I was flipping through People magazine last week and came across this recipe from Piper Perabo’s collection. It was FANTASTIC!!! This is one everyone must try. I was really unsure at first after reading the ingridents. It was perfect.
What you need:
2 medium zucchini sliced into 1/2 inch rounds
1/2 cup chopped yellow onion
2 cloves of garlic minced
zest of half of lemon
1 1/2 teaspoon butter
1 tbsp chopped fresh mint (in germany Minze)
6 oz spahetti
1/4 cup pitted halved kalamata olives
1/4 cup Parmasean Cheese
1. Preheat oven to 450 degrees. Place zucchini on a baking sheet and drizzle with 1 teaspoon olive oil. Salt and Pepper to taste. Roast for 10-15 minutes. flipping once
2. In a 12 inche saute pan heat 1 tbsp olive oil. saute onions over medium low heat for 5 minutes or until translucent. Add Garlic and saute 1 minute. Stir zucchini and lemon zest. Remove Pan from heat.
3. Melt butter in small skillet over low heat. Add bread crumbs and saute until lightly browned. Let cool and stir in mint and set aside.
4. Bil pasta and drain. Reserving 1.4 cup pasta cooking water. Add pasta to zucchini mixture.Add olives and water bring to a simmer. Reduce heat to low and sprinkle in cheese. Toss pasta until chees melts. Divide into two bowls and top with bread crumbs. We served 4 just fine.
Garlic Bread ( we did pepperridge farms parmasean cheese bread)