I used lengthy, slender bucatini pasta this time round, however get pleasure from this recipe with a variety of pasta shapes. It’s good with complete wheat pasta, and even a few of the various lentil noodles. It’s notably good with textured, brief pastas as a result of the sauce and garlicky zucchini chunks get caught up in each chunk.
Once you might have your smashed zucchini sauce and pasta as a basis, you may take this in a whole lot of totally different instructions. We’ve been ending it off with a number of halved cherry tomatoes plus garlic bread crumbs rather than the sliced almonds. The taste pop of candy from the tomatoes alongs with the crunchy crisp of the breadcrumbs is nice. Alternately, you may increase the entire state of affairs nutritionally by stirring in a number of handfuls of thinly sliced kale that you’ve got massaged with a little bit of olive oil and lemon juice. You can even make extra Asian-inspired, brothy model by including extra water to the zucchini, add a dollop of favourite curry paste, and use rice noodles. Top with crispy, grilled or oven roasted mushrooms and a drizzle of toasted sesame oil. Or, merely add a number of dollops of pesto to the smashed zucchini sauce to up the summer time basil issue.
Other methods to make use of up zucchini
I like this tremendous fast, sauted zucchini – comparable in spirit to in the present day’s recipe, it’s also further garlicky, and also you get these good browned bits the place the zucchini hits the pan. You see it pictured over noodles as nicely, however I typically get pleasure from it over quinoa or farro. And, this one is an oldie (posted in 2010), however these fast pickled zucchini are at all times good to have available.
Other favourite noodle recipes embody: this unimaginable vegan ramen, my favourite pad thai, sriracha rainbow noodle salad, and black sesame otsu. Or browse this record of tasty noodle soups!