Are you still overflowing with zucchini? Did you leave your car unlocked at work and go out to find your passenger seat piled high with zucchini? Were you the office pool winner of the largest zucchini contest?
This past week I was the lucky recipient of two zucchinis, which were about the size of an overweight toddler’s leg.
So I decided to make Zucchini, Tomato and Onion Pasta, the recipe for which I discovered at a Pampered Chef party 14 years ago. I like this recipe because it doesn’t take too long to prepare. And since the dish is just veggies and pasta, you can take leftovers to work and pretend you’re better than everyone else for eating healthy.
Pampered Chef calls the recipe Italian Pasta Stirfry. Whatever you call it, it’s pretty delicious.
I will note the recipe calls for a 1/4 cup of fresh parsley. If you don’t like parsley, leave it out. I don’t really care for it but I found some fresh so I put it in anyway and I really think it’s better without.
Tell me your favorite way to use up excess zucchini. Or is zucchini a vegetable you avoid at all costs no matter how it’s prepared?