Ingredients:
2 medium zucchini, sliced
olive oil
1/2 cup chopped onion
3 cloves garlic, minced
zest of 1/2 of a lemon
1 1/2 tsp butter
1/4 cup bread crumbs
1 tbsp chopped fresh mint
6 oz spaghetti
1/4 cup pitted Kalamata olives
1/4 cup Parmesan cheese
1. Preheat oven to 450. Place zucchini on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast 10-15 minutes, stirring once.
2. Saute onions over medium heat for 5 minutes. Add garlic and stir in zucchini and lemon.
3. Melt butter and stir in bread crumbs until lightly browned. Add mint.
4. Cook pasta 9 minutes, reserve 1/4 cup water. Add olives. Bring to a boil. Sprinkle with cheese and dive in.
I am a zucchini growing failure! Really! I will take some if you have extra. My girls love it lightly breaded and then pan fried. I look foward to making your recipe!
ReplyDeleteI'm so gonna try this! I LOVED the sounds of the mint & lemon in it!
ReplyDeleteI will have to sneak to the neighbors yard to get my supply of mint ;)
We grilled some 'Z' the other night and oh man, was it good-
Summertime...it just doesn't get much better than this, ugh?
Thanks for Sharing!!
Love you,
A
xox
Makes me want to make zucchini bread.. yumm! Just saw this recipe and though of you, enjoy all that good stuff for the rest of us! I might just have to pick some up at the store, these cupcakes look insane! http://www.browneyedbaker.com/2011/08/19/zucchini-pineapple-cupcakes-with-orange-sour-cream-frosting/
ReplyDelete