~ Delicious Meal in a Bowl ~
3 fresh medium-sized zucchinis
[This recipe is best using fresh, homegrown summer zucchinis. It will never be as tasty if shipped from elsewhere.]
DIRECTIONS:
1. In large pot, boil noodles until tender according to directions on pasta box.
2. Dice garlic and set aside.
3. Wash zucchini and cut off ends and bad places. With veggie peeler, thinly zebra-stripe zucchinis lengthways. Then, slice into 1/2 inch circles and set aside.
4. Heat large skillet; add enough olive oil to coat skillet thinly and heat oil. Scatter garlic in hot skillet and sautee a couple of minutes.
5. Fit a layer zucchinis snugly in skillet, salt, and brown; then, flip, salt, and brown reverse. Remove zucchinis to dry on paper towel. Repeat process until all zucchinis are fried.
6. Leave garlic in skillet to continure charring throughout process. It will become black and crusty, making it even tastier!
7. Leave pasta in hot water until all zucchinis are fried. Then, drain pasta, and dump it into skillet stirring to combine with garlic.
8. Add all zucchinis back into skillet and salt to taste. Stir and sautee until steamy hot. Any remaining water will evaporate.
9. Serve in warm bowls which help retain heat. Sprinkle shredded Parmesan cheese generously. (Substituting grated instead of shredded Parmesan does not suit this recipe.)
INGREDIENTS: (This makes about four servings.)
oil (I use Filippo Berio extra virgin olive oil for baking and frying.)
approximately 1/3 box angel hair pasta (Mueller's brand is best for this recipe.)
6 cloves finely diced garlic (I use dried.)
several ounces shredded Parmesan cheese (I always use DiGiorno.)
salt to taste
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Sandra Ratledge
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