Two zucchini posts in a row?
If you have a garden, and planted zucchini, you will appreciate it.
The problem with zucchini is that it’s prolific.
Two plants would be perfect for us, producing only slightly more zucchini than we could easily use.
But if I only planted two plants, one would die and then I wouldn’t have enough.
So I plant three plants and they all grow and produce like crazy.
It’s a no-win situation.
In this dish it’s combined with mushrooms and pasta for an easy side dish, perfect with late summer grilling.
Pasta with Mushrooms and Zucchini (Courgette)
Preparation and cooking time: 30 minutes
- 1 zucchini (courgette), about 7″ long (17cm)
- 2 cloves garlic
- 1 onion
- 1 tomato I used a yellow one
- 4oz (125gr) mushrooms
- 2 tsp olive oil
- 1 tbs Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1 cup pasta, penne, rigatoni
- Cook pasta according to package directions. When done drain.
- Slice onion, mince garlic.
- Trim and slice mushrooms.
- Roughly chop tomato.
- Cut zucchini in half the long way, then into 1/4″ (6cm) slices.
- Heat oil in large nonstick skillet over medium-high heat.
- Add chili powder, onion and sauté 5 minutes.
- Add garlic, mushrooms and zucchini; turn heat to medium and sauté 5 minutes longer.
- Add tomato, oregano, reduce heat and cook until tomato has softened and zucchini is tender, another 4 – 8 minutes.
- Stir in Worcestershire, soy sauce, pasta, combining well. Serve.
If you are looking for more pasta side dishes, check out my Recipe Index.
And have a look in the side bar for this week’s menu.