Zucchini Two Ways

Yesterday we bought our vegetable starters for our itsy-bitsy garden. Our zucchini plant is already making me happy because I know it will most likely thrive, even under my black thumb! Here are two favorite recipes to use up all that zucchini you grow this summer:



PASTA AI ZUCCHINI

3 zucchini or and/or yellow crookneck squash, cut into ¼” rounds
3 T. olive oil
1 medium onion, diced small
2 garlic cloves, minced
½ t. basil
salt and pepper to taste
pinch red pepper flakes
½ c. fresh Parmiggiano-Reggiano or Pecorino
1 lb. pasta of choice

Sautee onion and garlic. Add zucchini and cook on medium-high, slightly browning zucchini (don’t overcook or the zucchini will get mushy). Add basil, pepper flakes, salt and pepper to taste. Meanwhile, bring a large pot of water to a boil, adding about 1-2 tablespoons of salt before adding pasta. Cook according to directions on box. Drain pasta but do not rinse. Add zucchini to cooked pasta. Sprinkle most of cheese, leaving remainder to serve on top of individual servings. Serves 4-6.

RISOTTO WITH ZUCCHINI

About 5 cups chicken stock
3 T. butter
1 T. olive oil
1 yellow onion, chopped
1 clove garlic, chopped
1 cup medium-grain rice such as Arborio, Vialone Nano, or Carnaroli
½ cup dry white wine (I like to use Fre alcohol-removed)
3 small zucchini, sliced
salt and freshly ground pepper to taste
1/3 cup grated Parmigiano-Reggiano cheese

Pour the stock into a saucepan and bring barely to a simmer. In a large saucepan over medium heat, melt 2 tablespoons of the butter with the oil. Add the onion and sauté until tender, about 5 minutes. Add the garlic and rice and stir until the kernels are hot and coated, about 2 minutes. Add the wine and continue to cook and stir until the liquid is absorbed. Add half of the zucchini and cook, stirring, for 1 minute. Add the stock ½ cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the rice is about half cooked, stir in the remaining zucchini and the salt and pepper. The risotto is done when the rice grains are creamy on the outside and firm, yet tender to the bite, 20-25 minutes total. Rice varies, so you may not need all of the stock or you may need more. If more liquid is required, use hot water. Remove from the heat and stir in the remaining 1 tablespoon butter and the cheese. Spoon into warmed soup plates and serve. Serves 4-6.