My friend, Mr. Zucchini

 Zucchini They are easy to grow in most gardens


In an effort to keep this Recipe Blog simple. I will continue to include recipes that are simple to make but fit into sophisticated life styles. As well as those who like to entertain family and friends. They also fit into the classification of popular fare for a for a working family. I like to think of it as a reversible jacket. They are primarily vegetable dishes.That are tasty, nutritious and economical.  They will augment pasta, biscuits and bacon, potatoes, chicken and beef. Or, even a thick crusty bread. There being beauty in simplicity.  There is no doubt that these recipes will fulfill that axiom. You may find that I can be sarcastic in my remarks or rhetoric. You are right to assume this because I am. However; you will have fun. You will be laughing with me and not I at you.

Now this is a good one that I will describe to you. My mother would make it on a Friday night. Friday being meatless as to the Catholic dogma at the time. We could not even make that sacrifice of having a meatless  day. So the Pope got rid of it. Well who am I to judge. I just write a blog. This is really a cool recipe. You probably have most of the ingredients in your cupboard or refrigerator. Italian being the most popular in the country. It also has been incorporated as to the post immigration American scene. So these ingredients are prevalent.  As other immigrant groups, cultures did as well. It is just that Italian food tastes good to everyone. Come on, who doesn't like pasta? No one I know. If you know of anyone let me know.
 I would like to meet that person. No crazies please.

Zucchini Over Linquini. 
 Enough for 4 or 5 people

Come on even the name sounds beautiful. I'm telling ya', it can't be beat. Ok,  now that I got you all worked up lets begin.


6 to 8 medium size zucchini 
A zucchini is very useful weapon. I had a cousin in Florida who claimed he beat an alligator off with a zucchini. It was a long distance call on New Years Eve . So you figure it out.

1 to 1 1/2 lbs. of linquini fini. If not any thin spaghetti will do.Or just linquini.

Ronzoni has the perfect linquini fini. No. 17 . Then there is linquini, No. 18, or thin spagetti No.9. Of course Ronzoni Spagetti No. 8 will always do. Or any of the recognizable brands. Stay away from the high priced imported ones. We in the U.S. are experts at making pasta. My grandfather made pasta in the U.S one hundred years ago. He was one of many that brought it from Italy. Then you have the Asian pasta products. Yes, they make a lot of pasta in the U.S. 

Olive oil 
You will want to use a good one. Even though we will be cooking with it. Virgin is necessary. You will see why.
Garlic 
A medium size head, the amount depends on you. For some there is never enough garlic. For others it is always too much. Peel and chop the garlic finely but not mushy.

Black Pepper
Amount to taste

Do not peel the zucchini
Slice the zucchini into1/4 inch slices. Try to keep them as uniform as possible. Only a pro can do that with a knife. Use a gadget they are always selling on T.V., that slices and dices.  

1 cup of  Grated  Peccorino Romano cheese. Imported from Loccatelli Italy. That is the best. If not, so what. Get something else that is good. Pre grated, or "grate as you go", off a wedge.
 Get a skillet or a frying pan that is at least 12 inches across. If you have it..... If not so what..For this job a 12 inch tongs will come in handy along with a kitchen glove. To protect you from the hot oil.  Safety first. Never cook naked.
Now heat up the Virgin olive oil till very hot. Then begin to lay out the zucchini slices around the pan. As each one is done on one side it is turned over. to fry on the other. Keep doing that till they are all done cooking.

 Meanwhile you have the water for the pasta going at a rolling boil. You salt the water then put the pasta in to cook. The instructions on the side of the box tell you how long to cook until it reaches the point of desired texture. Now just about the time the pasta is ready the last batch of zucchini is frying. That is when you throw in the garlic. And add some more oil  By the time you have the last slice out the garlic will be done.

Now drain the pasta. Leaving a bit of the water it was boiled in.  That is important. it is starchy water that cling to the pasta. It will bond the different flavors to the pasta. It is a cement. That builds and holds then binds it all together. You probably will need a little extra liquid because of the cheese. It adds that special texture to all is coupled with.  Ok so you have your pasta in a big bowl. You pour in the oil and the garlic that is left in the pan. You will notice the green color of the oil. It is rich from the wonderful vegetable that was cooked in it. The garlic just a bit toasty. You can serve it one of two ways You can mix in all the fried zucchini and a half a cup of cheese. Or, make an individual dish of past and lay the pieces of zucchini on top. You can  leave it to them. If they would like more cheese or virgin olive oil. Black pepper. This a little time consuming but you will be licking your fingers. So try it.