Lately I have been on a quest to find other ways to utilize the zucchini flowers from our garden. I found a way to use both the zucchini itself and the flowers in the same dish. I was just going to wing it when Bonnie emailed me a recipe from The Globe and Mail for this recipe from Chef David Lee who resides at Nota Bene in Toronto, who came across it on a trip to Positano on the Amalfi Coast in Italy. This one is definitely a keeper for the summer months when we are happily inundated with those wonderful blossoms. My version is only based on his recipe and I've changed the recipe to my liking.
- 250 g spaghetti
- 12 baby zucchini, with flowers sliced about 1/4" thick, or 2 regular sized zucchini cut in half and sliced the same
- 8 grape tomatoes, cut in half
- 1 shallot, finely chopped
- 1 clove of garlic, thinly sliced
- 1 Tbsp Parmesan, grated
- 1 tsp butter
- EVOO, and some of the good stuff for drizzling before serving
- sea salt and fresh ground pepper
1) Boil water for the pasta and cook according to directions on the package.
2) In a frying or saute pan, heat the EVOO over medium-low heat and add the shallot. Stir occasionally and cook them until they are translucent.
3) Add the zucchini and cook them until slightly soft, about 6 minutes, stir a couple of times while cooking.
4) Add the butter and the Parmesan to the mix, stir it up a little and turn up the heat to medium to help thicken the sauce.
5) The pasta should almost be done by now, so add the flowers and the tomatoes to the sauce and 1 or 2 tablespoons of the pasta water. Stir it up a little more, add salt and pepper to taste.
6) When pasta is cooked to al dente, drain and add to the sauce. Mix it up to incorporate it in with the sauce and serve. Drizzle a little of your good EVOO over top and add a little more grated Parmesan if you like.
Yield: Serves 2
There is so much flavor in this dish. I didn't know what to expect (although I was really looking forward to it), but was not surprised nor was I disappointed. Bonnie loved it and Little O was on side with it as well. Zucchini is in the summer squash family and has many health benefits. They are full of antioxidants like alpha and beta-carotene and have good amounts of vitamins and minerals. They are high in carbohydrates, but if you lead an active lifestyle, you'll burn them off quite easily.
Little O's Menu
The raspberry season is almost done now and she definitely had her fill eating the ones from the backyard. I would normally pick them off and hand them to her, but she picked a few of her own too. Sometimes when I wasn't paying attention for 3 or 4 seconds, she ate some of the little green ones. Yuck! That didn't go over very well, but she didn't get a bad taste in her mouth about the whole raspberry experience and kept eating them.
Quote Of The Day:
"Just because you're not sick doesn't mean you're healthy."
~ Author unknown
Until next time, good eating everyone.