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“Non-Stuffed” Zucchini With Pasta And Bacon » Simple and Healthy Recipe! ✅

Looking for new ways to use zucchini this summer that reveal its flavor and texture? Enter this great hearty pasta stuffed zucchini set, a mainstay of my childhood in the Midwest. About twice the volume of zucchini as pasta, it’s exactly the kind of fresh, bright-tasting dinner I crave all season long.

To create this summer pasta, I took all the elements I love about stuffed zucchini (salty meat, crunchy crumbs, melted cheese!) and removed the ones I didn’t like (emptying and stuffing zucchini boats, the long cooking time). cooking in a hot oven). But what do I like most about this pasta? The courgettes themselves. To avoid any blandness and soggyness, I opted to fry thin slices of zucchini in dripping bacon and olive oil until golden brown and tender, then marinate them in red wine vinegar, a nod to tanning, a classic side dish. then marinated which I love. From there, all that’s left is to mix the zucchini with freshly cooked noodles, crispy bacon, crispy mozzarella bits, garlicky pistachio crumbles, and more basil than you think you need. Nothing against stuffed zucchini, but I’ll have this reinvented version every night of the week.

Like all the best summer dishes, this one too is endlessly adaptable and has no rules. Grill the courgettes instead of frying them: simply cut the courgettes into slightly thicker coins and add the red wine vinegar immediately from the grill. Change the shapes of the pasta. Try different herbs and cheeses (feta would be lovely here). Swap the pistachios for walnuts or pine nuts in the crumb topping. Fry bacon or guanciale instead of bacon, add ham strips instead of crispy pork, or forego meat altogether for a hearty and deeply flavorful meal.—EmilyC

It’s the end of a long day at work (or the beginning of a very long week) and we’re hungry. Like “I can’t think straight” with hunger. Fortunately, Food52 contributor EmilyC wants to think of everything for us. In Dinner’s Ready, her bi-monthly column on weeknight wonders, Emily shares simple and tasty recipes that will have a great meal on the table in no time. – Publishers

  • 3/4 pound long fusilli, spaghetti, or linguine

  • Kosher salt plus freshly ground black pepper, to taste

  • 1 tablespoon olive oil, plus more if needed

  • 4 ounces bacon, diced

  • 1 1/2 pounds zucchini (or about 3 medium ones), sliced ​​and sliced ​​into 1/4-inch thick slices

  • 2 tablespoons red wine vinegar

  • 1/2 cup panko breadcrumbs

  • 1/3 cup pistachios, finely chopped

  • 1/4 teaspoon Calabrian or red chili, or more to taste

  • 3 or 4 garlic cloves, minced

  • The finely grated rind of 1 large lemon, reserving the juice for serving

  • 1/2 cup finely grated Parmesan or Pecorino

  • 8 ounces fresh mozzarella, cut into small pieces

  • 1 to 2 cups fresh basil leaves, small left whole or large chopped

  1. Bring 4 liters of water to a boil. Add 2 tablespoons of salt and the pasta; Cook until al dente according to package directions.

  2. Meanwhile, in a large skillet or skillet, heat 1 tablespoon olive oil over medium heat. Add the bacon and cook, stirring occasionally, until crisp, 5 to 7 minutes. With a slotted spoon, transfer the bacon to a plate lined with absorbent paper.

  3. Leave the bacon fat in the pan and add enough olive oil to come to 3 tablespoons. Add the zucchini in an even layer (this will probably need to be done in two batches), seasoning the tops with salt and pepper. Fry over medium heat for 2 to 3 minutes, or until golden brown, then flip, season again with salt and pepper, and cook an additional 2 to 3 minutes or until tender. (A splash screen is helpful for this step.) Repeat the process for the second batch, adding a little more oil as needed. Transfer each batch to a bowl and top with red wine vinegar.

  4. Meanwhile, in a separate skillet, make the crumbs: Heat 2 tablespoons of the olive oil over medium heat, then add the panko, pistachios, and chili flakes. When the crumbs are golden, add the garlic (and a little more olive oil if the pan seems dry) and toast for about 30 seconds more.

  5. When the pasta is cooked, drain it and return it to the pasta pot. Add 3 to 4 tablespoons of olive oil, lemon zest and Parmesan cheese, mixing until integrated. Next, add the marinated zucchini (and any accumulated juices), then the bacon. Taste, adding more salt, lemon juice (I usually start with 2 teaspoons and go from there), and/or more olive oil, to your liking. Add the mozzarella and basil, and about a quarter of the crumbs, stirring again. To serve, divide among plates and garnish each with the remaining crumbs, or serve family style by transferring the batter to a serving plate and sprinkling with the remaining crumbs. Serve hot or at room temperature.

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