Ingredients
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1 pound zucchini (about 1 medium)
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1/2 cup whole wheat flour
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Kosher salt
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Extra virgin olive oil, for drizzling
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2 cloves garlic, minced
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1 large onion, chopped
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1 tablespoon finely grated Parmigiano-Reggiano cheese
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3 tablespoons red wine vinegar
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3 cans San Marzano plum tomatoes, crushed
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1 tablespoon sugar
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Freshly ground black pepper
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1 bunch fresh basil leaves, roughly torn into smaller pieces
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2 tablespoons extra virgin olive oil
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Salt, as desired
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Pepper, as desired
Directions
Sub-Title: The perfect blend of sweet zucchini pasta, rich tomato sauce, and fresh basil
Description: This delicious vegetarian meal is inspired by classic Italian cuisine and combines the earthy taste of tomatoes, the nutty flavor of zucchini, and the herbal notes of basil to create a truly satisfying dish that will leave you wanting more! It’s easy to prepare, making it ideal for any occasion, from casual family dinners to fancy parties. So sit back, relax, and enjoy your tasting experience!
Ingredients:
– 1 pound zucchini (about 1 medium)
– 1/2 cup whole wheat flour
– Kosher salt
– Extra virgin olive oil, for drizzling
– 2 cloves garlic, minced
– 1 large onion, chopped
– 1 tablespoon finely grated Parmigiano-Reggiano cheese
– 3 tablespoons red wine vinegar
– 3 cans San Marzano plum tomatoes, crushed
– 1 tablespoon sugar
– Freshly ground black pepper
– 1 bunch fresh basil leaves, roughly torn into smaller pieces
– 2 tablespoons extra virgin olive oil
– Salt, as desired
– Pepper, as desired
Instructions:
1. Preheat the oven to 400°F. Lightly coat a baking sheet with nonstick cooking spray.
2. Grate the zucchini using a box grater, transferring to a bowl. Add the flour, salt, and olive oil; toss until well coated. Drizzle with water to form a dough, kneading briefly if necessary.
3. Roll out the dough on a lightly floured surface to a thickness of about ⅛-inch. Using a cookie cutter or a glass measuring cup, cut out circles approximately 1½ inches in diameter. Transfer the rounds to the prepared baking sheet. Bake until golden brown and firm, about 15 minutes. Remove from the oven, set aside, and cool completely.
4. Meanwhile, in a large pot over medium heat, combine the garlic, onions, and Parmesan cheese. Sautee until tender but not browned, about 5 minutes. Stir in the vinegar and crushed tomatoes. Season generously with salt and pepper. Simmer, stirring occasionally, until slightly reduced, about 10 minutes. Stir in the sugar and bring to a simmer again, cooking for another minute or two just to dissolve the sugar.
5. To assemble, place a small amount of the tomato sauce in each hollow formed by one of the cooled zucchini rolls. Top with a few basil leaves. Repeat with remaining zucchinis and sauce. Serve warm or at room temperature.
Serving Suggestion: 4 servings per recipe
Difficulty Level: Easy
Nutritional Information:
– Calories: 240 calories per serving
– Total Carbohydrate: 23 g
– Dietary Fiber: 8 g
– Protein: 4 g
– Total Fat: 12 g
– Saturated Fat: 3 g
– Cholesterol: 0 mg
– Sodium: 260 mg
Total Time Needed: Approximately 30 minutes
Note: If you prefer a different type of pasta shape, such as angel hair or rigatoni, simply substitute those shapes for the zucchini in step 1. Just be sure to use a larger pan when baking, as they take longer to cook than the zucchini rounds do.
Steps
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1
Done
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Preheat the oven to 400°F. Lightly coat a baking sheet with nonstick cooking spray. |
|
2
Done
|
Grate the zucchini using a box grater, transferring to a bowl. Add the flour, salt, and olive oil; toss until well coated. Drizzle with water to form a dough, kneading briefly if necessary. |
|
3
Done
|
Roll out the dough on a lightly floured surface to a thickness of about ⅛-inch. Using a cookie cutter or a glass measuring cup, cut out circles approximately 1½ inches in diameter. Transfer the rounds to the prepared baking sheet. Bake until golden brown and firm, about 15 minutes. Remove from the oven, set aside, and cool completely. |
|
4
Done
|
Meanwhile, in a large pot over medium heat, combine the garlic, onions, and Parmesan cheese. Sautee until tender but not browned, about 5 minutes. Stir in the vinegar and crushed tomatoes. Season generously with salt and pepper. Simmer, stirring occasionally, until slightly reduced, about 10 minutes. Stir in the sugar and bring to a simmer again, cooking for another minute or two just to dissolve the sugar. |
|
5
Done
|
To assemble, place a small amount of the tomato sauce in each hollow formed by one of the cooled zucchini rolls. Top with a few basil leaves. Repeat with remaining zucchinis and sauce. Serve warm or at room temperature. |
|
6
Done
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Just be sure to use a larger pan when baking, as they take longer to cook than the zucchini rounds do. |
