hot to cook the water out of the mushrooms quickly.
- Cook for a few minutes and then add 6 – 10 cloves of minced garlic. (I LOVE garlic so I generally use 8 – 10 cloves. Once I used only four and was very disappointed. Let your taste buds – and perhaps your appointment book – dictate your own level of garlic comfort)
- Cook the zucchini, yellow squash, mushrooms and garlic until the vegetables are almost tender but not mushy.
- Add halved grape tomatoes (maybe ½ – 1 Cup)
- Add canned diced tomatoes with basil.
- Salt and pepper to taste.
- Heat through and serve over pasta noodles.
- Sprinkle with Parmesan cheese.
I usually cook a variation of the above recipe that my husband has decided to name Miscellaneous Vegetables. It is shown in the picture above.
Follow steps 1 – 6 above with these changes. You might want to add some basil to the ingredients, fresh or flakes. I’ve never added basil directly but I do use a basil infused olive oil when I have it on hand.
Once you add the tomatoes you just need to heat them through and then your dish is complete. Salt and pepper to taste. Once you dish it up sprinkle with Parmesan cheese (or let each person add their own cheese.)
Serve and enjoy.