Looking for new ways to use zucchini this summer that let its flavor and texture shine through? Enter this big, hearty pasta!
Looking for new ways to use zucchini this summer that let its flavor and texture shine through? Enter this big, hearty pasta—a play on stuffed zucchini, a mainstay of my Midwestern childhood. With roughly double the volume of zucchini to pasta, it’s exactly the type of fresh, brightly flavored dinner that I crave all season long.
To create this summery pasta, I took all of the elements I love about stuffed zucchini and eliminated the ones I don’t . But my favorite thing about this pasta? The zucchini itself. To avoid any blandness and sogginess, I opted to pan-fry thin coins of zucchini in pancetta drippings and olive oil until deeply browned and tender, then marinate them in red wine vinegar—a nod to concia, a classic Jewish-Roman side dish of fried-then-marinated zucchini that I adore.
Like all of summer’s best dishes, this one is infinitely adaptable and has no rules. Grill the zucchini versus frying it—just slice the zucchini into slickly thicker coins and add the red wine vinegar immediately off the grill. Switch up the pasta shapes. Try different herbs and cheeses . Swap pistachios for walnuts or pine nuts in the crumb topping.
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