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susan smitten

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Zucchini, and Zucchini [Jun. 13th, 2012|06:40 pm]
susan smitten

I had a big piece of zucchini left over from yesterday's cupcakes, so here are two ways I finished it off today.

This morning, I made a spaghetti arrabiata with cherry tomatoes, garlic, a green chili, zucchini, dried blackcurrants, green peas, and black olives.

Later, I cut the rest of it into strips, battered it with egg, dredged in bread crumbs, then poured butter melted with garlic and oregano over the top. Then poured fresh lemon juice over that, baked it, and ate it with more fresh lemon juice. It was supposed to be 'zucchini parmesan,' but I totally forgot about the parmesan.

[User Picture]From: chu_hi
2012-06-14 07:37 am (UTC)
I didn't use recipes, because I made these up! Here's How I do pasta:

-Boil whatever pasta, with plenty of salt and a little olive oil.
-Saute a bunch of things in olive oil. I always start with cherry tomatoes, garlic, and a small chili. Then I add a pinch of whatever I feel like. In this case, thinly sliced zucchini! I used the blackcurrants (just five or six) because I'm trying to use them up, and because I like the contrast of sweet and spicy. I'll use capers, olives, peas, whatever. Usually I'll add some protein, either beans or fake meat. Black beans and kidney beans go better than you'd think.
-Throw the cooked pasta into the pan with the sauteed things ,and toss for a couple of minues. You can add something crunchy, like fresh cilantro or parsley, at this time.
-Finish with black pepper and parmesan.

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