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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (311g) Recipe makes 4 servings |
||
| Calories 587 | ||
| Calories from Fat 303 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.8g | 51% | |
| Saturated Fat 19.0g | 94% | |
| Monounsaturated Fat 9.9g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 304mg | 101% | |
| Sodium 852mg | 35% | |
| Potassium 542mg | 15% | |
| Total Carbohydrate 42.5g | 14% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 3.7g | ||
| Protein 28.8g | 57% | |
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Using All That Zucchini Pasta Bake from Longmeadow Farm
By: Andi of Longmeadow Farm
May 3, 2007
The large yellow flower buds opened up as wide as the plant would allow first thing in the morning as the sun crept up over the ridge. It was as if to grasp all the sunshine and dew it could as it continued to grow into a mature zucchini, bright green, strong, and solid. Once they start on their upward growth, zucchini, or any squash for that matter; don't stop. As with any garden during the summer months, the garden fairies do their magic and we are blessed with many zucchini, squash, and eggplants. Not very often, but sometimes, you just want to fairies to take a break, and not bring so many vegetables at one time, but alas; this is not the case. I put together this little recipe to warm the souls of all, and still incorporate the use of this nifty vegetable while pondering the many stories of the farm. Go ahead, take a breath, enjoy the work of the zucchini fairies and the nourishment the zucchini plant brings.
SERVES 4 -6
Ingredients
- 6 1/2 ounces ditalini
- 2 tablespoons butter
- 4 spring onions, thinly sliced
- 1 garlic clove, minced
- 2 zucchini, grated (medium)
- 4 eggs
- 1/2 cup cream (or half and half)
- 3 1/2 ounces ricotta cheese
- 2/3 cup mozzarella cheese, grated
- 3/4 cup parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch red pepper flakes (optional)
- 1 teaspoon parsley, chopped (or cilantro)
Directions
1
Preheat oven to 350 degrees.2
Grease a oven proof baking dish, (approx. 2 qt.) with cooking spray.3
Grate zucchini, drain in colander removing excess water.4
Cook pasta in large saucepan, until al dente, drain well and set aside.5
Heat butter in frying pan, add spring onion and cook one minute.6
Add garlic and saute' for 1 minute.7
Add drained zucchini to pan, and cook for 4 minutes, or until soft. Cool slightly.8
Place eggs, cream, ricotta, mozzarella, ditalini, and half the Parmesan in a bowl and mix together well.9
Stir in zucchini mixture, adding salt, pepper, and red pepper flakes if using.10
Place this mixture in dish, (be careful not to fill to brim) add sprinkle rest of Parmesan.11
Bake 25-30 minutes, or until firm and golden.12
Add chopped parsley or cilantro for garnish after removing from oven.
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Featured Reviews for This Recipe
From: KITTENCAL
On Aug 17, 2008
wonderful recipe Andi! I did some amount adjustments to suit taste, I think this would be better if made in a larger casserole so that is what I will do next time, thanks for sharing!
From: smellyvegetarian
On Aug 11, 2008
This is such a wonderful recipe, and with so many possibilities! I served it as a vegetarian main dish with a nice green salad and fresh sliced tomatoes. Everything tasted so fresh and perfect for summer! I had roasted red peppers and mushrooms in the salad, and they went so nicely with this that I'm tempted to throw some into the casserole next time. I did use some egg sub, and only 1 T butter b/c I ran out. Things worked out fine. The only sub that didn't work was milk for cream; since the zucchini are watery I might be tempted to just skip that ingredient altogether next time (I never have cream around). I am thrilled to have tried this. Thanks for posting! Made for Healthy Choices 2008.
From: susie cooks
On Jul 1, 2008
Andi!!! This is a great dish! I used zucchini from my garden so that also made it special! All the ingredients compliment each other so nicely. I will definitely make this again. I already have it on our menu for the 4th of July. Thanks for a zucchini recipe that everyone enjoyed!
From: puppitypup
On Jun 25, 2008
We loved it! Andi, where were you when my kids were little? Well, I'm glad to have found you now 'cause this recipe is a terrific way to get the "I don't eat squash" crowd to change their mind 
The only change I made was to add some freshly grated nutmeg. Made for ZWT, please see my rating system as I rate tougher than most.
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