Toss together spiralized zucchini with garlic, basil, tomatoes, corn and Asiago cheese for the perfect weeknight dinner!
Summer is officially here and we’re spending more time up at the Lake (Tahoe). We wake to clear, sunny skies up there every morning, and it’s warm enough to go kayaking at 9am. In summer, there’s always something fun going on. Hiking, cycling, swimming, seeing friends, and this year I’m determined to try SUP (stand up paddle boarding). I’m not sure my core is up to it, but I’m sure it’s a good way to get it in better shape – assuming I survive it, of course.
My point is, I’m not spending a ton of time in the kitchen. I think we’ve established that I love my spiralizer, and now I can stop by the local farmer’s market and pick up zucchini on my way home from the Lake and make it into spaghetti in about 5 minutes.
A bunch of readers have asked which spiralizer I use – so here’s a link to the one I’ve been using and love! Just click on the photo below to order one through Amazon (affiliate link).
Here are some tips when working with zucchini:
- You must have a spiralizer to make this recipe. But really, I just think you must have a spiralizer.
- It’s easier to eat the zucchetti if you cut the long zucchini stands into 3″ or shorter lengths before cooking.
- There are two paths to cooking zucchetti, with little middle ground. Either cook it only for a couple minutes or cook it for 20 minutes. In between, the zucchini gives off a lot of moisture, making the result on the plate watery and bland. I go with the shorter time. However, if you have a lot of zucchetti to cook, I recommend cooking half of it for 3 – 4 minutes, add the rest to the pot, toss it thoroughly, and turn off the heat. Let it all sit together.
- Alternatively, zucchetti can be eaten raw and is ideal for anyone following a raw diet.
- 1 Tbsp extra-virgin olive oil
- 1 medium shallot, minced
- ¼ of a Serrano pepper, seeded, minced
- 1 Tbsp Chunky Garlic Stir-in Paste (Gourmet Garden)
- Corn cut from 1 ear of corn
- ½ tsp kosher salt
- 1 Tbsp Basil Stir-in Paste (Gourmet Garden)
- 3 cups spiralized zucchini (3 medium zucchini)
- 10 cherry tomatoes, halved
- ¼ cup grated Asiago cheese
- ⅛ tsp ground black pepper
- Heat the oil in a large sauté pan over medium heat and sauté the shallot and Serrano pepper until the shallot lightly browns, about 5 minutes.
- Add the garlic paste, corn and salt. Saute another 30 – 45 seconds.
- Add the basil paste and spiralized zucchini. Saute for 2-3 minutes. Turn off the heat and toss with the cherry tomatoes and cheese. Finish with a flurry of freshly ground pepper.
- Serve with extra Asiago cheese.
If you’re looking for more quick and easy Weekday Supper recipes ready in about 30 minutes or less, check out this week’s Weekday Supper lineup, and drop by our Weekday Supper Pinterest board for more ideas!
Quick and Easy Weekday Suppers
Monday – Baked Eggs with Salsa by Bobbi’s Kozy Kitchen
Tuesday – Zucchetti with Garlic, Tomatoes and Asiago Cheese by The Wimpy Vegetarian
Wednesday – Roasted Vegetable Frittata by Recipes Food and Cooking
Thursday – Flatbread on the BBQ by Noshing With The Nolands
Friday – Farmer’s Chopped Salad with Zucchini Patties by Lifestyle Food Artistry