I was going through my blog and came across this recipe that I posted back in the summer of 2012. Some of the spacing was messed up and I wrestled with HTML for about two hours to correct it with no success. I’m a photographer…..not a tech person and not ashamed to admit it in spite of having a website and two blogs that I maintain. So?!? Let’s redo the post and bring it into 2014 but cheat by using the same photos from 2012. We can do that. (If I create another pasta dish this week, I will never leave the gym….)
So…….I am the only person in my house that likes zucchini. And it’s unfortunate. It’s funny because the zucchini I grew up with as a kid is not the zucchini I would ever make today, and if the past were the case, I would understand why my family wouldn’t like it. I shouldn’t even like it!! My mom (sorry mom) boiled the zucchini to death because that’s the only way my picky dad (sorry dad) would eat it. And then I married a man who *hated* squash which ultimately trickled down to our son *deciding* he hated squash also without ever really giving it a chance. Does that happen in your family? Sigh. So – enter this recipe. Simple, yet yummy with flavors everyone is familiar with. Even if the zucchini look like this:
These are called “zucchini balls.” Yes. That’s what was written on the miniature blackboard that was leaning up against the farm vendor’s display at the Sarasota Farmer’s Market and the name certainly suits them. If you have “squash-haters” then please give this recipe a try – it”s family friendly and vegetarian. I used cavatappi shaped pasta but please feel free to substitute your favorite such as fusilli or shells.
Zucchini & Cavatappi Alfredo-Style
- 8 ounces uncooked cavatappi or other short pasta
- 1¼ cup heavy cream
- 1 cup Parmigiano Reggiano cheese (or domestic Parmesan), freshly grated
- 3 cups chopped zucchini (slice zucchini in half vertically and then slice into medium size half moons)
- pinch paprika
- kosher salt and coarse ground pepper
- 3 tablespoons panko bread crumbs
- 2 tablespoons unsalted butter, cut into pieces, plus 1 tablespoon to grease the dish
- Preheat the oven to 450 °F and grease a large shallow gratin or 11x9x2 baking dish with butter. Cook the pasta according to the package directions and drain.
- To the baking dish, add the cream, zucchini, and ¾ of the cup of cheese. Add the cooked pasta, toss to combine, and season with salt, pepper, and paprika.
- Sprinkle the top with the remaining ¼ cup of cheese and the panko bread crumbs. Dot with bits of the butter and place in the oven.
- Bake for 12 minutes or until the pasta and zucchini begin to brown. Let the dish rest for 5-10 minutes before serving.
© 2014 Kitchen Serendipity | Stacey Siegal