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Gold Zucchini Pasta

Here’s something to do with the zucchini/golden summer squash that should be piling up by now. You can throw  this together quickly – either a dish for two people or one person who likes leftovers (hello, lunch).

What you need:
1 medium golden zucchini, or it can be a regular green one too, shredded (by hand on your cheese grater or in a food processor if you have it)
About 1 cup dry fusili pasta (estimate)
About 1/2 tsp chopped rosemary (fresh)
1/2 cup or so of panko breadcrumbs
1/2 cup grated Parmesan or Manchego (more if you like)
1 Tbs olive oil

What to do: (Note: I did not measure when I made this, so this is all speculation based on memory.)

Lightly salt the shredded squash, and let it drain in a colander in your sink while you cook the pasta (15 – 20 minutes at least). Squeeze the shredded squash using paper towels or a clean dish towel to get more of the liquid out.

Mix breadcrumbs, grated cheese, and rosemary. Add a bit of salt and pepper, cayenne pepper optional.Oh, and pre-heat your oven to 350 F.

Drain pasta, mix with shredded squash, ideally in a largish buttered baking dish; drizzle in a bit of olive oil to help things along. Mix in about half of the crumb/cheese mixture. If things seem dry, add bit more olive oil. Spread the rest of cheesy crumbs over the top of pasta and squash.

You want about equal measure of pasta and squash so things aren’t too dry, though you can go a bit lighter on the squash if you like. Experiment with the proportions here to get a balance that appeals to you. More breadcrumbs mean more cheese and a bit more rosemary, to keep things balanced, and also bit more oil to moisten the breadcrumbs so they can brown well.

Bake in 350 degree oven for 15 to 20 minutes or until breadcrumb topping turns golden brown.

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