Here’s the thing: Zucchini is the best vegetable there is.
Super easy to grow, and just as versatile.
This past week alone we’ve had zucchini pancakes, zucchini bread, zucchini cupcakes, zucchini salad (in two different iterations) and this recipe, for which all credit goes to WWOOFer & photographer Charlotte (@Charlotte.bron): Marinated zucchini on pasta with mozzarella.
1. Slice a couple of zucchinis with a potato peeler.
2. Toss the ribbons into a bowl with:
- a generous splash of olive oil
- a squeeze of lemon juice
- a pinch of salt
- freshly ground black pepper
- a few torn basil leaves (or any fresh herbs you have on hand)
3. Let the zucchini marinate while you cook your pasta — any kind works, but something like tagliatelle or spaghetti is especially good.
4. When the pasta’s done, drain it and toss it gently with the marinated zucchini (no need to cook it — the heat from the pasta will soften it just enough).
5. Tear in some fresh mozzarella and maybe a few extra herbs on top.
Finish with more olive oil, lemon zest, and flaky salt if you’re feeling fancy.
That’s it — summer in a bowl.
Simple, fresh, and full of garden joy.
All pictures by @Charlotte.bron <3