Yellow squash and zucchini are abundant fresh summer vegetables, the sort that get left on your doorstep by an neighborhood gardener that bit off (or grew) more than they could chew. Even though these colorful beauties look nice, it can be hard to know what to do with them after a few days of roasted veggies and zucchini bread. Enter Zucchini “Pasta”— a fresh, summery take on pasta dishes. High in Vitamin C and low in carbs, this recipe from Shirley Fan, M.S., R.D., in The Endurance Training Diet and Cookbook by Jesse Kropelnicki, offers a fun way to sneak more veggies into your life and spice up old pasta recipes.
- 4 cups cherry tomatoes
- 4 tablespoons of olive oil
- 2 tablespoons balsamic vinegar
- 1.5 teaspoons coarse salt
- 0.5 teaspoon freshly ground black pepper
- 1 pound zucchini
- 1 pound yellow squash
- 4 garlic cloves, chopped
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh flat-leaf parsley
- Shredded Parmesan cheese (optional)
- Preheat the oven to 425. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, toss the tomatoes with 2 tablespoons of the oil, the vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Transfer to the prepared baking sheet. Roast until the tomatoes burst and begin to caramelize, about 20 minutes.
- Meanwhile, using a vegetable peeler, shave long strips of zucchini and yellow squash.
- In a large sauté pan set over medium-high heat, heat the remaining 2 tablespoons oil. Add the garlic and cook for about 1 minute. Add the ribbons of squash and cook, using tongs to gently toss the squash, until they begin to soften, 2 minutes (do not overcook). Turn off the heat. Add the roasted tomatoes and their juices, the basil, and parsley. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Serve immediately, with parmesan sprinkled on top.