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August 29, 2012

Pasta and Fried Zucchini (Courgette)

  • This pasta and fried zucchini salad is perfect to pack for a summertime picnic. Michelle Riley/HSUS

Serves 4

2/3 cup (150ml) sunflower or olive oil (for frying)
3 medium zucchini (courgette), cut into 1/4-inch-thick (1cm) slices
1 1/2 tablespoons red wine vinegar
3/4 cup (170g) frozen edamame
2 cups (450g) basil leaves, shredded coarsely
1/4 cup (60g) parsley leaves
1/3 cup (75ml) olive oil
salt and black pepper
9 ounces (250g) penne (or pasta of choice)
grated zest of 1 lemon
1 1/2 tablespoons small capers

Heat the sunflower or olive oil in a medium saucepan over medium-high heat. Fry the zucchini slices in a few batches, making sure you don't crowd them, for 4 minutes, or until golden brown on both sides; turn them over once only.

As the zucchini slices are cooked, transfer the slices to a colander to drain. Tip the zucchini slices into a bowl, pour the vinegar over them, and stir. Then set aside.

Bring a large pot of salted water to a boil. Blanch the edamame for 3 minutes; drain, refresh under running cold water, and set aside to dry.

Combine half the basil, all of the parsley, and 1/3 cup (75ml) of the olive oil in a food processor, adding a bit of salt and pepper. Blitz to a smooth sauce.

Cook the pasta until al dente. Drain the noodles, rinse under a stream of cold water, and return to the the pot in which it was cooked.

Pour the zucchini and its juices over the pasta. Add the edamame, basil sauce, lemon zest, and capers. Stir gently together, then taste and season with plenty of salt and pepper.

Before serving, stir in the remaining basil.

Recipe adapted from Plenty by Yotam Ottolenghi.


All figures are per serving (assumes 4 servings).

Calories: 622
Fat: 38 g
Carbs: 59 g
Fiber: 5 g
Protein: 13 g
Sodium: 409 mg

Read more from the Guide to Meat-Free Meals