I picked up a few Mexican zucchinis the other day. They're the ones that look like a fat zucchini with a lighter green skin. Mexican zucchini have a much milder flavor than the darker skin variety.
HERE'S ALL I DID
- fettuccine for four
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, chopped
- 1 Mexican zucchini, grated
- 2 peperoncini peppers, sliced
- 1 teaspoon dried parsley
- 1/2 teaspoon Italian seasoning
- salt & pepper to taste
- crumbled feta cheese or parmesan
- red pepper flakes (for an optional bit of heat)
While waiting for the pasta water to come to a boil, prep the vegetables. Right before it's time to cook the pasta, heat the olive oil in a medium fry pan of medium heat. Add the pasta to the boiling water and set the timer for the recommended time on the package.
Add the onion and bell pepper to the fry pan and cook until onion begins to soften. Add zucchini, peperoncini peppers, dried parsley, Italian seasoning, salt and pepper, cook for up to 5 minutes or until the timer goes off. The vegetables are better with a little bite to them.
After the pasta is cooked and drained off, toss it together with the vegetables, drizzle a little olive oil on top, then add crumbled feta or Parmesan cheese. Save the red pepper flakes for folks to add themselves.
You're ready to eat! This recipe is very good the next day for lunch, too.