Posted By Mary Freeland on September 1, 2010

As summer days slowly fade giving way to fall we’ll soon be saying good-bye to many of the garden glories that summer brought us. This week we bring you a fun, tasty and fitting homage to summer’s bounty by making it the star of the show in our dish.

Zucchine Come Pasta
Zucchini as Pasta

2-3 medium ripe Zucchini
1 tsp coarse salt
1/2 tsp pepper
1/4 cup olive oil
2 gloves of garlic (minced)
1 tbsp butter
2 tbsp grated Parmesan cheese

Fill a large pot with water, add in salt, bring to a boil. In the interim use a vegetable peeler to slice each zucchini into ribbons. Heat oil and butter over medium heat saute pan and add garlic. Cook until golden. Remove zucchini from water and drain. Add oil/garlic mixture, pepper and cheese. Serve as though you were serving a traditional pasta dish.

Categories: Italian Recipes
Tags: Italian Recipes