05/22/13

Bow Tie Pasta with Zucchini Shallot Sauce

Bow Tie Pasta with Zuke Sauce

I love zucchini!

Raw in salads or with dip, sauteed in butter or pan juices, baked in bread…just about any way you cook it, I’ll come back for seconds!

This was my first experience is shredding and saucing zucchini, and it was  a BIG winner, adding a fresh, green, garden aroma and flavor to this simple sauce.

This is one of the recipes we’ve developed for our upcoming educational outreach program for extreme low-income families. This recipe is less than $1 per serving, in season.

Oh, and if you get a heap of zucchini from an overzealous farming friend this year, shred some and freeze it in individual baggies for use in sauces like this.

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

The effect that freezing had on the crispness won’t matter a stitch in a recipe like this one!

Enjoy!

Chef Perry
hautemealz.com

Bow Tie Pasta with Zucchini Sauce
Serves 4

2 cup bow-tie pasta
2 cloves garlic
2 medium zucchini
1 medium shallot, or small yellow onion.
1 Tablespoon grape-seed oil
½ cup Parmesan cheese, grated
¼ teaspoon salt
1 tsp. Better Than Bullion chicken base
1 tsp. ground black pepper

Cook pasta in salted water, according to package instructions. Prepare zucchini sauce while pasta cooks.

Peel and mince garlic, dice the shallot (or onion).

Rinse and grate zucchini.

In a large skillet over medium heat, heat oil. Add onion and minced garlic, with a dash of salt, and saute until the onion are translucent. Add zucchini, and cook until mixture softens and zucchini yields some liquid, about 5 minutes.

Drain pasta, reserving ½ cup cooking liquid, and mix in chicken base (with the liquid) to create broth.

Add 1-2 teaspoons of the broth at a time to zucchini mixture. Add drained pasta. Stir, coating pasta evenly with sauce. Add more broth as needed (I used the whole 1/2 cup).

Transfer pasta to large bowl for serving. Sprinkle with grated Parmesan. Season with salt and pepper. Toss to combine.

03/23/12

Sneak Peek: Amazing Zucchini Grinders

This sneak peek recipe is our meatless dinner coming up this week, Amazing Zucchini Grinders & Wedge Salad…

Amazing Zucchini Grinders (4a)

Active Time: 10 min.       Total Time: 30 min.


  • 1/2 tbsp. butter
  •  1 medium zucchini*, cubed
  • 1 dash red pepper flakes
  •  Salt
  • Black Pepper
  •  1/2 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • ½ yellow onion, sliced
  • 2 (6 inch) hoagie rolls, split
  • ½ red bell pepper, sliced

*or ½ zucchini, ½ yellow squash, as pictured.


Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.

Spoon a generous amount of the zucchini mixture into each sandwich roll. Top with a handful of shredded mozzarella.

Close the rolls, and wrap individually in aluminum foil.

Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.

Note: Okay, okay…I know this is supposed to be a meatless meal, but if you really want to take this grinder to the next level for your favorite carnivore, sauté ½ lb of ground Italian sausage, with the other half of that onion (diced), continue cooking, seasoning with a little salt and pepper, until there’s no pink left and the meat, breaking it up fine. Drain well on paper towels and stir into the zucchini when adding the marinara. These optional ingredients are not in the grocery list.

Wedge Salad (4b)

Serves 2                              Active Time: 10 min.       Total Time: 10 min.


  • 1/2 head iceberg lettuce, cut into quarters
  • Blue cheese dressing
  • 1 tomato, minced
  •   1 green onions, chopped
  • 1/4 cup crumbled blue cheese
  • 1/2 yellow bell pepper, sliced

On each salad plate, place 1 wedge of lettuce turned on its side. Pour the blue cheese dressing over the wedge.

Sprinkle with tomatoes, green onions, crumbled blue cheese, and bell pepper slices.