Has anyone ever noticed how zucchini season is kind of like that stampede in The Lion King where Simba and his dad are standing in the middle of the desert, arguing about the fact that Simba went into hyena territory. It’s absolutely silent, the calm before the storm if you will, and then all of a sudden five thousand wildebeests are rushing towards them ready to trample if necessary?

Really. One minute you’re standing in the middle of the supermarket or Farmer’s Market or CSA pick-up spot or even your own garden saying, “Gosh, I really wish those summer squash would ripen already.”

And then you go back the next week and they are EVERYWHERE. And not only are they everywhere, but they are local and so cheap that you feel compelled, obligated even, to buy them. What business do you have purchasing eggplant or peppers for $2+ a pound when zucchini are only 50 cents! Not only that, but you think, Heck this only comes around once a year, I’d better take advantage of it while I can!

But those little suckers are tricky. Because they stick around. Week. After week. After week. And then after your third week of eating nothing but zucchini omelets, zucchini pancakes, zucchini bread, etc., when you’ve just started to have nightmares of King Kong-sized summer squash thundering down the streets of Manhattan ready to take over the world, you come across this recipe for zucchini carbonara. And you are reminded that maybe, just maybe, this veggie is just a little misunderstood, the Holden Caulfield of the produce world, and isn’t so mal-intended after all.
Zucchini Carbonara
Serves 4, adapted from Jamie Oliver and Closet Cooking

1 lb whole wheat penne
2 lb zucchini, chopped into penne-sized bits
4 egg yolks
1/4 cup half and half
1/4 cup almond milk (or regular milk or 1/2 cup half and half total if you don’t want to decrease the fat)
1/4 cup grated parmesan cheese
8 slices turkey bacon, cut into small pieces

1. Set up the water for the pasta.

2. Fry the bacon in a non-stick skillet. When it starts to get crispy, add in the zucchini as well as salt and pepper to taste.

3. Mix the egg yolks, parmesan cheese, and milk(s) in a bowl.

4. When it is done, drain the penne, reserving some of the water. Slowly pour 1/4 cup of the water into the egg mixture, whisking very rapidly to temper the mixture. Repeat.

5. Mix the zucchini/bacon mix into the pasta and then mix in the egg sauce. Toss to coat. Top with parmesan cheese when serving.

I am submitting this to Presto Pasta Nights which is being hosted this week over at Sweet Kitchen.

Also, I keep forgetting to do this but check out the roundup for The Edible Word (remember my scones!) over at A Blithe Palate. There are some excellent treats, all of which were inspired by Confections of A Master Baker.

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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17 Responses to The Vegetable That Ate Manhattan – Zucchini Carbonara

  1. Amy says:

    “…just a little misunderstood, the Holden Caulfield of the produce world.” Nice one!

  2. Palidor says:

    Almond milk? That sounds great! Very creative and something I would NEVER have thought of using in a pasta dish.

  3. Yum! What a great way to use your monster zucchs!

  4. girlichef says:

    mmmmmm…what a delicious combo!

  5. Megan says:

    I think I know what to do with that last zucchini languishing in my fridge!

  6. Mari says:

    That looks really good…like REALLY good =)

  7. Kim says:

    So funny…I bet this was delicious. Zucchini is one of those veggies that I always love, especially when it’s in PASTA : ) I love this recipe. Almond milk sounds like it would add a nutty flavor w/out adding nuts, very interesting! I have a zucchini recipe coming up this week too- LOL!

  8. Shannon says:

    hehe, i’ve missed your posts! been a bit crazy lately :/ love zucchini bread, i just picked up some more so i can stockpile it in the freezer!

  9. Squash is so yummy cooked Italian-style! This looks delicious and so comforting!

  10. isa says:

    Wow, almond milk in pasta dish!
    Very creative!

  11. Elra says:

    I am loving this recipe Joanne. I love how easy, yet delicious it is!
    Cheers,
    elra

  12. This looks like a great use for zucchini! If you are looking for more, here are 10 New Ways To Eat Zucchini.

  13. burpandslurp says:

    lol! A big giant squash comes knocking at my door, I’ll meet him with a cleaver and eat him! Another great idea to use up those suckers!

  14. Kerstin says:

    Looks like the perfect way to use up your zucchini – I love all your pasta dishes!

  15. LOL! I can definitely relate – I am also drowning in a sea of zucchini and this looks like a great way to use some of that bounty!

    Thanks for participating in this week’s PPN and I hope that you will check back on Friday for the roundup.

  16. Mansi says:

    Wonderful way to use Zucchini..looks fab.

  17. Kevin says:

    Zucchini works so well in carbonara!

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