Wednesday, November 10, 2010

Summer Zucchini Pasta with Pesto

This year is the first summer that I grew zucchini. Well, I've learned a lesson...zucchini plants put out a LOT of zucchini! So, I've had to search for a nice array of zucchini recipes to get us through the plentiful zucchini plant growing in my garden.

I found this recipe on I liked this recipe immediately because it had such a short ingredient list, and I had all the ingredients on hand. I think you could add ingredients like mushrooms or tomatoes to this, or even omit some if you don't have something on hand. It comes together quickly and isn't a heavy meal.

Recipe, courtesy of

  • 6 bacon slices
  • 1 pound fusilli
  • 3 ears corn, kernels cut from cob
  • 1 1/2 pounds zucchini, coarsely chopped (1/2-inch pieces)
  • 1 (5- to 7-ounce) container basil pesto

  1. Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
  2. Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
  3. Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
  4. Top with crumbled bacon and a generous amount of freshly ground pepper
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Bacon, Broccoli, Cheddar Quiche

Quiche makes a great brunch, lunch or dinner. It's easy to pull together with leftover ingredients with whatever is on hand. Extremely versatile and is something that you can pull out for guests, or just for a quick easy dinner. There are a couple of restaurants around Madison that do quiche really well. And inevitably when I eat there I end up craving the quiche just a couple days later. So, I figured I should add a recipe to my repertoire. has a highly rated recipe that I gave a try, and it makes a great starting point! Modifications I made were to the ingredients. I added bacon to the recipe and swapped mozzarella for cheddar.

This particular combination is one of my favorites. However when I make this again, I'll probably go a little lighter on the bacon, and trim the broccoli into smaller pieces.

Other combinations that I've seen work well in quiche:
- portabella mushrooms, red peppers and fontina
- ham and swiss
- black bean and pepper jack
- red pepper and mozzarella
The combinations are really limitless!

Here's the recipe, courtesy of
  • 2 tablespoons butter
  • 1 onion, minced
  • 1 teaspoon minced garlic
  • 2 cups chopped fresh broccoli
  • 2 slices cooked bacon, crumbled (this isn't in the original recipe, but if you add, you should add bacon into the crust when adding the veggies)
  • 1 (9 inch) unbaked pie crust
  • 1 1/2 cups shredded mozzarella cheese (I swapped for cheddar)
  • 4 eggs, well beaten
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter, melted

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese. Add crumbled bacon here.
  3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
  4. Bake in preheated oven for 30 minutes, or until center has set.
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