If your garden is anything like ours’, it is full of weeds and pumping out zucchini faster than you can give it away. Personally, I’m not the biggest fan of this vegetable, but with the quantities we are yielding this time of year, I decided it would be a good idea to come up with something to do with it.
Zucchini bread came to mind first, but I’ll spare you the speech on how awfully hot it has been (although the last few recipes I shared for Cantaloupe and White Wine Sorbet and Watermelon Agua Fresca have not given you the same luxury). Our oven is taking its annual summer vacation this time of year.
Looking for inspiration, I decided to take a look at the bookmarked food blogs I check at least every other day, including Baked Bree, The Little Kitchen, Steamy Kitchen, I Am A Food Blog, White On Rice, and one of my favorites, Pretty Yummy Foods.
Melissa shared this recipe on her blog, Pretty Yummy Foods, early last week, and it caught my attention because it featured a way to use up all the zucchini we are getting!
I made Melissa’s recipe exactly as she wrote it, and it was delicious! Remember… I don’t even like zucchini. The only change I made was the addition of fresh, chopped parsley to brighten everything up.
All the credit for this dish goes to Melissa, I simply asked to share it with you because I enjoyed it so much. Take a few moments to head over to her blog, Pretty Yummy Foods, and take a look at some of her other recipes!
This delicious recipe is a great way to use zucchini, originally written by Melissa Vanni of PrettyYummyFoods.com, shared with permission.
- 1 lb spaghetti, cooked and cooled
- 3-4 medium zucchini, sliced
- 2 eggs, beaten
- 1 cup bread crumbs
- 1/2 cup flour
- 1/2 cup parmesan
- 1/2 white onion, chopped
- 2 garlic cloves, minced
- 1 cup white wine
- 1/2 cup heavy cream
- 1 tablespoon dijon mustard
- 1/2 lemon, juiced
- salt and pepper as needed
- Combine the bread crumbs, flour, parmesan, salt, and pepper. Dredge the sliced zucchini using the eggs and bread crumb mixture.
- Fry the battered slices in a few inches of hot vegetable oil until lightly browned and crisp. Drain and reserve on paper towels.
- Soften the onion in a few tablespoons of oil, then add garlic and cook for one minute.
- Add the wine, heavy cream, dijon mustard, and lemon juice to the pan and simmer for a few minutes to thicken.
- Toss the reserved pasta in the sauce, serve with fried zucchini.