A few weeks ago I saw a recipe in People Magazine (i wish i could find that recipe) for a greek style pasta dish with zucchini in it. It sounded really yummy, except hubs doesn't like olives or feta cheese and I wasn't thrilled with the mint in it. So I decided to make an Italian version.
It was perfectly summery and i liked that it was a different way for us to use our zucchinis.
I made some garlicky, buttery bread crumbs to top the pasta with. I have to say that made the dish. Those mozzarella balls are so cute and yummy!
Pasta with zucchini, tomato, mozzarella, and basil- recipe inspired by people magazine-serves 4
1 large zucchini or a few small zucchinis
2 Tbsp butter
3-5 garlic cloves smashed
1/4 c bread crumbs
about 1 c fresh diced tomato
1 tsp red pepper flake, or to taste
1 tsp oregano
about a cup of tiny mozzarella balls
handful for fresh basil, chopped
Start a large pot of water for the pasta on the stove on high heat. Chop zucchini into large bite sized pieces. be sure to get rid of the seedy center so your zucchini isn't too soggy. Place a large pan on Medium High heat and put a few Tbsp of olive oil in the pan. Sauté zucchini with 3-4 cloves garlic and salt and pepper. Add red pepper flakes and oregano. When zucchini is tender turn off the heat.
In a separate pan melt butter on med heat and add garlic and bread crumbs. stir until lightly toasted and garlicky. Take garlic clove out of the bread crumbs. Set aside.
Cook pasta according to the instructions on the package. When the pasta is almost done turn the heat back on the zucchini. Stir in the tomatoes. Add a ladle of the pasta cooking water into the pan. Drain pasta and add it to the zucchini pan. Throughly stir the pasta with the zucchini and tomato. Turn off heat and stir in Mozzarella balls. Serve on large platter or spoon out on individual plates. Top with bread crumbs and fresh basil. Serve with some nice crusty bread and olive oil for dipping.