My fiance is not a huge fan of squash and zucchini, so this week I made it my personal challenge to find a recipe that he would like so that it wouldn’t be my sole responsibility to eat them all. (As a side note, he used to dislike cauliflower too, until I introduced him to this recipe for cauliflower soup.)
Because his dislike generally stems from the texture rather than the taste, I thought the best thing to do would be to shred all of the zucchini and squash (either by hand or with a Cuisinart) and find the best way to use it from there. And since he LOVES butter, I sauteed the shredded veggies with local butter, a touch of olive oil and a bit of Herbamare. Then I simply added the mixture to a bowl of cooked penne pasta (spaghetti or angel hair works well too), added a touch of hot pepper jelly chevre from Barred Owl Creamery, and the dinner was complete! You can add as little or as much shredded zucchini and/or squash as you like, so it’s the perfect way to use up any lingering items (we’ve even made it with shredded kohlrabi).
It was delicious and light summer meal (despite the butter and cheese). Enjoy!
Squash and Zucchini Summer Pasta (loose recipe – have fun experimenting!)
1 package pasta of choice
1 large zucchini or 1-2 small zucchini , shredded
1-2 summer squash, shredded
1 tablespoon butter
1 tablespoon olive oil
Herbamare to taste (or other favorite seasonings)
Cheese of choice to taste (I recommend chevre or parmesan/asiago/romano)
In a large skillet on medium heat, add the butter, olive oil, zucchini, squash and Herbamare (or other seasonings as you prefer). Sautee for about 8 minutes. In the meantime, cook the pasta per the packaged instructions. Drain pasta and combine with squash and zucchini mixture. Top with cheese and serve!
P.S. You can also add onion, garlic, garlic scapes or scallions for a bit more flavor!