I got several plump zucchini in my CSA basket this week and, as some of you know, I cannot abide squash of any kind. I considered whether to give them away or throw them away before deciding to get some use out of them, so I used them for knife practice. I julienned them, then brunoised them. I focused on keeping my fingers away from the blade (100% success), making uniform pieces (eh, not so much, but I’m getting better), and increasing my working speed (really no success at all there; I’m a plodder, but at least I never cut myself).
Once the zucchini were all so nicely (if not perfectly uniformly) diced, I thought that I ought to do something with them. If that something involved butter and garlic, I was pretty sure I would be able to eat it and like it. So I made this, which is the first recipe I have ever created and written, all by myself, from scratch, start to finish.
Pasta with Caramelized Onions & Zucchini
- Preheat a large non-stick skillet over medium-high for 5 minutes. Add oil and butter and heat until butter foams.
- Add minced garlic and cook for 30-60 seconds until fragrant but not browned.
- Add diced zucchini and onion, stirring well to coat. Season with salt and pepper to taste. Cook for 30-40 minutes, stirring every several minutes and lowering heat as needed to prevent scorching, until all the water evaporates and the mixture begins to brown. You can keep cooking it until it’s dark brown and fully caramelized, or stop when it’s just partially browned. Up to you.
- Boil the pasta to your preferred softness. Scoop out a cup or so of the pasta water before draining. Drain the pasta and place in a large warmed serving dish.
- Add the zucchini-onion mixture, pesto, Parmesan and basil to the pasta and stir to combine. Add reserved pasta water as needed to loosen the mixture.
I topped this with some small shrimp, which I sautéed in butter for a few minutes and sprinkled with garlic salt while cooking. I poured the leftover butter in the pan into the bowl of pasta before serving, which gave it a nice, glossy finish.
I thought it tasted absolutely amazing—if you cook zucchini long enough, it essentially disappears, and that is fine by me!