Thursday, November 12, 2009

Zucchini with Brown Rice

Inspired by a visit Lisa took to Sicily, this is an easy way to pair zucchini with pasta or rice. Plan on at least a half a pound per person, but feel free to use more. Feel free to use liberal amounts of salt and pepper.

2 lbs. zucchini, chopped
Two tablespoons olive oil
Salt, pepper
8 ounces pasta, such as penne
About a cup of hot pasta water or hot stock
Grated Parmigiano or Grana cheese (optional)

In a large non stick skillet, add a couple tablespoons of olive oil over medium heat and add the zucchini, stirring up to coat evenly with the oil, add more oil if necessary to coat. Add salt and pepper and cook the zucchini for about 20 minutes, lowering heat if too much browning happens. Add in hot pasta or hot rice. If using pasta, add in some hot pasta water to further “melt” the cooked zucchini. If using rice, add in some hot chicken stock. Cook until heated through and the zucchini mostly loses its shape. Add in Parmigiano (if using). Can be served hot or cold.

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Blogger Alison said...

Looks like risotto...yummy.

November 12, 2009 at 12:43 PM  
Blogger Lori Lynn said...

I'm eating more brown rice these days, I like this straight-forward and tasty idea.

November 14, 2009 at 7:19 AM  
Anonymous Clare said...

I tried this and it was Delicious with a capitol D! The slow cooking of the zucchini really changes the flavor - for the better.

November 16, 2009 at 1:54 PM  
Anonymous Jill said...

Did this with the fish recipe above, using whole wheat rotini pasta. Like the other person said, slow cooking the zucchini made it taste different -- my husband thought that I had added pine nuts, it had that kind of flavor. Cooking zucchini like is a new staple in my kitchen!!

January 5, 2010 at 9:49 AM  

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