sdfThis past weekend I went with my friend Kelly to the DC State Fair where she won first prize for the heaviest watermelon. Later that night, I somehow ended up with the fourth place heaviest vegetable. The details of that story are for another blog altogether, but for now, check out this very large zucchini-like squash vegetable. I’m not really sure what it is. Does anyone know?
I used less than half of it to make a baked zucchini (er, squash) macaroni dish. The original recipe is from Vegetarian Times, but I’ve modified it somewhat, so here is my version.
- 8 oz pasta like macaroni, penne or ziti
- 1/2 lb zucchini, chopped (about 2-3 zucchini… doesn’t have to be perfect!)
- 2 cups black beans cooked (or just use one can, although that’s only 1.5 cups)
- 1 15 oz can diced or crushed tomatoes (fire roasted are my favorite)
- 1 cup tomato sauce or marinara sauce
- 1 teaspoon crushed garlic, or more
- 1/4 cup chopped black olives
- 3 handfuls greens such as arugula or spinach
- a few leaves fresh basil, if you have it on hand
- nutritional yeast, to taste
- 2 tablespoons breadcrumbs
- Cook the pasta according to directions. Coat an 11 x 7 inch baking dish with cooking spray. Preheat the oven to 350.
- Heat about 1/4 cup water in a medium to large saucepan on medium-high heat and add the zucchini. Cook for a few minutes.
- Add the beans, tomatoes, tomato sauce, garlic, olives, greens and basil. Turn down heat to medium low, stir together and simmer for about 5 minutes.
- When the pasta has finished cooking, add it to the pot with the zucchini mixture and mix together.
- Add the nutritional yeast — I used several shakes, maybe 2 tablespoons to 1/4 cup. Mix together.
- Pour the entire mixture into the baking dish and top with the breadcrumbs
- Bake at 350. Then serve!