It’s Zucchini Time here on the farm and we want to get you ready for enjoying the amazing generosity of the zucchini plant.
Here’s a dynamic duo of recipes from Lindsay to get you started!
Zucchini pasta with scape pesto
There are all kinds of ways to make zucchini pasta (do a little googling if you don’t believe me), but I usually make it the quickest way I know how!
- 2 large zucchini
- Basil and Scape Pesto (recipe below)
- olive oil for sauteing
- Using a vegetable peeler, peel slices of zucchini from top to bottom until you get to the seedy middle.
- Turn the zucchini over and peel long slices off the other side.
- Eventually you won’t be able to peel the middle that well, I usually just use a knife to slice this piece as thin as possible.
- Cut your long slices into strips, 1/4-1/2 inch wide.
- If you’re eating the zucchini raw—you’re done! Toss with pesto and enjoy. I like to lightly sauté the “pasta” in olive oil for 5–7 minutes over med-low heat—then toss with pesto!
Basil and Scape Pesto
- 10 to 12 large scapes, cut into half-inch pieces
- 1 c lightly packed basil leaves
- 1/2 c pine nuts, walnuts, or almonds
- 1/2 tsp salt
- 1/2–1 c good olive oil (depending on how thick you like your pesto)
- 1 tsp lemon (optional)
- 1/2–1 c grated parmesan cheese (optional)
- Add scapes, basil, and salt to food processor and process, slowly adding oil.
- Stop and scrape down sides of bowl and add parmesan, if using.
- Process again, when smooth add nuts and pulse until nuts are roughly chopped and mixed in.
Extra pesto can be kept in the fridge in a sealed container … or frozen for dark winter nights.