We’re reaching that time of year where you’re either totally fed up with zucchini and summer squash and bemoaning the fact that you have to think of new ways to cook them at least until after labor day (ugh how imposing can they be!).
Or you’re already mourning their sure-to-be imminent disappearance from the farmer’s market, never mind that summer truly does seem like it’s here to stay.
Either way, this is the dish for you. I know, pasta with summer squash and zucchini has been done before, many times over, so while it may seem like I’m not really reinventing the wheel here, I have to say that this recipe is something special. The zucchini is grated rather than diced or chopped so that it kind of melts in with the pasta and all you really end up tasting is the bright fresh flavor of summer with a dash of parmesan. It’s perfect no matter which side of the zucchini love/hate spectrum you happen to fall on this week.
Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.