ZUCCHINI PASTA RECIPE - NYT COOKING
Zucchini, not pasta, is the star of the show in this easy weeknight dish from Mark Bittman. Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle that makes worthy use of your farmers' market haul.
Provided by Mark Bittman
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
- Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
- Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.
Nutrition Facts : @context http//schema.org, Calories 407, UnsaturatedFatContent 12 grams, CarbohydrateContent 58 grams, FatContent 15 grams, FiberContent 6 grams, ProteinContent 12 grams, SaturatedFatContent 2 grams, SodiumContent 1028 milligrams, SugarContent 11 grams
ZUCCHINI GRATIN RECIPE | INA GARTEN | FOOD NETWORK
Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruy�re cheese pairs well with the soft flavors of the squash.
Provided by Ina Garten
Categories side-dish
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 55 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
- Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
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