I’ve grated and froze much of my garden zucchini for later use. Besides Zucchini bread, I also use it for this pasta recipe. Instead of chicken, I’ve used shrimp or left it completely vegetarian. If you like a little heat, add a pinch of cayenne pepper when sauteing the garlic. This makes for a light, one-bowl lunch. Add a salad for dinner.
1/4 cup olive oil
4 cloves garlic, minced
salt & pepper
2 cups zucchini, finely grated
2 grilled or baked chicken breasts, cut into 1-inch pieces
1 lb penne pasta, cooked
1 cup mozzarella cheese, grated
1/4 cup Parmesan-reggiano cheese, grated
In a large saute pan, on medium-high heat, add olive oil. When oil shimmers, add salt and pepper to taste. Add garlic and saute just until it starts to brown. Stir in chicken and saute for 1 minute. Add zucchini and stir. Continue stirring, occasionally, and cook until most of the water has cooked out. Stir in cooked pasta and cook for a 1-2 more minutes. Stir in mozzarella cheese, until it just melts, and remove from heat. Spoon out to serving dish and sprinkle with Parmesan cheese.
