How to make it

  • Prepare everything first: ZUCCHINI: Cut each in half vertically and horizontally. In total, you should end up with 8 of these wedges. Grab a small spoon and scrape out the center of each wedge. The result should look like a hollow log opened up. Cut them into strips in desired thickness.TOMATOES: Bring a pot of water to boil. Plunge the 4 tomatoes into the water. Let 30 seconds go by. Be careful when taking out the tomatoes. Peel off the skins and quarter.
  • Add nice amount of salt and drizzle some olive oil into pot with water. Bring to boil then add the spaghetti.
  • In a pan, get medium-low heat started and add garlic. Fry slightly then add the onion. Add salt and pepper. Sweat this for 1-2 more minutes or until tender.
  • Add quartered skinless tomatoes. Add salt and pepper directly onto them. Let them absorb the heat until they are quite tender. Use a masher to mash the juices out of tomato. Do this till there is a chunk-and-liquid consistency. Add white wine. Mix.
  • Add zucchini and (optional) sun-dried tomatoes. Both should be tender at the end of the cooking process. To speed this up, you may add some water or broth to the pan. Put on a lid. When zucchini is slightly tender, add the basil leaves.Stir. They will wilt. Let this all cook until zucchini is tender AND is reddish (as a result of the absorption of tomato juices). Turn off heat.
  • Strain the pasta and immediately pour it into the saucepan with the zucchini sauce. Mix well until everything is lovingly coated. Garnish with a couple of basil leaves in the center of dish and with grated parmesan. Bon apetite!

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  • lanabade 9 years ago
    Thankyou,I LOVE zuccini receipes!
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  • lanabade 9 years ago
    Thankyou,I LOVE zuccini receipes!
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    " It was excellent "
    leebear ate it and said...
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  • 22566 10 years ago
    Great sounding recipe!


    Kind Regards
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