I’m so proud to present another great recipe from my mother! She doesn’t have a blog yet but ya’ll all help me encourage her to get her own blog!!! She sent me this Garlic-Zucchini recipe last night complete with pictures:) So let’s get to it!
INGREDIENTS:
- 2 large or 3 medium zucchini
- 1 head garlic
- 1 lb angel hair pasta
- Parmesan Cheese
DIRECTIONS:
Shred zucchini and mince garlic. Prepare pasta as directed on box. While cooking the pasta Sauté garlic in Olive Oil for a minute or two. Add the zucchini and sauté 10 to 15 minutes longer. Add the cooked pasta and the shredded cheese and mix well. Salt and pepper to taste. (we grate the cheese and use probably use about 1 cup or more) not packed)
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Looks delicious and so easy. I love these type of recipes. Thank you for sharing (and thanks to mom too)
how much olive oil do you use???????????????????????????? I dony know, do i guess?????????? help please cause i just got fresh zukes from my sons garden and i really want to try this . thank you!!!!!!!!!!!!!!!
Just enough to saute…so maybe a tablespoon or two.
thank you so much, i will be sure to let you know how it comes out !!!!!!!!!
YUM!! I love easy recipes like this for the week. Simple ingredients, quick. I love it!
I usually try to do a couple of meat-less meals during the week and this would fit in nicely.
I know what I will be trying next week
Sounds yummy!!!!!
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This looks so easy and delicious. Can’t wait to try it!
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I love simple dishes like this!
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This is a wonderful recipe … I make this quite often. I have used yellow squash or zucchini, or a mixture of both.
Very yummy!
Hey mom. You need to set up your own blog before you give your daughter all your best recipes! Email me when it’s set up and I’ll gladly add you to my blogrolls… then I’ll proudly blame you for any weight I gain.
I think we have the same brain. I did almost the same recipe last week on my blog.
Another one for my ‘Make This Tonight’ box. Thanks again!!
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This looks delicioius – it will definitely be on next week’s menu, Thanks Lori!
Lori’s Mom – you so must start a blog on your own, please, please! I can see now where your daughter got her foodie talent!
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Wow this sounds wonderful! I can’t wait to try it! Does you or your mom have any squash recipes you could post? I’ve got friends that have lots of squash and we want some variations.
I have a squash recipe that my family and I love, but I must warn you, I’m from the south, so it may not be the healhiest recipe around:)
3 lb yellow squash
(1) 10 3/4 oz can Campbell’s Cream of Chicken Soup
8 oz sour cream
(1) 8 oz package Pepperidge Farms Herb Seasoned Stuffing or 1/2 16 oz package
(1) chopped onion
(2) sticks butter
Cube squash, cover with water and boil for (5) minutes, drain and set aside. Melt the butter and toss together with bread crumbs. Coat bottom of 13×9x2 inch pan with 1/2 of the bread crumb mixture. Mix together soup, sour cream and chopped onion, fold in squash, add salt and pepper to taste and add to dish, top with remaining bread crumb mixture, and bake at 350 for about 30 minutes, or until golden brown.
NOTE: For added flavor, add 1/2 cup to 1 cup of Swanson’s chicken broth to the bread crumbs. You can also use chicken instead of squash for this recipe to make a chicken casserole. I use either a whole chicken cut up, or boneless, skinless chicken breasts. Boil the chicken with a whole onion for flavored broth, and then shred it and fold it into the mixture just as you would the squash.
Yummy yum in my tummy tum. This looks delicious. There is a really good Mario Batali recipe that uses zukes but he doesn’t cook them. It’s called Pasta Puttanesca or something like that – you should look it up at foodtv.com.
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This looks delicious, I make something similar and add a little finely grated lemon zest and chopped mint leaves.
Yes, tell your mom she needs her own blog!! This sounds great, and if it means I can get more good recipes like this that I can use stuff from my garden I will even host it for her on my server.
I have zucchini. I have garlic. This looks so good! And easy.
Thanks, mom!
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Yum,that sounds good and easy. I will definitely be trying it. I don’t have a lot of recipes with zucchini. Thanks to you and your mom for sharing.
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This looks easy and delicious and like a good way to get more veggies into my kids. Thanks!
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Thanks for posting this. I have so much zucchini that someone begged me to take and I thought I exhausted the recipes. My chocolate zucchini muffins were great…I blogged about them last weekend.
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So I tried this the other night and added about half an onion and then half of both a red and yellow bell pepper. It was AMAZING!
Looks great, but how did you shred the zucchini?
This looks great! I am trying it tonight, but I wish it said how much olive oil and cheese to use.
I made this last night and it was really good. I had to keep adding olive oil though, especially after I mixed in the pasta. I would make it again!
I am eating this as I type…chewing…yum! Great recipe Lori’s mom!
YUM.
I love love love every single thing in here.
I think I’m going to make this tomorrow.
Thank you, Lori’s Mama
This is a great recipe. We are eating it right now. My 5 year old son who is picky with his veggies is able to eat it. And it is so simple and now I know what to do with my zucchinis!
Lori, I make something VERY similar to this except there is no veggies and it has olive Oil. Its so delicious!
Toni-Lynn
I just made this for my husband and myself. Followed the recipe exactly. Husband had two helpings. It is unbelievably delicious and I think could be served cold. Thanks for sharing the recipe. Tell your mom to add my name to her list. Thanks. Judith in So. California
I have everything to make this except the cheese, going to the store tomorrow. Sounds wonderful, will have it for dinner. Thanks for sharing.
Thanks for stopping by Renee! Hope you like it. I know it’s a big favorite around here:)