Zucchini Pasta Toss

Zucchini is something that I have a love/hate relationship with.  When I plant my garden, I mentally rub my hands gleefully together in anticipation of the promise of an abundant harvest.  By the end of the gardening season, I hope to never see another zucchini again.  Right now I'm in the middle stage of the relationship...I'm enjoying going out to the garden every day and picking one or two, but now they're starting to pile up on my counter.

Usually I am the zucchini bread queen of the world.  It has been so hot here the last few weeks, the last thing I wanted to do was start the oven.  I didn't know what to make for supper, and when that happens, creativity strikes.  This is what I came up with, and it was pretty darn good, if I do say so myself.  The fam agreed.

1 box pasta (I used radiatore)
1 Tbsp olive oil
1 clove garlic, minced
4 c shredded zucchini
3/4 c shredded cheese of your choice (I had mozzarella on hand)
1/2 c plain yogurt
Spices to taste:
onion powder

Heat olive oil over medium heat.  Saute garlic, being careful not to brown it too much.  Stir in zucchini, one handful at a time, stirring after each.  Cook for 3-4 minutes, stirring ocassionally.  Spoon the yogurt into the zucchini, mix well.  Turn heat down to low and let rest while pasta is cooking, stirring ocassionally.

Once pasta is cooked and drained, return it to the pasta pot.  Stir in the zucchini.  Stir in the shredded cheese until melted.  Serve hot with crusty bread.


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