"The belly rules the mind."--Spanish Proverb

Zucchini Roma Recipe

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This recipe for Zucchini Roma, by , is from Lutefisk again? , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianna Zarli
Added: Wednesday, March 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 or 5 medium sized Zucchini
3 cloves Garlic (add more cloves to taste)
Olive Oil
Pasta (Rigatoni or Ziti would be best)
Parmesan Cheese

Directions:
Directions:
Cut the Zucchini into small pieces and set aside.

Saute the garlic in olive oil until the garlic is translucent (you can use a frying pan or cast iron skillet)

Add the Zucchini and saute until the zucchini becomes soft ( approx. 5 minutes) Don't let the zucchini become too soft. The middle should start to look translucent.

Put all the ingredients in a food mill (or food processor) and process the zucchini and garlic until you have made a zucchini mixture. Set aside.

While cooking the zucchini, boil water for the pasta and prepare pasta according to package directions.

Once pasta is done, add zucchini mixture to pasta along with the parmesan cheese and stir.

sprinkle with parmesan cheese, serve and enjoy.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I chose to put this recipe in the cookbook because it was a recipe I had acquired while traveling in Italy. This dish was prepared for me by a true Sicilian woman when I was in Rome. It is simple but a really good light meal to enjoy in the summer.

 

 

 

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