Pasta with Zucchini in Lemon Garlic Cream Sauce

Still looking for some creative ways to use up your garden zucchini?  Try this recipe out!

Pasta with Zucchini and Lemon Cream Sauce

1 lb pasta, cooked according to package directions
(today we have pipette pasta by Barilla)

Their shape is somewhat similar to macaroni, but the tube is wider and bends in the middle, just like a pipe!

1 large zuchini, diced into small cubes
1 tbsp olive oil
3 cloves of garlic, minced
3 tsp Italian seasoning
Salt and pepper to taste
crushed red pepper flakes, optional



For the Zucchini Sautee:
Heat a large skillet over medium heat.
Add olive oil and garlic, and heat until garlic is golden and fragrant.
Add in crushed red pepper if using.
Next, toss in the diced zucchini, and stir to coat with olive oil and garlic.
Add Italian seasoning, and salt and pepper, to taste.
Sautee 8-10 minutes, or until soft but not mushy

For the sauce:

2 cups water

1/2 cup raw cashews

¼ cup nutritional yeast

2 cloves garlic

1/2 teaspoon salt

2 tablespoons tahini

Juice and zest of 1 1/2 lemons

Combine all the ingredients above into a blender, and blend until super smooth, and no bits of nuts remain. If you have a decent blender, there is no need to soak the cashews for this sauce.  My blender is an Oster, nothing fancy like a Vitamix or Blendtec, and it handles raw nuts quite well.
Pour the blended liquid into a saucepan over medium heat and bring to a simmer.  Be sure to whisk continuously.  Reduce to low and simmer for 5-10 minutes, or until thickened.

*SHORTCUT: I have been experimenting with microwaving sauces and gravies at 1 minute, 30 second intervals to thicken them, instead of simmering on the stove.  I use my pyrex 4 cup glass measuring cup which is microwave safe , and holds a good amount of liquid. My microwave is weak, so I start out at 1 minute 30 seconds, to get the mixture hot, (sometimes it doesn't always get there, but sometimes it does) and then do 30 second increments from there, whisking in between, until the sauce is thick.  

It worked like a charm with this sauce, and it left me free to sautee the zucchini on the stove, without having to constantly whisk the sauce.

Pasta should be boiling at this point, in plenty of salted water.  Drain pasta and place in a serving bowl.

Pour thickened lemon sauce over cooked pasta and gently mix, then top with your garlicky, sauteed zucchini.  
Enjoy ^_^

When Life Gives you Zucchinis, Make Zucchini Bread

Another Summer, another beautiful garden in Uncle Bob's back yard.  And once again, the zucchinis are a-plenty...  and huge.  I have already sautéed and juiced my way through one giant zucchini, so I thought I'd try something different.

Zucchini Bread Mini Loaves
(adapted from Joy of Vegan Baking by Colleen Patrick Goudreau)

INGREDIENTS:

3 Tbs ground flax seed

1/2 cup water

1/2 cup canola oil

1/2 cup apple sauce, unsweetened

1 Tbs white distilled vinegar

1 1/4 cup granulated sugar

2 cups grated zucchini (about 1 medium zucchini)

2 tsp vanilla extract

2 cups unbleached, all-purpose flour

1 cup whole wheat pastry flour

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking soda

1/4 tsp baking powder

1 tsp salt

1/2 cup chopped walnuts

1/2 cup raisins

DIRECTIONS:

• Preheat oven to 325. 
• Lightly grease 4 mini loaf pans.
• I was tempted to use my Kitchen Aid for this, but didn’t feel like hauling it out of the closet.
• So, In a large mixing bowl, vigorously whisk the flax meal and water until thick and creamy, about 3-5 minutes.
• Add the apple sauce, oil, vinegar, sugar, and stir. 
• Next, add in the zucchini and vanilla.
• In a smaller bowl, combine the all purpose and wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt. 
• Whisk to combine. Add in the nuts and raisins.  
• Stir the dry mixture into the zucchini mixture. 
• Divide the batter evenly into the 4 mini loaf pans and bake 45-55 minutes, or until a toothpick comes out clean.

These loaves were moist, and full of flavor, with just the right amount of sweet.  I did cut way back on the sugar from the original recipe.  I halved the amount of oil and replaced it with half unsweetened applesauce.  I also thought I'd try replacing some of the white flour with a bit of whole wheat pastry instead.  The results were great.  I found I had to cook my mini loaves much longer than the original time stated in Colleen's directions, so I adjusted it a bit in my directions above.