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Recipes Fresh From The Farm

Zucchini and Pasta

E. Marie

Serves 4 to 6

This is an old Italian dish, and I can't tell you the name of it! I just know that it is absolutely wonderful - fry the zucchini slices until they are very, very brown - that's where all of the flavor comes from. Serve on any type of pasta you like - I prefer elbow macaroni with the zucchini.

  • 6 smaller zucchini, about 1” to 2” across, cut into 1/2” slices
  • enough olive oil to well coat the skillet in which you’re frying the slices
  • 6 cloves garlic, chopped
  • 1 T. parsley, chopped
  • 1 T. oregano, chopped
  • a 1# bag of pasta

Heat the olive oil in a nice-sized skillet (I prefer cast iron). Lay the zucchini slices in the hot oil – in a single layer. Brown well on one side, turn and brown on the other side.

While you’re doing the browning, cook the pasta according to the package directions.
When done, drain, lid and hold it until the zucchini is finished cooking.

To the cooked pasta, add the zucchini, garlic, parsley, oregano. Drizzle some fresh olive oil over the pasta and zucchini – 2 or 3 tablespoons. Stir to combine all of the ingredients.

If you prefer, you can add fresh diced onion to the finished dish – and Parmesan cheese – I let everyone do their own thing with the fresh onions and the Parmesan. This is a most delicious dish – the very browned zucchini certainly have a much different flavor than boiled or baked zucchini!