Do you guys have zucchini coming out of your ears yet? I know in a couple of weeks we will, so I thought it would be a great time to share one of my favorite ways to prepare them. This is a recipe that I’ve been making for several years now, looking forward to it every summer. This is another recipe that my sweet neighbor Janie shared with me a couple of years before she passed. She always loved gardening, and sharing her bounty – including zucchinis! I’ve tweaked it a bit over the years, and it’s open to substitutions, depending on what looks good from your garden (or CSA share) that week.

This pasta couldn’t be simpler to make. While the pasta is cooking, you do a quick saute and sauce with the veggies – then toss everything together and top with breadcrumbs. Meals like this are a lifesaver when the weather climbs to 100+, and the idea of slaving over a hot stove makes you want to cry for mercy. I made a few changes to the recipe over the years – adding tomato and white wine to the mix, as I felt the dish was a bit dry without them. Have made this dish with yellow squash as well, and it was great.