Re: On Topic - Recipe: Spaghetti with Zucchini Sauce


"JoeSpareBedroom" <dishborealis@xxxxxxxxx> wrote in message
news:IrIri.13084$ya1.1393@xxxxxxxxxxxxxxxx
"Melba's Jammin'" <barbschaller@xxxxxxxxxxxxx> wrote in message
news:barbschaller-ABB502.10182531072007@xxxxxxxxxxxxxxxxxxx
Zucchini are in abundance at the local farmers markets. Tomatoes aren't
far behind.

Spaghetti with Zucchini Sauce

Recipe By: posted to r.f.cooking by Barb Schaller 7-31-2007
Servings: 4

1 medium onion sliced
1 Tbsp. vegetable oil
2 medium zucchini sliced thin
2 cups diced tomatoes
1/2 tsp. salt
1 bay leaf
1/4 tsp. pepper
1/4 tsp. dried basil or 1 Tbsp. snipped fresh basil
1/4 tsp. dried leaf oregano
6 oz. spaghetti
1/4 cup grated Parmesan cheese

In a large skillet or pan, fry onion in hot oil until tender-crisp. Add
zucchini, tomatoes, salt, bay leaf, pepper, basil and oregano. Simmer
uncovered 15 minutes.

Meanwhile, cook spaghetti as directed on package and drain well. Remove
bay leaf from sauce; discard. Pour sauce over spaghetti and toss to
coat. Divide pasta into four portions. Sprinkle 1 tablespoon cheese
atop each serving.


Doesn't the zucchini turn mushy after 15 minutes?
I make a summer skillet dish that contains zucchini and is a distant
relative of the above recipe. The zucchini can handle 2-3 reheatings
without turning to muxh. The key is to put the zucchini in last and cook it
al dente. That's what I'd do with the above recipe without even thinking
about it.
Janet


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