Recipe: A Well-Seasoned Appetite by Molly O'Neill
It has been gorgeous here in NYC, and when it's nice outside the last thing you want to be doing is cooking in the kitchen, right? Well, I stumbled upon this recipe in a cook book I got at strands this weekend, and thought it was pretty perfect for the warm weather. Using zucchini instead of pasta is a nice break from the heavy carbs, and it can hold its own against sauce. You feel full but not weighed down!Ingredients:
olive oil
3 cloves of crushed/minced garlic
1 shallot, minced
2 medium tomatoes, diced (i used 2 cups of diced cherry tomatoes)
2 Tbs parsley
3 Tbs thinly sliced basil leaves (i used 1 Tbs of dried basil)
4 medium zucchini, halved lengthwise
1 tsp white wine
salt & pepper
what to do:
1. Sauté the shallot in olive olive for 2 mins
2. Add in the garlic on a low-medium heat.
3. In the meantime, start a pot of boiled water.
4. Add the tomatoes, spices, and wine to the garlic and shallot.
5. Reduce heat to low and let simmer for 6-7 mins
6. Slice zucchini cut side down into thin slices.
7. Add them to the boiling water for 3-4 mins, then drain.
8. Plate zucchini and top with tomato sauce and parmesan!
